Cayman Correspondence: Chef Thomas’ Island Foraging, Plus Local Recruitment Begins Next Week

Since arriving on-island April 19, chef Thomas Tennant has been hard at work making local connections (like meeting, um, the governor — TWICE!) and getting his opening menu set with Michael and team in Miami.  Although we miss him here on the mainland, technology ensures we are only a BlackBerry message, Gmail ping, and soon-to-be Tweet away from Thomas.  We’ll let you know when he finally caves (read: finds the time) and signs up.  Our development, Camana Bay, is already chirping away @CamanaBay, as is Cayman Island tourism @Cayman_Islands.  Follow them for regular updates on area news and events.

Transition team members Charles and Leilani will be joining Thomas next week to coordinate our first job fair to seek out local hires on-island. Michael will also begin a more frequent travel schedule of visits down to the property as the June opening approaches. He’ll be there Monday through Thursday next week for this big step in local recruitment.

We’ve asked Thomas to send some photos of his work thus far foraging local ingredients.  Here’s what he sent this past weekend, with captions in his own words.

The vegetables are from the West Bay Nursery, the testing grounds for our chef's garden. I'm planning to make a stuffed eggplant with callaloo, confit goat meat, and the tomatoes. Yummmmm!!!

The pigs are from Rankin's farm near the farmers market. Kent "Biggie' Rankin has goats, chickens, and cow as well as pigs.

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