$5 at 5pm
The only thing better than happy hour is $5 at 5pm at The Wicket. Every Friday join us for two delightful hours of drink and food specials, all priced at only $5 each! Check out the sport on our expertly fitted flat screens or just relax on the Wicket lawn with friends. You can’t beat the price or the company. For more information on The Wicket, including hosting your own event at this wonderful space, just send us an email at reservations@brasseriecayman.com. See you on Friday at 5pm!
Chefs’ Jam
Chefs’ Jam is back! We’re so excited to be hosting the 4th installment of this ‘culinary jam’ at The Brasserie on June 20th at 7pm. This always highly anticipated event brings together 5 top chefs from across the island to cook 5 unbelievable courses in one exceptional kitchen. This year, our lineup includes Chef Manny of Ortanique, Chef Aaron of the Bistro, our very own Chef Daniel, Chef Ervin of Agave Grill and Chef Melissa of the Ritz as well as William Lloyd, sommelier of the Ritz Carlton expertly pairing wines. The result of combining such talent is always a meal that takes our breath away. It’s an event that books up quickly every year so contact reservations@brasseriecayman.com now to reserve your seats at CI$125 per person or visit our ticketing page.
Father’s Day
Father’s Day is only a few weeks away on June 21st and what better way to celebrate Dad than to gift him with what he loves most – food and drink. We’ve got everything you need to shower him with the best kind of presents around. Order a custom made cake or pick up some delicious baked goods in The Market. Load up a Brasserie Gift Card to treat him to a special meal, or, contact Brasserie Purveyors at wine@brasseriecayman.com to put together a gift basket full of beer, wine, and snacks. Contact us today at reservations@brasseriecayman.com so we can get started on creating your perfect gifts.
Summer Fitness and Flowers Sea Swim
Summer is upon us and the Flowers’ Sea Swim is around the corner on June 13th, which means it’s time to register for the race and get in shape. ENERGY Essential Fitness has got plenty of new workouts this June to get everyone summer-ready including their super popular Power Pilates Bootcamp and Reformer MAX workshops. For more details or to sign up, just email info@energycayman.com.
Cayman 4 Nepal
On June 6th, from 6:30-9:30pm at the Ritz Carlton’s Great Lawn, The Brasserie will be joining forces with other restaurants on the island to host a fundraising event in order to raise money for victims of the earthquake that so devastatingly struck Nepal in April. In particular, we hope to make a difference to friends and family of those Nepalese we work with every day through the hospitality industry here in Cayman. Entry includes welcome cocktail, food stations and wine or beer. For more information or to purchase tickets, please email reservations@brasseriecayman.com. Tickets are CI$125 per person with proceeds going directly to Cayman Island’s Red Cross Nepal Earthquake Appeal which supports relief and recovery efforts.
James Beard Foundation Dinner
By popular demand, Dean James Max returned to the James Beard House on April 15th to host his much loved Beard House Dinner, ‘Dean James Max and Friends.’ The dinner is a collaborative offering by chefs from each of his destination restaurants across the globe. This year’s feast included samplings from Daniel Hawrylak of Amp 150, Clevelend; David MacLennan of James Republic, Long Beach; Pushkar Marathe of the Pink Sands Resort, Harbor Island, Bahamas; Christopher Molyneux of Parallel Post, Trumbell, CT; Brad Phillips of Asador at the Renaissance Hotel, Dallas; and proudly, our very own Pastry Chef Soledad Nizzero of the Brasserie, Grand Cayman, Cayman Islands.
This unique and highly sought after dining experience began with an assorted presentation of hors d’oeuvres including seared scallops with deeply flavorful Sea Island red pea stew, tarragon and fresh parsley puree, as well as stunning fire-roasted Copps Island oysters with preserved Meyer lemon butter, Benton’s bacon and delicately shaved pecorino. Alongside these delights were fluke crudo, Spring pea-cumin soup and spiced Connecticut lamb fritters with spicy Serrano-mint chutney.
Dinner blended together each chef’s unique palate and experiences to form the sort of combined satisfaction you get when only great artists, dedicated to their trade, are at work. The meal was introduced with asparagus with creamy buttermilk-parmesan crème anglaise, Amish egg Bottarga and speck. Culinary senses opened, this was followed by intricately hand rolled cauliflower agnolotti with Uni, tender Caribbean fish cakes, and braised Texas antelope short rib alongside a piece of rib-eye grilled just perfectly.
Honored to take her place at the finale, Chef Sole brought a bit of the Caribbean to New York through the presentation of her Cayman Islands Aged Rum Cake with South Sound coconut mousse, Pimiento-Cayman honey syrup, and Cayman fruit compote. There was no doubt that Sole took guests on a journey right to the bright, powdery shores of Grand Cayman through this dish. The kick of the aged rum mellowed by the sweet coconut mousse and golden glaze of Otto’s honey was just sharpened enough by the tropical compote. Like a dream sequence, it was beautiful, staggered and in-tune all at once, the ideal ending to this culinary journey.
