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The Brasserie Celebrates 25 Years of Farm-to-Table

Business 08 Jun, 2023 Follow News

The Brasserie Celebrates 25 Years of Farm-to-Table

A week of celebrations for the Brasserie Restaurant’s 25th Anniversary will kick off on in Cricket Square on Monday 12 June, featuring food and drinks specials, a Farmer’s Market, a wine tasting masterclass and a four-course anniversary dinner, starring Certified Angus Beef on Friday 16 June, and prepared by award winning Executive Chef, Dean Max.

Farm to Table. Early pioneers of the farm-to-table movement in the region, The Brasserie opened its doors in Cricket Square in 1997 with a vision to grow and serve dishes created from the freshest quality seasonal ingredients.  The Brasserie’s restaurant garden is dedicated to growing organic, non-GMO fruit, vegetables, herbs and edible flowers and the restaurant’s Coco Bluff Plantation in Savannah is home to 205 coconut palms and 55 beehives, producing honey, beeswax candles and beauty and wellness products. Cricket Square is also home to the Brasserie Bakery and “Chateau Chooks”, where more than one hundred Brasserie chickens produce eggs and recycle the restaurant’s food waste, while their eggshells and manure are used to compost the plants and produce.

Produce. Wander through the on-site vegetable garden and you’ll find immaculately preserved and well-loved beds, hedges and trees hosting everything from Surinam cherries and star fruit growing alongside Swiss chard, prized potatoes, guavas, and grapes, to name a few as well as a huge selection of wild herbs including lavender, mint and thyme (which you’ll also spot infusing the olive oil, in the cocktail specials and in the floral arrangements on each table). The seasonal menu changes daily, to reflect the week’s harvest, with each dish rooted in nature. During Cayman’s peak harvest season, the restaurant hosts a monthly Harvest Dinner series with visiting chefs, offering a place to connect through exceptional food and wine and on any given night the dining room is a gathering place for those in the know, where the weekly specials include Monday’s Secret Pleasure tasting menu, mid-week pasta specials and Friday’s Pizza and Pinot.

“We grow our own fruit and vegetables on site, the fish on our menus is freshly caught daily on our two fishing boats and for almost everything else we work with local farmers,” shares Dean Max, the restaurant’s Executive Chef.  “The Brasserie was a pioneer in Cayman’s farm to table movement - having ingredients so readily available ensures each dish is as fresh and flavoursome as possible. It’s not a new concept but it’s important in making a positive change to our food system and it’s catching on. We’re pleased to see other restaurants focus on sourcing food locally and buying direct from farms. It’s better for the planet, it tastes better and supports our local farming community.”

Celebrations. To celebrate twenty five years of pioneering Cayman’s plant to plate culture, the Brasserie is hosting a week long calendar of pop up events, and daily specials in Cricket Square, including a Prix-Fixe dinner menu at The Brasserie for $45 per person all week and wine and cocktail specials from Brasserie Purveyors;  an anniversary special at Juiced at the Wicket (all week); 25% off Barrington drip coffee in The Market on 12 June; a Farmer’s Market showcasing homegrown produce, with Chateau Chook eggs and Brasserie Bees products at The Brasserie on 13 June; a Market breakfast special of Brisket and Eggs Benedict on 14 June; a Caboose lunch special with Chef Dean Max on 15 June and the restaurant’s monthly SWIRL wine tasting featuring the best of California’s vineyards and food pairings from Chef de Cuisine Artemio Lopez later on in the evening of 15 June. The week culminates in a four course CAB dinner at The Brasserie on Friday 16 June, featuring Certified Angus Beef, fresh Brasserie catch, seasonal produce prepared by Chefs Dean Max and Artemio Lopez and wine pairings chosen by the Master Sommelier, Simone Ragusa. 

For more information, or to make reservations for any of the Brasserie anniversary events, readers should email reservations@brasseriecayan.com  or visit www.brasseriecayman.com  

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