Tag: grand cayman


Posted by on 16th July 2018

Pimento  SUPERFOOD SERIES: Pimento

Did you know that this tree got its name when the British couldn’t decide which spice it was, so named it ‘all spice’?

This powerful spice is actually derived from the dried fruit of the pimento tree, which is why it is commonly called Jamaica pepper, pimenta, or pimento. Native to Central America, parts of the Caribbean, and Mexico, the allspice bearing tree is named because of the dried brown berries (which look like large peppercorns), that smell and taste like a mixture of cinnamon, cloves, and nutmeg. The flavour is certainly unique, but what makes this spice even more intriguing is the high concentration of beneficial nutrients and organic compounds, such as eugenol, quercetin, and tannins that result in some impressive health benefits.

These berries, picked when ripe (see image above) and dried in the sun until slightly shriveled (see image below), have numerous health benefits that include the ability to act as a pain reliever, increase circulation, protect the gastrointestinal system, improve mood, boost the immune system, eliminate fungal infections, lower blood pressure and reduce inflammation.

One of the most celebrated aspects of allspice is its ability to lower inflammation and alleviate pain in parts of the body. The active ingredients in the spice have chemical compounds that eliminate inflammation, making it an ideal spice to give you some relief from arthritis, gout and muscle aches. It also has certain analgesic components that allow for pain reduction in the case of injury or surgical recovery.

The calming, rubefacient effects of allspice’s organic components make it perfect for soothing the stomach. The eugenol found in allspice can eliminate digestive issues such as diarrhea, nausea, vomiting, and constipation, while also stimulating regularity, which reduces bloating and excess flatulence. The anti-inflammatory aspect of allspice further eases cramps.

Research has shown certain antibacterial and antifungal effects of allspice, particularly in terms of stomach bacteria (E. coli and Listeria monocytogenes). In addition to helping the gastrointestinal system function smoothly, it also protects it from outside attack through a natural immune response. Furthermore, when allspice is added to certain foods, it can neutralise the bacteria at that level, before it ever enters your body to begin doing damage.

The presence of eugenol, quercetin, tannins, and other chemical compounds makes allspice a very potent antioxidant, as many of those substances are perfect for neutralising free radicals and eliminating them from the body. Free radicals are the harmful byproducts of cellular metabolism that can cause healthy cells to mutate, often leading to serious diseases – even cancer. The high level of vitamin C and vitamin A present in allspice also contribute to this antioxidant activity.

The antimicrobial, antibacterial, and antiseptic aspects of allspice can help to boost your dental health; although gargling with this spice wouldn’t be particularly pleasant, it has been connected to healthier dental and gum health by protecting against bacterial pathogens. 

With significant levels of copper and iron, allspice is ideal for boosting circulation, as these are essential components of red blood cells. Furthermore, the rubefacient aspect of the spice is a stimulant and warms the body. Combined with increased blood flow, this can result in additional energy and the proper oxygenation of extremities in the body. Iron also functions in the creation of certain enzymes that are crucial for overall metabolism.

The potassium found in allspice has a positive effect on heart health, as it is a vasodilator and releases much of the tension on the cardiovascular system. This causes an increase in blood flow through the relaxed blood vessels and reduces the strain on the arteries and heart, thereby lowering the chances of developing atherosclerosis, and subsequently, strokes and heart attacks.

Keep an eye out for pimento on the seasonal Brasserie menu!

pimento  SUPERFOOD SERIES: Pimento

THE PITCH: July in Cricket Square

Posted by on 4th July 2018

The Brasserie Caboose is open! A gourmet smokehouse in the heart of Grand Cayman’s Cricket Square.

Welcome to the Caboose

THE CABOOSE — Experience a unique al fresco environment and talk directly to the smoke chef to learn about the meat choices that are right for you. All Caboosemeats are slow-smoked over a long period of time. Dry rubbed, wet rubbed, marinated in sweet BBQ sauce or immersed in a vinegar-based marinade, all our meats are tender and juicy thanks to our experienced team and just the right amount of gentle smoke. We also offer a vegetarian bowl made with our farm-to-table produce. View the menu and call 945-1816 to order ahead.

Brasserie Purveyors Tent Sale: 20 July 2018

WICKET BAR — Now is your chance to stock up on discounted craft beers, specialty wines and spirits with our upcoming sale at the Wicket Bar. From 4pm – 6pm on Friday 20 July choose from a large range of beverages and save up to 50 per cent on all your favourite brands. Cash and credit card accepted.

