Sun | Aug 20, 2017

Taste of Cayman

Published:Tuesday | January 26, 2016 | 1:53 PM
More, please -the classic chicken and waffles delighted guests at the 28th annual Taste of Cayman wine and food festival.
Foodie Ambassadors-The Best Dressed Chicken team (from left) : Trevin Nairne, Karen Grant, and Avadaugn Sinclair.
From left: Joseph Hew, Caymana's minister of tourism and transport and Cook Off judge with competitors Matthew Treacy, Mureen Cubbon, Jolene Nelson, and Neville Hicks; The Best Dressed Chicken's Avadaugn Sinclair of The Best Dressed Chicken, co-sponsor of the Cook Off; Keith Griffin, past president of the Cayman Culinary Society; and Cynthia Hew owner of Bon Vivant, and co sponsor of the Cook Off.
Perfectly sized sliders are a handful of deliciousness.
Cayman's favourite sweet treat, sticky toffee pudding.
These brownies take on new heights topped with ice cream and caramel sauce.
Decadent chocolate mousse cupcakes
Cook-off contestant Matthew Treacy, oversees his team's entry, The Best Dressed Chicken Rosti with Mushroom Cream Sauce.
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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.