The Turks & Caicos islands are a little bit of paradise in the Caribbean and the Grace Bay Club is one of the loveliest resorts to be found there. Each year for the past few years, the resort has created pop-up dining experiences for their guests—unique restaurant concepts that last one season only. Kone is this season’s pop-up, following the success of Biere et Boules, and its predecessors Jar on Grace Bay and the original Stix on Grace Bay. All have been imaginatively curated by Wolfgang von Wieser, Group Director of Food & Beverage for Grace Bay Resorts, to deliver a unique perspective on contemporary Caribbean cuisine, serving exciting combinations of fresh fish, local flavors and traditional island comfort foods, along with some really creative cocktails.
At Kone, I enjoyed an authentic Turks & Caicos lobster with green beans and an avocado chicken salad updated with a peppered ricotta. Another memorable dish was the Greek salad, deconstructed and delicious. But I was really missing the farro falafel they once served at Biere et Boules, and a most unforgettable cocktail called Garth’s Fish Hook, which I first enjoyed after two hours of paddle boarding—battling the winds to get back to shore. The flavors were so simple, uncomplicated, and purely refreshing.
The bartender, a talented intern named Charles Grontier, was kind enough to give me the recipe, one created by Garth Brown and no longer on the menu, which inspired me to share it here. While I love the pop-ups and their ongoing creativity, some things are worth preserving!
Valentine’s Day comes in varying hues of red—from the pinkish blush of rosé Champagne to the lush burgundy of chocolate, and of course the vermillion-red of the official flower of romance, the rose. It’s a holiday that conjures dreams of an enchanting and leisurely candle-lit dinner that leads to the clinking of glasses, slow dances, and long kisses. There are actually seven shades of red, and at least as many ways to celebrate your love.
On this special day, I take a pass on the expected. No restaurants for me on this holiday—ever! Reservations at the best restaurants are booked within the hour they become available, and then tables are added for loyal customers and super VIP guests that call last minute. (Yes, I’ve been that person, too, begging for a last-minute reservation). It’s a recipe for stress: a crowded restaurant with staff that will certainly be overwhelmed. More times than not, I’ve been disappointed with the meal and service, as well as the premium holiday prices, on Valentine’s Day. Of course, they do their best to make you happy but it still pays to be smart and know when to go—and when to stay away. Leave the three-star dining experience for your anniversary.
Here are just a few ways I’ve celebrated in the past—perhaps you’ll find some inspiration and feel less guilty about not having made reservations or cancelling the ones you have.
Plan a Candle-Lit Dinner at Home. There’s nothing more romantic than a home-cooked meal. It’s the ultimate declaration of love. I’ve done dinner for two and as many as eight. Add a beautiful table setting, candles, and a lush soundtrack for a memorable evening. On the table, include a photo for every year you’ve been together (or every month if it’s a new romance), and do the same for any couples that may be joining you. It’s a great way to reminisce.
Schedule a Couple’s Massage Such a wonderful treat for you both! Many spas are happy to arrange little bubbly, light bites, and chocolates post massage. It’s such a decadent feeling to be lounging in your robes, totally relaxed. Make your appointment late in the day so you can enjoy the sunset together, cuddle up, make a toast and share some chocolate-covered strawberries.
Create a Picnic by the Fire. Lay out a cozy blanket by the fire to create an indoor picnic. A lovely platter of cheese, fruit, nuts and chocolates paired with the right wine, a few candles and great music is all you need. The Wine Enthusiast has a fun wine and cheese pairings guide.
Set Up a Romantic Movie Night. There’s a great gourmet popcorn recipe in Hamptons Entertaining and I love to serve it with a crisp white wine and chocolate-covered raisins. A cozy blanket and a romantic movie complete the night. Love is best expressed without an audience.
Have a Game Night. Choose games that are fun rather than competitive. I love Twister, especially after a glass of champagne! If your romance is new, choose get-to-know you trivia games like “Would You Rather.
Be Spontaneous. It’s always memorable when you experience something for the first time and when that memory is shared with someone you love it only brings you closer. Have you ever wanted to go to the dog track? How about roller blading? Taking a dance class together is always good for a few laughs. Choose something you’ve always thought about doing, but never had the time for.
Support a Great Cause. This year my family and I will be celebrating Valentine’s Day at the American Heart Association’s annual gala in Palm Beach. Held in the Versailles ballroom at the iconic Breakers Hotel, where the staff is accustomed to serving 500 guests, I know it will be a beautiful evening. A romantic setting, a lovely dinner that will certainly close with a gorgeous and descendant chocolate dessert, lots of dancing, and I get to wear an evening gown. The best part? The price of a ticket or a table helps spread the love on this special day.
Happy Valentine’s Day! And, remember Oscar Wild’s words of wisdom; “Never love someone who treats you like you’re ordinary.”
A home-cooked meal is a labor of love: The seemingly effortless transformation of simple, honest food presented with a personal touch. A good home cook is a fount of culinary knowledge and many seem to be naturally gracious hosts as well. We sometimes need to be reminded that the best chefs aren’t always found in Michelin-starred restaurants. In fact, some of the most delicious and authentic meals I’ve had have been prepared by home cooks who make everything from scratch from family recipes handed down from generation to generation.
One of the best ways to learn someone’s native cuisine is to actually step into their kitchen or invite them into yours to create a dish working side by side. It’s rare that we have the opportunity to cook at a grandmother’s elbow while sharing a worn recipe card or peering into a cookbook with food-stained pages. Ingredients, instructions, or maybe a tip or two scribbled in the margin, and comments spoken quietly in the kitchen can be invaluable. Oftentimes, the most critical ingredient is not flour, liquid or fat, but nostalgia, which is easily evoked by the right aroma, flavor or presentation. Personal stories and authentic, unguarded memories are offered spontaneously when cooking elbow to elbow.
I was taking an online recipe-writing course with Gotham Writers when one of my classmates submitted a recipe for pickle soup. I knew immediately it was a dish my family and I would enjoy. My youngest daughter loves sour flavors and I grew up in New York City at a time when sandwiches were always served with a sour dill pickle on the side (the best part!). The recipe looked amazing and I couldn’t believe I had never encountered a pickle soup before.
When I showed the recipe to our Polish cook, she said she had a better one from her grandmother. I asked her to collect all the right ingredients from her favorite shops and together we made her family recipe for pickle soup—and now it’s one of my family’s favorites!
I was fascinated by the memories she shared of making pickles with her family. Cucumbers and other vegetables were preserved in brine to be enjoyed throughout the winter. Oftentimes, dozens of jars were stored in the basement, buried in the dirt floor. In the winter her grandmother would create new and imaginative recipes to make use of the pickled vegetables and that’s how this soup was born. I learned that most recipes for pickle soup call for dill pickles, and too often cooks reach for cucumbers pickled in vinegar. For just the right flavors, the way her grandma intended them, be sure to use cucumbers in brine (a salt-water solution with no vinegar), and be sure to strain and grate them.
If you ever have the opportunity to learn ethnic cuisine from an experienced immigrant cook, don’t miss it! I will be posting more ethnic recipes in the future, but the next time you are in New York and craving something different, check out the the League of Kitchens workshop series. In the meantime, let me know how you like this pickle soup.
I have found the ingredients for this recipe in the international section of most grocery stores, but there’s also a great Polish store in the Palm Beaches called A Taste of Europe Delicatessen and in the Hamptons look for Wisla Polish Deli in Riverhead.
