Cayman Island Cooking

Featuring the cuisine of Chef Niven Patel

 


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3rd Course - Fish

In true Cayman style, our fish course featured fresh from the sea, day boat striped bass over creamy gnocchi, tatsoi, and Romano beans in a rich yet silken Caribbean stone crab butter. Bucking convention, we paired this dish with Cloudy Bay’s 2010 Marlborough Pinot Noir.
 
The fish was seared skin side down, offering up crisp, smoky layers of flavor that melded with the bright red cherry and raspberry fruit of the Pinot Noir. This is a lighter-bodied Pinot, so it was perfectly suited for pairing with this intensely flavored yet elegant preparation.

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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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