By Lindsey Turnbull
Cayman enjoyed a day of delicious locally produced food all served up with style by Cayman’s chefs at the sixth annual Slow Food Day, held at Camana Bay last Saturday, April 8.
A day geared up to showcasing the diversity and quality of Cayman’s local produce, Slow Food Day kicked off at 10 a.m. with stands and booths lining Camana Bay’s waterfront Crescent, each one housing chefs from local restaurants who dished up tasty morsels of their cuisine for the public to try for free. All dishes were based upon local produce so visitors could really appreciate all that Cayman’s farmers and producers had to offer.
Among the many gorgeous foodie offerings available, Cayman Cabana had a fresh and zingy bruschetta topped with enticing locally grown tomatoes, with a Cayman carrot cake to follow, the Westin’s chefs produced an amazing curried goat, while Gelato & Co offered two types of their signature, dairy free, fruit-filled sorbets – papaya and guava.
This was an ideal family day out, with people setting up picnic rugs on the lawns and children and parents equally enjoying the excellent food available for tasting.
The culinary gears were in full swing later that evening, when guest chef, MBE-awardee and Britain’s only three-Michelin starred female chef Clare Smyth joined forces with Abacus’ own chef Will O’Hara for a brilliant evening that included a five-course display of the freshest locally produced ingredients prepared with ingenuity and flair by the chefs. Chefs Clare and Will were also joined by a brigade from Cayman’s School of Hospitality Studies, each of whom worked incredibly hard to please diners on the night.
On the evening, Smyth, who heads London’s Restaurant Gordon Ramsay as its Chef Patron, was full of praise for the culinary scene in Cayman, confirming that she hadn’t realised the scope of the fresh produce available in Cayman and the quality of the cuisine until she visited.
“Cayman is a really cool place with lots of really cool people. I don’t think people realise just what you have here,” she said. “I haven’t had a bad meal since I came here.”
Talking about the menu she and Chef Will created for the Slow Food Dinner, Smyth said: “The menu tonight came together really quickly in about five minutes, because of all the fresh produce that you have here, which is really captivating. This evening is really all about the local producers. It’s great to see such a great movement in food in such a lovely island. It’s a pleasure to be here.”