We have a new place to recommend to anyone who loves island life barefoot style. The Hill team, couples, parents and the staff all love da Conch Shack and Rum Bar in the Turks and Caicos Islands. It made us smile to see the happy children playing in the sand while families relaxed in the turquoise waters. Some guests sat on on old tree trunk in the sand sipping their rum punches at sundown.
We began our delicious conch feast with the locals sharing a pitcher of the Rum Bars famous rum punch. The colors were a vibrant mix of crimson and gold, topped with a generous amount of deep amber Bamberra and Myers rums.
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At first sip we kicked off our flip flops and dove into the fresh and tender conch salad. To demonstrate how to make it, one the staff took us to the waters edge. He expertly wrestled the pure white of the conch meat from the brilliant pink shell, then cut it into strips. Sea food cannot get any fresher than this.
The conch chowder had us all swooning with comfort food pleasure. The difference in their chowder is that it is chock full of the same tender conch. Our team was feeling delightfully satisfied when they served us platters of hot and crunchy conch fritters with the perfect pink sauce. We simply could not staying…just one more. Our early lunch drifted into late afternoon. Jimmy Buffet was singing that “It is 5 o’clock somewhere.” No one wanted to leave.
There are many fine restaurants in the Turks and Cacaos, especially in and around Provo. We would not want to be here and miss the delectable food and laid-back ambiance of Caribbean music and authentic food at the Conch Shack.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
