The Cayman Islands had strong representation at a gourmet culinary event in rural Ohio last month in support of Veggie U, a nonprofit organisation focused on teaching children the benefits of healthy eating through an ‘earth-to-table’ educational programme.
Despite the heavy rainfall the past few days, three local fishermen caught a break in the weather and nearly nabbed a new maritime record. News of the catch spread quickly, and shortly after weigh-in, the fish was bought by a representative of the Brasserie restaurant.
Earlier this year The Brasserie’s Executive Chef, Dean James Max, was invited to cook at the James Beard House in New York City. The team assembled by Chef Max included The Brasserie’s Chef de Cuisine Brad Phillips. This is the third time that The Brasserie - the only Caymanian restaurant to have been extended this honour - has made the trip to the home of James Beard.
In a world where sustainability is becoming the buzzword du jour, food provenance is increasingly important. The Brasserie’s own organic garden provides a good percentage of their menu - vegetables don’t get fresher than when you’re talking not food miles but food feet - and the restaurant is a regular buyer from farmers on the island.
The Brasserie Restaurant has always been known for its great food, but this year it made some changes to raise the bar... on its bar.
Anticipation had long been simmering since the first Brasserie Cooking Class Series when the Cricket Square restaurant held its second chef’s table demonstration and presentation on 20 June.
The Brasserie restaurant has been a culinary fixture in Georgetown for over thirteen years. In the past six years, with the culinary marriage of Chef Dean Max and owners Clarence and Lisa Flowers, the Brasserie has evolved into an even more spectacular jewel of the island.
Through these years of research, training, and planning this evolution, the Brasserie was proud to re-open its doors in the beginning of 2010 with a brand new organic garden, state of the art exhibition kitchen, a walk-in wine room with over 300 selections kept at the perfect temperature and their own fishing boat which ensures they always have fresh catch from the sea.
The Brasserie restaurant is a boutique 65 seat restaurant with bar that warms the soul with its British colonial charm. The restaurant is a hidden gem known by locals for its incredible fresh and interesting modern Caribbean cuisine.
The restaurant hosts interesting dinners each month including a guest chef series where world famous chefs come to cook on the island for a weekend with Chef Max. They also host harvest dinners, which take place right in their organic garden and highlight the crops of the moment, in addition to cooking classes taught by Chef Max right in his amazing new kitchen. Chef Max has trusted the daily chef duties to his prodigy, Brad Phillips, who has opened numerous restaurants for Chef Max. Both chefs thrive in the excitement of delivering amazing cuisine cooked from their ultimate “farm to table” environment.
Front of the house direction is handled by manager and sommelier, Kyle Kennedy, whose enthusiasm for great food and wine pairings and crisp friendly service set the stage for an amazing experience.
You can find the Brasserie restaurant and Market in Cricket Square, which is Georgetown’s most modern and elegant business complex.
Lunch: M - F 11:30am - 2:30pm
Happy Hour & Tapas: M - F 2:30pm - 7:00pm
Dinner: M - F 5:30pm - 10:00pm
Saturday and Sunday for Private Bookings Only