Tag: brasserie restaurant

SUPERFOOD SERIES: Kale

Posted by on 9th October 2017

dan gold 291225  SUPERFOOD SERIES: Kale

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.”

This rough and tough green beats out all the rest in terms of nutrition, providing more antioxidants than most other fruits and veggies! It’s also a fantastic source of fibre, calcium, and iron. Prepare it virtually any way, from boiled or steamed to roasted (try it as a chip – recipe below) or stewed.

One cup of kale has only 36 calories, 5 grams of fibre and 0 grams of fat. Fibre aids with digestion, great for detoxifying your body and keeping your liver healthy. Kale is also bursting with nutrients, vitamins, folate and magnesium.

Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

Eating a diet high in vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting. Increased levels of vitamin K can help people suffering from Alzheimer’s disease.

Kale is filled with powerful antioxidants and it is these antioxidants, such as carotenoids and flavonoids, that help protect against various cancers.

One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

Eating more kale can help lower cholesterol levels making it great for cardiovascular support.

Kale is also high in vitamin A, which is great for your vision, your skin, as well as helping to prevent lung and oral cavity cancers. It’s high vitamin C content means that kale is very helpful for your immune system, your metabolism and your hydration.

Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Calcium is also helpful to maintain cartilage and joint flexibility.

The above is just a snippet into why kale is one of the most nutrient-dense foods on the planet. Incorporate kale into your diet and replace potato chips with these moreish kale variety. Once you start you won’t be able to stop!

BRASSERIE KALE CHIPS

Ingredients

1 bunch of kale
1 tbsp olive oil
1 tsp salt

Method

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

joanna kosinska 87687  SUPERFOOD SERIES: Kale

SUPERFOOD SERIES: Chickpeas

Posted by on 3rd October 2017

Chickpeas are one of the oldest consumed varieties of legumes on the planet. Did you know that ground chickpeas have been used as a coffee substitute since the 18th Century and are still commonly used as a caffeine-free alternative today?

This superfood contains a huge number of antioxidants, vitamins and minerals including folate, magnesium, vitamin B6, vitamin C, iron, potassium, calcium, phosphorus and zinc. They are also high in protein so are a fantastic alternative to meat for vegetarians.

If you’re experiencing hair loss and are tired of taking different supplements, try incorporating chickpeas into your diet. Chickpeas contain plenty of A, B and E vitamins, along with omega fatty acids. All of them can effectively promote hair growth. These nutrients can keep your scalp healthy and enhance blood circulation to your scalp.

The rich manganese content found in chickpeas helps strengthen bones by providing your spine with an increasing amount of minerals for optimal growth and development. Manganese also enhances skin health and reduces fine lines and wrinkles. As a matter of fact, manganese is used to manufacture a majority of beauty products.

Eating chickpeas on a daily basis can improve your eyesight. There’s no question that we all spend a lot of time sitting in front of a computer screen, which can cause adverse effects on your eyes. Chickpeas are full of vitamin A, which is an essential vitamin for your mucous membrane, your skin, and your eyes.

Chickpeas are known by many different names all over the world. Other names include garbanzo beans, bengal grams, egyptian peas, ceci beans and kabuki chana. Approximately 90 million tonnes of chickpeas are produced each year. India is the world’s number one leader in chickpea production, with Australia coming in second place.

Chickpeas are a great source of both soluble and dietary fibre, important for maintaining a healthy digestive system. Soluble fibre may assist with reducing the absorption of cholesterol into the bloodstream and helps maintain blood sugar levels, which may help to reduce the risk of developing heart disease and also aid in managing diabetes. The dietary fibre in chickpeas and their low glycemic index (GI) may also assist with weight loss by making you feel fuller for longer and helping you to resist the urge to grab your favourite bag of chips or chocolate chip cookies after dinner.

These clever little plants actually restore depleted soils and are powerful nitrogen fixing legumes. Their deep root system plays an important role in stabilising soils and preventing erosion, they may use little or no fertiliser while enhancing the fertility of the soil, and, they are a dry land agricultural crop, using no agricultural water. To add to their incredible talents, the chickpea plant even has a natural insecticide in its leaves, which keeps the bugs away. Incredible stuff!

