Our new print ad for Cayman Skies magazine (July-August issue) features the farm-to-table series and Grand Cayman's most popular summer season fruit. Mangoes are now just starting to fall on-island. That's chef Thomas modeling.
UPDATE: Thanks to Beth in Grand Cayman for this photo set from the dinner. Looks like it was a really good time!
How does this menu sound? Java Plum White Wine Sangria; Pepper Pot soup with pumpkin, peppers, and callaloo; Crispy Lionfish Summer Roll with mango sauce; Braised Daikon Radish radish tops with toasted hazelnuts; Crispy Triggerfish Cake peperonata with roasted fennel aioli; Pan Roasted Local Snapper with Chinese longbean, baby bok choy, and bilimbi broth; Local Beef Milanese with Swiss chard, pumpkin, and ricotta salata; Local Porchetta braised callaloo; Wood roasted okra; and Mango coconut cream pie with coconut sherbet.
Guests to Saturday’s second Farm-to-Table Dinner will enjoy these dishes alongside the local farmers, including Caymanian rancher Paul Bodden, responsible for the ingredients.
