Food Snark

Hidden Restaurants on Grand Cayman

March 31, 2014 by · Leave a Comment 

A vacation in Grand Cayman isn’t complete without eating out. After all, you can’t enjoy a Caribbean vacation without eating authentic Caribbean cuisine. Fortunately, the locals at RE/MAX Cayman Islands know the best eateries on the island. Our experienced real estate agents have been suggesting restaurants and hot spots for vacationers who want good food without all the crowds. Whether you’re visiting for the first time or have been traveling there for years, ask our agents for information on great restaurants while visiting Grand Cayman.

Rum Point Club

It doesn’t get more hidden than Rum Point Club. Located in a secluded area of the island, Rum Point Club is a wonderful place to relax and wind down. This restaurant and bar offers what the restaurant calls “a fusion of Modern European style and Caribbean taste.” We love the food and can’t get enough of the incredible ocean view.

The great thing about this place besides the food and scenery is the fact that you can eat your lunch or dinner while relaxing in one of their many hammocks. To beat the crowds, simply visit during the weekday. Rum Point is famous for their mudslides, so don’t forget to try one while there.

Sunshine Grill

Another off the beaten path type of place is Sunshine Grill, located inside Sunshine Suite hotel. Enjoy a poolside lunch, dinner, or drink at this hidden gem, which offers classics like Angus burgers, fish tacos, and unique island drinks. The food is incredible but still affordable, making the perfect spot for a low-cost meal that will keep you coming back for more.

Whether you’re out exploring Cayman luxury property or one of the island’s many beaches, both Rum Point Club and Sunshine Grill should be on your itinerary while visiting Grand Cayman.

 RE/MAX Cayman Islands is a real estate agency in the Cayman Islands offering services for buying and selling Cayman luxury real estate and Cayman Brac real estate.

A Taste of Persian Cuisine

March 31, 2014 by · Leave a Comment 

Curious about Persian food? Considering Persian catering for your next event? You’re not alone. Persian food has become a very a popular menu choice for special events around the world. Weddings, corporate parties, and anniversary celebrations are made perfect with the delicious tastes of this Mediterranean cuisine. If you’re new to Persian dining, don’t fret. Not all of the catering services in Los Angeles specialize in this type of food. But the ones that do are worth giving a try. Here’s a look at the classic Persian dishes you might see at a wedding or corporate event, starting with the appetizer and ending with sweet dessert.

Tabbouleh

Although a Levantine Arab salad, Tabbouleh is a healthy salad you will see at nearly every Persian-catered event. This light and tasty appetizer is made with finely chopped parsley, tomato, and bulgur topped with a tangy dressing of olive oil, lemon juice, and salt. Other classic appetizers such as hummus dip and grilled eggplant go perfect with this dish, and can be enjoyed with a side of pita bread.

Kabob

Persian event catering is not complete without Kabob. Usually the main dish of the night, Persian-style Kabob comes in many forms. Classic beef dishes include Soltani Kabob (filet mignon and ground beef), Barg Kabob (thinly sliced beef), Shish Kabob (chunks of beef), and Luleh Kabob (lean ground beef). All types of kabob are charbroiled to perfection and delicious.

Baklava

This sweet pastry is a Mediterranean staple often served with black tea. Baklava is made of filo pastry filled with nuts and drizzled with honey. It’s the perfect ending to a Persian meal.

How Rice Helped to Grow Civilization

March 19, 2014 by · Leave a Comment 

Written by Phin Upham

How Rice Helped to Grow Civilization

Throughout history, rice has always been a high-producing crop. It produces more protein and food energy per yield than wheat or corn maize. Thus, rice has an unrivaled ability to support more people per land unit. So, it’s not entirely unusual to find that civilization growth has closely mirrored rice expansion.

Rice has somehow managed to gain traction in regions where other foods have traditionally thrived. Plants like potatoes and millet were good alternatives for a time, but rice has better nutritional value pound for pound. As a result, countries like Africa have had sharp increases in the amount of rice consumption for the country.

Rice is also very easy to prepare, another good quality for a super food. When fully cooked, rice has a soft texture and unoffending taste, suited for almost any palette and digestive system. Asian countries prefer rice over wheat, corn maize, and the sweet potato.

Rice has gone from being a simple super food to something we use everyday. Rice goes into foods for infants, it’s a part of breakfast cereals, it’s an ingredient in beer and rice wine too. Rice is even used in construction, where the silica-rich makeup is useful in concrete mix. The Chinese used a form of sticky rice during the construction of the Great Wall, which is supposedly so strong that weeds still can’t grow through the mortar.

Rice straw was also used in both paper and rope making for a time, although the practice has fallen out of favor in modern society. Rice powder is also free of allergens, so it is often used as face powder, or as a base ingredient in infant formulas. Humans have managed to find some incredible uses for this super food.


Phin Upham is an investor from NYC and SF. You may contact Phin on his Twitter page.

Elite Dating Service Meets Fine Dining in New York

March 15, 2014 by · Leave a Comment 

Written by New York Socials

New York City is home to some of the finest restaurants in the world, offering a variety of gourmet foods and great atmospheres. So when an elite dating club in NY had to choose venues for their member’s only social gatherings, naturally they chose some of the best bistros and restaurants the city has to offer.