‘CHATEAU CHOOK’ EGG AND CHICKPEA SALAD

Ingredients

garden beetroot, roasted in chunks
2 free range eggs, boiled
feta cheese
chickpeas
red capsicum
lettuce leaves
salt and pepper, to taste

Method

Combine all ingredients together except for the egg quarters and chickpeas, to be used as garnish on top of the salad.

THE PITCH: October in Cricket Square

Posted by on 3rd October 2017

Cricket Square’s event season is about to kick off with new vigour as we reveal a revamped schedule to suit everyone’s tastes.

Fire up your taste buds!

CABOOSE — The walls to the Caboose are going up! Irma affected some of our shipments for the Caboose so we are now scheduling to open in the early New Year, with testing and commissioning of the kitchen equipment before Christmas. The smoker is on its way and you will be able to enjoy delicious food from the Grab & Go menu soon!

SWIRL Cocktail Party: Friday 13 October

THE BRASSERIE — We’re having a cocktail party and everyone is invited! Join us from 5-7pm to bid farewell to our talented mixologist Lexi, as we welcome Roy who will be taking over the cocktail creations at The Brasserie Restaurant. Tickets are CI$30 and include 4 seasonal cocktails made with Brasserie Purveyors’ spirits and paired with delicious canapés. Email Jessica to book or call 945-1815.

Canadian Thanksgiving: Monday 9 October

THE BRASSERIE — Celebrate Canadian Thanksgiving with us during a special Monday’s Secret Pleasure. Enjoy a three-course traditional feast of roasted mushroom bisque, organic turkey roulade and local pumpkin tart accompanied by a sommelier-selected bottle of wine. Book your table here or call 945-1815. Tickets are CI$89 per couple plus grats. Also pop by the Market for your Canadian Thanksgiving favourites.

Halloween: Tuesday 31 October

THE BRASSERIE — Who’s getting ready to trick-or-treat? Join us at the Restaurant to judge the best carved pumpkin while sipping on our Halloween-themse cocktails during Happy Hour. Also enjoy a coffin break with Chef Christine’s Halloween sugar cookies, peanut butter cups and Halloween cupcakes available from Friday 27 – Tuesday 31 October at the Market. Happy haunting!

Restaurant Month

THE BRASSERIE — We are excited to be a part of Restaurant Month for another year. Throughout October, our talented chefs will bring you a special menu of roasted mushrooms, smoked fish dip with local avocado, Brasserie Catch, herb roasted chicken and our famous desserts of creme brûlée and sticky toffee date pudding. Sound delicious? Book your table now and enjoy our three-course menu for just CI$35 per person.

New Signs for Juiced @ The Wicket

WICKET BAR — Have you noticed our new Juiced @ The Wicket signage gracing the Wicket Bar at Cricket Square? Bright, colourful and fun, we have talented and inspirational local Cayman artist Kara Julian to thank. She can bring any space to life with her artistic flair and injection of colour. With new Wicket Bar menu boards also on the way, read our latest blog here as we take a peek behind the scenes.

Pilates for Pink: Saturday 14 October

ENERGY — Join ENERGY from 9am for a Pilates workout at The ARC at Camana Bay for the 11th annual Pilates for Pink, complete with Chef Christine’s vanilla and guava cupcakes. Help to raise much needed funds for the Cayman Islands Cancer Society to help provide financial assistance to patients and their families. Register now at ENERGY(CI$30) for a chance to win great prizes including an Apple TV, classes, or a pink BOSU ball! Also receive a Juiced @ The Wicket loyalty card.

Harvest Dinner on Cayman Brac

THE BRASSERIE — Join us for our first harvest dinner of the season off island on Saturday 18 November! We’re heading to the Brac to cook up a storm with lots of local produce. Hint, if you love cheese then you’re going to love what surprises we have in store. Details are being finalised and we look forward to revealing more information shortly. Stay tuned!

