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7th Annual Food and Wine Festival Still on!

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#TurksandCaicos, October 20, 2017 – Providenciales – Grace Bay Resorts, in partnership with the Turks and Caicos Tourist Board and The Wine Cellar, today announced the 7th Annual Caribbean Food & Wine Festival will take place as scheduled in Providenciales from November 2-4, 2017 after Hurricanes Irma and Maria impacted the island.   The three-day festival is the Caribbean’s leading culinary event, pairing internationally renowned chefs and winemakers with Turks & Caicos’ diverse local talent for an authentic and avant-garde celebration of Caribbean cuisine.

This year’s headliners include:

  • Tiffany Derry– Founder of Tiffany Derry Concepts (TDC) and cast member on Bravo TV’s “Top Chef” and Spike TV’s “Hungry Investors.”
  • Victor Yu– Executive Chef and joint owner at Yu Alderley Edge, known for infusing ingredients and spices from the Far East.
  • Meherwan Irani– Executive Chef and co-owner of Chai Pani Restaurant Group, famous for his authentic Indian street food in Asheville, Georgia.
  • Greg Stach– Winemaker at Landmark Vineyards, renowned for crafting elegant, world-class vintages.
  • Tuck Beckstoffer– President of Tuck Beckstoffer Wines and pioneer of the Napa Valley grape growing industry, known for his highest rated Sonoma Coast wines.
  • Neil Collins– Executive Winemaker and Vineyard Manager at Tablas Creek Vineyard. Voted by his peers in 2013 as “San Luis Obispo County Wine Maker of the Year”

“Turks & Caicos strong is a special kind of strong, and the resilience and passion of our nation to recover from these hurricanes has left no question that the festival will continue this year,” said Nikheel Advani, Caribbean Food & Wine Festival Co-Chair.   “Following six successful years, this year’s Caribbean Food & Wine Festival will continue its stellar reputation of blending the world’s best chefs and winemakers together with our local community for a one-of-a-kind taste of local culture with inspiration from the latest global gastronomic trends.   We’re still cooking!”

The not-for-profit festival, which has consistently sold out year after year, will this year raise funds for Turks & Caicos educational institutions damaged by Hurricane Irma and Hurricane Maria with grants for rebuilding efforts.   When possible, the grants will continue the festival’s legacy of supporting and encouraging young local chefs to develop skills that will assist them in pursuing careers in hospitality, a vital industry of Turks and Caicos.

“The Caribbean Food & Wine Festival has become both a key calendar event and a noteworthy island tradition—and this year serves as a special testament to the strength of the Turks & Caicos Islands people and government in our efforts to recover from recent Hurricanes” said Hon. Ralph Higgs, Minister of Tourism.   “The festival showcases our nation’s exceptional culinary reputation with a taste of global culinary trends, and furthers the Turks & Caicos Islands place as leaders in the Caribbean food and beverage scene.”

Guest Chefs

The seventh annual event welcomes Tiffany Derry, an entrepreneur, restaurant consultant and television personality from Bravo’s Top Chef.   A Texas native, Derry began her culinary career at the local International House of Pancakes, quickly working her way up to become the youngest person to hold a management position.   Derry expanded her fan-base and gained international fame when she appeared on Season 7 of Bravo’s Top Chef where she achieved a place in the competition’s final four.   Derry’s southern charm and culinary expertise made her a finalist on Bravo’s Top Chef.   In 2011, she opened Private|Social in the heart of Uptown, Dallas, where she was named one of the best chefs in Dallas-Fort Worth. Additionally, she launched Tiffany Derry Concepts (TDC), a company established to support her business and culinary ventures, which includes television shows and partnerships with the world’s most recognized brands.   Derry continues to find success on her Spike TV series, “Hungry Investors” alongside Jon Taffer and Chef John Besh.

Victor Yu is the executive chef and joint owner at Yu Alderley Edge, recognized as one the leading high-end Chinese restaurants in Aderly Edge, United Kingdom.   Yu is passionate about taking Chinese cuisine to the next level, using the best ingredients to blend fine dining with both traditional and modern methods of cooking.   Yu incorporates new techniques and skills he learned from his father, Charlie Yu, to create award-winning, distinctive dishes.   Yu views Yu Alderley Edge as a restaurant that brings a new spirit of Chinese dining to the hospitality industry.   Yu will add a nice flare to this year’s Caribbean Food & Wine Festival, bringing his Chinese heritage to the island as he continues to push the limits with cooking styles and trends.

