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.
The evening began in the courtyard of the Greenwich
Village home with guests sipping Champagne.
Servers circulated with trays of canapés prepared by Chef Max.
Highlights included tiny glasses of Zellwood sweet corn soup topped with crispy
mushrooms; paper thin layers of Florida Snapper Escabeche garnished with bright
red flecks of Calabrain peppers and small spoonfuls of Poke-style Hillsboro
inside, taking their seats at tables set up throughout the historic home. The Brasserie’s Chef Phillips’ prepared the
first dish of the five course meal – an inspired version of the local favorite,
salt-fish and ackee. The beautifully composed plate featured a medallion of
salt-crusted tuna, a creamy ackee purée and a bright salad of pickled radishes,
parsley and cherry tomatoes.
As with previous dinners a large group of Caymanians
convened to enjoy the meal and to celebrate The Brasserie’s invitation
including owners Clarence and Lisa Flowers.
Also in attendance were Jessica Powell, Shauna Alvarez, photographer
Kenroy Lumsden, Caymanian artist Bendal Hydes, Brasserie barista Erin Hulbert,
noted New York architect Larry Bogdanow,
manager of The Ritz-Carlton, Central Park, Michael Monarca and Wine Consultant
for Empire Merchants, Justice Figueras.
Local and seasonal
The Brasserie’s commitment to the use of local, seasonal
ingredients is evident in every facet of its operation. The menus and daily specials for both The
Brasserie and The Market rely heavily on the produce and herbs grown in the
Brasserie garden, which is adjacent to the restaurant. The Brasserie Catch, the restaurant’s own
fishing boat, provides the culinary team with fresh, local fish. Local farmers provide produce, beef, goat,
eggs and pork.
The culinary team at The Brasserie and the on-site
sommelier is looking forward to recreating the dinner at The Beard House in
October 2010. In the mean time you can
stop by The Brasserie and The Market to sample the latest offerings created
using the freshest of local ingredients – you can even take a stroll around the
James Beard Foundation Information
The James Beard Foundation was started in honour of James
Beard, celebrated American gourmand. He
is accredited with being the father of the American food revolution of the mid
20th century. The Foundation was started
by his close friends, including Julia Child, to provide a forum for education,
support and advancement of the American culinary tradition. The House, as it is often referred too, has
been host to the most celebrated chefs in the world, including David Bouley,
Wolfgang Puck and Charlie Trotter. To be
invited to cook in the kitchen of James Beard is one of the industry’s highest
Please visit www.jamesbeardfoundation.org for more details.