Slow Food Day 2013 Celebrates Eating Local in the Cayman Islands

SAVE THE DATE: SECOND ANNUAL SLOW FOOD DAY CELEBRATES EATING LOCAL IN THE CAYMAN ISLANDS WITH TWO EVENTS ON SATURDAY, FEBRUARY 2, 2013

Announcing line-up of participating local chefs & growers for Farmers Market Tasting, and James Beard Award Winning Chef Hugh Acheson’s Farm-to-Beach Menu

WHO: Local farmers Ken Rankin (Rankin’s Farms,) Errol Watler (Sparky’s Farm,) Hamlin Stephenson (Stephenson’s Farm,) Willie Ebanks (Willie’s Farms,) Donna Conolly (Healthy Eggs,) Paul Bodden (Old Brown Ranch,) Joel Walton (Plantation Eco House,) Raymond Whittaker (Whittaker’s Farm,) and Patrick Panton (East End Gardens and Gifts,) and local chefs Niven Patel (The Brasserie,) Ervin Horvath (Agave Grill,) Keith Griffin (Culinary Society,) Thomas Tennant (Michael’s Genuine Food & Drink,) and Sara Mair (Ortanique,) and featuring James Beard Award-winning international chefs Hugh Acheson (Empire State South, Atlanta, GA) and Michael Schwartz (Michael’s Genuine Food & Drink, Miami, FL and Grand Cayman, CI.)

WHAT: Michael’s Genuine Food & Drink, Slow Food South Sound, and Cayman Islands Agricultural Society are proud to announce the participating local farmers and chefs for the Cayman Islands’ second annual Slow Food Day. This celebration of local ingredients and the people that grow and harvest them begins with a tasting at the Farmers Market at the Grounds in Lower Valley and concludes with a feast on the sand on local ingredients cooked with the soul of the southern U.S. by visiting guest celebrity chef Hugh Acheson. Slow Food Day 2013 is made possible through a collaboration of local chefs and farmers and is comprised of two main events with the goal of generating demand, as well as more opportunities for farm-fresh products to show up on restaurant menus and grocery shelves across the island.

WHEN & WHERE: Saturday, February 2, 2013 9-11:00 a.m.: Farmers Market Tasting at The Grounds in Lower Valley (Savannah) – Join the Cayman Islands Agricultural Society as it pairs Grand Cayman’s farmers with chefs from Camana Bay restaurants and others around the island who are committed to sourcing local for a feast of seasonal ingredient inspired dishes. Guests attending Saturday’s weekly Farmers Market at Market at the Grounds will be able to meet the chefs and farmers, sample their dishes, and get the recipes to make them at home. Relax and enjoy live music and enter the raffle for a chance to win prizes including restaurant gift certificates, a pair of tickets from Cayman Airways, autographed cookbooks, and more. Complimentary admission.

5:00 p.m.: Farm-to-Beach Feast with Chef Hugh Acheson at Camana Bay Beach – With his menu just finalized (see following page,) Canadian-born chef Hugh Acheson visits the island from Georgia where he is the chef/partner at Five & Ten and The National in Athens, and Empire State South in Atlanta, also making regular appearances as a judge on Bravo TV’s Top Chef. Winning two 2012 James Beard Foundation Awards – one for best chef southeast and the other for his cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, Hugh’s fresh approach to Southern food meets the local cuisine and its ingredients in a feast on the beach, with support from the Michael’s Genuine kitchen including chef Schwartz and his executive chef on-island, Thomas Tennant. Copies of A New Turn in the

South will be available on-site for purchase and signing by the chef courtesy of Books & Books in Camana Bay. $110 US all-inclusive on Brown Paper Tickets via michaelsgenuine.com/SFD13.

CONTACT: Jackie Sayet, The Genuine Hospitality Group

Jackie@michaelsgenuine.

Farm-to-Beach with Chef Hugh Acheson

A Feast of Cayman Slow Foods on the Sand

Saturday, February 2, 2013 Camana Bay Beach

~ Welcome Cocktail

Passion fruit daiquiri

~ Passed

Wahoo crudo escabeche with pickled onions and carrot

roasted eggplant on rice philpy with chilies, olive oil, and basil

pork shoulder rillettes with pickled seville orange segments on crostini

~ Salad

Chopped lettuces, cucumbers, avocado, tomato, radish, and boiled dressing

~ Grilled Fish

Whole grilled snapper with fennel, radish, and tatsoi

~ Fire Roasted Meat

Spit-roasted goat with north african spices, fennel, and olive salsa

~ Chicken

Grilled spatchcocked with chimichurri and purslane

~ Veggies & Things

Sweet potatoes with cane sugar and chili pepper glaze

Platters of tomato salad with soy vinaigrette

Sautéed mustard greens

Butter-braised cabbage

~ Something Sweet

Berry key lime meringue pie-in-a-jar from MGFD pastry chef adriana duran

~ To Drink

Bottles of home brew

Interesting reds, whites & sparkling plucked from our coffers by MGFD wine director eric larkee

Also see iNews Cayman story on November 28 2012 “Second Annual Slow Food Day Grand Cayman” at the link:

http://www.ieyenews.com/2012/11/second-annual-slow-food-day-grand-cayman/