Tag: cayman swordfish challenge

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: Blueberries

Posted by on 22nd August 2017

DSC 0909  SUPERFOOD SERIES: Blueberries

The perfect blueberry should be “dusty” in colour, but don’t wash that “dust” off until you’re ready to dig in. Rinsing softens blueberries, quickly spoiling them.

Blueberries bring you the brightest ray of hope for fighting wrinkles thanks to their vitamin C content that works in our bodies as an antioxidant to help prevent damage caused by the sun, pollution and smoke.

This fruit, used as a natural food dye, contains a type of flavonoid known as anthocyanin that are responsible for giving foods like blueberries, cranberries, red cabbage and eggplants their iconic deep red, purple and blue hues. Anthocyanins are responsible for more than just the blueberry’s pretty blue colour – they also contribute to the popular fruit’s numerous health benefits.

The iron, phosphorous, calcium, magnesium, manganese, zinc and vitamin K in blueberries all contribute to building and maintaining bone structure and strength.

Maintaining a low sodium intake is essential to reducing blood pressure. Blueberries are naturally free of sodium and contain potassium, calcium, and magnesium, all of which have been found to decrease blood pressure naturally.

The blueberry’s fibre, potassium, folate, vitamin C, vitamin B6 and phytonutrient content, coupled with its lack of cholesterol, all support heart health. The fibre in blueberries helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.

Vitamin C, vitamin A and various phytonutrients in blueberries function as powerful antioxidants that help protect cells against free radical damage.

The antioxidants in this favourite summer treat help to improve brain function and delay age-related decline.

Several studies have shown that blueberries have anti-diabetic effects, helping to improve insulin sensitivity and lower blood sugar levels.

Enjoy this week’s Juiced @ The Wicket $5 special, ‘Blueberry Sunshine’, and enjoy our fresh fruit salad (pictured above) from the Grab n Go fridge at The Wicket and The Market.

BRASSERIE FRUIT SALAD

Ingredients

blueberries
strawberries
rockmelon
honeydew melon
blackberries

Method

Cut the melon into bite-size chunks and combine with the berries for a wholesome breakfast or mid-morning snack.

World Oceans Day

Posted by on 7th June 2017

What does the ocean mean to you?

In Cayman, the Caribbean Sea is a prime food source and a place to learn about and enjoy our diverse marine life.

However, did you know that invasive lionfish are out-breeding, out-competing and out-living native fish stocks and other marine species? The consequences are impacting food security and economies affecting over a hundred million people.

Introducing CULL, Cayman United Lionfish League. Our on-site Executive Chef at The Brasserie, Thomas Tennant, is one of the founding members behind this conservation effort to protect Cayman’s reefs and marine life.

“Lionfish are disrupting the food chain. They eat the marine ecosystem that clean the reef and if the reef is not cleaned, algae and bacteria start to build up which decreases coral growth rates,” says Thomas.

“The fish we love to eat, like snapper and triggerfish, are reliant on the reefs for protection to grow. If the reefs are no longer there, the fish have no protection and fish stocks are reduced.”

Data collected is showing that lionfish will eat anything that they can fit into their mouths. Their stomach can expand up to 30 times the normal volume and a lionfish will fill it up to capacity as soon as it is able. Scientists have catalogued over 70 different species that lionfish will eat through stomach content analysis. In addition to the fish they eat, they also eat invertebrates and molluscs – shrimp, crabs, juvenile octopus, squid and juvenile lobster, for example.

Lionfish are not native to Caribbean waters (they are native to the Indo-Pacific oceans and the Red Sea), so they have very few predators, yet they themselves are voracious predators. Pretty much everything about the lionfish – its red and white zebra stripes, long, showy pectoral fins and generally cantankerous demeanor – says, “Don’t touch!”

“We’d love to find a natural predator for the lionfish. In the meantime, we need to lead by example, encourage local divers to follow suit, and increase the education and awareness of the detrimental impact that lionfish are having on marine life. The coastal waters around the islands are our backyard and we need to focus on mowing our own lawn,” Thomas explains.

“If you have a licence to spear, hunt lionfish on your next dive and sell them to a local restaurant like The Brasserie. The demand is there. People enjoy eating lionfish and as long as the fish are fresh, I’ll take them.

“Just remember to buy and eat local lionfish to support the health of our local reef systems. Restaurants now have the option of importing lionfish, but in order to make a difference locally, we need to be sourcing and eating local lionfish.”

Thomas is one of several chefs on island who is incorporating lionfish into the menu. So, enjoy eating lionfish at The Brasserie Restaurant knowing the conservation effort behind this dish and the low food miles that it took to get to the plate.

Please contact the restaurant with your lion fish catch on 945 1815.

Another inspiring local initiative is the Cayman Swordfish tag and release program that is “single-handedly becoming responsible for more satellite tagging data and science on the swordfish than anywhere else in the world,” according to Gray FishTag research scientist Travis “Tag” Moore.

“The data indicates peak seasons for when the swordfish are in the Cayman waters. The data shows feeding behaviour and the vertical migration patterns. The data can indicate how long swordfish stay around the islands and which islands they stay around the most.

“This information is important to help protect Cayman’s exclusive fishery against international rogue fishing fleets by establishing scientific evidence for international authorities that illustrate these fish are in the Cayman waters for certain time periods.”

How do you intend to celebrate World Oceans Day?