Meherwan Irani, Executive Chef and co-owner of Chai Pani and a partner in Asheville’s hottest barbecue restaurant Buxton Hall, will also join this year’s all-star lineup.   Buxton Hall, which Bon Appetit magazine lauded as “the best new BBQ joint in America,” aims to revitalize Carolina barbecue history and bring flavorful traditions to the present.   Chai Pani, an authentic Indian street food operation in downtown Asheville, tells a story of spice markets, hawkers, rickshaws and streetside chefs smell, flavor, color and taste.   A two-time James Beard Award nominee for Best Chef in the Southeast, Irani recently opened his fifth restaurant, a catering company.   His self-taught talent and restaurant ventures have resulted in coverage in The New York Times, Wall Street Journal, GQ, Food & Wine, Men’s Health, USA Today, and Bon Appetit, among others.   He credits his business success to the people he works with each day, including his business partner and wife, Molly.

welcome-dinner-1Guest Winemakers

Winemaker at Landmark Vineyards, Greg Stach is known for crafting the vineyard’s elegant, world-class vintages and creating some of the best single vineyard Pinot Noirs of the decade.   For the past 10 years, Stach has brought his enthusiasm and expertise in Pinot Noir to Landmark’s winemaking team.   He has helped establish Landmark’s distinguished Pinot Noir program, which is quickly gaining acclaim as one of the premier wine programs in California.   His winemaking philosophy incorporates traditional winemaking techniques with a “less is more” attitude.   Believing that great wine begins in the vineyard, Stach intervenes during the winemaking process to ensure consistency and quality, but relies heavily on the fruit’s intense, ripe flavors and distinct vineyard characteristics.   Under his direction, Landmark’s wines have consistently earned exceptional reviews from top wine critics, including six honorable appearances on the Wine Spectator’s Top 100 list.   The vineyard’s wines are also a favorite of U.S. Presidents, and have been served regularly at White House functions since the Reagan administration.

 Tuck Beckstoffer, President of Tuck Beckstoffer Wines, produces a dozen of Napa Valley’s most sought-after wines.   Pioneers of the Napa Valley grape growing industry, the Beckstoffer family made the vineyards both their lives and their livelihood.   Beckstoffer’s extensive viticultural knowledge drove a desire to learn more about the winemaking process.   Studies with winemaking legends in wineries both at home and abroad only whetted his appetite to create a wine of his own.   After making Tuck Beckstoffer Cabernet Sauvignon in 1997 to critical acclaim, collectors and connoisseurs asked for more.   His Semper Pinot Noirs and Chardonnays are among the highest rated and most critically acclaimed Sonoma Coast wines produced today.

Born and raised in Bristol, England Neil Collins trained as a chef, he moved into winemaking with stints with John Munch at Adelaida Cellars and Ken Volk at Wild Horse.   At Adelaida, Neil met Robert Haas and the Perrins of Château de Beaucastel when they were just beginning the search for Tablas Creek.  Neil was so intrigued by the project that he offered his services, and spent a year working and learning at Château de Beaucastel. Before the year was finished, Neil was offered the winemaker position at Tablas Creek, and he has overseen both the organic vineyard and the winery since 1998.   His philosophy is that great wines can only come from great grapes, and that the art of winemaking is founded on starting out with the very best grapes and bringing their juice through fermentation as naturally as possible.

 Schedule of Events

Thursday, November 2 – Grace Bay Club
Welcome Dinner

The kick-off dinner for the weekend-long events, features exceptional creations by Chef Victor Yu and wines by Tuck Beckstoffer Wines.

Friday, November 3

Women of Wine Luncheon – Solana Restaurant
This event caters to the adage “it’s 5 o’clock somewhere” by offering an extended lunch break in a relaxed environment for women who love wine with headliner Chef Tiffany Derry.

Gourmet Safari – Progressive gourmet dining experience

This interactive ‘dine around’ gives festival-goers an opportunity to discover the Island’s incredible restaurants, this year with wines by Landmark Vineyards.   Now in its tenth year, the Gourmet Safari was the original event that served as a catalyst for the festival and continues to be a guest favorite today.

  • Grace Bay Club – Innovative cocktails
  • Coyaba – First course
  • Seven Stars – Fish course
  • The Regent Palms – Meat course
  • Gansevoort – Dessert

 

Saturday, November 4

Dinner with the Stars – The Shore Club Turks & Caicos

Headlining Chef Meherwan Irani pairs his signature recipes with the Tablas Creek Vineyard wines for a lavish dinner experience, allowing guests to dine under the beautiful Long Bay stars alongside the festival’s featured stars.

