Tag: event

SUPERFOOD SERIES: Almonds

Posted by on 4th December 2017

They’re a waistline-friendly snack known to boost heart health, but before you get carried away with a heaping handful, consider a few of the lesser-known facts about this beneficial bite.

Rather than a nut, the almond is actually the seed of a fruit that grows on an almond tree. The fruit of the almond is called a drupe. The fuzzy hull around the almond seed feels like a peach and that’s because peaches and apricots are family members of the almond. The outer hull is not consumed by humans and instead, used as a cattle feed all over the world.

Did you also know that the almond is a member of the rose family and is often called “the queen of the rose family”?

Almonds are reliant on bees for crop pollination. No bees, no almonds. There are around 30 varieties of almonds, but only 10 undergo production for consumption purposes.

The immature green almond can be preserved and pickled — some consider it a delicacy.

Recent sudies show almonds eaten mid-morning can help moderate your blood sugar throughout the day. Almonds are extremely high in magnesium, a mineral that most people don’t get enough of. High magnesium intake may have major benefits for metabolic syndrome and type 2 diabetes.

Low magnesium levels are strongly linked to high blood pressure, indicating that almonds can be beneficial for blood pressure control. Eating 1-2 handfuls of almonds per day can lead to mild reductions in LDL cholesterol levels.

Almonds are high in healthy monounsaturated fats, are a rich source of calcium, magnesium, vitamin E, dietary fibres, and vitamin B and are the biggest barrier against cardiovascular diseases and diabetes.

Almonds are high in antioxidants that can protect your cells from oxidative damage, a major contributor to ageing and disease.

Nuts are low in carbs, but high in protein and fibre. Studies show that eating almonds (and other nuts) can increase satiety and help you eat fewer calories.

Did you know that chocolate manufacturers use around 40 percent of world’s total almonds in making delicious and mouth-watering chocolates?

Raw almonds are among the lowest-calorie nut and guess what? It’s easy to make your own almond milk. The same milk that we are using in this week’s $5 ‘Peaches & Cream’ Juiced @ The Wicket special. The process essentially involves soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. Drain and rinse the nuts from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.

Real, fresh, very tasty almond milk is a game-changer!

DSC 1881  SUPERFOOD SERIES: Almonds

THE PITCH: December in Cricket Square

Posted by on 30th November 2017

Celebrate the holiday season at Cricket Square as we commemorate The Brasserie’s 20th year in operation and our farm-to-table commitment to you.

Holiday celebrations start here!

THE BRASSERIE — As we head towards the festive season make sure The Brasserie is your first stop when planning your celebrations. Our exclusive Christmas Eve and New Year’s Eve menus are available in hardcopy at the Restaurant. Click here for our holiday hours and book now. Call 945 1815 or email.

Tent Sale: 3-6pm, Friday 1 December

WICKET BAR — Did you miss the Black Friday sales? Don’t worry, we’ve got you covered with our exclusive fine wines, speciality spirits and your favourite craft beers to enjoy this festive season. All available at discounted prices at the Brasserie Purveyors Tent Sale to celebrate The Brasserie’s 20th Anniversary.

SWIRL: 5-7pm, Thursday 14 December

WICKET BAR — Party into the holidays with sparkling! Join us for our 2017 SWIRL finale as we pop open our finest bubbles and cheers to the festive season and The Brasserie’s incredible 20-year milestone. Did you know the longest champagne cork flight was 54 metres? Hurry and book before the bubbles are all gone!

Host your Christmas party at Cricket Square

THE BRASSERIE — Looking for a venue to host your Christmas party this year? Buyout the restaurant for up to 80 people. What about the green outdoor space at the Wicket Bar for a cocktail party of 150? Or the relaxing vibe of our restaurant garden that can hold 40 people as you sip on cocktails under the stars? Call 945 1815 or email to book your event.

Hospitality Industry Night every Tuesday

THE BRASSERIE — Do you work in the local hospitality industry? Treat yourself and one guest to 50% off all food at The Brasserie. Bring along your business card or pay stub to receive this offerfrom 5-10pm every Tuesday night for a limited time. Book now! Call 945 1815 or email.

Juiced @ The Wicket weekly specials

WICKET BAR — Enjoy our $5 Juiced @ The Wicket special each week using local seasonal ingredients 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.

