Friday, June 16, 2006

Chefs Hubert "Knucklehead" Hennery and Ervin
Walters, Restaurant Manager Pauline Singh, Owner
Kent Rankin, and Head Chef Anu Christopher

In the latest in a series of business ventures and developments on Cayman Brac, Kent "Biggie" Rankin opened his new restaurant on Saturday, 10 June, and invited more entrepreneurial spirit from Brackers to follow suit.

"Stop saying no, it cannot be done," he told those gathered for the opening ceremony at Biggies Restaurant in the West End. He said that he had tried to be a leader, but everyone had to help with the development of the Brac.

"Stop being negative," he urged. Later, he told Cayman Net News that he had big plans for the Brac, though he is keeping a lid on them for now.

Mr Rankin and his family have already built a housing development on the Bluff, opened a branch of Paramount Carpets in Spot Bay, developed space for a supermarket, offices, apartments and a bakery also in Spot Bay and renovated a house in West End.

"I have made money on the Brac and I intend to reinvest into the Brac. It will not be shipped back to Grand Cayman," he said.

As well as the main area of the restaurant, Biggies Restaurant has a Banquet Hall for occasions such as parties, wedding receptions, and graduation dinners, and is also set up for video presentations for business conferences over dinner.

"There was nowhere on the Island to have private meetings and lunch in the right manner.

This area was purpose-built to be in keeping with the push for more business on Cayman Brac," said Mr Rankin.

He added that the Banquet Hall was also designed with businesses on Grand Cayman in mind. Managers could bring their staff to the Brac and away from the rush for a day to have a quality meeting with no distractions.

"They could take the rest of the day off and fly back at the end of the day," he said. By the end of the official opening, the restaurant already had two bookings for the Hall in July, one school graduation dinner for sixty-five people, and a conference for sixty.

Biggies also has a drive-through service for the regular take-out menu, though customers are asked to call in their orders ten to fifteen minutes before pick-up at the window. The restaurant will also cater for parties of all sizes off the premises, he said.

The Restaurant Manager at Biggies is Pauline Singh, who will be taking care of operations and overseeing staff.

Head Chef is Anu Christopher, who has developed a reputation for fine cuisine at the Hungry Iguana Restaurant in Little Cayman, where he was until recently Chef /Manager.

Mr Christopher, a fully trained Sous Chef and the reigning Little Cayman Cook-off Champion, has also worked at Holiday Inn and Lighthouse Restaurant on Grand Cayman.

Helping him in the kitchen are two Caribbean chefs - Hubert "Knucklehead" Hennery and Ervin Walters, while full waitress service is supplied by Cherian Hurlston, Trisha Sevik and Gayle Hyciant.

The dinner menu is described as "Cayman influenced international cuisine", and includes Caribbean, Indian, American, Oriental and Italian dishes. There is a choice of four pasta dishes on the menu, but customers can special order for Italian-style their way.

Dieters are offered a choice of salads and there will always be a "catch of the day". Even vegetarians are catered for, with a choice of four meatless dishes. All desserts except ice-cream are made at Biggies.

Brac specials on the lunch menu include "Atlantis Conch Chowder", "Biggies Special Fish Tea", and the "8oz Atlantis Angus Burger". Mexican quesadillas, given a Cayman touch, are filled with Jerk chicken, blackened shrimp and Caribbean lobster.

Also found on this extensive menu are local favourites in the "Brackers Delight" section, such as curried goat, turtle stew and oxtail.

nicky@caymannetnews.com

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