And He Dives, Too? Chef Thomas Tennant Culls Lionfish for Saturday’s Farm-to-Table Dinner

Yesterday, chef Thomas Tennant, diver and lionfish culler extraordinaire, hit Cayman’s clear blue waters on our first Lionfish Safari.  Cayman 27 was there to capture it for the evening news.  Watch it here, and follow the jump for Saturday’s Farm to Table dinner menu, including Thomas’ catch.

Farm-to-Table Menu
July 23, 2011

Welcome cocktail
– Mango Daiquiri

1st course
– Fried okra_ pepper chutney
– Lionfish Carpaccio_ star fruit, smoked cayman sea salt, fennel oil
– Grilled Cured Snapper Salad_ baby lettuce, mango, citrus

2nd course
– Breadfruit spaetzle with mustard green puree
– Curried goat rillette with scotch bonnet aioli
– Wood roasted long eggplant_ roasted tomato, French feta, oregano

3rd course
– WR whole snapper_ grilled local key limes, arugula
– Slow roasted pork shoulder_ braised baby collard greens
– House made hot sauce, pickled vegetables & parsley sauce on table
– Mashed sweet potatoes

Dessert
– Barbados Gooseberry Meringue Pie

3 thoughts on “And He Dives, Too? Chef Thomas Tennant Culls Lionfish for Saturday’s Farm-to-Table Dinner

  1. Pingback: Chef Thomas Tennant is Out of the Kitchen and at Your Table at The Ritz-Carlton, Grand Cayman | the genuine kitchen

  2. Pingback: Genuine Cayman “Lionfish” Episode Preview: Safari of the Seafaring Kind, Plus Cooking Up Invasive Species in Miami |

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