Why This is the Center of the Caribbean Slow Food Movement
By Sarah Greaves-Gabbadon
CJ Travel Editor
There are many reasons to take your time and go slowly when you visit Grand Cayman – a frosty Mudslide at Rum Point and the warm sands of Seven-Mile Beach among them. And now there’s another:
The Slow Food movement, which encourages preservation of local cuisine and farming, took root on Grand Cayman in 1996, and the island’s local chapter, Slow Food South Sound, now boasts the highest per capita membership in the world.
On Saturday April 16, local foodies will converge on Camana Bay for the fifth annual Slow Food Day, which will celebrate local farmers and sustainable, farm-to-table cuisine with a series of culinary events.
During the morning’s farmers’ market on the Paseo there’ll be complimentary tastings and cooking demonstrations, followed by the Food Revolution kids’ culinary challenge, to be held in Gardenia Court.
The day’s highlight, however, will be the sumptuous 7pm farm-to-table dinner on The Crescent, which begins with hors d’oeuvres, prepared from local ingredients and a small-batch bourbon tasting.
Guests will then feast on five entrees, prepared by Camana Bay’s restaurateurs and guest chefs Edward Lee and Mike Lata.
Chef Lee, who will appear on the next season of MasterChef with Gordon Ramsay, is owner of Louisville, Kentucky and Washington D.C. restaurants, 610 Magnolia, MilkWood and Succotash. Chef Lata helms The Ordinary and Fig Restaurant, which is consistently lauded as one of the best restaurants in Charleston, South Carolina.
A dessert buffet ends the evening on a sweet note.