For tickets and additional event information, please visit www.caribbeanfoodandwinefestivaltci.com or contact info@caribbeanfoodandwinefestivaltci.com

 

 

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News

Record-breaking eye care mission transforms vision for thousands in Providenciales

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Turks and Caicos Islands, September 29, 2026 – Beaches Turks and Caicos, the Sandals Foundation, and Great Shape Inc.’s iCare programme have completed a record-breaking one-week humanitarian eye care mission in Providenciales, delivering free optical services to more than 4,800 individuals. The 2026 venture brought together 52 volunteer eye care professionals from the United and Canada who provided comprehensive screenings, advanced laser treatments, and thousands of pairs of glasses to residents across the Turks and Caicos Islands.

The mission’s services covered multiple areas of eye health as medical volunteers conducted over 1,000 health screenings paired with educational sessions on eye care and the risks associated with prolonged screen use. Among the most significant clinical achievements were 122 Selective Laser Trabeculoplasty (SLT) procedures, a treatment for open-angle glaucoma, and 13 panretinal photocoagulation (PRP) procedures, an outpatient laser therapy used to halt the growth of abnormal, fragile blood vessels on the retina that can cause bleeding and vision loss.

In addition to clinical interventions, the team distributed over 150 pre-made prescription glasses, more than 2,500 sunglasses, and over 1,400 reading glasses during the mission week. A further 700 custom prescription glasses are being completed and will be delivered to patients in the coming weeks. In addition to adults, students from 16 government and non-government schools throughout Providenciales also received vision testing and care.

Kyle Knowles, Minister of Health and Human Services for the Turks and Caicos Islands, praised the collaboration as “timely” and highlighted the unmatched visual support provided to the community. “We are grateful for this continued collaboration with the TCI government and the Sandals Foundation,” Knowles said. “We have seen where these eye care professionals come here and share their expertise with our schools and our communities, free of charge. This is what teamwork looks like here in the Turks and Caicos Islands.”

Deryk Meany, General Manager of Beaches Turks and Caicos, noted the historic scale of the mission. “We have witnessed a record number of optical services being offered this year which augurs well for the people and children of the Turks and Caicos Islands,” Meany said. “The support that the Sandals Foundation and Great Shape Inc.! has received from the government of the TCI is phenomenal. As an organization, we are conscious of the support that is needed and the opportunities that we have to share in this mission.”

Rachel Taylor, Minister of Education, Youth, Sports and Culture emphasized the value of early screening for students in an era of increasing digital device use. “To be able to provide early screening for our students is priceless,” Taylor said. “With the consistent use of gadgets by our children, the health screening and education is timely for us within the education ministry. We are grateful for this support from the Sandals Foundation and the Great Shape team. If there are challenges identified by the team, parents will be able to provide the necessary care for the children.”

For Nadienne Crossman, vice principal of the BEST Institute, the competence and warmth of the volunteer team was a highlight. “The services provided by these professionals was unmatched,” Crossman noted. “The team who visited our school allowed every student to feel comfortable while they were being tested. As teachers, when we got to the community site, we were treated with respect by everyone. To be able to see multiple specialists free of charge was outstanding. Sandals Foundation and the Great Shape team provided a safe space for us to care for our eyes.”

Steven Stern, Founder of iCare, credited the enthusiasm of volunteers and the seamless support from local partners. “The team for this project was enthusiastic with every client that we saw,” Stern said. “They were creative in using technology to assist with translation while they also learned so much about the TCI culture. The support from the Sandals Foundation and the government of the TCI was simply magical. We are looking forward to returning already.”

The Sandals Foundation coordinates logistics and covers costs for transportation, food, and beverages for the iCare clinic and its teams, while Beaches Resorts provides accommodation free of charge. The close of the 2026 mission stands as a testament to the power of cross-sector collaboration — uniting government, hospitality, and nonprofit expertise to safeguard vision and opportunity for an entire community.

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Health

What To Eat and Drink When You Have the Flu

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Hydrating and focusing on nutrient-rich foods are key for recovery

If you’re sick with the flu, sometimes the last thing you want to do is eat or drink. But what passes your lips can support your recovery and help you feel better as your body fights off the virus.

Of course, no specific food will cure the flu, but what you consume can help relieve symptoms and ease that general feeling of ickiness.

So, let’s set a menu for recovery with registered dietitian Beth Czerwony, RD, LD.

