Tag: event

May in Cricket Square

Posted by on 1st May 2017

Busy bees at Cricket Square

Cinco de Mayo: 5pm, Friday 5 May

Who’s ready to fiesta this Friday? Grab your sombrero and maracas as Mexico’s favourite day to party is nearly here! Join us at The Wicket, Cricket Square, as we celebrate with tasty soft shell tacos, locally-inspired margaritas, Brasserie Purveyors’ craft beers, pinatas full of goodies, and festive music. Entry is free, just purchase $2 food and beverage tickets at The Market or at the gate on the day.

SWIRL: 5-7pm, Thursday 25 May

Italy is the world’s largest producer of wine. Did you know that Italians have been making wine for over 2800 years? With more than 2000 grape varieties, get ready to surprise your taste buds on a wine tasting evening at the Restaurant to remember. There’s 10% off all purchases at the event so stock up. Tickets are $30 (incl. grats). Book here.

Juiced @ The Wicket weekly deals

Enjoy our $5 Juiced @ The Wicket special each week using the seasonal ingredients of Cayman in our nourishing, nutritious, energising and refreshing concoctions that will make you and your wallet feel good. Our specials don’t often feature on the regular Juiced @ menu, so make the most of this sweet opportunity. Call 927 6419 to order ahead.

Mother’s Day: Sunday 14 May

To celebrate your mum, thank her for all that that she has done and show her how much you love her, pop by The Market for beautiful and unique gifts that will bring a smile to her face. We have a huge range of hand-selected artisanal wines through Brasserie Purveyors’, delicious baked goods, jars of Brasserie Honey and gift cards. Email us to place your order.

New fitness center coming soon!

SIX at Cricket Square is well and truly out of the ground with construction of the second floor underway. The fenced area between SIX and Boundary Hall is the future location of fitness center, The Club, with over 5,000 sq ft of exercise space. Preparation works have started and we are pushing for completion by the end of this year. Membership will be available to tenants at Cricket Square.

Free demo classes at Energy

Spring into your summer body with free demo classes, Monday 1 May to Saturday 6 May. Register for these classes using ENERGY’s online scheduler accessible via the Facebook page. PLUS experience the power of pilates with an unlimited month lunch express pass (Monday to Friday, 12:15 – 1pm) for $100. Contact Colleen to find out more.

Flowers Sea Swim: Saturday 10 June

The Flowers Sea Swim is the world’s richest open water event with over $100,000 in cash and prizes. Last event’s race boasted over 1000 registrants. Participants vary in age from 8 to 80 years old and in skill from novices and first-timers to gold medal Olympians. This fun event welcomes swimmers from all strokes of life! Register here.

SUPERFOOD SERIES: Bok Choy

Posted by on 25th April 2017

DSC 9021  SUPERFOOD SERIES: Bok Choy

Bok choy is in the “leafy green” vegetable category. We know it’s good for us, so then why does this versatile food with a satisfying crunch get overlooked on the supermarket shelf more often than not?

Partly because our creative flair tends to hit a brick wall when it comes to thinking of imaginative and tasty ways to prepare and cook this low-calories vegetable rather than just the humble steam or fry (also both delicious options)!

The key is to find local, quality bok choy, that is packed with plenty of flavour and nutrients. The second tip is to prepare simply with few ingredients so that fresh bok choy remains the hero of the dish.

Did you know that bok choy and other cruciferous vegetables have certain anti-cancer properties? Studies have shown that people who eat more cruciferous vegetables have a lower risk of developing lung, prostate, colon, and breast cancer.

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

The potassium, calcium, and magnesium have also been found to decrease blood pressure naturally and bok choy’s folate, potassium, vitamin C and vitamin B-6 content, coupled with its lack of cholesterol, all help to maintain a healthy heart.

Choline helps with sleep, muscle movement, learning, and memory. It also helps in maintaining the structure of cellular membranes, the transmission of nerve impulses, the absorption of fat and the reduction of chronic inflammation.

Increasing consumption of plant foods, including bok choy, has been shown to decrease the risk of obesity, diabetes and heart disease, while promoting a healthy complexion and hair, increased energy and overall lower weight.

Bok choy might look like celery but it is a member of the cabbage family. There are many kinds of bok choy that vary in colour, taste and size, including tah tsai and joi choi. You might also find bok choy spelled pak choi, bok choi, or pak chou. It’s sometimes even called a “soup spoon” because of the shape of its leaves.

