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Chef Eric Vernice's Caribbean Cuisine Makes a Splash at the Beach House Turks And Caicos

April 15, 2013

Beluga Caviar-crowned Beach House Oysters The Beach House Turks and Caicos, the first boutique hotel directly on Grace Bay, offers a fine dining experience at its 90-seat poolside restaurant and bar. Chef Eric Vernice, the former Executive Chef at The Regent Palms Turks and Caicos, serves Caribbean cuisine featuring organic ingredients and local catches. “From the fruit in their drink to the fish on their plate, absolute freshness is the rule here at Beach House,” says Chef Vernice.

While regularly changing menus surprise guests and locals alike and keep them coming back, there are a few staples on the menu that also bring in repeat diners. One such dish is the Beluga Caviar-crowned Beach House Oysters (pictured) served as the signature appetizer. The menu also regularly features four distinct preparations of conch.

To complement the food menus is a collaborative cocktail program. The idea of customized cocktails borrows heavily from the concept of the Beach House LABORATORY Tasting Dinner in which guests explore new flavors and regions of the world with Chef Eric Vernice through his culinary preparations. Cocktails are highly personalized to the guests’ preferences. Servers at the bar, poolside and on the beach find out what guests love most about a drink, and use that information to create something new with fresh fruit purees and a variety of exotic mixes.

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