Obviously I love food, or I wouldn’t be in the business I’m in. The Cayman Islands prides itself in its restaurants, and Chef Patel was happy to show us why. At The Brasserie, the menu changes every day, according to the ingredients that are brought in, whether it’s tomatoes or tat soi from their own gardens or fish coming off their own boats (that’s right, they have their own boats that go out throughout the day, bringing in fresh catch). As a past Chef in NYC, I can’t imagine it. What’s more, The Brasserie strives to keep all of the menu items completely fresh and local, even down to a Mojito that is made entirely from ingredients grown or made by the restaurant. It’s a noble idea, and it’s one that few restaurants are able to maintain.
To showcase their culinary skill, Chef Patel chose to source all of the ingredients from local sources in the city. Meaning, he wasn’t cooking a Cayman themed menu, but instead a Cayman inspired menu. It was amazing, as you’ll see from the photos and descriptions below.
What it all comes down to is that I now know where my next vacation will take me. I’ll be strolling down 7-mile beach, watching the sunset, fondly reflecting on my day and eagerly anticipating my dinner on the Cayman Islands.
On to the dishes:
** For an amazing experience in the Cayman Islands, for both food and the local flavor, make sure to check out the Cayman Cookout (January 17th through the 20th). An Annual event that includes Chefs Eric Ripert, Anthony Bourdain, Niven Patel and many more. Who knows, I may be visiting there myself.