The Chinese have been cultivating the vegetable for more than 5,000 years and the translation of the Cantonese words ‘bok choy’ is ‘white vegetable’ in English.

For a fresh and tasty take on this Asian green, come and try Chef Thomas’s mouthwatering ‘Crispy Triggerfish Sandwich’ now on The Brasserie menu.

CHEF THOMAS’ CRISPY TRIGGERFISH SANDWICH

Ingredients

1 fillet triggerfish, lightly crumbed and fried
bok choy, shredded
carrots, julienne
pickles
shallots, crispy
tartare sauce
slice of toasted bread
lime, wedge

Method

Dollop tartare on the toasted bread and then layer the pickles and shallots. Place the fish on top and finish with a large mound of refreshing carrot and bok choy. Drizzle lime juice over and enjoy.

Earth Day is every day at The Brasserie

Posted by on 20th April 2017

DSC 7804 3 e1488420224616  Earth Day is every day at The Brasserie

Tomorrow we will officially celebrate Earth Day.

Earth Day is an annual event marked across the world to show support for environmental protection.

The aim is to encourage people to do things that will benefit the Earth, such as recycling more and reducing food waste, using solar power and planting trees.

The edible garden that surrounds The Brasserie is just one example of our consistent endeavors to reduce food miles and, as a result, the fuel consumption required to carry food ‘from paddock to plate’. Our head gardener, Aide, uses the vegetable waste from the kitchen to feed The Brasserie’s “Chateau Chooks”. The egg shells she adds to the compost (along with the remaining vegetable scraps) and on the garden beds to control snails, in addition our chicken manure that is a very effective fertilizer.

The next time you get lunch from The Market, take a closer look at the plates, utensils and takeaway cups – all made from plants and 100% recyclable.

Venturing into The Brasserie’s kitchen you will see excess herbs from the garden hung to dry, trimmings go into stocks, breadcrumbs made from bread not sold after service, vinegars made from excess tomatoes and coconut water used as a brining liquid. Coconut shells are used as fodder for the caboose fire and smoker and the ashes are added to the garden compost. Stems and excess fruit are fermented, preserved and pickled to add dimension to dishes. For example, fermented Barbados gooseberries are used in the Hoisin sauce served at the Harvest Dinner. In fact, the team are currently creating a “preserving pantry”.

To celebrate all the sustainable and environmentally-friendly initiatives happening around the world, today we are offering complimentary bags of soil and coffee grounds piled high in our lovely red wheelbarrow outside the front of The Market. We will also be selling Cayman mutton pepper seedlings for $1 each and free drip coffee to anyone that brings in their own coffee mug for the day.

Earth Day is every day at The Brasserie.

SUPERFOOD SERIES: Cupuaçu

Posted by on 18th April 2017

FullSizeRender  SUPERFOOD SERIES: Cupuaçu

How would you pronounce cupuaçu?

Cupuaçu is a “super fruit” that comes from South America and is extremely potent with antioxidants and other powerful nutrients.

It is the size of a medium watermelon, is related to the cocoa bean and has a name that is ineligible for trademark despite several attempts.

The creamy white or buttery yellow pulp at the centre of the large melon-shaped fruit has been a primary food source for natives in the rainforest for centuries. They become ripe from January to April during the rainy season. The large, oblong-shaped fruit with a hard outer brown shell can weigh from 2 to 4 pounds.

After falling from the tree, cupuaçu are gathered, split open, and the pulp is made into juice, ice cream and jam. The pulp contains a handful (20-30) grape-sized oval brown seeds. These can be pressed to make cupuaçu butter, rich in phytosterols and fatty acids that contain high moisturising and antioxidant properties to rejuvenate and make the skin more supple and hair more lustrous, while the vitamins along with the fatty acids protect against cardiovascular disease, memory lost, and mood swings.

Those who have eaten cupuaçu say it has a sweet fragrant aroma, a powerful indicator of the fruit’s ripeness. The moment you split the shell open your senses fill with the tropical aroma of pineapple and pears, banana and even grapefruit. The pulp has the richness of chocolate with the sweet flavours of pears, pineapple and banana.