The importance of hydration and nutrition

When you have the flu, your body works overtime to fight the infection. That depletes available resources and energy reserves, which can leave you tired, sweaty, achy and feverish.

Two main factors come into play:

  • Dehydration: Sweating out a fever can drain your internal fluid reservoirs. Ditto for vomiting or diarrhea. As those losses add up, your risk of dehydration rises.
  • Reduced nutrient intake: The loss of appetite that often comes with the flu can make it harder to get the energy, protein, vitamins and minerals your body needs to function and recover.

That’s why replenishing your body is so important during this time.

“Your body needs hydration and nourishment when you’re sick,” emphasizes Czerwony. “Your immune system is your body’s defense network against invaders like the flu. So, it pays to feed it well.”

Best foods and drinks when sick with the flu

Here’s what should be on your recovery menu when you’re trying to bounce back from the flu.

Water

A simple glass of water is the OG of hydration. It’s easy to get, easy to sip on and generally well-tolerated — always a plus if your tummy feels a bit topsy-turvy because of influenza symptoms.

“Your body needs hydration more than any specific food when you’re fighting the flu, especially early on,” says Czerwony. “Drinking more water is a great place to start.”

Electrolyte drinks

Electrolytes are essential minerals that help keep your body running efficiently. If you’re losing fluids due to illness, your electrolyte levels can quickly get out of balance and leave you worse for wear.

Drinking electrolyte-rich beverages (like sports drinks) can keep you hydrated and boost your electrolytes to help you feel better.

Herbal tea

A steamy cup of herbal tea does more than hydrate. It also may help soothe a sore throat and temporarily ease a stuffy nose. (Plus, let’s be realistic: There’s just something comforting about a sip of tea.)

Peppermint tea is a good option because its menthol can create a cooling sensation that makes breathing feel easier, says Czerwony. Herbal teas with echinacea, hibiscus or elderberry are also popular when you’re under the weather.

Soup

A bowl of soup provides both fluids and nutrients one spoonful at a time. Plus, like tea, the warmth may temporarily relieve congestion and help you breathe a bit easier.

Chicken soup has long been regarded as a feel-good remedy when you’re sick — and not just because Mom makes it with love. A widely cited study found that chicken soup may offer an anti-inflammatory effect that can ease respiratory issues.

Other soups, or even simple broth, can bring similar benefits by:

  • Boosting hydration
  • Replacing lost electrolytes
  • Easing congestion
  • Providing vitamins and nutrients

“Soup is gentle on your throat and easy on your stomach while also getting you key nutrients,” says Czerwony. “And maybe best of all, it basically feels like a warm hug in a bowl.”

Vitamin C-rich foods

Vitamin C is well-known as an immune system booster — and some research suggests it may slightly reduce the severity and duration of illness. It won’t cure the flu, but it may help you feel better.

Consider nibbling on these vitamin C-rich fruits and veggies:

  • Citrus fruit (like oranges)
  • Broccoli
  • Cauliflower
  • Cantaloupe
  • Kiwi
  • Potatoes
  • Red bell peppers
  • Strawberries
  • Tomatoes

Fruit or vegetable juice

Eating whole fruits and vegetables is best to maximize nutritional benefits — but when you’re sick, that may be more than you can stomach. In that case, a glass of juice can help you get some key nutrients and fluids.

But Czerwony recommends drinking 100% juice, to limit added sugars.

Smoothies

Another way to drink your nutrients is to go the smoothie route. Just toss a combination of fruit, veggies, ice, milk, yogurt or juice into a blender to get a refreshing glass of key vitamins and minerals.

“A smoothie’s icy coolness may also bring relief if your throat feels raw or sore,” Czerwony notes.

Easy-to-tolerate foods

Sometimes when you’re sick, getting any food in qualifies as a victory. Certain foods tend to be gentle on your stomach as you work to regain your appetite. Options that could help you start eating include:

  • Toast
  • Crackers
  • Bananas
  • Applesauce
  • Oatmeal
  • Rice
  • Eggs
  • Yogurt

Comfort foods

You need nourishment when you’re down and out with the flu. So, if eating a certain comfort food usually makes you feel better … well, eat it. Don’t feel like you’re bound by certain “only-eat-this” rules.

“Choosing foods that just make you feel better can go a long way,” says Czerwony.

