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Grace Bay Club Hosts a Three-Day Foray into Caribbean Cuisine

Christina Garofalo

Most people travel to Turks and Caicos to soak in the sun, but come November, the islands’ main draw will be their cuisine, when Grace Bay Club hosts the second annual Caribbean Food & Wine Festival—a three-day immersion into Caribbean cuisine and culture. Held from November 1 to 3, the event will draw some of the world’s top chefs and winemakers to host dinners, cook-offs, and wine tastings alongside the islands’ best local chefs, beginning with a five-course welcome dinner prepared by chef John DeLucie of the Lion and Crown restaurants in New York City and chef Fritz Zwahlen of Amanresorts ($125 per person). Open to 80 guests, the meal will include lionfish pizzetta with fennel, oranges, and black pepper ricotta; and venison and langoustine with oxtail and foie gras cannelloni and creamed corn.

The headline event will be the sixth annual Gourmet Safari, a progressive dinner through Providenciales’s best hotels and restaurants—including Seven Stars, the Regent Palms, and the Gansevoort—open to just 55 guests ($250). The festival will conclude on Saturday, November 3, with a food and wine tasting for 80 guests at the Veranda Resort & Residences ($45). It will feature gourmet chocolates, cheeses, seafood, meats, and a selection of vintage international wines, before opening up to a street food fair, where more than 15 of the island’s best chefs will showcase traditional Caribbean grilling and barbecue techniques. Guests can purchase tickets for the entire three-day festival for just under $400. (649.946.5550 x1035, www.caribbeanfoodandwinefestivaltci.com)

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