By Eddie Chau
For Beaumont News
The term “farm to table” isn’t anything new to North American restaurants.
It’s been the trendy thing for many establishments to adopt as chefs prepare more meals with fresh ingredients.
In the Cayman Islands, however, farm-to-table cuisine isn’t simply a catchphrase or a fad that will fade away. For island residents, it’s simply a way of life.
CUISINE AND COCKTAILS
October is a busy month for tourism in the Cayman Islands, which hosts the annual Restaurant Month and Cocktail Week
Running from Oct. 1-31, Restaurant Month sees participating establishments offering fixed menus at discount prices. The menus give visitors a chance to learn what the Caribbean island has to offer via some of its best food.
For those who appreciate the finer things in wine and spirits, the meals are also paired with beverages that complement the food flavours.
Cayman Cocktail Week features a variety of interactive events at various establishments. Participants can mix and mingle with some of the beverage industry’s top professionals, learn how to make their own drinks and enjoy a cocktail tour.
Among the highlights of the recent week-long event was a cocktail workshop at the Ritz-Carlton Culinary Studio featuring a rum tasting from Zacapa rum master blender Loretta Vasquez. Another was Art of the Cocktail at Agua Restaurant, which blended an art theme with a four-course food/cocktail menu.
WHERE TO STAY
The Westin is centrally located and within short distance to many attractions, including Seven Mile Beach, Camana Bay, Mastic Reserve and Trail, and Queen Elizabeth II Botanical Park.
For more: https://www.thebeaumontnews.ca/travel/international/its-food-and-fellowship-cayman-islands-style/wcm/5e01c2f7-96eb-4703-8b02-336ce194f53f