Latest update on Cricket Square construction

CRICKET SQUARE — The steel frame to the Club (our new fitness centre) is underway and we expect to have wall panels arrive in the next few weeks – it should be enclosed before Christmas. The fitness equipment has been ordered and we’re doing all we can to open the facility early in the New Year. We will be inviting Cricket Square tenants to join as members soon.

ENERGY Christmas Party!

ENERGY — Come and celebrate the holiday season with the team at ENERGY, 5-9pm on Wednesday 6 December. Explore the beautiful studio, enjoy holiday nibbles and beverages, get a sneak peek at the new programs for 2018 and be in the running to win exciting wellness prizes. RSVP by 4 December. Call 946 6006 oremail.

Highly acclaimed chef to visit The Brasserie

THE BRASSERIE — We are excited to welcome chef, restaurateur and ‘Iron Chef America’ television star, Makoto Okuwa, to The Brasserie next month. Makoto brings with him over twenty years of experience in traditional Japanese style cooking, and we look forward to hosting a dinner with him on Saturday 13 January 2018.Email for more details.

The Art of Coffee

Posted by on 2nd November 2017

“You have to invest and be committed to quality.”

In January 2009, the Brasserie Market opened its doors and became the second espresso outlet on Grand Cayman, and the only location on island, to host an extensive barista training program led by freelance coffee consultant, Erin Hulbert.

Erin is from the coffee homeland of Seattle.

“I am a purest. I love the transparency – from the bean, through processing, to the cup – coffee is a ritual for me. It’s a time to gather with friends and family. It’s part of our culture.”

She wrote the coffee menu, trained staff, talked to press, hosted a “public cupping” (just like a wine tasting but with coffee) and introduced Barrington Roasting Coffee to The Brasserie and the Cayman Islands.

This was the start of The Brasserie Barista Program.

After six hours a day of steaming milk, mastering espresso fundamentals, diligently learning cleaning routines, coffee origins, and preparation methods, my team of baristas were well on their way of becoming the only residents on Cayman to fully understand and execute perfect espresso as an art. As the doors officially opened on January 11, I watched these new coffee enthusiasts’ eyes light up with each sip of perfectly mastered microfoam, reminding me how much I love my job. – An extract from ‘Bringing Coffee to Grand Cayman by Training Four Baristas in Two Weeks’ by Erin Hulbert, Serious Eats.

Since then, Erin says she has trained over 30 through the Program. She visits the island twice every year and trains four people every trip over a 10-day period. “What I cover with them in 10 days, would normally take six months.”

“I am continually challenging The Brasserie baristas to learn new skills on every visit, from taste, milk texture and temperature to the final quest, latte art,” says Erin.

“When teaching the techniques of milk texturising, the end product swirling in the pitcher should resemble a fresh can of white paint; thick, glossy and bubble-free. That’s my perfect cappuccino memory.

“I’m teaching baristas not just what to do but why they do what they do. We need to understand the complexities of making coffee so should we need to fix something, we are familiar. Just like learning a language – you don’t just start learning the vocabulary, but also what you need to create sentences, like grammar.

“You don’t want to stand in the way of the espresso. You should be able to taste the coffee, not the barista. The barista is just there to facilitate the coffee process.”

A stand out for The Brasserie is its emphasis on cleanliness.

“The coffee machines are cleaned every hour on the hour. Oils from the beans adhere to the surfaces and those oils will go rancid if left, making the coffee taste old and earthy no matter the quality of beans. Cleanliness is the most efficient and effective method for maintaining equipment.”

New participants to The Brasserie Barista Program train with Erin for 30 hours – this is the preliminary training period. After “passing the Bar Exam”, which is a written and practical exam at the end of the 10-day training, the trainees each continue to be mentored for one week every month over a three-month period before they pass the Program and are certified to make coffee for The Brasserie customers.

“I expect a lot from my trainees. Not everyone passes The Brasserie Barista Program. I’m here to move the company forward, set it up for success and maintain a high standard of quality,” says Erin.

“When I return six months later, everyone who takes part in the last Program must pass the written and practical exam again.

“In the practical exam, trainees make every drink on the coffee menu and the written exam is based on the manual that I wrote for The Brasserie. For example: What is the ideal temperature for extracting espresso? Why do we serve ristretto?

“At the end of this course all of those employees that pass can confidently go anywhere and understand how espresso works. This can be a blessing and a curse. It opens your eyes up to things that you may not have understood or seen before.”

Erin’s top tip for barista excellence is to stay present.

