A Caymankind welcome

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As the sun sets over the Caribbean Sea, the stars appear above as we listen to reggae tunes and share adventure stories while enjoying a magnificent mango and coconut infused degustation.

A “Caymankind welcome” isn’t complete without a rum cocktail in hand at Cayman Cabana on the water’s edge in George Town, Grand Cayman. Soon we are all sipping on delicious summer concoctions of coconut water, coconut rum and mango.

“You have to know your farmers better than your friends,” said Christina Pantelidis who owns and runs the restaurant with her fiancé, Luigi Moxam.

Patrick is “the greens guy” who is known for producing the best mixed lettuce on the island. Mr Clarence is the “coconut man”.

Part of the whole Farm to Table Dinner experience is that the menu is spontaneously created on the availability of ingredients. Cayman Cabana is located conveniently beside the Fish Markets where the catch is different everyday.

“We never know what we’re going to get, so it’s always a surprise for us as well. But it’s part of the fun, part of the whole experience. We are committed to using what’s local. You can taste the difference, feel the difference,” said Luigi, who grew up in the Lower Valley farming community near Bodden Town.

In the last five years, the ‘from paddock to plate’ ideologies about the importance of knowing where food comes from are spreading far and wide, opening up opportunities for farmers to sell at supermarkets throughout the Cayman Islands in addition to the farmers’ markets.

As the lanterns are lit and the sea breeze washes over us, we are presented with “Caribbean lemonade” also known as a “swanky”, a local tradition that includes a splash of lime, Seville orange juice, brown sugar and coconut water.

The Caymanian cuisine includes coconut bacon (an awesome vegan interpretation), “coconut mango misu” (a unique take on the traditional tiramisu), coconut ceviche (long strips of marinated coconut flesh that could be mistaken for squid), breadfruit chips and avocado that is commonly referred to as “pear” in the Caribbean.

As my food education continued into the night, I learnt that all of this could not be possible without the “essential Cayman cooking ingredient”, the seasoning pepper.

Ever eaten an avocado and salt sandwich? If not, then you’re missing out. It’s another firm favourite amongst Caymanians.

The parting gift of the meal… a single juicy mango. Just perfect.

Louise FitzRoy | Founder & Director
From Paddock to Plate 

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After all our recent weather events, here is a photo that is definitely worth sharing! Thank you to Barb Eulenstein at Boola in NSW for your amazing photography skills to capture this incredible moment. #FromPaddocktoPlate #feedyourmid

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