On a recent weekend trip to Grand Cayman, I was pleasantly surprised to notice how many restaurants participate in the slow food movement. Even on an island that's not known for its lush, rainforest environment, farmers are successfully growing everything from eggplant to guava. During the island's recent Slow Food Day at Camana Bay, Alan Markoff, president of Slow Food South Sound, noted the island's farmers got a significant push when local restaurants, including the outpost of Michael's Genuine Food & Drink, served fresh, clean foods on their menus.
Hannah Sentenac Chef Todd Erickson embraces the slow food movement.
It comes as no surprise that Michael Schwartz's reach extends to the Caribbean. After all, his flagship Miami restaurant has embraced the farm-to-table movement since its inception, and Schwartz was the first chef to be given Slow Food Miami's Snail of Approval award, back in 2010.More »