Page 21 - Cullinary Guide

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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