Apr 1, 2003
By Shawna
Stretched out on a sunlounger, lazily sifting the white-velvet sand through my fingertips, I peered over the top of my paperback to eavesdrop on a conversation between my husband and our son, Wesley. I felt a smirk cross my lips as this determined four-year-old informed his dad, in no uncertain terms, what was wrong with his method of sandcastle construction. Suddenly, it dawned on me. I could hear the gentle rush of the surf. I could watch my family play. Nothing blocked the view, no other children wheeled and screamed. This was a family holiday with that rare combination of pure peace and simple pleasures.
We chose the newly opened Turks & Caicos Club for our vacation because it welcomed young children (no under 10 age restriction) as well as offered a certain level of secluded luxury. With only twenty-one suites--mostly oceanfront or with ocean views--at times it felt as if we were staying in our own private villa. Plus, US Airways' new direct daily flight to Turks & Caicos, made it easier to get to this island that trails the Bahamian archipelago like an exotic feathered boa.
"Let's go mom!" Wesley urged the moment we arrived, running up to T&C Club's vanilla yellow, colonial-style exterior. The accommodations add a touch of distinction to the northern tip of the fabulous twelve-mile long Grace Bay on Providenciales' north coast, yet my maternal instincts that usually tell Wesley to "behave" in five-star settings didn't quite kick in. Patches of sea grass dot the windswept sand with an air of rustic beauty and the atmosphere is warm and inviting created primarily by the gracious staff.
We decided to take a quick stroll around the property before going to our room. "Hello my little friend!" the chef from the onsite restaurant, Simba, greeted Wesley as if expecting him. After a bit of discussion with my son about whether or not his culinary repertoire included Mac'nCheese, the chef invited him to feed apples to a horse nearby the next day. Wesley's excitement about this "appointment" would've made one think the chef offered to buy the horse for him as a souvenir.
Our luggage was already waiting for us by the time we entered the door of our two-bedroom suite. The open plan immediately led my eye to the large balcony (which also graces the one-bedroom suites). Simply but carefully furnished with rattan furniture, maple woodwork, tiled floors and subtle, safari-style prints, the decor is cool and understated, rather than overstuffed and opulent. I lay back on the muslin-draped four-poster king bed and Wesley jumped up excitedly next to me. "So what do you think of our room?" I asked.
As if pondering my question he paused before responding, "Mom, how many apples can a horse eat?"
"I guess it all depends on how hungry he is," I replied tickling him on the tummy. "Speaking of hungry, let's go get some dinner!"
The food at Simba was consistently good and beautifully presented with differently coloured plates for each course and complimentary between-course sorbets--the average entr?e costing approximately $30. The chef's style is a fusion of French and Asian, pulled off with Caribbean flair. His daily changing menu incorporates local specialties, preparing dishes such as Rare Flashed Yellowfin Tuna on crispy plantain wasabi, Coconut Curry Chicken Breast or Rum Braised Oxtail with peas and rice in a thyme jus.
The next morning we returned to Simba for the complimentary continental breakfast, but one can also order from a full breakfast menu. Since our days were usually spent doing various activities ranging from 4WD tours, snorkeling, kayaking and things of the like, we often lunched at the poolside bar or fixed something in our fully equipped kitchen. The second day we decided to take a Hobie Cat out for a sail.
The one-sail catamaran slid across the calm surface of the turquoise water like an iron over a wrinkled shirt. Relatively shallow waters keep Grace Bay tame most of the time and given its gin-pure clarity, it looks as if the sand bottom is always within arm's reach. Sprawled belly-down on the trampoline in the middle, Wesley peered through one of the holes to catch a glimpse of the water rushing below. "Dad?" he called out without looking up, "How do you feed a horse an apple?"
Trimming the sail slightly, my husband replied with a chuckle, "I think we'll leave it up to the chef to show you how later today. After all, chefs really know a lot when it comes to serving food." Wesley shook his head in full agreement.
Wesley also fully concurred that a day pass to nearby Beaches resort was a must during our stay. A day pass (adults $85, children $40) provides access to the water slides, gigantic kids' pool and swim-up soda bar. The idea of being able to give Wesley a chaos fix and then return to our beach haven spared me from having to experience Post Traumatic Stress Disorder following this family getaway. Big kids, like my husband, love the putting and chipping green at T&C Club or golf at the Karl Litton-designed course a few miles away, not to mention scuba diving and deep-sea fishing trips organized by the hotel.
Returning to our beachfront suite after our little sailing outing, I tossed our damp clothes into the washing machine. While adjusting the settings I felt a little hand slip into mine, "Is it time to feed the horse yet?" Wesley asked, eyebrows raised in anticipation.
