The Brasserie Harvest Dinner series recommenced on Thursday, 10 November, with a selection of fresh local ingredients made with modern methods by Chef Brad Phillips.
Now entering its third year, the Harvest Dinner Series runs from November through April with monthly dinners that focus on whatever ingredients can be obtained fresh.
November’s event stated with cocktails and conversation in Brasserie’s enclosed garden area, from where many of the dinner ingredients came. Guests were welcomed with South Sound Coconut Water Mojitos.
Two passed hors d’oeuvres were served; a “shot” of Chef Brad’s increasingly popular fish tea and fresh yellowfin tuna sashimi caught on the Brasserie’s fishing boat, the Brasserie Catch.
Diners then took a seat at one of two long tables set up in the al fresco garden area. Harvest dinner courses are served family style, which adds to the convivial feel of the events. With the United States’ Thanksgiving occurring during the month, the November Harvest dinner featured a number of ingredients that would typically be found around an American table for that holiday.
The first course offered a variety of starters, including a chilled Fuji apple and garden curry soup; a salad featuring greens from the Brasserie’s garden; and flatbread made with the restaurant’s own garden eggplant spread, goat cheese and braised lamb.
The second course featured escabeche-style fried snapper and turkey – the quintessential ingredient for an American Thanksgiving – roulade with corn bread and mushroom stuffing. A variety of side dishes were served, including roasted garden squash, local breadfruit salad, roasted garden beets and smashed coconut and garden sweet potato.
For dessert, local pumpkin pie – another American Thanksgiving must – was served with pecan bars and Cayman citrus tarts.
The dinner was served with three wines supplied by Blackbeard’s Fine Wines, Beers & Spirits, with a red and white wine from the Washington State producer Hedges. Dessert was served with Planeta Moscato di Nota, a effervescent semi-sweet wine from Italy.
The Brasserie Harvest dinner series continues on Thursday, 1 December, with a holiday-themed dinner featuring whole lamb cooked in a La Caja China roasting box and seasonal fresh fruits and vegetables.