Slow Food Day celebrates farm-to-fork movement

Slow Food Day is set to celebrate Cayman’s burgeoning farm-to-fork movement on April 12. The event, at Camana Bay, is set to showcase locally grown produce and the people who bring them to life.  

The festivities kick off with the Farmers Market from 10 a.m. to noon. Culinary demonstrations and tastings will be on offer as Cayman’s farmers pair up with chefs from local restaurants to feature their harvests. Guests will be able to meet the farmers and chefs, sample dishes, collect recipes and buy freshly picked fruits and vegetables. Homemade artisanal products and local arts and crafts will also be offered.  

In the evening, an al fresco dinner will be presented by James Beard award-winning chefs Michael Schwartz and Andrea Reusing, along with Camana Bay restaurants Ortanique, Mizu, The Waterfront, Bay Market and Jessie’s Juice Bar. The dinner, hihglighting locally grown produce, will be at 7 p.m. on the waterfront crescent.  

Chef Reusing 

A culinary visionary in sustainable agriculture, Chef Reusing is renowned for collaborating with small farms to create a marriage of Asian flavors and North Carolina produce at her Chapel Hill restaurant, Lantern. Acclaimed as one of the best destination-worthy meals in the Southern U.S. by such fans as Chef David Chang, Lantern has been named one of “America’s Top 50 Restaurants” and “Best Farm-to-Table Restaurants” by Gourmet, and one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine. Reusing’s book “Cooking in the Moment” is about flavorful, fast and smart home cooking using ingredients that are grown nearby. 

Chef Schwartz 

Miami-based Schwartz is well known among Cayman’s foodies as the owner of Michael’s Genuine Food & Drink. Recognized by his peers for his commitment to community and responsible, seasonal food sourcing, the chef has brought Michael’s Genuine to the forefront of Cayman’s farm-to-fork movement, forging strong relationships with local farmers.  


Origins of Slow Food 

Slow Food was initially formed in Italy in 1986 as a way of countering the Western world’s fast-food culture. The organization believes eating should be an experience that is pleasurable, social, healthy, culturally relevant and environmentally responsible. In 1996 a Slow Food “convivum” was established on Grand Cayman and now boasts more than 100 members who are keen to embrace and encourage Cayman’s growing farm-to-fork movement.  

“Since 2012 Slow Food Day has grown into a true collaboration between farmers, fishermen and chefs and represents the enduring relationships that have helped Cayman’s food community realize tremendous growth over the past few years,” Alan Markoff, president of Slow Food South Sound, said. “Hosting the event at the central location of Camana Bay will help us attract both residents and visitors with a goal of generating even more demand and recognition for local products.” 


Tickets for the Slow Food dinner are $120 all-inclusive and can be purchased at from March 31. For more details, please visit or call The Discovery Centre at 345.640.4000. 


Michael Schwartz


Chef Andrea Reusing