Hedy and Brittanni get acquainted in the GCM pastry station last week. Brittanni will attend culinary school with a scholarship from MGFD and wants to focus on baking and pastry arts.
UPDATE: The menu is out!
WELCOME COCKTAIL
featuring sour sop
FIRST COURSE
chilled borscht beet soup, shaved cucumber
pork belly smoked with sea grape wood, grilled pinapple chutney
wood roasted pumpkin crostini with homemade ricotta & brown butter
SECOND COURSE
braised beef tongue sautéed swiss chard, poached egg & seasoning pepper hollandaise
italian purple eggplant baba ghanoush, grilled spring onions
THIRD COURSE
wood roasted snapper okra and fennel hash, purple mustard greens salad
land crab ravioli callaloo, florence fennel confit, ricotta salata, creamed purple kale
DESSERT
mango upside down cake with rum raisin ice cream
Our farm-to-table series continues this summer, with a little help from Cayman youth. Starting with June 25′s dinner, the third so far with Slow Food Grand Cayman, the restaurant will focus on educating youth concerning the importance of responsible food sourcing. Executive chef Thomas Tennant will be working with Brittanni Seymour, a local high school student interested in a career in cooking.
“I’m very excited about this opportunity to not only learn about what’s growing on my island but learn how to use these fresh ingredients in the kitchen,” says Seymour. “If there was any place to do this, and begin a career in the culinary arts, it would be at Michael’s Genuine because of their passion for simply-prepared local food.” Continue reading
