fp Turks and Caicos

Fabulous festivities that filled the weekend of Nov. 4 were sold out, making the Inaugural Caribbean Food and Wine Festival a delicious success.

“We are thrilled with the turnout and feedback from the First Annual Caribbean Food and Wine Festival, and feel strongly that because of the collaborative effort throughout, we set the benchmark for future Food and Wine Festivals in the Caribbean,” Nikheel Advani, COO of Grace Bay Resorts and Co-Chair, Caribbean Food & Wine Festival told the fp.

The two-day culinary extravaganza began Nov. 4 at the Wine Cellar, where two of the U.S.’s top wine makers offered tastings of their award winning stock.

Scott and Lisa Jenkins shared their love of wine with tasters who enjoyed the Oregon and Washington grown grapes of Duck Pond Cellars.
Tuck Beckstoffer was proud to offer tastings of his top treasures. Beckstoffer only produces a limited number of cases of some of his top wines, which debuted for the first time in the Caribbean at the Wine Cellar on Nov. 4. Tuck Beckstoffer Wines are a privately owned grape growing family located in Napa Valley and Sonoma, California.

Jenkins was on hand that evening share tasting tips with guests of the welcome dinner at the Anacaona Restaurant that featured dishes by Food Networks Iron Chef America, Beau MacMillan. It was a packed house, completely sold out seating to guests who enjoyed a five-course meal with wine pairings by Duck Pond Cellars.

On Saturday, Nov. 5, dozens of guests enjoyed a fun and educational wine tasting seminar at the Veranda Resort, where Beckstoffer, MacMillan and renowned Master Sommelier Geoff Kruth shared their knowledge of food and wine pairings.

The weekend culminated with the 5th Annual Gourmet Safari, which took participants on a culinary safari of some of the islands best restaurants. Beginning at Krave at the Grace Bay Club, the food adventure tour visited Coyaba, Seven at Seven Stars, Parallel 23 at the Regent Palms and ended at the Gansevoort for desserts and cigars.

“By far, this was the most impressive and exciting array of talent and resources that TCI has ever offered, and we would like to thank everyone who had a hand in this year’s event, from the chefs to the winemakers to the Li’l Chefs,” said Advani. “We greatly look forward to expanding on the experience and the festival in 2012 when we welcome back past participants and new talents.”