Resort Culinary Adventures
Ocean view dining, candlelight dinners, poolside barbecues, deserted island picnics, dining by your private beach - all will become fond memories of your stay at the Meridian Club in the Turks & Caicos.
You can begin your morning with freshly brewed coffee, fresh-baked pastries and breakfast on your screened porch, or join other guests for breakfast at outdoor tables on the pool terrace. Later, slide out of the pool for a light buffet lunch. For the more adventurous, picnic lunches can be prepared upon request.
After a sail or a stroll on the beach of our private island resort, there's afternoon tea and biscuits (cookies) by English tradition. Drinks are available throughout the day at our downstairs bar. Relax in a poolside lounge chair and cool off with one of Floyd's special preparations or steer a straighter course with a tall cold glass of iced tea or soda. Cocktails and hors d'oeuvres are served in the upstairs bar between 6 and 7:30pm. Catch the sunset, and possibly a "green flash" from our veranda.
Dinner by candlelight in our formal dining room, almost always featuring fresh catch of the day, follows in the open-air dining room or dining by your private beach out under the stars if you choose. We pride ourselves on our fresh seafood - locally caught ocean fish, lobster and conch prepared in various styles. For those who do not care for seafood, or want a change of pace, there will be other choices such as steak, chops, rack of lamb, duck and Cornish hen. Our chef will prepare vegetarian meals upon request.
Desserts are a specialty at The Meridian Club - always freshly prepared, always a variety to select from and wonderfully presented. Coffee and cordials are available after your meal.
All guests staying at The Meridian Club benefit from the exquisite culinary offerings above that are INCLUDED in the nightly room rate - a continental and à la carte breakfast, a buffet lunch, afternoon refreshment, and a five-course dinner (most evenings) or a buffet dinner on theme nights. Please note that beer, wine and other beverages from the bar are charged separately.
Wednesday evening is "Native Night" when guests are treated to a poolside barbecue and buffet featuring an abundance of West Indian specialties as well as some more traditional fare. On most Saturday nights, you will enjoy another barbecue and buffet with steak, fish, lobster (in season) and other specialties followed by a "Jump Up" with Caribbean music. Dancing can be either a personal or spectator sport.
Informality is Our Trademark
Dress at The Meridian Club is always casual and shoes are optional, even at dinner. Bathing suits with cover-ups or sport clothes are the norm at lunch. Informal summer evening clothes for ladies, and sport shirts, slacks and even shorts for men, are perfect for dinner. We have had only one or two necktie sightings on Pine Cay in the last ten years.
Our Culinary Team
Shane Coffey, Carrington ("Scrape") Simmons and Michael Gray are the main players in our first rate kitchen staff. Executive Chef, Shane Coffey is a graduate of the New England Culinary Institute and has introduced many delicious variations to our traditional favorites. Scrape (so nicknamed because of his skill in playing the saw as a member of a steel band) is our veteran Sous Chef. Michael has had many years of experience handling line duties and breakfasts. Our guests rave about the magic this team works in the kitchen and you will not be disappointed.
Sara Spudowski, our pastry chef is a graduate of the New England Culinary Institute. She has a real passion for baking and creating excellent pastries and desserts She starts baking before the sun rises and you can find her in the kitchen until the last dessert is served after dinner.
Pan-Seared Scallops with Smoked Tomato Broth
- 8 oz Hickory Wood Chips
- 4 Fresh Tomatoes
- 6 Large Sea Scallops
- 4 Fingerling Potatoes
- 2 Ears of Corn
- 1 Napa Cabbage, Thinly-sliced, About 1 cm Thick
- 1 Tbsp Parmesan, Shaved
- 2 Tbsp Distilled vinegar
- 2 Tbsp Parsley, Chopped
- Extra Virgin Olive Oil, to Taste
- Kosher Salt, to Taste
- Fresh Pepper, to Taste
- Chives, for Garnish
- Soak the wood chips in water for at least an hour. Clean the scallops and keep in refrigerator until ready to use.