Founded by professional matchmaker and dating coach Marina Margulis, New York Socials is unlike a typical dating service or matchmaking agency. While most dating services select a single woman for each man, New York Socials selects a number of women and arranges social gatherings at which men can meet and get to know the women in relaxed atmospheres. The women are screened and of course are selected because the club believes they will be a good match. But the final decision is up to the member, providing a fun and natural dating experience.

But another unique aspect about New York Socials is the location of these parties or socials. Since the club is in New York, the location is a private room at a top rated restaurant in the city. For a member who is new to the Big Apple or doesn’t have time to explore the city’s greatest restaurants, this unique dating service unites the best of two wonderful worlds: women and fine dining.

So which restaurants are on the menu? You will have to join the club to find out.

New York Socials is an elite dating club founded by New York matchmaker Marina Margulis. Visit the website to learn more about one of the only member’s only matchmaking agencies in NYC.

Its coffee time

March 13, 2014 by · Leave a Comment 

The more than $100 billion a year coffee industry is dominated by Arabica and Robusta coffee varieties. Robusta is a cheaper variety that is easier to grow and resist diseases, and mainly cultivated in Indonesia, India, Uganda, Ecuador, Vietnam and several other countries. It has a harsher taste than the more refined Arabica variety and therefore, used mainly in instant coffee varieties. Arabica is mainly grown in Latin American nations of Brazil, Costa Rica, Colombia, Peru, Guatemala, Honduras, and El Salvador. Mexico and African countries such as Ethiopia and Kenya also produce sizable amount of Arabica coffee. Many of US coffee outlets including Starbucks, Dunkin’ Donuts, McDonald’s and others mainly serve Arabica variety.

Coffee is very sensitive to climate. Climate change is making the life more difficult for world famous Arabica varieties that are grown in higher elevations of 3,500 to 6,000 above sea level. Leaf rust fungus known as Hemileia vastatrix and diseases prompted by changing climate threatening the Latin American coffee industry more than ever. Diseases cut into very little profits that many farmers get from growing coffee. Many chains in the US own farms especially in Latin American countries and investing substantial capital to develop disease resistant coffee varieties or to improve the resistance of existing varieties.

Early Production of Olive Oil

March 12, 2014 by · Leave a Comment 

This article was written by Phineas Upham

It’s possible that olive domestication goes back 6,000 years, potentially more. But why cultivate such a bitter plant, and how did the olive become the center of Mediterranean cuisine? The oil that comes from the olive may have something to do with it, although production dates back only 2,500 years.

Olive oil has found several uses in past and contemporary society. Cities used to burn it as fuel for lamps. Pharmacists used it as a base ingredient in healing ointments, and it was used to anoint royalty. The term “Messiah” means “anointed one,” which may be a reference to the importance of olive oil.

Cooking with olive oil may not have come about until the 4th or 5th century, where the practice is first mentioned by Plato.

Making the oil involved several stages of work. Olives needed to be harvested first, but they were sometimes beaten right off the tree. Then olives were washed and the pits removed. This was usually done by hand, but machines exist today that help the process. The remaining olives were placed into baskets (pouches today) and then pressed. Hot water is poured over the pulp, washing away the pulp and forcing out any remaining oils. After the oil in these casks settled and separated, a hole was poked in the base of the cask and oil was collected as it poured out.

Ancient civilizations used some rudimentary machines in the production of olive oil. Decanters were used, and milling stones helped to press the olive pulp. The Greeks and Romans were especially fond of olive oil and created several kinds of machines to speed up the production.


About the Author: Phineas Upham is an investor at a family office/hedgefund, where he focuses on special situation illiquid investing. Before this position, Phineas Upham was working at Morgan Stanley in the Media & Technology group. You may contact Phineas on his LinedIn page.

The Invention of Mac n’ Cheese

March 6, 2014 by · Leave a Comment 

This article was written by Samuel Phineas Upham

Starting in 1937, when the Kraft Foods Company first put noodles and cheese powder into a box, kids and adults have been in love with macaroni and cheese. The pasta in the dish gives little doubt at the origins, we know the Italians loved pasta although they were not the first to use it, but the emigration to America is an interesting tale of cross culture influences.

A cook book dated back to the mid 1200s may provide some evidence of what the first plate of macaroni and cheese looked like. The book was called Liber de coquina and it was something of a cookbook written by someone familiar with the Neapolitan court at the time. The book has a recipe called de lasanis, which used lasagna sheets cut into two-inch squares. The pasta squares were cooked in water, then tossed with Parmesan cheese, and layered with powdered spices.

Settlers in southeastern Connecticut used to prepare a meal for church that they called “macaroni pudding.” It was a casserole of pasta and cheese, and guests were served plates of it after service was concluded. Still, a more curious tale exists.

Legend has it that Thomas Jefferson was so in love with the Italian comfort food that he boasted about it back in America. It was his daughter, taking the position of hostess after the death of her mother, who is credited with creating the American variant. She used Parmesan and elbow macaroni, but the recipe eventually replaced Parmesan with cheddar cheese. Today, we use cheese sauces and blends of cheeses to get the right flavor.


About the Author: Samuel Phineas Upham is an investor at a family office/hedgefund, where he focuses on special situation illiquid investing. Before this position, Samuel Phineas Upham was working at Morgan Stanley in the Media & Technology group. You may contact Samuel Phineas Upham on his Twitter page.