"It's time!" I responded with a sudden burst of excitement. "Remember to thank the chef," I reminded him as I watched him dart out the door like he just hit a homerun. Walking out to the beach, I followed Wesley with my eyes until seeing him meet up with the Chef. I waved to them both before turning around to be greeted by a warm gust of wind. The crash of the surf magnified the silence and serenaded my thoughts. At this moment I realized that I felt at peace.
At Turks & Caicos Club I was able to slow down enough to enjoy, to simply "be"--a rarity for me during other family vacations. Looking down at the ruins of a pail-sculpted fortress I thought to myself, "It really is the simple things that make life so complete. In fact for Wesley, all it really took was an apple a day."
"Let's go mom!" Wesley urged the moment we arrived, running up to T&C Club's vanilla yellow, colonial-style exterior. The accommodations add a touch of distinction to the northern tip of the fabulous twelve-mile long Grace Bay on Providenciales' north coast, yet my maternal instincts that usually tell Wesley to "behave" in five-star settings didn't quite kick in. Patches of sea grass dot the windswept sand with an air of rustic beauty and the atmosphere is warm and inviting created primarily by the gracious staff.
We decided to take a quick stroll around the property before going to our room. "Hello my little friend!" the chef from the onsite restaurant, Simba, greeted Wesley as if expecting him. After a bit of discussion with my son about whether or not his culinary repertoire included Mac'nCheese, the chef invited him to feed apples to a horse nearby the next day. Wesley's excitement about this "appointment" would've made one think the chef offered to buy the horse for him as a souvenir.
Our luggage was already waiting for us by the time we entered the door of our two-bedroom suite. The open plan immediately led my eye to the large balcony (which also graces the one-bedroom suites). Simply but carefully furnished with rattan furniture, maple woodwork, tiled floors and subtle, safari-style prints, the decor is cool and understated, rather than overstuffed and opulent. I lay back on the muslin-draped four-poster king bed and Wesley jumped up excitedly next to me. "So what do you think of our room?" I asked.
As if pondering my question he paused before responding, "Mom, how many apples can a horse eat?"
"I guess it all depends on how hungry he is," I replied tickling him on the tummy. "Speaking of hungry, let's go get some dinner!"
The food at Simba was consistently good and beautifully presented with differently coloured plates for each course and complimentary between-course sorbets--the average entr?e costing approximately $30. The chef's style is a fusion of French and Asian, pulled off with Caribbean flair. His daily changing menu incorporates local specialties, preparing dishes such as Rare Flashed Yellowfin Tuna on crispy plantain wasabi, Coconut Curry Chicken Breast or Rum Braised Oxtail with peas and rice in a thyme jus.
The next morning we returned to Simba for the complimentary continental breakfast, but one can also order from a full breakfast menu. Since our days were usually spent doing various activities ranging from 4WD tours, snorkeling, kayaking and things of the like, we often lunched at the poolside bar or fixed something in our fully equipped kitchen. The second day we decided to take a Hobie Cat out for a sail.
The one-sail catamaran slid across the calm surface of the turquoise water like an iron over a wrinkled shirt. Relatively shallow waters keep Grace Bay tame most of the time and given its gin-pure clarity, it looks as if the sand bottom is always within arm's reach. Sprawled belly-down on the trampoline in the middle, Wesley peered through one of the holes to catch a glimpse of the water rushing below. "Dad?" he called out without looking up, "How do you feed a horse an apple?"
Trimming the sail slightly, my husband replied with a chuckle, "I think we'll leave it up to the chef to show you how later today. After all, chefs really know a lot when it comes to serving food." Wesley shook his head in full agreement.
Wesley also fully concurred that a day pass to nearby Beaches resort was a must during our stay. A day pass (adults $85, children $40) provides access to the water slides, gigantic kids' pool and swim-up soda bar. The idea of being able to give Wesley a chaos fix and then return to our beach haven spared me from having to experience Post Traumatic Stress Disorder following this family getaway. Big kids, like my husband, love the putting and chipping green at T&C Club or golf at the Karl Litton-designed course a few miles away, not to mention scuba diving and deep-sea fishing trips organized by the hotel.
Returning to our beachfront suite after our little sailing outing, I tossed our damp clothes into the washing machine. While adjusting the settings I felt a little hand slip into mine, "Is it time to feed the horse yet?" Wesley asked, eyebrows raised in anticipation.
"It's time!" I responded with a sudden burst of excitement. "Remember to thank the chef," I reminded him as I watched him dart out the door like he just hit a homerun. Walking out to the beach, I followed Wesley with my eyes until seeing him meet up with the Chef. I waved to them both before turning around to be greeted by a warm gust of wind. The crash of the surf magnified the silence and serenaded my thoughts. At this moment I realized that I felt at peace.
At Turks & Caicos Club I was able to slow down enough to enjoy, to simply "be"--a rarity for me during other family vacations. Looking down at the ruins of a pail-sculpted fortress I thought to myself, "It really is the simple things that make life so complete. In fact for Wesley, all it really took was an apple a day."