For Immediate Release
Chef Eric Vernice Sets the Stage
For Sensuous Spring Dining And Cocktails
At Beach House Turks And Caicos
Providenciales, Turks and Caicos – April 12, 2013 – Caribbean cuisine has risen to new heights at the
Beach House Turks and Caicos, the newest and first boutique hotel directly on Grace Bay. Here, Executive Chef Eric Vernice helms the 90-seat poolside restaurant and bar that has fast become a rollicking must-experience venue for all who visit the island. Chef Eric’s inspiring organic earth- and sea-to-table menus change regularly offering delectable surprises and treats for guests and locals alike.
“The only things frozen at Beach House are the ice cubes and frozen drinks,” commented Chef Eric. “From the fruit in their drink to the fish on their plate, absolute freshness is the rule here at Beach House. And when guests know they’re selecting from only the best, they feel the freedom to explore as never before.”
For many guests at Beach House this means a first foray into raw shellfish. To make the journey a truly extraordinary one, Chef Eric has created the Beluga Caviar-crowned Beach House Oysters (pictured) to serve as the signature appetizer on a menu featuring four distinct preparations of conch.
Complementing Chef Eric’s menus and throughout the day - and well into the night - is a collaborative cocktail program that borrows heavily from the concept of the Beach House LABORATORY Tasting Dinner in which guests go on an adventure with Chef Eric exploring new flavors and regions of the world.
“My perfect Cosmo isn’t your perfect Cosmo,” added Chef Eric. “All of our servers - in the bar, poolside and on the beach - talk with our guests to get to the heart of why they love what they’re drinking and then we help them to create something they love even more. With fresh fruit purees and a wide array of the freshest exotic mixes, all of us take pride and pleasure in providing custom cocktails for all. Every day and every way.”
ABOUT CHEF ERIC
Chef Eric Vernice brings with him a wealth of experience from around the world and the local region where he most recently helmed the kitchen of The Regent Palms Turks and Caicos as Executive Chef. His long-standing relationships with the island’s best purveyors and the members of his own team pave the way for guest experiences in which caution is thrown to the wind and all parties take part in the collaboration.
ABOUT BEACH HOUSE TURKS AND CAICOS
The 21-suite Beach House Turks and Caicos, Grace Bay’s first authentically boutique hotel, is ushering in a new era of barefoot elegance with a focus on style, a passion for relaxation and a vigorous commitment to raising Caribbean cuisine to new heights. Open and airy guest suites are luxuriantly situated on two acres of Grace Bay Beach to provide guests with an ideal haven for relaxation and private beachfront dining. The Hotel grand opened in fall of 2012.
Nightly rates at Beach House Turks and Caicos are from $532 to $1,038 on weekends and holidays with special rates available during shoulder seasons. For additional information on Beach House Turks and Caicos or to book reservations, please visit
www.beachhousetci.com or call (649) 946-5800 or toll free in the US and Canada at (855) 946-5800.