What to avoid when you have the flu

While it’s important to eat and drink when you have the flu, certain choices may be less helpful than others for recovery. The list includes:

  • Alcohol: Can a shot of whiskey help cure the flu? No. The same goes for beer, wine or other liquor. “Alcohol won’t help you recover and may make it harder to rest, stay hydrated and feel your best,” advises Czerwony.
  • Caffeinated products: If you’re sick, you need sleep — and caffeine can work against rest. It may also worsen nausea and stomach upset in some people. Consider limiting drinks like coffee, black tea, soda and energy drinks.
  • Sugary foods: You may not feel like eating as much when you’re sick. Given that, try to limit sugary foods that fill your belly without offering much nutritional value to support recovery.
  • Spicy foods: Turning up the heat with a spicy dish might irritate a sore throat or cause GI issues. It might be best to keep Scoville heat units to a minimum when your belly is feeling sensitive.

“If any food upsets your stomach or makes you feel worse, skip it until you’re feeling better,” advises Czerwony.

Final thoughts

Flu symptoms can last anywhere from a few days to two weeks. While eating and drinking won’t dramatically change that timeline, fueling up can help you feel a little better as you work back to 100%.

If your flu symptoms get worse, you have signs of dehydration or your appetite doesn’t return within a week, contact a healthcare provider for guidance.

“You can’t eat your way out of the flu, but you can give your body the support it needs to recover,” encourages Czerwony. “Odds are, you’ll feel better one sip, one spoonful and one small bite at a time.”

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Bahamas News

Carnival and LJM Maritime Academy launch free adult learn-to-swim program in New Providence

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Nearly 60 participants enrolled in two-week initiative teaching essential water safety skills, taught by Celebration Key’s certified lifeguards

 

Sept 28, 2026 – Carnival Cruise Line, in partnership with LJM Maritime Academy, has launched a free learn-to-swim program to empower Bahamian adults with essential water safety and swimming skills.

The two-week program took place in August at the LJM Maritime Academy Pool on Maritime Cay, Nassau, with sessions held Monday through Friday.

Carnival provided all necessary equipment, including full-protection swim goggles, backboards, kickboards, swim paddles and other training aids. Instructors were from Celebration Key’s Water Safety Team, whose lifeguards hold 5-star SGE Audit Rating Certification and bring hands-on expertise in swim education and water rescue.

The program drew a strong and enthusiastic response from the community. Following announcements on social media, nearly 60 participants enrolled to acquire skills that are crucial in an island nation.

“Water safety is not a luxury in The Bahamas – it is a necessity,” said Philcher Grant, Director of Public Affairs and Community Engagement for Carnival Cruise Line in The Bahamas and Turks and Caicos Islands. “We are surrounded by water, yet many adults haven’t had the opportunity to learn basic swimming skills. Partnering with LJM Maritime Academy allows us to change that, one participant at a time, while reinforcing Carnival’s commitment to investing in the communities where we operate through education, training and meaningful partnerships.”

“Opening our pool and facilities to adults who are embracing the opportunity to build basic swimming skills and helping them develop this life-saving ability has been deeply rewarding,” said Nameiko Miller, Registrar at LJM Maritime Academy. “We have been pleased to partner with Carnival on this important initiative and commend the Water Safety Team for its dedication and expertise. The response from the community has exceeded our expectations, confirming just how much this kind of program is appreciated.”

“It has been an absolute pleasure providing these lifesaving skills to the participants,” said Valentino Strachan, Water Safety Manager for Celebration Key. “Kent, Samuel, and I are very encouraged to keep going because of the enthusiasm, excitement and, most of all, the progress we’ve seen. I can say with confidence that 100% of the participants have conquered their fear of the water and are successfully mastering the fundamentals of strong swimming form.”

Participant Lucy Forbes said: “When I started, I couldn’t even push off the pool wall, now I can glide across the water. The instructors, from Sammy to Ken to Tino, were phenomenal. It’s been such a wonderful experience, and if they run this again next year, I’ll be back.”

Another participant, Karen Simeon, added: “This program teaches you to overcome your fear of the water and trust yourself. The fear doesn’t disappear completely, but with the right techniques you freak out less and make progress every time. Every instructor – Tino, Ken, Sammy – brought something different, and I learned from all of them.”

Drowning remains one of the leading causes of preventable death in The Bahamas, and public health advocates have long pointed to low swimming proficiency among adults as a contributing factor. Programs like this one aim to close that gap by removing barriers to learning.

The initiative is part of Carnival’s broader strategy of building lasting community partnerships across its destinations, with a focus on education, training and initiatives that leave a tangible, positive impact long after each session ends.

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