Tag: recycle

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

Biological control using ladybugs

Posted by on 30th November 2017

Brasserie garden 11  Biological control using ladybugs

Did you know that the little ladybug could be one of the best friends you ever have in your garden?

Known for their love of aphids, a single ladybug is capable of consuming up to 50 to 60 aphids per day but will also eat a variety of other insects and larvae including scales, mealy bugs, leaf hoppers, mites, and various types of soft-bodied insects.

“I propagate ladybugs to control aphids and stop them eating the plants here in Cricket Square.”

The Brasserie’s head gardener who is also a qualified biologist, Aide Lopez, speaks animatedly about her recent visit to Mexico City to attend the National Congress of Biological Control.

Biological control is an environmentally sound and effective means of reducing or mitigating pests and pest effects through the use of natural enemies. It’s a sustainable and environmentally compatible pest management system, that avoids using pesticides.

“An example is the use of bamboo sticks to join one plant to the next like mini bridges, allowing ants to move from one leafy green to the next, foraging on nuisance insects.”

Some vegetables, herbs and flowers benefit each other by improving soil, while others deter pests from one another. Companion planting, another technique that Aide has implemented in the organic vegetable gardens, provides a fascinating blueprint for a higher garden yield.

“Eggplants and tomatoes are from the same family and therefore they will attract the same pests, creating an even bigger problem than if they were planted on their own. Some plants repel insect pests with their scent. Aroma can also be used to mask the scent of your main crop, effectively hiding them from predators.

“Corn and beans work well together. The beans break down the nitrogen, helping the corn to soak up this element in the soil.”

Beauveria bassiana is a fungus that grows naturally in soils throughout the world and also acts as a parasite on various arthropod species; therefore used as a biological insecticide to control a number of pests such as termites, thrips and whiteflies.

Next time you walk through Cricket Square or find yourself in The Brasserie’s greenhouse, look around, and see nature at work doing what it does best!

 

 

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!

August in Cricket Square

Posted by on 2nd August 2017

The Wicket and The Market are open in Cricket Square

SWIRL: 5-7pm, Friday 18 August

Beer is the most widely consumed alcoholic beverage in the world and the third-most popular drink after water and tea. Enjoy chilled craft beers as the sun sets while munching on a selection of brick oven pizzas prepared by Chef Thomas. Tickets are $25. Start your weekend the right way and join our summer SWIRL event at The Wicket. Book here.

TGIF in Cricket Square

The Wicket couldn’t possibly leave you hanging in August during happy hour. Stop by on Friday for your favourite 5 @ 5 specials, from craft beers to specialty wines. Why not email us to book for a group! Also enjoy rosé wine specials all day long, all summer long at The Wicket and Restaurant. Don’t forget to order your favourite bottle from Brasserie Purveyors.

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. And don’t forget Happy Hour is every Friday, 5pm.

Brasserie Bee Series

Discover the unique ‘from pasture to plate’ journey of our wild and raw Brasserie Honey with our new Brasserie Bee Series. Follow our experienced beekeeper Efrain Alarcon as he takes you on a journey throughout Cayman to collect, manage and care for the bees, while harvesting our delicious raw golden Brasserie honey. Don’t miss an episode!

RECIPE: Coconut mojito

Have you tasted our local take on the traditional mojito using Brasserie Purveyors’ spirits? It’s a winner! Click here to watch us create this refreshing coconut concoction and learn how to make it at home to beat the summer heat. View our extensive menu to order your craft beers, specialty wines and spirits. Call 945 1815 or email us to order.

More parking in Cricket Square

Construction activity at Cricket Square progresses well with exciting steps towards completing the new Fitness Centre, Caboose, SIX and more paved car parking to the rear of the generator next to Willow House. Thank you to those who have had to change parking locations. Please call Susan on 929-6392 if you need a lift in the Cricket Square Shuttle.

ENERGY’s unlimited class pass

Stay summer strong at ENERGY with an unlimited class pass this month. From 31 July – 26 August and for just $275, go to as many classes as you like including reformer, fitness and lunch classes with ENERGY’s ‘August Total Access Pass’. Finish off the summer with a blast! Contact Colleen for more details. Look and feel good this summer.

Hannah’s Heroes at The Wicket

The fifth annual Hannah’s Heroes – The Big Shaveis on 22 September 2017. Join us at The Wicket to be a part of a wonderful cause that so many will benefit from. Whether you decide to get the ultimate hair make-over, donate or volunteer, you’ll be helping change the lives of children battling cancer. For more information, contact the team at Hannah’s Heroes.

July in Cricket Square

Posted by on 6th July 2017

Summer love at Cricket Square from dragon fruit flowers to rosé specials

SWIRL: 5-7pm, Thursday 20 July

It’s well known that the Lord of the Rings was filmed in New Zealand and that the All Blacks won the last Rugby World Cup, however did you know that the vineyards are the first in the world to see the sunrise? Find out why “no one in the world produces sauvignon blanc quite like Marlborough”. Tickets are $30. Email Corey to reserve your spot.

Enjoy rosé specials all summer long

Rosé season has arrived and to celebrate we are offering rosé wine specials all day long, all summer long, 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.

Purveyors Liquor Tent Sale: 21 July

This is your chance to stock up on discounted craft beers and specialty wines and spirits for summer right here in Cricket Square. From 5pm – 7pm on Friday 21 July come and peruse the beverages on offer at The Wicket while making the most of our rosé summer specials. Save up to 50 per cent on all your favorite brands. Cash and credit card accepted.

RECIPE: Vodka Martini

Shake things up with our popular Vodka Martini at The Brasserie using Brasserie Purveyors’ Prairie Organic Vodka. Watch our mixologist Lexi create this cocktail and create your own martini using her recipe.  View our extensive menu here to order your craft beers, specialty wines and spirits. Call 945 1815 or email us to place your order. It’s that easy!

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.

Don’t miss the Wimbledon action

Enjoy front row seats to Wimbledon right here in Cricket Square! Don’t miss a moment of the action at The Wicket as you sip on a fresh juice or glass of rosé or 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 without the queues.

Recycling at Cricket Square

Want to know what happens to your recyclables at Cricket Square? The recycled glass is used as filler material in the decorative pavers under the porte-cochère at Century Yard and Willow House, as well as the new Brickyard Carpark. So that glass goes full circle on-island (after imported in its original form). We recycle glass, cardboard, aluminum, and plastic.

Add ENERGY to your summer

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.

The Market and The Wicket are open

Even though The Brasserie’s annual August closing is fast approaching, don’t forget that The Market and Juiced @ The Wicket will stay open for the entire month. For the best TGIF on island, head to The Wicket for our 5 @ 5 Happy Hour every Friday. Contact The Market to order ahead on 945 1814. The Brasserie reopens on Friday 1 September.