Cayman Island Cooking

Featuring the cuisine of Chef Niven Patel

 


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Canapé

We began our meal with a delicate fluke crudo served with crispy chickpeas and micro-greens in a seasoning pepper (Chef Niven shared that these were similar to Scotch bonnets yet without the heat) escabeche paired with the Loimer Lois Gruner Veltliner 2011. The fresh, crisp flavors of the wine were a perfect match for the dish, bringing out the sweet, gently briny character of the fish and accenting the freshness of the greens. There’s a lovely underlying mineral quality that the wine shows on the finish, making this pairing light and refreshing. An ideal way to begin a meal.

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Comments

  • Snooth User: amour
    Hand of Snooth
    218530 1,748

    Terrific!

    Nov 22, 2012 at 3:10 PM


  • Snooth User: bobcrosby
    1171235 11

    Fantastic post on the food of Cayman island! I had have never an idea that those food, which was mine favorite ones were available at destination where I am flying next month, I have heard that some of <a href="http://www.yabsta.ky/searchresults/1/restaurants"><b>cayman restaurants</b></a> also offer rooms to stay, can you list of them?

    Dec 28, 2012 at 5:35 AM


  • I was on a long trip with my family to the Cayman Islands. I wanted to explore the city in my own way so I decided to rent a car; to my surprise we got the car at very affordable rent. I enjoyed the Cayman bars as well as my kids and wife enjoyed the most delicious food there. For more information you can visit http://www.yabsta.ky/searchresults/...

    Apr 12, 2013 at 4:06 AM


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