CARIBBEAN FOOD & WINE FESTIVAL
1ST ANNUAL CULINARY EXTRAVAGANZA
November 4-5, 2011 – Providenciales, Turks & Caicos
Packages:1ST ANNUAL CULINARY EXTRAVAGANZA
November 4-5, 2011 – Providenciales, Turks & Caicos
Grace Bay Club - $1,820 plus tax and service
3 Nights accommodations in a Junior Suite, double occupancy including breakfast daily
2 Dinners (Welcome Dinner, Nov 4th & Gourmet Safari Dinner, Nov 6th)
1 Lunch (Food & Wine Tasting Experience, Nov 5th)
Add On the Caribbean Food & Wine Festival Culinary Extravaganza to your Luxury Fully-Inclusive Stay
The Veranda Resort & Residences - $2,365 includes tax and service3 Nights accommodations in a Garden View Studio, double occupancy – fully inclusive
Luxury Fully Inclusive, All Meals and Premium Drinks and your spot and participation at:
Friday November 4th – 6:30pm - Welcome Dinner
Saturday November 5th – 11am to 3pm – Food & Wine Tasting Experience
Sunday November 5th – 5:15pm – Gourmet Safari Dinner
A CELEBRATION OF FOOD AND WINE THAT YOU WILL WANT TO EXPERIENCE!
FEATURING GUEST CHEF BEAU MACMILLAN WINNER OF IRON CHEF AMERICA (DEFEATEDCHEF BOBBY FLAY); PROVOS TOP CHEFS INCLUDING OUR VERY OWN CHEF PAUL NEWMAN & CHEF MARTIN DAVIES WINNERS OF IRON CHEF TORONTO FROM COYABAACCOMPANIED BY A FINE SELECTION OF WINE EPRESENTATIVES FROM TUCK BECKSTOFFER AWARD WINNING CULTWINE MAKER, DUCKPOND CELLARS & MASTER SOMMELIER GEOFF KRUTH.
FRIDAY NOVEMBER 4TH—6.30PM
WELCOME DINNER FEATURING GUEST CHEF BEAU MACMILLAN
& LINDA AND SCOTT JENKINS FROM DUCKPOND CELLARS
• EXCLUSIVE 5 COURSE MEAL PAIRED WITH WINES FROM DUCKPOND CELLAR;ANACAONA, GRACE BAY CLUB
WELCOME DINNER FEATURING GUEST CHEF BEAU MACMILLAN
& LINDA AND SCOTT JENKINS FROM DUCKPOND CELLARS
• EXCLUSIVE 5 COURSE MEAL PAIRED WITH WINES FROM DUCKPOND CELLAR;ANACAONA, GRACE BAY CLUB
SATURDAY NOVEMBER 5TH—11AM TO 3PM
FOOD & WINE TASTING EXPERIENCE
• FINE SELECTIONS OF CHOCOLATE, CHEESE, SEAFOOD & MEAT PAIRED WITH
WINE SELECTIONS FROM TUCK BECKSTOFFER, DUCKPOND CELLARS &
MASTER SOMMELIER GEOFF KRUTH; VERANDA RESORT & RESIDENCES
• FINE SELECTIONS OF CHOCOLATE, CHEESE, SEAFOOD & MEAT PAIRED WITH
WINE SELECTIONS FROM TUCK BECKSTOFFER, DUCKPOND CELLARS &
MASTER SOMMELIER GEOFF KRUTH; VERANDA RESORT & RESIDENCES
SATURDAY NOVEMBER 5TH—5.15PM
GOURMET SAFARI DINNER FEATURING WINES FROM TUCK BECKSTOFFER
• OPENING RECEPTION, KRAVE AT GRACE BAY CLUB
• FIRST COURSE, COYABA RESTAURANT
• FISH COURSE, SEVEN AT SEVEN STARS• MEAT COURSE, PARALLEL 23 AT THE REGENT PALMS
• DESSERTS AND CIGARS, BAGATELLE AT GANSEVOORT
• OPENING RECEPTION, KRAVE AT GRACE BAY CLUB
• FIRST COURSE, COYABA RESTAURANT
• FISH COURSE, SEVEN AT SEVEN STARS• MEAT COURSE, PARALLEL 23 AT THE REGENT PALMS
• DESSERTS AND CIGARS, BAGATELLE AT GANSEVOORT
In less than a year, Divya Gugnani took a casual idea, mixed it with her passion and financial savvy, added a dash of persistence and created a fully baked, thriving online culinary business. Her company Behind the Burner is an emerging culinary media brand that creates expert-based content about food, wine, mixology and nutrition. Packaging the best tips, tricks and techniques from a network of over 500 master chefs, mixologists, restaurateurs and other culinary visionaries they serve them to viewers in the form of videos, articles and blogs. Their videos are syndicated on TV to NBC New York Nonstop as well as 49 online media properties.
IN PARTNERSHIP WITH TURKS AND CAICOS TOURIST BOARD
Enjoy!
