Page 20 - Cullinary Guide
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CAYMAN CABANA
                                                                                                             I can’t forget my own restaurant!
                                                                                                             Every Thursday, we offer an amazing
                                                                                                             family-style 4-course, farm-to-table
                                                                                                             harvest dinner featuring some of the
                                                                                                             best locally grown produce and freshly   Food Glossary
        l  uigi      m    oxam’s                                                                             caught seafood. During the week,
                                                                                                             don’t miss our Fresh Catch menu.
        Best Local Foods                                                                                     We recommend having our chef         Enjoy the delicious local fare that abounds. Cayman has some

                                                                                                                                                  unique ingredients and dishes which you might not be familiar
                                                                                                             prepare your fish with our
                                                                                                             signature Scotch Bonnet cream
                                                                                                             sauce, with caramelised plantain,    with. Below are the names and descriptions of some of the items
                                                                                                                                                  you will see on menus so you will know what you’re trying! Enjoy!
        Local restaurateurs and dedicated foodies   LOBSTER POT                                              and traditional rice and beans.
        Luigi Moxam and his wife Christina     Not only do they provide great food                           caymancabanarestaurant.com                                    CONCH
        are passionate advocates of fresh, local,   complemented by a great view, I                          VIVINE’S KITCHEN                                                 The large sea crustacean with firm, white flesh
        authentic cuisine and are committed    appreciate that they have produce from                        Worth the drive to the East End,                                 is eaten in stews, soups and fritters. Often
        guardians of Caymanian culture.        local farmers and freshly caught seafood.                     you’ll experience home cooking of                              presented as a ceviche - raw slices marinated
                                               lobsterpot.ky                                                 traditional Caymanian foods like                               in lime juice, with other flavourings.
        “We are passionate about creatively                                                                  oxtail, conch and callaloo. The food
        communicating our unique culture, lifestyle    CHICKEN! CHICKEN!                                     is cooked right in Miss Vivine’s home   BREADKIND
        and heritage through everything we do,”   Tropical, wood-roasted chicken served                      kitchen! Relax ocean side with a cool   Breadfruit, sweet potato, yam, pumpkin,
        says Luigi. “Opening our seaside restaurant,   with their special rosemary citrus sauce              breeze and a swing in the hammock    plantain and cassava are eaten as a staple.
        Cayman Cabana was a chance to create   and home-style sides. Don’t forget to ask                     while she prepares a meal
        a culinary conversation that is a place for   for a honey drizzle on the corn bread                  to remember.                                                              NASEBERRY
        artists and artisans, musicians and local   and Pickapeppa Sauce on the chicken.                                                                                               Fruit with brown, rough and sticky
        farmers to unite. It’s the creation of a   It’s a must!   chicken2.com                                                                                                         skin when ripe. The seeds are inedible
        traditionally progressive celebration of local   DI KIT-CHIN                                                                                                                   while the flesh is pasty and sweet.
        food, drink and arts in the Cayman Islands.   This roadside jerk spot has some of the
        Cayman Cabana is about inviting everyone   island’s best traditional jerk chicken                                                         SEASON PEPPERS
        to come together to enjoy an authentic   combos, plus curry goat, stew pork                                                               Season peppers, are sweet and aromatic, without
        Cayman experience.”                                                                                                                       the heat level of a habaneros or Scotch Bonnet.
                                               and much more.                                                                                     These are used to flavour many local Cayman dishes.

        Born and raised in Grand Cayman, Luigi,    GRAPE TREE CAFÉ                                             LOCAL FOOD TOURS
        an official “Caymankind” ambassador, is also   Located on the beach in historic Bodden                 Prime Food Tours goes off the      HEAVY CAKE
        an artist and entrepreneur who founded   Town, this is a favourite spot to stop by                     beaten path to showcase the true,   Usually made from cassava, yam or cream of wheat,
        his own Cayman Islands inspired clothing   for delicious fresh ‘fry fish’ and fritters.                local flavours and cuisine of the   with brown sugar and coconut milk. These starchy
        brand, One Tree Four Five Collection.   Items like chicharron, roast snapper,                          Cayman Islands. Their variety      cakes contain no flour or eggs.
        Luigi and Christina have the pulse on   fried wahoo, jerk chicken, conch fritters                      of tours range from the Island
        what’s local and shared their top picks for   and more, make this place popular with                   Essential, an introduction to
        where to experience the most authentic   locals and visitors alike.                                    local dishes like fish fry and jerk
        local cuisine in Cayman:               grapetreecafe.ky                                                chicken to an island wide dine-
                                                                                                               around known as The Grand Tour,
                                                                                                               and everything in between.
                                                                                                               foodtours.ky
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