Michael’s Genuine Food & Drink
hosted 34 members and guests of Grand Cayman’s Slow Food organisation on
Sunday, 18 July.
The event featured a tasting of
more than a dozen dishes, most of them regular menu items. Michael’s Genuine
Chef Thomas Tennant also prepared a couple of dishes especially for the Slow
Founded in Italy in 1989, Slow Food
is an international non-profit, eco-gastronomic organisation that promotes
good, sustainable, and fairly priced foods.
Cayman Islands Slow Food convivium
leader Alan Markoff said Michael’s Genuine was a good fit for the group.
“Part of the Slow Food philosophy
is to use local products in the preparation of meals, not only to maintain
local traditions, but also to reduce the carbon footprint required to serve the
meal,” he said. “As a matter of practice, Michael’s Genuine uses as many local
products as possible.”
Local products used in the Slow
Food meal included triggerfish, snapper, pork, radish sprouts, okra, eggplant,
mustard greens, and mangos.
The meal was paired with a Long
Island Chardonnay that was produced from organic grapes and a bio-dynamically
produced Californian Pinot Noir.
Mr. Markoff said the local carrie
mango crostada with goat cheese and rum raisin ice cream to end the meal was a
challenge, but not because it wasn’t delicious.
“After sampling 13 different
dishes, it was difficult to make room for dessert,” he said. “But it looked and
tasted so good, we just couldn’t say no.”