Frequently heralded as the “Culinary Capital of the Caribbean” and located just an hour south of Miami, the Cayman Islands is a paradise for discerning diners.
With pristine beaches, world-class hotels, elegant resorts, comfortable condominiums and secluded villas, the trio of islands also offers an eclectic array of cuisines and diverse food options, ranging from freshly caught fish and seafood prepared straight off the boat—a truly Caymanian treat —to Thai, Italian, New World and Caribbean fusion. Restaurants by acclaimed chefs Eric Ripert, Cindy Hutson, Dean Max and James Beard award winner Michael Schwartz are just a few of the 150 dining experiences that specialize in tempting the tastebuds. Diners can experience everything from chic five-star dining to casual waterfront settings, dished up with unsurpassed service in unforgettable surroundings.
Cayman Culinary Month, from mid-January to mid-February, is a month-long celebration of the islands’ international epicurean cuisine, offering visitors the chance to enjoy delicious dining and special culinary events throughout the month.
For more information, please visit caymanculinary.com.
Highlights of Culinary Month
DINE BY DESIGN BEACH BBQ
JANUARY 21, 2012
This gourmet BBQ, on picturesque Seven Mile Beach showcases a fusion of Caribbean, Asian, Latin and North American flavors. Guests will enjoy a multicultural spread on Cayman’s famous white-sand beach with delicate entrées, meat and seafood dishes from seven grilling stations, sides, salads, and desserts paired with exquisite wines and brews.
TASTE OF CAYMAN
JANUARY 28, 2012
Taste of Cayman is a true culinary celebration, blending flavors from restaurants across the Cayman Islands. With gastronomic delights from 30 of the islands’ best restaurants, delicious mudslides, locally blended brews and spirits, and live music throughout the night, guests are sure to experience Caymanian culture at its best.
BREWERY TOUR & TASTE PAIRING DINNER
FEBRUARY 3, 2012
This brewery tour will lead visitors on a discovery of our local brews—from the way they are made and bottled to how they can be used in a dining experience. The evening begins with entrées, moves to main course in the Brew Hall, and finishes in the Bottling Hall for dessert.
SLOW FOOD DAY
FEBRUARY 4, 2012
For the first time in the Cayman Culinary Month social calendar, distinguished restaurant Michael’s Genuine Food & Drink is collaborating with local chefs, farmers, fishermen, and ranchers to introduce Slow Food Day. Through a full roster of events, the James Beard award–winning chef Michael Schwartz will introduce residents and tourists alike to the joys of eating locally and sourcing sustainably.