Welcome to Epicurea
Since its inception in 2013, Epicurea has established itself as a "must do" among golf aficionados.
A four day event held every November by Met Golfer and CuisinArt Golf Resort & Spa, Epicurea is defined by...
1. Exceptional Golf Guests play the Greg Norman designed, PGA course, CuisinArt Golf Course. Known region-wide, it is considered one of the Caribbean's best.
2. Un-Matched Suites & Beach Hotel suites at CuisinArt Golf Resort & Spa opens onto the powder-soft white-sand beach, Rendezvous Bay. Another "Caribbean best."
3. Haute Cuisine Each night of Epicurea comes to a close over a gourmet dinner prepared by CuisinArt's Executive Chef Jasper Schneider and renowned Chefs from around the world. The first night of Epicurea is always a tribute dinner for the "Chef of the Century," Paul Bocuse and features his two protégés, Master Chef Christophe Muller and Chef Philippe Lusseau. All Epicurea dinners exceed most Caribbean dining.
(For an idea of the schedule, click here to see the 2016 Epicurea itinerary).
At 2016's Epicurea, the four days of festivities began here...
Welcome to Epicurea at The Reef by CuisinArt
Held prior to The Reef's official opening, here is a first look at both Epicurea and The Reef by night.
Lit up bright and white against a dark night sky, The Reef's entrance is nothing short of grand and opulent.
The Grand Entrance
Inside, the hotel's elegant concierge area sits to your right...
Concierge at The Reef
And the understated reception lies to your left...
Reception at The Reef
The open-air lobby ahead...
Inside The Lobby at The Reef
With 80 attendees for Epicurea, the lobby was buzzing. Talented pianist, Ms. Irina set a posh tone as conversation hummed and wine flowed. (The featured wines were a 2013 Prunotto Roero Arneis DOCG and a 2011 Prunotto Mompertone Monferrato DOC).
The Elegant Lobby Bar at The Reef by CuisinArt
From the open-air seating...
... gazing out to the pool, the "runway" of lights and St. Martin twinkling in the distance...
To the contemporary-Caribbean sitting areas, complete with a chic fireplace...
Fireplace Inside The Reef's Lobby
... The Reef's lobby boasts a polished and lively atmosphere.
This particular Epicurea night was a significant one. After ample wine and conversation, it was time for a defining moment for The Reef...
General Manager Stephane Zaharia led the ribbon cutting ceremony, opening The Reef and years of hard work to the public.
The best way to celebrate such a grand achievement? With a five-star, haute cuisine dinner!
Down The Reef's Iconic Staircase to The Yacht Club Restaurant
Epicurea's opening dinner was held inside The Reef's fine dining restaurant, the Yacht Club. As you descend the lobby's spiral staircase to the Yacht Club, a wave of awe washes over you.
Staircase to The Yacht Club
The Yacht Club is the Restaurant of Dreams.
Inside The Yacht Club
White is balanced by warm wood. Textured walls are complemented by sailing murals. Beautifully lit and with a sparkling central staircase and fountain, the Yacht Club is an architectural masterpiece.
Seating at The Yacht Club
It is Anguilla's most magnificent dining room. Nothing holds a candle to this refined beauty.
Large, Luxurious Leather-Seated Booth
The Yacht Club lays out with pristine white-leather chairs and tables, intimate booths (artfully divided by sails - a nod to the restaurant's name) and larger booths for groups.
The Yacht Club's Setting
It all opens onto The Reef's shimmering pool, looking out to the sparkling lights of St. Martin.
Blown away by the magnificent setting, we were about to be impressed yet again. Two of France's most revered chefs, Master Chef Christophe Muller and Chef Philippe Lusseau, join CuisinArt's own "culinary mozart," Executive Chef Jasper Schneider to prepare ultra-gourmet creations.
The four course meal began with "soupe de tomate de la serre"...
Soupe de tomate de la serre
The phrase literally translates to "greenhouse tomato soup." "Greenhouse tomato," it was that fresh, made with tomatoes picked that day in CuisinArt's hydroponic gardens. A soup with a bite, the spices were gently offset by the dollop of white cream.
It paired perfectly with the Guado al Taso Vermentino Bolgheri DOC, Antinori.
A gentle introduction to the evening, the Chefs hit a whole different level of "gourmet" with the next dish...
Surprise de caviar, gaufre de Pommes de terre et vodka frappé
Whipped potatoes were layered with a cream sauce infused with onions and leeks. The savory and rich concoction was then topped with a healthy portion of caviar, potato waffle on the side.
The sweet surprise? An ice-cold shot of blended vodka, presented post-dish.
Risotto crémeux au 2 citrons, tuile de parmesan, Noix de coquille St Jacques
Chefs showed off their culinary prowess with the next dish, creamy lemon risotto with St. Jacques scallops and a parmesan crisp. Cooked to perfection scallops, the lemon was a stroke of genius. Refreshing, it complemented the scallops and lighten the rich creamy risotto.
The scallops were paired with a 2015 Guado al Tasso "Scalabrone" Bolgheri Rosato DOC, Antinori.
We knew we were in for a exceptional close to the meal when Chefs emerged from the kitchen with a spectacular creation...
CuisinArt's Executive Chef Jasper Schneider
with Saumon Bømlo en croûte
All the way from Norway, Salmon Bømlo was baked "en croûte" with a Choron sauce and an egg crisp. The savory Choron sauce enhanced the fresh salmon.
The salmon was served with a 2014 Guado al Tasso "Il Bruciato" Bolgheri DOC, Antinori.
A decadent close to a gastronomic meal.
Saumon Bømlo en croûte, sauce Choron
However, the show was not over yet. There was room for just one more bite...
Soufflé glacé aux agrumes, fruits exotique
A playful and gourmet twist on a "cream egg." The frozen, sweet soufflé was a light, melt-in-your-mouth delight. A perfect end.
The night was drawing to a close. Or, so it seemed.
Over the years of Epicurea, friendships have been formed, relationships deepened. It has grown into an event that is more than its parts. There is a certain special spirit between the guests, the Chefs and the staff, that is hard to define.
A display of that very feeling, Executive Chef Jasper was most touched by Master Chef Christopher Muller's heartfelt gift, paying homage to Paul Bocuse.
Chef Philippe Lusseau, General Manager Stephane Zaharia,
Executive Chef Jasper Schneider and Master Chef Christophe Muller
Saving the best for last, the night was sealed with glasses of champagne and a spectacular firework display...
... and this was just the beginning of Epicurea!