Page 1 of 512345

Turks and Caicos New Year’s Eve Celebration at Kitchen 218

Ring in the new year in style at Kitchen 218 at Beach House’s for an amazing Turks and Caicos New Year’s Eve celebration!

The evening will start with live entertainment by Turks and Caicos musician Gordon Lightbourne at 8pm. Enjoy cocktails and hors d’oeuvres poolside.

Dinner will be served at 9pm. The three course dinner with wine pairings will feature a choice of grilled South Caicos lobster, or a baked beef tenderloin for the entree, and a delightful choice of appetizers and desserts.

After dinner, head to the beach deck to ring in the new year with champagne and fireworks on Grace Bay Beach.  A premium drinks bar will be open in starting at 12:10am on the first day of 2015.



[ Read More ]

Turks and Caicos Conch Cooking Tips

Once you sample fresh conch on your Turks and Caicos vacation, you may want to sample the local delicacy at home.  Here are some tips on how choose your conchs and prepare them.

* Conchs should be white with pink and orange.
* Do not buy conchs that appear gray.
* Conchs should not give off a fishy smell.

Prepare conch for cooking.

* If you have collected the conchs yourself, you will need to remove
the meat from the shell. If the conch is difficult to remove, drill a
small hole in the top of the shell to break the suction and then it
should be fairly easy to pull the conch out of the main opening of the

* Wash the conch in several changes of water.
* Use only the muscle of the conches for food. The digestive gland must be
removed for the meat to be safe.
* Before you can cook conchs, you must remove the operculum. The
operculum is a shell-like covering that protects the conch and assists
in locomotion. Cut it off with a knife.
* If you are not using precooked conch meat, soak the conchs in salty
water for several hours.
* Cut off any dark pieces of skin on the conchs.
* Tenderize the conchs by pounding it with a mallet until it is
smooth and the thickness you want. This may not be necessary if you
choose a longer cooking method for your conches.

Cook the conchs:

* Chemically “cook” raw conch in a ceviche by soaking it for a few
minutes in lime juice with flavoring that you enjoy. Red onions, chile
peppers and cilantro are traditional seasoning choices.
* Bread the conchs by dipping first in beaten egg and then in flour.
Deep fry the breaded conchs until the flesh appears cooked. Cooking
times will vary on the size of the pieces of conch meat you use.
* Simmer conchs in stews or soups for 1 hour.
* Steam conchs for about 5 minutes. Steamed conch is often served with

[ Read More ]

Recipe: Beef Tataki from Kitchen 218

Chef Cristian Rebolledo from Kitchen 218 shares his secrets:

Serves 4 people.

200 grs of beef tenderloin
1 onion (julianne)
1 tablespoon of butter
50 grs heavy cream
1 small sprig of thyme
Salt & pepper
1 mango minced
1 red onion minced
juice of 1 lime
1 tablespoon of cilantro shopped
2 tablespoons of olive oil
2 tablespoons of oyster sauce
1 teaspoon of rice vinegar
1 teaspoon of minced garlic

Clean the beef tenderloin by removing excess fat on outside. Place it in a container, add one tablespoon of oyster sauce, 1/2 teaspoon of garlic, vinegar, garlic and some salt, wrapped with plastic and place it in the fridge for 2 hours.

In a pan mix butter and onion, and let it sweat for 5 minutes. Add thyme, heavy cream, salt and pepper and let it cook for 10 minutes on low flame. Blend it and strain it, let it cool.

In a bowl mix, mango, cilantro, lemon, garlic, salt, peppers and olive oil, keep it in the fridge.

Slice the chilled tenderloin (not too thin not too thick: about 3mm or 1/8 inch).

At the bottom of the plate place some of the onion cream, place the beef on top of this and cover with the mango salsa, add the oyster sauce and decorate with some fresh cilantro…and voila.

[ Read More ]

Introducing Kitchen 218 at Beach House

Beach House, the only boutique hotel situated on award-winning Grace Bay, has become a haven for vacationers in search of a hotel experience providing both intimate surroundings and personalized services. The property, which celebrates its second anniversary in October, has become known for its quiet ambiance, special services and amenities that literally make guests feel as though they are vacationing at a friend’s beach house.

