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      Slow Food Day 2013: Farm-to-Beach in West Bay

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      February 2, 2013

      Saturday   5:00 PM - 8:00 PM

      Camana Bay Beach Park, West Bay Road
      West Bay, Cayman Islands

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      Slow Food Day 2013: Farm-to-Beach

      WELCOME TO THE CAYMAN ISLANDS' SECOND ANNUAL SLOW FOOD DAY! We are proud to announce our second annual event devoted to raising awareness of Grand Cayman's own food producers through a partnership of chefs and co-founded and hosted by Slow Food South Sound, Cayman Islands Agricultural Society, and Michael's Genuine Food {e_description}amp; Drink. Slow Food Day 2013 is made possible through a collaboration of local chefs and farmers, and is comprised of two main events with the goal of generating demand, as well as more opportunities for farm-fresh products to show up on restaurant menus across the island. Farmers Market Tasting Join the island's chefs committed to sourcing local at their restaurants as they are each paired with a farmer to create a dish featuring their ingredients in season. Guests attending Saturday's weekly Farmers Market at The Grounds will be able to meet the chefs and farmers, sample their dishes, and get the recipes to make them at home. Live music entertainment and a raffle with prizes including restaurant gift certificates, a pair of tickets on Cayman Airways, cookbooks, and more make for a festive way to spend a Saturday morning. 9-11:00 a.m., The Grounds in Lower Valley, complimentary Farm-to-Beach Dinner with Chef Hugh Acheson Relax and enjoy the bounty of local ingredients brought to the table family-style in our guest chef's signature style. Nabbing two 2012 James Beard Foundation Awards this year one for best chef southeast and the other for his cookbook, "A New Turn in the South," Canadian-born chef Hugh Acheson comes to us from Georgia where he is the chef/partner at Five {e_description}amp; Ten and The National in Athens, and Empire State South in Atlanta. You may have also seen him as judge on Top Chef. We cannot wait to host Hugh and get a taste of his fresh approach to Southern food as he explores the local cuisine and its ingredients. With support from the MGFD kitchen including chef Schwartz and his executive chef on-island, Thomas Tennant, the meal will include passed snacks, dishes put out from stations on the sand, a pit with delicious local meats roasting and smoking, and, of course, plenty of cocktails and wines that love the beach as much as we do. Our local farmers will join us to celebrate their labor of love, prepared fresh, simple and pure. 5:00 p.m., Camana Bay Beach, $110 US Farm-to-Beach with Chef Hugh Acheson A Feast of Cayman Slow Foods on the Sand Saturday, February 2, 2013 Camana Bay Beach ~ Welcome Cocktail Passion fruit daiquiri ~ Passed Wahoo crudo escabeche with pickled onions and carrot roasted eggplant on rice philpy with chilies, olive oil, and basil pork shoulder rillettes with pickled seville orange segments on crostini ~ Salad Chopped lettuces, cucumbers, avocado, tomato, radish, and boiled dressing ~ Grilled Fish Whole grilled snapper with fennel, radish, and tatsoi ~ Fire Roasted Meat Spit-roasted goat with north african spices, fennel, and olive salsa ~ Chicken Grilled spatchcocked with chimichurri and purslane ~ Veggies {e_description}amp; Things Sweet potatoes with cane sugar and chili pepper glaze Platters of tomato salad with soy vinaigrette Sautéed mustard greens Butter-braised cabbage ~ Something Sweet Berry key lime meringue pie-in-a-jar from MGFD pastry chef adriana duran ~ To Drink Bottles of home brew Interesting reds, whites {e_description}amp; sparkling plucked from our coffers by MGFD wine director eric larkee

      Categories: Food & Wine | Health & Wellness | Outdoors & Recreation

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.
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