Cayman Island Cooking

Featuring the cuisine of Chef Niven Patel


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4th Course - Beef

I’ve got to say that from the beginning of the meal, all eyes were on the giant slabs of thirty eight-day dry aged strip steak that Chef Niven had picked up early in the day. Perfectly grilled and then seared for extra flavor, the steaks were served with squash, wild greens, mushrooms and a spicy Scotch bonnet pepper jelly.
A powerful wine was in order here and Tenuta Sette Ponti’s 2008 Oreno was a perfect match. Traditionally a Sangiovese-based blend, the 2008 Oreno signaled a new direction for Sette Ponti, a switch to a Bordeaux blend featuring Cabernet Sauvignon, Merlot and Petit Verdot. The complex richness of the wine was an ideal complement to the rich flavor of the beef, and the nuanced pepper jelly flavors played off of the hints of herb buried deep within the masses of fresh fruit the wine brought to the table.

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  • Snooth User: amour
    Hand of Snooth
    218530 2,203


    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=""><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

    Apr 12, 2013 at 4:06 AM

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