Providenciales, Turks and Caicos – Reported by Elite Traveler, the private jet lifestyle magazine
Calling all foodies seeking culinary adventure! Grace Bay Club, in partnership with Turks & Caicos Tourist board and The Wine Cellar, unveiled the menu for the Second Annual Caribbean Food & Wine Festival’s marquee event, the Gourmet Safari. Now in its sixth year, the five course dine-around event promises to delight even the most adventurous epicurean explorer.
The culinary tour through Providenciales’ finest restaurants and resorts kicks off November 2 with welcome cocktails at Grace Bay Club. A selection of fine wines from Terlato Wines and Duck Pond Cellars will ready the palate for Lion Fish Pizzetta, expertly prepared with fennel, orange and black pepper ricotta. Guests will then enjoy sweet and savory appetizers at nearby Coyaba Restaurant, including Pumpkin Soup, Papaya Brulee, and Love Apple Turrines. From there, guests will sample several local flavors with global flair at both The Regent Palms and Seven Stars. The adventure concludes with an indulgent Spiced Huckleberry Compote at the buzzy Gansevoort hotel.
The second annual festival, held November 1 to 3, will be headlined by celebrity chefs and renowned winemakers, including Chef John DeLucie, Iron Chef-Super Chef Beau MacMillan, the “first lady of wine” Heidi Barret, Tuck Beckstoffer, and Duckpond Cellars.
The full Gourmet Safari Dinner menu is as follows:
Grace Bay Club – Cocktail Reception:
John Terlato – Rutherford Hill, Rose, 2008 & Terlato-Chapoutier, Shiraz-Viognier, 2010
Tuck Beckstoffer – Seventy Five Wine Company Sauvignon Blanc 2011 & Cabernet Sauvignon 2010
Scott & Lisa Jenkins – Duck Pond Cellars Mingle 2010 & Desert Wine Vineyard Syrah 2009
Sweet & Tangy Lobster – Vegetable Confetti – Green Tea Dust
Lion Fish Pizzetta – Fennel – Orange – Black Pepper Ricotta
Corn & Pumpkin Quiche – Confit Muscovy Duck – Crackling
Jerk Roasted Pork Belly – Festival – Rum Pineapple
Related
Coyaba Restaurant – 1st Course:
La Sirena, Moscato Azul, 2011
“NYAM de TERROIR”
Zucchini, Callalloo, Onion Baji , Curried Ackee Aioli
Roasted Beet, Love Apple Terrine, Goat Cheese Quenelle, Pumpkin Soup, Papaya Brulee
The Regent Palms – Fish Course:
La Sirena Syrah,Napa Valley 2006
Chilean Sea Bass
Mediterranean Cous Cous, Chorizo – Tomato Broth
Seven Stars – Entrée:
La Sirena, Pirate TreasuRed, 2009
Venison and Langoustine
Oxtail and Foie Gras Cannelloni, Creamed Sweet Corn
Content from our partners
Stelle, Gansevoort – Dessert:
Amuse Bouche, Vin Perdu, 2009
Dulce de Leche Parfait
Spiced Huckleberry Compote, Citrus Shortbread Crumb, Crystallized Thai Ginger
www.gansevoortturksandcaicos.com
