Slow Food Day, the Cayman Islands’ celebration of local farmers and local chefs using local ingredients, soared to new heights on 8 April.
The event, which started in 2011 and is a collaboration between Slow Food South Sound and Dart, has become a mainstay on Cayman’s annual culinary calendar.
The day got off to an ominous start with early morning rain, but the skies cleared in plenty of time for the morning market segment that began at 10am. Sixteen different restaurants or eateries staffed stands on the Camana Bay Crescent from which they provided free tastes of food made using local ingredients supplied by six different farmers.
In the afternoon, it was time for some fun for the kids as Cayman Food Revolution hosted a Kids’ Seed2Plate Workshop at Gardenia Court. Here, budding chefs between the ages of 8 and 12 got to test their culinary skills in a fun, interactive and educational cooking class in which they ate the fruits of their labour.
The finale of the 2017 Slow Food Day saw Chef Clare Smyth, the former head chef at three-star Michelin Restaurant Gordon Ramsay in London, team up with Abacus Head Chef Will O’Hara to provide a stunning harvest dinner to 100 paid guests.
The morning line-up of restaurants included the restaurants Blue by Eric Ripert, The Beach House Restaurant at the Westin, Cracked Conch, Cayman Cabana, Agave Grill, and Smokies as well as delivery food providers Saucha Conscious Living and Nyämaste. They were joined by a host of Camana Bay establishments including Mizu Asian Bistro + Bar, Pani Indian Kitchen, The Waterfront Urban Diner, The Brooklyn Pizza + Pasta, KARoo, Abacus, Bay Market and Gelato & Co.
The restaurants and eateries were supported by five farmers with a weekly presence at Camana Bay’s Wednesday Farmers Market including Patrick Panton, Clarence McLaughlin, Hamlin Stephenson, Joel Walton and Errol Watler, as well as farmer Joshua Clark.