Perfectly situated on the white sand beach that shares the same name, the Grace Bay Club is an oasis of luxury in the Turks and Caicos Islands. Stunning suites and villas, sparkling pools, gourmet restaurants, elegant cocktail lounges and a world-class spa make it one of the best Caribbean destinations for sophisticated travelers. The beachfront Anacaona Restaurant is the perfect place for a romantic dinner under the stars. Anacaona and the other refined restaurants at the Grace Bay Club, including Krave, Grill Rouge, and The Lounge, are under the direction of Austrian-born Executive Chef, Wolfgang Von Weiser. His extensive resume includes The Bellagio in Las Vegas.
The sleek, black marble Infiniti Bar—the longest in the Caribbean—appears to extend directly into the sea. Innovative tapas and small plates are paired with fun cocktails, making it the perfect place to watch the sun set over the water. Service at the Grace Bay Club is beyond comparison; each guest is assigned a personal concierge who will see to every whim, whether it be torch-lit dinner on the beach, a scuba excursion, private boat rental or a hot fudge sundae at midnight. Mark Durliat and Nikheel Advani, the management team, are extremely socially-conscious. They started the island’s premier hotel school, which prepares locals (known as "Belongers") for jobs in the rapidly growing hospitality industry.
Rooms and Villas are spacious and luxuriously appointed; most have views of the azure blue Caribbean and many have private plunge pools. Each penthouse is decorated with a different theme, and beautiful art and sculpture compliment the breathtaking views. Needless to say, it’s easy to see why The Grace Bay Club has been consistently named one of the best hotels in the Carribean.
We tapped the Wolfgang Von Weiser, the chef at the presitigious Anacaona Restaurant, for a delectable and easy-to-prepare dish perfect for a light lunch or served as an hors d’oeuvre:
SALMON AND MOZZARELLA STUFFED FRENCH TOAST
½ pound sliced Nova Scotia salmon
8 slices sturdy whole wheat bread
1 pound sliced fresh mozzarella
3 eggs, hand whisked
2 ounces heavy cream
1 tablespoon basil, scissored into small strips
¼ teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons butter
3 ounces cream fraiche
Asemble four sandwiches using the bread and mozzarella slices. Whisk the heavy cream, basil and salt into the eggs. Heat a cast iron skillet, and add olive oil and butter. Dip the sandwiches one at a time into the egg mixture, then fry in melted butter and olive oil. Fry until golden brown. Place the cooked sandwiches on paper towel to drain. Cut off the crusts and slice each into six pieces. Place a slice of rolled salmon on each. Garnish with a dollop of cream fraiche. Serves 4 people as a main course or 10-12 as an appetizer.
The savory, herbal flavors of Chef Von Weiser’s Salmon and Mozzarella Stuffed French Toast pair perfectly with crisp Lucas Carton Reserve Speciale (sic) Brut Demoiselle Champagne NV as an aperitif or a delicious Bouchard Pere et Fils Beaune Chassagne Montrachet 2008 as a main course.