“Every time you pour a drink, it’s a training moment.”

What about her favourite type of coffee?

“I always opt for an Americano. You can get a real indication of what the coffee is like. I call this American artisan – we have taken ideas from Italy, modelled their flavor profile and then made it our own.

“There are things about different coffee varieties that I love. American coffees share the familiar traits of your morning cup. They are known for their balance and even temperament. The African bean sparkles and adds adventure and excitement to our daily lives. Some Ethiopian beans smell and taste like fresh blueberry pie, while some Kenyan beans can taste so juicy that they make me feel like I’m drinking a Capri sun. Asian coffees are known for having the most curves. They are full bodied with a syrupy mouth feel. These coffees are richer, thicker and exotic with dark chocolate, bold nuttiness and subtle earthy tones.”

And then there’s always the hot topic, for baristas and coffee drinkers alike, of how to steam milk properly.

“I can sit across the room from a barista and tell exactly what texture will appear just by the sound of the aerating milk. Make sure you have cold milk and an even colder pitcher. This low starting temperature allows a longer steaming window, which provides optimal texture.”

Let’s not share all Erin’s secrets though. You’ll need to come to the Market and Restaurant and taste our coffee for yourself!

THE PITCH: November in Cricket Square

Posted by on 2nd November 2017

Introducing The Brasserie’s 20th Anniversary Event Series to Cricket Square to celebrate an epic milestone for the pioneers of Cayman’s farm-to-table movement.

Award-winning farm-to-table

THE BRASSERIE — We kick off Cayman’s harvest season with a celebration of The Brasserie’s 20th year in operation! Don’t miss out on this exciting Harvest Dinner in our organic garden at 7pm on Thursday 16 November, as we celebrate Chef Dean and Chef Arte’s amazing accomplishments in bringing farm-to-table to The Brasserie and Cayman. Tickets are CI$90 incl. with a sommelier-selected wine pairing. Email us to book or call 945-1815.

SWIRL: Thursday 9 November

THE BRASSERIE — Big bold reds are the world’s most popular choice of wine and it’s easy to see why. They are everything a great wine should be – rich, flavourful and when consumed in moderation, also good for your health! Enjoy this unique wine tasting with hearty canapés and great company. Tickets are CI$30. Email or call 945-1815.

American Thanksgiving: 23 November

THE BRASSERIE — There is no better place to celebrate American Thanksgiving than amongst family and friends at The Brasserie. Enjoy a three-course traditional feast of roasted potato and coconut soup, free range organic turkey roulade and local pumpkin tart. Wine pairings included at an additional cost. Book your table here.

Book your Christmas party with us

THE BRASSERIE — Looking for a venue to host your Christmas party this year? Buyout the restaurant for up to 80 people. What about the green outdoor space at the Wicket Bar for a cocktail party of 150? Or the relaxing vibe of our restaurant garden that can hold 40 people as you sip on cocktails under the stars? Call 945 1815 or email to book your event.

Holiday celebrations at The Brasserie

THE BRASSERIE — As we head towards the festive season make sure The Brasserie is your first stop when planning your celebrations. Our exclusive Christmas Eve and New Year’s Eve menus have just been released and are available in hardcopy at the Restaurant. Take a look at our holiday events calendar and book now. Call 945-1815 or email.

Weekly specials every night of the week

THE BRASSERIE — Every Monday savour three courses with a bottle of wine for CI$89 per couple. For gourmet British-style comfort food join us for Gastro Pub on Tuesdays. Burgers and beer on Wednesday, while Thursdays call for Cayman-style soft tacos and the best margaritas on island! Enjoy brick oven pizzas and Pinot every Friday.

FREE juice at Juiced @ The Wicket

WICKET BAR — Buy 10 juices or smoothies from our delicious menu and get one FREE. Collect your Juiced @ card at the Wicket Bar 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.

Hot for the Holiday specials at ENERGY

ENERGY — Get ready for the holiday season at ENERGY with group fitness, the lunch Pilates mat series and group reformer classes. Email ENERGY for details on how you can finish off 2017 with a bang!

Trunk Sale: Friday 1 December

WICKET BAR — Join us for our very own Brasserie Purveyors Trunk Sale! Come and stock up on fine wines, craft beers and artisan spirits ahead of the festive season. Don’t miss out! Once it’s gone, it’s gone. See you at the Wicket Bar from 3 – 6pm.

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