Real Connections

“Our Executive Chef is waiting for you.”

Surely a statement I do not often hear.

I’m on island time, not purposely of course, but how could I not be having just disembarked a boat which took me past some 150 inlets and cays that day? Barefoot I rush via golf cart – the resort’s preferred mode of transportation – to our Grand Villa suite. In hurried nature, liken more to excitement, I quickly wash off my uniform of sun, sand and sea and head for the staircase which will take me to our elevated living area with views of the Atlantic Ocean and nearby Emerald Bay cove. Ascending the stairs I think to myself I wish I brought “home” a fresh catch of crawfish – as that is what Grand Isle Resort feels like after just three days. Cursing the flu which would not allow me to equalize to greater depths I watch Chef Romeha Forbes prepare two tails for grilling and the complimentary sides of Roasted Red Pepper + Lobster Coulis, Lobster Risotto Cakes and Mango Rum + Jerk Butter. Falling in to conversation I learn that the chef was inspired to follow in the footsteps of his mother, who although now retired was once a cook in a government hospital on mainland New Providence. And that he trained at the College of The Bahamas before finding his place at the culinary helm of the resort which made TripAdvisor’s Travelers’ Choice lists of Top 25 Luxury Hotels in the Caribbean and Top 25 Relaxation & Spa Hotels in the Caribbean. The conversation takes on a natural flow, parallel to the ease of which islanders say “good morning” – “good day” – “good afternoon” and “good evening” – as if not strangers in passing but longtime friends. Sipping on my wine in the well-appointed interiors of our villa, with a chef prepared meal on my plate, I realize the real luxury is in the freedom to slow down and appreciate real connections such as these. Connections which so often encourage far-away visitors to return to our islands year after year with plans of catching up with their island friends.

A connection that you just can’t put a price tag on but one worth the share, recipes included.