Swordfish surprise just weeks out from Challenge

Posted by on 9th March 2017

IMG 20170225 112710 1  Swordfish surprise just weeks out from Challenge

Imagine dropping a line in the water expecting to catch a snapper and you instead haul up a 270-pound and approximately 10-foot long swordfish. Lewis Wood and his son Malik found themselves in this position 12 days ago about five miles off the coast of Frank Sound, Grand Cayman.

Just two weeks out from the Cayman Swordfish Challenge, the catch was timely, emphasizing the thriving fishery that exists in the local waters.

“This is the first swordfish that I have ever caught,” exclaimed Lewis. “We visit this fishing spot every weekend. It’s right on my backdoor.”

“It was our first drop of the day”, said Malik.

“Normally when we deep drop for snapper we add a plastic leader spliced to the braid as a shock leader “top shot” so it gives a scope when you drop your snapper rig. This allows our snapper rig to lie on the bottom of the ocean giving us an even greater chance to get bites.

“In this instance, I decided to just use straight braided line and luckily we did, otherwise the line wouldn’t have been able to hold the swordfish.”

Within seconds of the line hitting the ocean floor some 430 meters down, Malik felt a sharp pull on the reel.

“It felt like a shark,” he said.

Malik described the line instantly going slack as he began reeling it in.

“I thought that whatever was on the line had broken off, when in fact the swordfish was actually swimming straight up to the surface. Rather than getting hooked, the fish had managed to tangle itself in the line as if it had swum straight into it.”

Three hours later Lewis and Mailk were lifting the swordfish into their 18-foot boat, but not without a fight.

“I had never seen a live swordfish before and when it came to the surface I couldn’t believe it,” Malik said.

“As soon as the fish saw us it quickly swam straight down to about 60 meters. I started reeling it back in with our electric reel and suddenly its entire bill came up out of the water at the bow of the boat.”

The swordfish headed for the ocean floor again and this time didn’t stop until the fishermen were almost to the end of their line.

“We have 467 meters of line on our electric reel and at this point we only had 20 meters of line left! We thought we were going to run out. I gently put my gloved hand on the reel to slow down the pace of the fish, and it responded.”

Lewis and Malik decided to work with the fish rather than against it. “We gently dragged the swordfish heading in the same direction as the ocean current and turned the boat to wind up slack with the electric reel.”

After several hours, their tactic finally prevailed.

So, if you have been enjoying our delicious swordfish dishes at The Brasserie over the last week you have father and son, Lewis and Malik Wood, to thank for their mighty effort out on the water that day.

March in Cricket Square

Posted by on 3rd March 2017

The Brasserie Farmers’ Market celebrates 50 years of the Cayman Agriculture Show!

Garden Gin & Tonic: 5pm, 3 March

There’s nothing quite like a Gin & Tonic to end the working week. Made with fresh garden ingredients like cucumber and fennel, lemon balm, lavender, basil, mint and lemongrass, join us for a special mixology Happy Hour at The Wicket to continue our celebration of the 50th annual Agriculture Show.

FREE juice offer at The Wicket

Buy 10 juices or smoothies from our delicious menu and get one FREE. Collect your Juiced@ card from Sharon at The Wicket and reward yourself with a healthy and delicious treat from our extensive menu that incorporates the freshest seasonal produce on island. In a hurry? Call 927 6419 and order ahead.

St Patrick’s Day: 17 March

Come and celebrate St Patrick’s Day the Irish way with our famous corned beef and cabbage sandwiches in the Brasserie Restaurant and Market, washed down with our Brasserie Purveyors’ artisanal beer specials. While the beer may not be green, our Irish-themed sweets certainly will be!

SWIRL: 5 – 7pm, 30 March

Argentines have two main loves; Malbec and tango. While dancing is optional, experiencing the country’s finest wines is a must. Did you know that Argentina is the fifth largest wine producer globally? SWIRL tickets are CI$30 (incl. grats). Book here.

Final Harvest Dinner for this series

Our March event is already sold out so be sure to book early for the final dinner of this series being held on Thursday 27 April! Enjoy three sustainably innovative courses inspired by the seasonal offerings from The Brasserie’s garden enjoyed with wine pairings. CI$90 (incl. grats). Don’t miss this unforgettable farm-to-table experience. Book here.

Don’t miss our April Cooking Class

Impress the guests at your next dinner party and learn the tips and tricks to preparing a three-course feast from our fabulous chefs Dean Max and Thomas Tennant using fresh and seasonal produce from our garden. CI$90 (incl. grats). Our March class is sold out so book here now for Sunday 30 April, the last class of this series until October!

Pilates in the Park starting soon

Join ENERGY’s Colleen for Power Pilates in the Park on Wednesdays at 7am and Thursdays at 5:30pm from 8th March to 27th April. Classes are held on The Wicket lawn. Drop in for $15 or buy a 10-class pass for $125 and use it for the Park and ENERGY Express Lunch classes. Contact Colleen here.

First Pilates training in Cayman

Cupid isn’t far away – make sure you’ve got a table booked for Tuesday February 14th to celebrate the most romantic of days, Valentines! Chef Thomas will create a cozy menu to snuggle up with while offering a la carte to choose from. Long stem red roses for the ladies. Contact us here to book.

Cayman Swordfish Challenge 2017

One of the most exciting fishing tournaments on the Cayman calendar, the Challenge began with the aim of finding out more about the swordfish population in the local waters. Two days of fishing, 24th and 25th March. CI$20,000 in cash prizes to be won. Click here for information on how to enter.