This autumn, foodies will be flocking to this island oasis to experience the hotel’s new restaurant, Kitchen 218. With a focus on modern techniques and innovative cuisine, Kitchen 218 features the talents of up-and-coming Chef Cristian Rebolledo, whose menus feature a new aesthetic bound to expand onto the palates of locals and vacationers alike.

Chef Cristian’s resume is nearly as impressive as his island-famous pumpkin soup (like mom used to make, only better). Hailing from Chile, where Chef began his culinary endeavors, he studied at the Culinary Institute of America and went on to work with famous, Michelin star chefs in Europe, including Spain’s Joan Roca and Ferran Adria at the El Bulli Restaurant.

Working in these world-renowned kitchens is where he learned various innovative cooking techniques designed to bring out the best flavors in the ingredients. “This,” Chef Cristian explains, “allows me to surprise my guests and break through pre-existing notions of what an ingredient can taste like. I like to prepare the ingredients in the healthiest manner, while maintaining their inherent flavors.” Among many of his exciting, new dishes is a sea bass cooked using a ‘sous vide’ technique paired with spicy lentils. Another favorite is a smoked salmon carpaccio, smoked in house, and garnished with a roasted red onion cream and greens. “But, the signature of Kitchen 218,” Chef Cristian says, “is the Chef’s tasting menu. I love to take my guests on a culinary expedition to showcase my favorites on our new menu.”

While the cuisine stands on its own at Kitchen 218, Chef Cristian explains that the experience at the restaurant goes far beyond cuisine. Interior décor is inviting with cozy, warm lighting and a simple, refined design. The overall vibe of the Restaurant can be described perfectly as “Caribbean-casual meets fine-dining elegance.” In keeping with the boutique experience, the décor exhibits home grown spices and herbs throughout the restaurant that will garnish Chef’s dishes. And, for lunch, one can saunter out to the hotel’s Beach Terrace to savor some fresh fish, salads or sandwiches and take in the sounds of the sea just steps beyond. At the Kitchen 218 lounge, a tapas menu can be enjoyed alongside tasty cocktails and an extensive wine list.

The newly  improved aesthetic and menu selections are a part of a larger mission to expand Beach House and Blue Haven’s (the hotel’s sister property) culinary influence across the Caribbean. In the coming weeks and months, Blue Haven’s restaurant, Fire and Ice, will also be re-launching with a revamped menu, courtesy of Chef Cristian. With Chef comes a new and improved breath of fresh air to the kitchen and to those looking for the boutique resort experience from start to finish.

Additionally, the property will now be engaging in a Culinary Club, offering travelers and locals alike perks for dining with Kitchen 218. Perks include a 15% discount at the restaurant, monthly cooking classes, VIP benefits, and above-and-beyond attention on special occasions (birthdays, anniversaries, etc.). The first 100 memberships at the property will be complimentary, and a fee will be applied thereafter.

For additional information on dining at Kitchen 218 at the Beach House, or to inquire about a stay at Beach House Turks and Caicos, please visit or call 855-946-5800.

[ Read More ]

Caribbean Thanksgiving Travel Offer at Beach House

Spend quality time with your family this Thanksgiving at Beach House in Turks and Caicos Islands.

A traditional Thanksgiving meal and a warm island welcome will make you feel like you are spending the holidays with family at the intimate 21-room boutique resort.

Spend the holiday relaxing in our pampering pods on the beach, and burn off calories from the sumptuous Thanksgiving meal by using the resort’s complimentary non motorized water sports equipment, pedal bikes and gym.

For the ultimate indulgence, treat yourself to service at Elevate Spa.

Beach House’s three night Thanksgiving package includes accommodations, Thanksgiving dinner, a daily breakfast credit at Beach House Restaurant, a complimentary upgrade to an oceanfront suite (based on availability) and a $50 BlackFriday shopping credit (complete with free shuttle service) at MARKET, a deli, cafe and grocery store located at Blue Haven Resort and Marina.

For full details about this Caribbean Thanksgiving travel offer, click here.

[ Read More ]

Page 1 of 512345