Tag: harvest dinner

Earth Day is every day at The Brasserie

Posted by on 20th April 2017

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.

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.

SUPERFOOD SERIES: Green papaya

Posted by on 14th March 2017

Deliciously sweet with a soft, butter-like consistency, it’s no wonder that Christopher Columbus called the papaya the “fruit of the angels”.

Bright colorful mountains of green papaya salad, laden with fresh tomato, garden cucumber and green beans and topped with crispy local breadfruit, peanuts and herbs, is one of our favourite seasonal salads.

Papaya (referred to as pawpaw in Australia) is native to southern Mexico and Central America and is now cultivated in many tropical regions. You could be mistaken for thinking papaya is grown on a tree, however it’s really a large herb with a tall barkless and branchless trunk crowned by a shock of large leaves.

Green papaya is the unripe fruit and contains an enzyme called papain that helps digest proteins and is used as a natural meat tenderiser. Papaya seeds have a peppery taste and are a great substitute for black peppercorns.

Papaya is a rich source of vitamin C and contains beta-carotene, minerals and dietary fibre. If kale no longer does the trick to cleanse you out, it might be time to add this superfood, super-fruit to your repertoire thanks to its fibre content and natural laxative abilities, as well as enzymes that help with balancing stomach acid for healthy digestion.

Though very different in taste, texture, and appearance, green and orange papaya are actually the same fruit picked at different stages of development. The tender, creamy, orange-fleshed papaya is harvested when fully mature. It’s sweet, “melon-y” and even somewhat “cheesy.” Because it is very low in acid, it is often spritzed with lime juice to provide balance. Immature green papaya has crisp white flesh with subtle flavour. It is prized mostly for its crunch and used primarily as a base for salads. Green papaya is “clean-tasting” and “like cucumber or jicama”; in fact jicama (Mexican turnip) and seeded cucumber make good substitutes if green papaya is unavailable.

 

GREEN PAPAYA SALAD
Serves 4-6

Ingredients

Dressing
2 garlic cloves, peeled
¼ teaspoon salt
2 fresh bird’s eye chili, sliced
½ teaspoon raw sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce, to taste

2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cups julienned peeled carrots
2 plum tomatoes
8 grape tomatoes, coarsely chopped
½ pound long beans, trimmed

½ cup loosely packed fresh Thai basil leaves
½ cup loosely packed fresh Vietnamese mint (rau ram) leaves
½ cup loosely packed fresh coriander leaves
breadfruit, sliced thinly and fried
1 tablespoon dry-roasted peanuts, for garnish

Method
Mix all dressing ingredients together. Combine prepared salad produce, top with the dressing and sprinkle with a mixture of the herbs, breadfruit strips and nuts.

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.

Renowned landscape designer Margaret Barwick returns for Harvest

Posted by on 3rd March 2017

How many ways can you eat gooseberries? Have you ever tasted gungo pea miso? What about scotch bonnet infused tequila or local black sapote ice cream?

This was just a taste of the unique and flavorsome menu at our second last Harvest Dinner for the series enjoyed by many last night including Margaret Barwick, renowned author, landscape designer and gardener, who designed the very garden space that these educational, entertaining and inspiration events take place. Now residing in France, it was a special treat to welcome Margaret back to The Brasserie.

While much of the produce stems from our own garden, local ingredients were also chosen from the bountiful harvest at this year’s 50th annual Agricultural Show held on Wednesday.

Bright colorful mountains of green papaya salad, Cayman tomato, garden cucumber and green beans topped with crispy local breadfruit, peanuts and herbs were served, followed by Farmer Adrian’s delicious chicken and miso-marinated ‘Brasserie Catch’ swordfish grilled in traditional style on the caboose

Have you ever made your own kimchi? Using garden bitter melon and local cucumber, as well as daikon radish and green papaya, the Brasserie team matched their housemade recipes brilliantly alongside garden turmeric roasted carrots and soy braised local turnips.

There is only one remaining Harvest Dinner for this series! Book now for the event being held on Thursday 27 April. CI$90 (incl. grats). Don’t miss your chance to be part of this unforgettable farm-to-table experience!