West, East Indies meet in kitchen

Cayman fusion cuisine? Never heard of it? Well, you’re about to.  

The National Trust’s monthly cooking class, which traditionally teaches participants how to prepare typically Caymanian dishes, is taking a novel turn this month.  

Anita Parsons, Caymanian foodie and culinary arts graduate, is teaming up with Subburaj Rajamani, chef de partie at the Marriott Beach Resort, to co-host the class on Tuesday, 16 April.  

Anita will bring her knowledge of traditional Caymanian foods and recipes to the table, while Subburaj will shake it all up a bit, injecting an Indian twist into the recipes. 

“We’re looking to create a menu that essentially uses fresh local ingredients, fused with traditional Indian spices and cooking methods,” explains Anita. “The emphasis of the menu will be on the quality of locally sourced produce that are used in traditional Caymanian cuisine and preparing these items in a unique way.” 

On the menu you’re likely to find some locally caught seafood and some of the usual suspects in the vegetable department: breadfruit, yam, plantain, pumpkin and coconut, but they’ll be prepared in innovative and unusual ways. Think breadfruit curry, jerk samosas, and coconut curry rundown, says Anita. This could be the start of a whole new cuisine style.  

The class takes place at the Camana Bay Discovery Centre, beginning at 6pm. The cost to participate is $30 for National Trust members and $35 for nonmembers.  

 

For more details, contact Basia McGuire at 749-1129 or [email protected] 

Think breadfruit curry, jerk samosas, and coconut curry rundown, says Anita. This could be the start of a whole new cuisine style.  

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