Taste of Cayman
The Best Dressed Chicken-inspired hearty servings of enjoyment and flavour were on display at the annual Cayman Island Tourism Association-hosted Taste of Cayman a food and wine festival that attracts over 5,000 guests and more than 40 restaurants and food distributors.
Held at Festival Green at Camana Bay on Saturday, a popular feature of the event this year was the Cook Off sponsored by The Best Dressed Chicken and Bon Vivant, a luxury kitchen equipment showroom and retail store.
For the Cook Off, two teams tested their culinary imagination and skills for guest judges Joseph Hew, Cayman’s minister of Tourism and Transport; Keith Griffin, past president, Cayman Culinary Society; and Avadaugn Sinclair of The Best Dressed Chicken.
Now in its 28th year, Taste of Cayman is the longest running annual event in Cayman. “Our products have been available in the Cayman Islands for more than two decades, but we are now excited to engage food fans at events like Taste of Cayman, so that we become even more closely bound to culinary life here,” states Sinclair adding, “Food is a big part of defining the Cayman experience, and Taste of Cayman is a great event at which to share the love of all things food.”
For the Cook Off, Jolene Nelson and Mureen Cubbon created The Best Dressed Curry Chicken on plantain tostada with Seven Fathom Rum and Cayman Pepper Patch Jelly, while Matthew Treacy and Neville Hicks, created The Best Dressed Chicken Rosti with mushroom sauce. Here are some highlights from the festival.