Brasserie Restaurant Closing Party: 31 July 2018

THE BRASSERIE — Wish the Restaurant staff a happy and safe vacation as we celebrate the end of another incredible Brasserie season with happy hour prices and half bottles of wine from 5pm until close. Call us on 945-1815 or email to make your dinner reservation.

Live coverage of Wimbledon & World Cup

WICKET BAR — Enjoy front row seats to Wimbledon and the FIFA World Cup right here in Cricket Square! Don’t miss a moment of the action at the Wicket Bar as you sip on a fresh juice or glass of rosé, otherwise you can watch from the Market patio with your Brasserie salad and maybe even a glass of bubbles from the Grab and Go fridge. All the joy and excitement of Wimbledon and the World Cup without the queues.

Summertime rosé​ specials

THE BRASSERIE — Rosé season has arrived and to celebrate we are offering rosé wine specials all day long, throughout July, at The Brasserie Restaurant and the Wicket Bar. So what are you waiting for? Sit down and relax with a refreshing glass of rosé and watch the tennis or catch up with friends. Don’t forget to order your favourite bottle of rosé from Brasserie Purveyors.​

Cocktail recipe: Garden G&T

THE BRASSERIE — It’s the freshly picked herbs from our organic garden, the sweet seasonal fruits and the quality liquor that make The Brasserie’s cocktail list one of the best on island! Our mixologist’s popular ‘Garden G&T’ starts with Watershed Four Peel Gin, followed by a sprig of fresh tarragon, wedges of lime and lemon, star anise, pink peppercorn and juniper berries. Pour Fever Tree tonic over and let the flavours sing!

Kids Culinary Summer 2018

THE BRASSERIE — Looking for a summer holiday activity? The Brasserie is hosting fortnightly interactive farm-to-table culinary tours for children until the end of July. Guided by our Chef de Cuisine and Head Gardener you will visit the organic vegetable garden, watch the fresh catch come in from our fishing boats and collect eggs from the on-site chooks. Call 945-1815 or email to book your spot on our next tour.

Juiced @ The Wicket weekly deals

WICKET BAR — 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.

Saving energy at Cricket Square

CRICKET SQUARE — As part of our ongoing efforts to reduce electrical consumption we have installed one of the most energy efficient central chillers in Boundary Hall. It is an oil-free system which uses magnetic levitation to achieve higher efficiencies compared to other designs and systems.

Add ENERGY to your summer

ENERGY — Stay summer strong and choose from four different options to get that “beach-ready body” at ENERGY. Whether you prefer group fitness classes, group reformer classes, a lunch express class to fit in with your work schedule or the Pilates Start Up Package, there is something for everyone this summer at ENERGYSpeak to Colleen to get started.​

Market, Caboose and Wicket Bar are open

THE BRASSERIE — Even though The Brasserie’s annual August closing is fast approaching, don’t forget that the Market, the Caboose and Juiced @ The Wicket will stay open for the entire month. For the best TGIF on island, head to the Wicket Bar for our 5 @ 5 Happy Hour every Friday. Contact the Market to order ahead on 945 1814. The Brasserie reopens on Monday 3 September.

Celebrating 20 glorious years of The Brasserie!

Posted by on 18th June 2018

DSC 3915  Celebrating 20 glorious years of The Brasserie!

It was a night to remember.

The Brasserie’s 20th Anniversary celebrations made all the more memorable with the reunion of seven past and present Brasserie chefs (a complete list of the chefs is below), who once again, entered the Restaurant’s kitchen to prepare a magnificent five-course wine-paired Gala Dinner.

Our latest exciting edition to Cricket Square, The Caboose, was the setting for the opening cocktail party. As the sun set on the weekend, guests enjoyed our mixologist’s refreshing cocktail concoction of Ilegal Joven Mezcal, Local Bilimbi Shrub, Lemon and Soda accompanied by a selection of mouthwatering canapés including Local Land Crab Arancini, Seared Wahoo with green mango, Smoked Brisket Molote and Rainbow Runner Ceviche prepared by Chef Arte and Chef Thomas. All the while learning about the Brasserie Bee Program established by beekeeper Efrain Alarcon, who brought his display hive along to give people a unique insight into the inside of a bee hive.

Jokes were not spared as each chef introduced their dish for the evening and reminisced on their time spent at The Brasserie, for some, nearly a decade ago.

Guests bypassed The Brasserie’s organic garden en route to the Restaurant, and seeing firsthand, the farm-to-table produce that made up a large percentage of our exclusive Anniversary menu.

