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Green Turtle Cay is prepping for the highly anticipated three-day food and wine festival to be held March 26-29. Devour! The Beach will feature receptions, meals, wine tastings and other culinary events aimed at pleasing any foodie. Devour! The Beach will be held at the Green Turtle Club and, as its name suggests, along the beautiful Green Turtle beach.

Devour! The Beach to feature food, wine and beach parties

Above: Green Turtle Club’s Executive Chef, Michael Howell. Chef Howell is an internationally regarded Chef with a career that spans more than 20 years cooking in Chicago, New York, Boston, Detroit, Toronto, and The Bahamas.
Above: Green Turtle Club’s Executive Chef, Michael Howell. Chef Howell is an internationally regarded Chef with a career that spans more than 20 years cooking in Chicago, New York, Boston, Detroit, Toronto, and The Bahamas.

Green Turtle Cay is prepping for the highly anticipated three-day food and wine festival to be held March 26-29. Devour! The Beach will feature receptions, meals, wine tastings and other culinary events aimed at pleasing any foodie. Devour! The Beach will be held at the Green Turtle Club and, as its name suggests, along the beautiful Green Turtle beach.

Five top chefs from North America are cooking for the event, including: Jean Joho, Michael Blackie, Tom Fleming, Craig Flinn and Eric Williams.

Michael Palij, one of only 350 Masters of Wine in the world, will be on hand to pair wines with each meal, and has personally curated the wine selection himself.

To better accommodate guests from Abaco and elsewhere in The Bahamas, the Green Turtle Club is offering $100 rooms with the purchase of any dining event ticket for Devour! This is a Bahamas resident special.

Ferries to and from Green Turtle are also being offered as a courtesy to event attendees. According to event organizer and chef, Michael Howell, they wanted to make it as easy as possible for as many people from the mainland Abaco to make it to the event and enjoy the setup.

Film crews, including a crew from the Ministry of Tourism, will be on location throughout the weekend. Chef Howell said he is certain that the event will be great for the local economy and that the event will grow year after year.

Menu items will include, among many others: Stone Crab and Avocado Salad, Grilled Lamb, Molasses Beef Rib with Duck Fat Mash, Seared Scallops with Roasted Corn and Coconut, Grilled Wahoo, Lobster Vanilla Beurre Blanc, and many other exciting dishes. Each dish will be paired with wine selections.

March 26 is the Welcome Reception & Dinner for VIP pass holders.

March 27 is the “Great Wines of Italy Tasting & Luncheon,” at 1pm and the “Kitchen North America” starts at 7pm with Chefs Blackie, Finn and Williams.

March 28 is the “Wine with Fish Tasting & Luncheon,” at 1pm with the Jean Joho Classic starting at 7pm.

March 29 is the final day with “Chefs on a Beach BBQ” starting at 3pm at Coco Bay.

Event sponsor, Big Green Egg, is donating their notable and unique outdoor cooking equipment not only for use at the event, but to remain at the Green Turtle Club as a permanent addition for their restaurant.

For more information about the event, including ticket purchases and room reservations, call 365-4271.

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About Bradley Albury

Bradley Albury
Editor-in-Chief of The Abaconian.

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