[UPDATED] Local Mangoes Join Old Brown Ranch Meats at Second Farm-to-Table Dinner with Slow Food Grand Cayman

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.

The Boddens were one of the original English families to settle on Grand Cayman in the 1600s. The first capital of Grand Cayman was their namesake, Bodden Town.

“Paul came to April’s farm to table dinner,” explains our island chef Thomas Tennant of their first meeting.  “His farm is in the Lower Valley, and has been owned and in his family for four generations. He has a great reputation on island for being honest and straightforward.”

Although ranching has been in Paul’s family since the beginning, he has had a hand in many things from construction to auto repair.  Like some of our small farmers here in South Florida, raising cattle and pigs on Old Brown Ranch is more of a hobby that has been steadily growing into a fine-tuned operation for Paul.  He currently raises 180 cattle and 130 pigs on the 100 acre property and began selling to Kirk’s and Fosters Food Fair grocery stores about three years ago.  Michael’s Genuine Food & Drink Grand Cayman will be the first restaurant to carry his product.

Here chef Thomas trims and pounds an Old Brown Ranch ribeye for Saturday's Local Beef Milanese. He's been happy with the quality, which Paul has been working to improve by crossing different breeds on-property, including Pinzgauer, Red Angus, and Limousin.

Michael is currently on-island and accompanied Thomas yesterday to check out the local abattoir facility where Paul brings two to three cows at 300 pounds each a week to slaughter.  Thomas says the beef is lean and full-flavored, eating like grass-fed, although the animals are not exclusively pastured.

For more information on Saturday’s dinner, limited to 45 reservations, please call the restaurant at 345.640.6433.  Tickets are still available for CI$50 per person (CI $45 for Slow Food members) exclusive of gratuity, with wine pairings by sommelier Eric Larkee for an optional supplement of CI $20 per person.

One thought on “[UPDATED] Local Mangoes Join Old Brown Ranch Meats at Second Farm-to-Table Dinner with Slow Food Grand Cayman

  1. Pingback: This Little Piggy Went… in the Walk-in for a Year |

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