SUPERFOOD SERIES: Pumpkin

Posted by on 26th September 2017

DSC 1186  SUPERFOOD SERIES: Pumpkin

We’re in the middle of a full-on pumpkin flavour takeover. There’s pumpkin in your bagels, beer and coffee. Starbucks has sold more than 200 million Pumpkin Spice Lattes in the past 10 years. Even the makers of Pringles are getting in on the action. While most pumpkin-flavoured treats should be added to the once-in-a-while list, pumpkin itself (not to be confused with artificial pumpkin spice flavouring) is actually one of the healthier foods of the season.

Low on calories and rich in fibre, eating pumpkin will keep you feeling fuller for longer, keeping your appetite at bay so you eat less overall.

A cup of cubed pumpkin contains almost twice the recommended daily intake of vitamin A, which promotes good vision, especially in dim light. It has also been found to slow the decline of retinal function in those with retinitis pigmentosa, a degenerative eye disease that can lead to blindness, according to researchers from Harvard. Vitamin A ahelps form and maintain healthy skin, teeth and bones.

Based on the antioxidant content of pumpkins, many companies are now utilising its properties to make skin care products. Yes, that’s right — pumpkin can be applied topically, helping to increase cell turnover, resulting in smoother, healthier-looking skin. Of course, due to various antioxidants, pumpkin can also address signs of ageing.

Like their orange comrades the sweet potato, the carrot and the butternut squash (to name a few), pumpkins boast the antioxidant beta-carotene, which may play a role in cancer prevention, according to the National Cancer Institute.

Ever heard of bananas being touted as nature’s energy bar? Turns out, a cup of cooked pumpkin has more of the refueling nutrient potassium, with 564 milligrams to a banana’s 422. A little extra potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.

Whether or not vitamin C can really ward of colds is still up for debate, but pumpkins are a solid source of the essential nutrient.

Pumpkin bread, pumpkin ravioli, pumpkin pie, pumpkin risotto, pumpkin beer — the options are endless, and endlessly mouthwatering. Whether you’re putting a pumpkin on your doorstep at Halloween or into a pie crust for lunch, it’s time to see this fruit as more than a once-a-year purchase.

THE BRASSERIE’S ULTIMATE PUMPKIN SALAD

Ingredients

local pumpkin, roasted in chunks
garden lettuce leaves
walnuts
cranberries
pumpkin seeds
parmesan, grated
olive oil
salt and pepper, to taste

Method

Combine the roasted pumpkin, lettuce leaves, cranberries, walnuts and seeds. Season with salt and pepper. Serve, followed by a drizzle of olive oil and sprinkle of parmesan.

Local artist splashes her colourful creativeness across Cayman

Posted by on 14th September 2017

Energetic, enthusiastic, creative and fun.

Talented and inspirational local Cayman artist, Kara Julian, is all of the above and so much more.

She can bring any space to life with her artistic flair and injection of colour. You may have noticed a couple of her chalkboard art creations gracing the Wicket Bar area at Cricket Square.

With new entrance signage and Wicket Bar menu boards also on the way, we thought we’d take a peek behind the scenes. As Kara puts it: “There’s no glamour, no stencils, no decals, no perfectly staged backdrops with expensive lighting and certainly no makeup crew. (Notice the hat? Yep, it’s “bad-hair” day). All that takes place right now is absolute chaos! Loads of chalk dust, paint everywhere, long hours and chaos! So let’s crank the music up and make beautiful chalk-art as I think to myself: “I’m gonna need a bigger cup of coffee!”

Where do you get your inspiration from?

I get inspiration from everywhere. Anything that stands out will grab my attention. It could be the typography in a label on a shampoo bottle, colours in a frozen beverage, sunsets and how it paints the sky in so many warm colors, the ocean or even photos from some of my favorite photographers.

When I was dreaming up ideas for the Juiced @ menus however, I got inspiration when I read the great combination of ingredients listed on the menu, from the vibrant colour of each beverage and surprisingly, from the enthusiasm I picked up on, when I listened to the backstory and vision for the Juiced @ concept.