The kitchen worked meticulously as the first course, created by Chef Pushkar of Scotch Bonnet Pepper Cheese Naan with gooseberry chutney, Breadfruit & Sweet Potato Chaat with yogurt, tamarind and mint and Pani Puri with roasted garden beets and green juice, was plated. The smell of freshly baked naan bread wafted from the kitchen as guests wet their appetites with carefully selected wine from Maresa, Spain.

Chef Joe made the most of Cayman’s locally caught snapper. His dish was topped off with slow stewed garden tomatoes, scotch bonnet and crispy potato, accompanied with a French Les Heritiers du Comte LAFON wine.

The Niman Ranch Pork Belly, cooked perfectly by Chef Greg, melted in the mouth and made the tastebuds dance thanks to its accompanying ingredients of The Brasserie’s suriname cherries, apple, a selection of edible flowers and herbs and burnt honey. The third course was washed down with a Capiaux ‘Chimera’ Pinot Noir from the Sonoma Coast in California.

The degustation continued with Chef Brad’s Sousvide Beef Tenderloin & Braised Beef Short Rib with fresh and flavoursome callaloo, sweet potato and seasoning peppers from The Brasserie garden, and a rich Australian Shiraz.

There’s always room for dessert, especially when it is Valrhona Chocolate Royale! The fifth and final course of our Anniversary Dinner was accompanied with housemade passionfruit cremeaux and coconut sorbet using the drupe from the Flowers family’s coconut plantation. The caramel flavours from the Mendoza dessert wine capped off a fun and happy evening of food, laughter and memories.

Thank you to all the chefs, the camaraderie of our hardworking Brasserie staff, and you, our loyal customers, for helping us to mark this incredible milestone. Here’s to the next 20 glorious years of The Brasserie!

A short biography of each chef is provided below. Please visit The Brasserie’s You Tube channel to view the 20th Anniversary video.


Dean Max, Consultant Chef

Chef Dean Max is Owner of DJM Restaurants. He has achieved multiple James Beard nominations for Best Chef, crowned King of American Seafood in 2010, wrote a cookbook called “A Life by the Sea,” and holds many restaurant accolades.

Artemio Lopez, Chef de Cuisine 2017 – Present

Chef Artemio Lopez’s experience expands more than 20 years in eight different countries. From France to Kosovo, Arte assisted setting up the first Mexican restaurant in Pristina. He worked at Casa Alfonso in Spain at the time the restaurant was awarded a Michelin star.

Thomas Tennant, Brasserie Chef de Cuisine 2016 – 2017

Chef Thomas Tennant graduated from the University of Delaware in 2006 with a Bachelor of Science in Hotel and Restaurant Management. In 2016, Thomas joined The Brasserie and now spearheads the menu at Fi’lia by Michael Schwartz in the Bahamas.

Joe Mizzoni, Brasserie Chef de Cuisine 2013 – 2014

Chef Joe Mizzoni was Executive Sous Chef in the DJM Inc. flagship restaurant, 3030 Ocean. Joe opened Stubborn Seed in Miami with Chef Jeremy Ford in 2017. The venue was awarded Best Restaurant in Miami and 4 stars in the Miami Herald within the first eight months.

Niven Patel, Brasserie Chef de Cuisine 2012 – 2013

Chef Niven Patel was recently voted Best Chef in Miami. Niven oversees two locations of Ghee Indian Kitchen and has turned his home farm, known as ”Rancho Patel”, into the main source of ingredients for his restaurants.

Brad Phillips, Brasserie Chef de Cuisine 2010 – 2012

Chef Brad Phillips studied a business degree from the University of Toledo and a culinary degree from the Culinary Institute of America. Prior to joining the Avocado Grill family, Brad worked at Chef Dean’s 3030 Ocean, Latitude 41 in Columbus and Asador in Dallas.

Pushkar Marathe, Brasserie Chef de Cuisine 2010 – 2012

Chef Pushkar Marathe is currently Executive Chef/Partner at Ghee Indian Kitchen, recently awarded Best New Restaurant with friend Niven Patel. He has worked all over the world, including Chef Dean’s 3030 Ocean, the James Republic in Long Beach and Ritz Carlton in Qatar.

Greg Vassos, Brasserie Chef de Cuisine 2006 – 2008

Greg has worked in some of the best kitchens worldwide including with Sergi Arola of Arola, Bruno Menard of the Dining Room, Eric Ripert of Le Bernardin and, of course, The Brasserie. Greg is now Partner and Executive Chef at Brick Farm Tavern in Hopewell, New Jersey.