#FTT Dinner No. 7 in Grand Cayman

Grand Cayman's convivium is led by Alan Markoff of the Cayman Compass.

In our continuing effort to support local agriculture, promote responsible food sourcing on-island, and wear-in our brand new outdoor furniture, our restaurant in Camana Bay will host its seventh Farm-to-Table dinner with Slow Food Grand Cayman on Saturday, November 12 at 7:00 p.m. This is the last dinner of 2011!  Things are getting busy as our high season and Culinary Month, the Cayman Islands’ annual food celebration, are soon upon us, so I’ll be heading back to @MGFD_GCM with Michael in a couple of weeks to continue planning our roster of events including the island’s inaugural Slow Food Day

As with previous #FTT events, executive chef Thomas Tennant, pastry chef Adriana Duran, and the BOH team will celebrate local ingredients in a family-style, four course dinner for CI $50 per person (CI $45 for Slow Food members) exclusive of gratuity. Patrick Panton of East End Garden & Gifts will be Saturday’s featured farmer, and wine pairings by sommelier Sean Kerby will be offered for an optional supplement of CI $40 per person.  The full menu is available below:

7th Farm to Table Dinner
Saturday, November 12th
with guest of honor, local farmer Patrick Panton

WELCOME COCKTAIL
Tropical 75 – Calvados, pomegranate grenadine, papaya, prosecco

FIRST COURSE
marinated green papaya salad chinese long beans, thai basil, baby luttuce
cucmber gazpacho shaved cucumber, sweet peppers, sauteed tat soi, garlic chives
cayman rabbit rillette pickled peppers, djion mustard, breadfruit crostini

Hondarribi Zuri, Ameztoi, Txakolina, Spain 2010

SECOND COURSE
house smoked wahoo brandade arugula, grilled okra, season peppers, homemade brioche
pan roasted snapper fregola risotto, grilled bok choy, persian lime gremolata

Zweigelt, Heinrich, Burgenland, Austria 2008

THIRD COURSE
coq au vin patrick’s farm raised chicken, pearl onions, malabar spinach, pumpkin
boneless beef shanks sweet plantain mash, house smoked bacon, braised callaloo

Primitivo, Feudi di San Marzano, Sessantani Old Vines, Puglia, Italy 2007

DESSERT
starfruit-maple upside down gingerbread cake
roasted pumpkin tart
salted caramel & rum raisin ice cream

Sherry or Marsala or Madeira

CI $50.00 per person for food & CI $40.00 per person for beverage pairing.
20% gratuity will be added in the final bill.

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