Posted by on 9th July 2018

daniela 90131 unsplash  SUPERFOOD SERIES: Green apple

Is there a nutritional difference between red and green apples?

The answer is yes, a little. Let’s get to the core of the argument…

The old saying “an apple a day keeps the doctor away” might just turn out to be a pretty true cliché. Apple nutrition benefits include the ability to improve your digestion — thanks to being one of best high-fiber foods — lower disease-causing inflammation, improve heart health and help you better manage your weight. Plus, apples make a great, portable post- or pre-workout snack thanks to their quick-releasing natural sugars than can raise your energy.

While berries usually get most of the credit when it comes to supplying antioxidants, apples are a close runner-up. With a diverse family of phytonutrients present in apple pulp and skin, some studies have linked the consumption of apples with a reduced risk of certain forms of cancer, obesity, cardiovascular disease, asthma, Alzheimer’s disease and even diabetes.

As for whether a red or a green apple is “healthier”, each has their own nutritional benefits. For those being careful of their carb and sugar intake, green apples come out on top. But the difference isn’t huge. Green apples may also contain slightly more fibre.

If antioxidants are your focus, then red apples win. Again, the difference is small. Red apples contain higher amounts of anthocyanins which are found in the red skin, which offer antioxidant and anti-inflammatory benefits.

Obviously, more important than the red versus green apple debate, or any slight nutritional difference between the two apple varieties, is that we actually eat them — along with an array of other delicious fruits and veggies.

superloop 401079 unsplash  SUPERFOOD SERIES: Green apple

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.


Posted by on 25th June 2018

pineapple  SUPERFOOD SERIES: Pineapple

Did you know that it can take almost three years for a single pineapple to reach maturation? That’s why we are very excited to be harvesting these beauties at The Brasserie right now.

When European explorers first encountered the fruit in the Americas, they called them “pineapples” because of the resemblance to pine cones. What do you think? Contrary to what some people think, pineapples don’t grow on trees — they grow out of the ground, from a leafy plant.

The benefits of pineapple are due to its high supply of vitamin C, vitamin B1, potassium and manganese, in addition to other special antioxidants that help prevent disease formation. What most people don’t realize about this tasty fruit is that it’s infinitely more useful to humans than just a garnish for tropical drinks.

Pineapple has a whopping 131 percent of your daily value of antioxidant Vitamin C! Vitamin C is commonly used to minimize coughs, colds and flu symptoms. Vitamin C is a water-soluble vitamin that plays a role in maintaining the health of the body’s connective tissue as well as acting as an antioxidant. The vitamin C that is found in pineapple can also help skin problems, like a sunburn or dried and irritated skin.

High in fibre, pineapple can help to lower your risk of colorectal cancer. Fibre can also lower your blood glucose levels. Type 2 diabetics may show signs of improved blood sugar, lipids and insulin levels.

Pineapple supports heart health because of its fibre, potassium and vitamin C content. High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.

The beta-carotene that is found in plant foods like pineapple helps to lower the risk of developing asthma. Toxins, poor nutrition, pollution, antibiotic abuse and stress play a large role in the development of asthma. All of these factors cause inflammation, but luckily one of the benefits of pineapple is that it can help to reduce through its detoxifying capabilities.

Another one of the benefits of pineapple is that it helps improve your mood and helps fight depression and anxiety. Pineapple is a good source of the amino acid tryptophan, which is used by the body to produce enough serotonin, one of our main “happy hormones.” Consuming enough of this amino acid, in addition to other nutrients like B vitamins, is important to support your neurological system, for energy, and for the production of good mood hormones.

The benefits of pineapple include the ability to help those suffering from arthritis and joint pain because the bromelain that is present can speed up healing associated with surgical procedures. It is also very useful for treating sporting injuries including sprains and can help counter pain.

For digestion, eating pineapple serves as a powerful aid in breaking down proteins into peptides and amino acids. It can ease the symptoms of ulcerative colitis, acid reflux, and it helps the general digestive processes.

Once harvested, pineapples don’t continue to ripen. That means that every single pineapple in the grocery store is as ripe as it will ever be so don’t buy one and save it for a week, thinking it will ripen. The difference in colours is mostly based on where the pineapples were grown, so a green pineapple can be just as sweet and delicious as a golden brown one.

tim stief 303045 unsplash  SUPERFOOD SERIES: Pineapple

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.


Posted by on 4th June 2018

dan gold 668116 unsplash  SUPERFOOD SERIES: Lemon

What drink is insanely inexpensive to make, keeps skin glowing, aids in digestion, can help you lose weight and is packed with vitamin C?

Lemon water!

Lemon juice’s atomic structure is similar to the digestive juices found in the stomach. This means that it can trick the liver into producing bile, which helps keep food moving through your body and gastrointestinal tract smoothly. Lemon water also helps relieve indigestion or ease an upset stomach.

The acids found in lemon juice also encourage your body to process the good stuff in foods more slowly. This drawn-out absorption means insulin levels remain steady and you get more nutrients out of the foods you consume. Better nutrient absorption means less bloating. Lemon water benefits the enzyme functions in your body, stimulating the liver and flushing out toxins. Because it’s a mild diuretic, you might find yourself using the bathroom more often, helping the urinary tract get rid of any unwanted elements. All of this helps detox body and skin.

Since your body doesn’t make vitamin C on its own, it’s important to get enough of it from the foods and drinks you ingest. Luckily, lemons are chock-full of the vitamin.

What are the benefits of getting enough vitamin C? It stimulates white blood cell production, vital for your immune system to function properly. As an antioxidant, vitamin C also protects cells from oxidative damage. Plus, getting enough vitamin C helps the immune system keep colds and flu at bay. Drinking lemon water daily ensures your body gets a sizable amount of vitamin C daily.

The antioxidants found in vitamin C do double duty in lemon water. They fight damage caused by free radicals, keeping your skin looking fresh. Getting enough vitamin C from your lemon water also keeps the body producing collagen, essential in smoothing out lines in the face. And, in one recent study published in the American Journal of Clinical Nutrition, regularly consuming vitamin C led to younger-looking skin and less wrinkles.

Skip the morning cup of coffee — lemon water can boost energy levels without the caffeine crash. Our bodies get energy from the atoms and molecules in foods. When negative-charged ions, like those found in lemons, enter your digestive tract, the result is an increase in energy levels au naturel.

Additionally, just the scent of a lemon has been found to reduce stress levels and improve moods. Don’t forget to offer a glass to grumpy co-workers or family members.

Enjoy this week’s $5 “Star Burst’ juiced special at Juiced @ The Wicket, knowing that it contains that nutritional squeeze of lemon juice.

francesca hotchin 403643 unsplash  SUPERFOOD SERIES: Lemon