The farm-to-table movement is strong in Grand Cayman but no where is it more apparent than at The Brasserie, a restaurant complex with its own prolific organic garden and it’s own “field-to-fork” philosophy. A collaboration of Chef Dean Max and owners King and Lisa Flowers, the restaurant is known for pioneering the island’s kitchen garden trend and emphasizing sustainbility and seasonality. Before our dinner we were privy to a tour of the restaurant’s screen-enclosed garden where the variety of produce grown was astounding. In row after row of planters were: kale, pak choy, callaloo, beets, cauliflower, carrots, heirloom beans, eggplant, tomatoes, heirloom, dragon fruit, bananas, sugar cane and various types of leafy greens. They also cultivate herbs and spices like basil, oregano, garlic chives, onions, mint, rosemary, thyme tarragon and peppers. The restaurant also has private fishing boats that bring in fresh catch like grouper and snapper.