Cabana’s Farm to Table Gives Local Produce A Platform

The Cayman Island are known as one of the top culinary destinations in the Caribbean and one of the special treats among the bevy of memorable dining experiences is the ‘Farm to Table’ feast that occurs every Thursday night at the Cabana seaside restaurant on the Waterfront in George Town.

Now running for over 6 years, the evening, which is popular with residents and visitors alike, has mushroomed into a full banquet, serving numbers into the hundreds of people on any given Thursday.

What adds to the night being such a special and unique experience is the intimacy and how the structure of the setting is connected; with the hosts of the evening being approachable and accessible to answer any questions, etc.

While greeting guests, Cabana Owner Luigi Moxam and his wife Christina noted, “We have seen a resurgence in the local farming industry and many of our suppliers have been able to expand their businesses as a result of the growing need for locally sourced produce,” while addressing the guests.

The couple have made it a point to have the night, despite the weather or any other hinderance that could possibly derail the feast.

With delights on the menu, which vary from week to week, guests are treated to original creations such as coconut-ceviche and watermelon lemonade, along with specialty wines and more.

There is also special fish, which Luigi explains can range from the usual/traditional red snapper that has become a staple in most restaurants to more exotic catches such as Ocean Turbit or, “Whatever swims up” he joked.

The restaurant is located on the ocean front, along some of the most pristine waters in the world and all the fist served is served fresh from the sea to the plate.

Everything - from the team of servers, to the setting of the table at Farm to Table communicates an atmosphere of community and fellowship.

“It is important for people to have a relationship with their food as well. As an essential part of our lives, it is crucial for people to know where they are sourcing their food and take responsibility for what they are consuming,” remarked Mrs. Moxam.

The trend of homegrown food has been catching on in the Cayman Islands and can readily be seen at placed like the Farmers Market, near the crickets pitch in George Town where purveyors of fresh produce and novelty food items made on Islands are patronized by the public at an ever-increasing frequency.

According to the Moxams, there is something extra special about the food grown in the Cayman Islands, as it comes from, ‘mom and pops’ operations and are in no way part of any kind of major agribusiness that might involve spraying certain fertilizers and other implements to mass produce the product.

The staff at Cabana are also very knowledgeable and are able to tell guests about the different dishes and the suppliers behind some of the produce.

“Everything we do here really is a labor of love and we take a great deal of pride in being able to share the food that is grown here and hearing from our customers how different everything tastes in terms of freshness; there is a zest to food that does not have to travel vast differences to get to our tables/plates,” noted Mr. Moxam.

The fact that the Cabana is in George Town means that the business has also been contributing to the revitalization of George Town by default and with music and other entertainment also happening at the ocean -front location on occasions, this is one hotspot that promises to continue to grow in the hearts and minds of the community.