Cupuaçu, the national fruit of Brazil, boosts energy levels but does not contain caffeine. It is one of the few cocoa relatives that does not.

There are many health benefits to cupuaçu, most of which are tied to the fruit’s extremely potent phytonutrient polyphenols and antioxidants and essential nutrients and vitamins, which are known to boost the gastro-intestinal system; in fact the inhabitants of the rain forest use it for that purpose.

This fruit offers an ample supply of vitamin B1, B2, Niacin, vitamins A and C. Being from the cocoa family, cupuaçu also has a high flavonoid content.

Its primary health benefit is stimulating the immune system while simultaneously supporting the body’s ability to fight disease.

Another huge benefit of the fruit is its extremely rich array and concentration of antioxidants. These have a large number of longer-term effects on the body including (and possibly most importantly) the neutralization of free radicals in the body’s tissues. The improved circulation and lowered cholesterol and blood pressure aid in this process of eliminating those free radicals.

To top if off, the shell of the cupuaçu fruit can be used for energy production due to its timber like characteristics.

It’s no wonder that its name is translated as ‘food for the gods’.

Oh and the pronunciation of cupuaçu is “koo-poo-wa-soo”.

JUICED @ THE WICKET CUPUAÇU BOWL

Ingredients

½ cup cupuaçu pulp
½ a small banana
2 strawberries
2 small pieces of pineapple
a splash of agave nectar

Method

Blend all ingredients together until smooth. Top with granola, coconut shavings, bee pollen, hemp seeds and banana and strawberries. Enjoy.

April in Cricket Square

Posted by on 5th April 2017

Spring has Sprung at Cricket Square

Cocktail King Dinner: 7pm, Friday 28 April

Shake, rattle and roll! Cocktail extraordinaire Gregory Genias, aka “Bootleg Greg“, will be shaking up a storm at our Cocktail Extravaganza with Brasserie Purveyors’ spirits at the Restaurant. Enjoy a welcome cocktail and canapés on arrival, followed by a four course cocktail-paired dinner for CI$100 (incl. grats). For an entertaining evening book here.

Final Harvest Dinner for this series

Don’t miss our last Harvest Dinner until November! Join us at 7pm on Thursday 27 April for this unique farm-to-table experience where our talented chefs from Mexico will be adding their unique home town flavours to the best of our end of season harvest. Enjoy with wine pairings for CI$90 (incl. grats). Hurry and book your seat at the table.

End of series Cooking Class

Our final Cooking Class for the series is on Sunday 30 April. Learn tips and tricks in the kitchen with our experienced chefs Dean Max and Thomas Tennant. Create your own flavoursome three-course feast using fresh and seasonal produce. Our March class sold out quickly so book early to avoid disappointment. Classes will resume October 2017.

Easter sweet treats at The Market

Our Pastry Chef’s Easter treats will be sold at The Market from Monday 10 – Thursday 13 April. Enjoy mouthwatering Hot Cross Buns, Easter Sugar Cookies and Peanut Butter Cup Truffles. The RestaurantMarket and Juiced@ The Wicket will be closed on Good Friday (14 April) and Easter Monday (17 April). We are open on Tuesday 18 April.

SWIRL: 5-7pm, Thursday 20 April

Dijon mustard, beef bourguignon and Pinot Noir and Chardonnay grapes. How many culinary delights can one region be famous for? The French region of Burgundy can proudly claim all. Burgundy wines are believed to be some of the greatest in the world, so join us to find out what all the fuss is about. SWIRL tickets are CI$30 (incl. grats). Email Corey to book.

Free juice at Juiced @ 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.

Earth Day: Saturday 22 April

Bring your reusable travel mug to The Market for FREE drip coffee all day. While you’re there grab a bag of coffee grounds from our wheelbarrow to add to your garden soil. The coffee will release nitrogen, potassium and phosphorous to support plant growth. Also collect some of our mutton pepper seedlings and together, let’s bring back the Cayman pepper!

Power Pilates Bootcamp at Energy

Get ready for eight total body blasting Pilates Reformer classes and four Group Fitness classes for $225. Choose from Group A (Tuesdays and Thursdays from 6:30-7:15am) or Group B (Tuesdays and Thursdays from 1-1:45pm). ENERGY’s next Power Pilates Bootcamp starts on Tuesday 4 April and runs for four weeks. Contact Colleen to register.