Flava magazine: Local ingredients infused with a Southern twist

(Published in Flava magazine 2016, issue 2) Flava_2016 local ingredients infused with a Southern twist http://www.flava.ky/2016/10/21/local-ingredients-infused-with-a-southern-twist/ Renowned American chef Edward Lee delighted diners at this year’s annual Slow Food Day. Organized in partnership by the Cayman chapter of Slow Food – a global organization dedicated to raising awareness of where our food comes from and … Continue reading Flava magazine: Local ingredients infused with a Southern twist

Flava magazine: A culinary tour of Asia’s food stalls

(Published in Flava magazine 2016, issue 1) A culinary tour of Asia's food stalls - Flava 2016 Issue 1 Icoa restaurant is bringing the flavors of Asia’s street food to diners every Tuesday and Saturday evening. Inspired by the bustling night markets, street stalls and food hawkers that are an everyday scene across Asia’s vibrant … Continue reading Flava magazine: A culinary tour of Asia’s food stalls

Flava magazine: Make every day pie day

Flava 2015 Issue 2 Make every day pie day (Published in Flava 2015, issue 2) By Joanna Lewis Think “pie” and likely a sweet dish will come to mind. However, a delicious flaky pie crust pairs just as well with a savory filling. Exquisite as a stand-alone main course, or served alongside other dishes for … Continue reading Flava magazine: Make every day pie day

Flava magazine: Charcuterie and cheese offer food perfection

Flava 2015 Issue 2 charcuterie and cheese (Published in Flava 2015, issue 2) When it comes to entertaining a charcuterie board is a tasty, crowd-pleasing option that’s easy to assemble quickly. Add a delicious selection of cheeses and light bites and you have a party-friendly platter that has something for everyone. Though it’s easy enough … Continue reading Flava magazine: Charcuterie and cheese offer food perfection

Flava magazine: Going down Sticky Toffee Lane

  (Published in Flava magazine, spring 2015) https://www.flava.ky/2015/05/25/going-down-sticky-toffee-lane/ Mention Chef George Fowler, or his restaurant Calyspo Grill, and most people’s thoughts will turn to one thing; sticky toffee pudding. The pudding is the restaurant’s most popular dish, and for good reason. It’s rich, moist, smothered in toffee sauce, and quite simply delicious. Indeed, the pudding … Continue reading Flava magazine: Going down Sticky Toffee Lane

Flava magazine: Cayman’s farm-to-table feasts

(Published in Flava magazine, spring issue, 2015) flava-2015-Caymans farm-to-table feasts PDF Supporting Cayman’s local farmers and fishermen is becoming central to a growing number of chefs and restaurants, with increasing numbers embracing the concept of farm-to-table. Cayman Cabana is one of the latest restaurants to host regular farm-to-table dinners, offering diners a delicious meal which … Continue reading Flava magazine: Cayman’s farm-to-table feasts

Flava magazine: Powered by water

(Published in Flava magazine, spring issue, 2015) flava-2015-powered by water PDF As I walk into an expansive greenhouse tucked out of sight off Frank Sound Road, I’m hit with a deliciously mouthwatering bouquet of fresh herbs. I’m meeting with Bruce Mico, part of the green-fingered team behind CayFresh – one of Cayman’s growing band of … Continue reading Flava magazine: Powered by water

Flava – Issue 1, 2014

Excited to announce that the latest issue of Flava is out now. It's the magazine's largest ever issue to date - 116 pages - packed full of feature articles, culinary tips, news, and recipes. In addition, the magazine is now "perfect bound" for a truly high-quality, coffee table publication. Check out some example articles below: … Continue reading Flava – Issue 1, 2014