What is involved in creating the Juiced @ boards?

There was a lot of thought and creativity that went into designing the Juiced @ boards.

First I took the the owner’s vision and objectives and then translated them into illustrations, text and colour. I took out my sketchbook and started drawing designs (as they came to me) that were inspired by the menu. I went through four or five concepts for each menu until I settled on an idea that I felt worked the best. Needless to say, there were a lot of drawings.

Then I started paring the illustrations with various styles of handwritten fonts and colours, in order to get a design that made the most impact and delivered on the goal of getting people excited about Juiced @.

While I created the illustrations, my friend and carpenter Benton Conolly designed and built the actual boards. Once again, a lot of care went into the construction of the boards to ensure that they could handle all the wear and tear from everyday use; not to mention exposure to our harsh Caribbean weather.

Once the signs were built, designs finalised and approved, it was off to my studio to start painting. Each sign was individually hand-painted with an original design, using acrylic paints and then sealed with several coats of varnish to protect the artwork.

What was the moment you knew you wanted to become a professional artist?

I finally came to accept that I really wanted to pursue art back in 1997 while away in Florida, studying Accounting and Business Administration.

I came to this conclusion ONLY when my cousin Chris (who was also studying in Florida), popped over to my apartment one evening and pointed out that my dining table and coffee table were always littered with art magazines, art books and airbrushing equipment/tools. Meanwhile my accounting books were usually still tucked away in my backpack.

It was so obvious to him and everyone else (I still hadn’t gotten the memo…LOL!) that I was chasing the wrong dream. I was going through the motions but had not clearly opened my eyes to realise that I was fueled by creativity, not numbers. That was when I first had that “a-ha” moment and started on the journey of becoming a professional artist.

I did not have any formal training in art as I was growing up. It came naturally so I was always drawing and learning on my own. It didn’t help that I was a shy kid and was hesitant to pursue any formal training. When I finally did take a chance and enrolled in a high school art class I ended up feeling discouraged and intimidated by the art instructor. Sadly I dropped the class and resolved to continue teaching myself; with advance training only coming along when I was in my mid-twenties.

What do you love about chalkboard art?

I love working with two contrasting colours (usually black and white). You have to get creative with the use of lettering (the art of drawing letters and words) to make a bold statement. Chalkboards are so versatile and because they are used primarily for marketing, it’s the perfect “canvas” to apply my love of illustrations, lettering and modern calligraphy to tell a story. No two projects are alike so it’s a fun process, bringing a story to life on a simple blackboard.

What is your advice to budding artists looking to follow in your creative footsteps?

My advice for anyone pursuing or wishing to pursue chalkboard art, or any creative outlet in general, is to go for it!! Don’t let anyone discourage your dream. Your passion is what is going to make you successful at your art. Network with other artists and draw inspiration from them. Having said that, I encourage budding artists to stay true to who they are. Be your true original/authentic self, don’t shoplift another artists ideas or designs. Instead, develop your style so that it becomes like your handwriting…one of a kind. And most importantly make sure you LOVE what you are doing and practice, practice, practice. The dream doesn’t become a reality unless you put in the work that’s necessary.

You look very happy…

Getting involved in chalkboard art, was a happy accident. I was approached by the Grand Cayman Marriott Beach Resort four years ago, after they saw my penmanship on a bottle of rum I had hand-painted for a mutual client. They wanted my help in revamping a 24″ x 36″ chalkboard pizza menu that they had, which was basically illegible.

At the time, I didn’t have a clue about designing chalkboards but figured I’d rise to the challenge and learn quickly. To my surprise, I fell in love with the process, was amazed at the impact a nicely designed chalkboard could have and now I design and create chalkboards on a regular basis.

Life has a great way of leading you down roads that you would have otherwise never taken.

Needless to say, I’m enjoying the journey!

**

To find out more about Kara, her gallery or to book in for one of her art classes visit her website: http://karajuliansart.blogspot.com