Welcome to the latest issue of Flava!
You’ll notice that this issue is jam-packed with delicious recipes for you to try at home alongside informative features and know-how from Cayman’s local chefs.
For a great selection of mouthwatering recipes, check out our “Recipes that Wow” section. From desserts to quick-and-easy salads, you are bound to find something to tempt your taste buds. In this section you can also find out how to cook our cover recipe, Cayman-style ceviche with fresh salad.
If you were at the Taste of Cayman Food & Wine festival this year, then turn to page 26 where The Bistro restaurant shares with us their award-winning recipe; braised beef short rib with sweet onion soubise and port reduction. For those with a sweet tooth, we also have a fabulous recipe for mango bonbons, courtesy of La Bomboneria, the newly opened chocolate stall at The Grand Cayman Marriott Beach Resort.
In addition to recipes from local chefs, readers have been sharing their best-loved recipes with us. In this issue we feature a selection of some of our favorites for you to try at home.
Talking of home cooks, in this issue we meet three who are avid collectors of Le Creuset. The iconic French cookware brand recently celebrated its 90th anniversary, holding an evening soirée in partnership with Bon Vivant at The Ritz-Carlton, Grand Cayman. Turn to page 20 to explore more about their cookware collections and the stories behind them.
On the drink’s scene, we interview two world-renowned drinks experts. Joy Spence, of Appleton Estate, the world’s first female master blender, as well as Paula Figuerido, a master mixologist, bar management expert, and Diageo Reserve regional brand ambassador.
Of course, you will find all of our regular features too, including fabulous culinary cookbooks to add to your collection as well as some of our favorite must-have culinary items. Additionally, we have a great contest; a chance to win an exclusive culinary experience at The Ritz-Carlton, Grand Cayman, valued at $3,000.