If I had to choose one word among the many I could use to describe The Brasserie Harvest Dinner, it would be ‘fresh’.

February’s instalment of the monthly event featured what was fresh in the Brasserie’s own garden, as well the produce from local farms.

The dinner takes place in the screened-in area of the Brasserie garden adjoining the restaurant. The garden features tomatoes, peppers, carrots and several other vegetables, along with a wide variety of culinary herbs.  The restaurant actually has eggplant growing in the landscaping islands in the car park.

The evening started with sparkling wine and passed hors d’oeuvres, namely shots of local carrot soup with cumin cream  and crispy local pork belly with cabbage slaw. 

Once seated, Joel Walton, who is an accomplished farmer, talked a little about gardening. He told guests that the first rule of gardening in the Cayman Islands was that you had to think upside down because most planting happens here in the autumn and not the spring, as it does in most of the northern hemisphere.

Much of the meal that followed was served ‘family style’ in bowls or on platters that are passed around the two long tables.

The first thing served once guests sat down was chilled beet soup with chive crème fraiche.  To tell the truth, beets aren’t my favourite vegetable. I’ll eat them, but they’ve never exactly rocked my world.  I was therefore unprepared for the explosion of fresh flavour the beet soup provided, much to my astonished pleasure.

The rest of the first course consisted of a deliciously fresh salad and wahoo flatbread, served with Benziger Sauvignon Blanc.

The main course comprised local salt-crusted tuna with ackee and callaloo and stewed curry goat.  The fish is always fresh at the Brasserie – a result of having their own working fishing boat – and the tuna, as usual, was outstanding.

 The fish and meat were served with an array of vegetable dishes including lemongrass rice, boniato (tropical sweet potato) puree and the most divine lobster macaroni and cheese imaginable.

Accompanying the main course was Hedges, Independent Producer, Merlot. Looking at the label and tasting the wine, you’d swear it was French, but this under-the-radar gem from Blackbeard’s Fine Wines and Liquors – which provided the wines for the evening – is actually from Washington State.

The meal was topped off with tangy lemon bites, yummy flourless chocolate cake and a salted coconut caramel candy that tasted great, even if it did melt in the humid outdoor air.

The Brasserie Harvest Dinners are not only one of the best values for money around, they are also hands-down the freshest meals available.