Where to eat in Grand Cayman: Camana Bay

Jessie’s Juice Bar:

Our first morning  at Grand Cayman we were treated to breakfast at Jessie’s and we all became obsessed with this place, to to the point we begged to return the following mornings during our trip.  From fresh smoothies to the best avocado toast I’ve ever tasted, Jessie’s is a delicious (and healthy) breakfast or lunch choice (and way cheaper that your hotel breakfast!).  During our trip, we had the chance to tour the farm of Clarence McLaughlin who supplies Jessie’s with a lot of their fruit and vegetables. It was pretty awesome to see the process of farm to fork come to life at Grand Cayman.

Mizu:

I first heard of Mizu when I shared Chef Dylan Benoit’s Asian Turkey recipe for Thanksgiving.  I think I subconsciously manifested my trip to Grand Cayman after learning about this place! Just as the pictures describe on the previous post, Mizu is modern, stylish, and  serves the Asian classics with a modern twist.  Our dining experience included an outdoor teppanyaki dinner with the chef treating us to steak, shrimp, and local lobster cooked to order at our table.  Having your meal cooked in front of your eyes, under the moonlight, in great company was one of the dining highlights of my trip.

Ortanique:

Although we had a small taste of this local favorite at the Camana Bay Flavour Tour (more about this at the end of this post), we were all sold on the savory fish fritters. We then got to sample more of Ortanique’s fare from Chef Cindy Houston and we were sold.  She knows the Caribbean like the back of the hand as she started her career working on sailboats in the region. She incorporates these flavors into dishes such as snapper topped with peppers, such as what we tried at Slow Food Day.  Bonus: had several Dining Traveler readers suggest Ortanique when they saw I was at Grand Cayman on social media.

Abacus:

The sleek and sexy decor of Abacus is the perfect setting for a special occasion dinner in Grand Cayman.  I enjoyed the selection of tapas on the menu as it gives you the opportunity to taste some of their highlights such as the ceviche, grilled octopus, fried calamari, and crispy pork belly.  One of the locals who we dined with recommended we tried the sweet corn chowder, which after a spoonful of the creamy, spicy, and sweet soup, we automatically knew why it is one of the best selling items.

The Brooklyn Pizza + Pasta:

When looking for where to eat in Grand Cayman, you may be looking for a casual yet delicious experience. The Brooklyn Pizza + Pasta offers that.  We were starving after a morning on a boat tour and were treated to a casual yet yummy lunch of brick oven pizzas to share and beautiful salads.  I was strangely craving a Hawaiian pizza which hit the spot after a morning filled of sun and sea. Is it just me or do you also get hangry after hours of being in the water?

Gelato & Co Cremeria Italiana:

Every person we talked to at Camana Bay kept raving about the gelato at Gelato & Co.  I admit, I am not a big gelato person but I was also sold when I had a decadent cup of their Ferrero Rocher (an italian hazelnut truffle) flavor gelato.  It was like biting into a cold version of my favorite childhood chocolates.  I highly advise to save room for gelato after your meal.

Flavour Tour:

Can’t make your mind on where to eat in Grand Cayman?  Book a Flavour Tour which takes you to all the hot spots of Camana Bay.  You start with a glass of bubbles at West Indies Wine Company and taste your way through several of the restaurants of Camana Bay.  Traveling in a big group? They can arrange a private tour for 10-20 guests.  I love the concept of a food tour, especially when you’re short on time to experience everything the destination has to offer. Tour is $89 per person, which I find quite reasonable as it includes drinks and reasonable portions at each stop.

Although these are my highlights of my dining experiences at Camana Bay, there’s plenty more to see and eat!  Bonus: want to bring back something delicious back home from Grand Cayman?  Head to Camana Bay on a Wednesday for the farmer’s market.  There you can pick up local delicacies such as pure coconut oil, homemade pepper jelly, and handcrafted soaps and scrubs.  The verdict: when thinking of where to eat in Grand Cayman, add Camana Bay to your itinerary.

Disclaimer: The experiences on this “Where to eat in Grand Cayman” post were hosted as part of my Slow Food Day Media Trip. As always, opinions are my own. 

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Chef Dylan’s Peking Turkey:

Ingredients:

1 turkey

Five-spice cure:

3 cups salt

½ cup sugar

1 tbsp five spice powder

8 pieces bay leaf

60g ginger

60g green onion, sliced on a bias

60g garlic, roughly chopped

3 cups white vinegar

6 tbsp honey

Directions:

1. Wash the turkey inside and out then pat dry with paper towel. Place turkey on a rack in a roasting pan.
2. Heat the red vinegar and honey in a saucepan until honey is dissolved.
3. Using a ladle, baste the turkey with the hot vinegar and honey mixture until it is all gone. The vinegar will collect in the roasting pan. Pour it back into the pot, bring up to temperature and repeat the process, rotating the turkey so it’s basted all over.
4. Discard the vinegar
5. Season the inside of the turkey with 6 tablespoons of the five-spice cure.
6. Place the rest of the ingredients in the cavity as well and truss it closed.
7. Tie some twine around the neck and hang in front of an electric fan for 4-5 hours in in the fridge uncovered overnight to dry the skin.
8. Preheat oven to 375 degrees Fahrenheit.
9. Place turkey back on the rack and put some water in the roasting pan.
10. Roast in the oven for 30 minutes then reduce heat to 300F and cook according to the directions in the table below.
11. The turkey is done when the internal temperature of the meat on the thigh reaches 165 degrees Fahrenheit and the skin is golden brown and crispy.
12. Remove from oven and allow to rest for 20-30 minutes before carving. Serve with momo (thin pancakes), sticks of cucumber and leek, hoisin sauce and sweet pickled vegetables.

Cooking duration by turkey size:

8-10 lbs:  3 ¼ to 3 ½ hours

10-12 lbs:   3 ½ to 3 ¾ hours

12-16 lbs:  3 ¾ to 4 hours

Big thanks to Chef Dylan for sharing his Asian inspired turkey recipe with us!  Hopefully one day soon we will go down to the Cayman Islands and discover it for ourselves.  Want to know more about the chef?  He documents his travels in recipes, stories and photos to showcase incredible food and the adventures undergone to find them.  Follow Chef Dylan on Instagram @dylanmbenoit for up to date food & travel photos from Cayman and abroad. www.dylanbenoit.com

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