- Core and quarter the tomatoes; loosely wrap them in aluminum foil so they are sitting in a foil bowl (leave an opening so the smoke can penetrate the tomatoes).
- To set up a stove-top smoker, first make sure you have good ventilation. Drain the wood chips and place in a heavy skillet on high heat. The steam will start to burn off and the chips will begin to char; shake the chips around occasionally to get an even char (if you have a propane grill and are familiar with the smoking method, that can be used instead).
- When a steady amount of smoke is generated, place the foil bowl with tomatoes on top of the chips; cover with another pan or pot, turn the heat to low, and let smoke for 10 minutes.
- When finished smoking, place tomatoes in a blender and puree until smooth; cover wood chips with water and discard.
- Slice the potatoes into 1 cm coins. Heat a little oil in a sauté pan and sauté until golden brown and soft; season with salt and pepper and set aside.
- Shuck the corn and remove from the husk. Season with salt and pepper, and sauté with oil in a sauté pan, about 3-4 minutes; set aside.
- Pre-heat oven to 400 degrees.
- Heat a sauté pan with oil. Add scallops around the edges and turn the heat to medium; add the potatoes and parmesan.
- When the edges of the scallops begin to brown, add the cabbage, vinegar, and parsley; place in the oven.
- Heat the corn and smoked tomato broth; once warmed, remove the scallops from the oven.
- To arrange, place 2 Tbsp of smoked tomato broth on each plate. Add cabbage and potatoes to each. Place 3 scallops on each plate. Top with the corn, and garnish with chopped chives.
The most requested recipes from guests by far are for our delicious and addictive Kale Salad and our hearty Breakfast Burrito! Below are the recipes from our Executive Chef, Shane Coffey - he developed the Kale Salad recipe while working in New York in 2004. If you have any questions, comments or feedback, you can reach Shane directly via . Enjoy!
Meridian Club Kale Salad
- 2 ounces dark green kale with no yellow edges
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 cup currants
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts, not toasted
- Cut away the kale leaves' tough center stems using an extremely sharp knife - a dull knife will crush the kale and make the salad soggy.
- Roll the leaves like a cigar and cut them into very fine thin slices, about 1/8th-inch wide.
- Put kale and olive oil into a bowl and toss by hand.
- Add the lemon juice and toss again.
- Add the currants, parmesan, and pine nuts and toss by hand until the mixture is soft.
Taste and adjust quantities if needed. Serve on a cold plate. Can be made a few hours ahead, but better if prepared just before serving. It's also fun to use a recipe like this to learn a technique like chiffonade (where herbs and leafy vegetables are cut into long, thin strips).
Meridian Club Breakfast Burrito
- 1 - 12 inch spinach flour tortilla
- 1 cup chorizo sausage, out of the casing
- 1 tablespoon diced red pepper
- 1 tablespoon diced green pepper
- 1 tablespoon chopped scallion
- 1 tablespoon grilled onion
- 2 tablespoon shredded cheddar cheese
- 3 whole eggs
- Sauté the chorizo in a hot pan with a little oil.
- When the chorizo starts to brown start to add the peppers and onions and continue to sauté for another minute.
- Add cheese and stir until melted.
- Whisk in the eggs and scramble.
- Lay open the spinach flour tortilla.
- Add a dollop of guacamole and sour cream
- Place the filling in the middle of the tortilla and wrap.
- Top with a tropical salsa of pineapple, kiwi, mango, and scallion.
Optional: Lightly sauté the wrapped burrito.
"My favorite would be a breakfast choice... the Spinach, Mushroom, and Goat Cheese Omelet. The blend of the ingredients in this omelet gives off an ambrosia or mélange/blend of enticing and fulfilling flavors, so good that toast on the side is not necessary for tummy fulfillment. Love it so much that I usually order every morning (true talk - Fitz usually prepares it for me... lol)."
~ Avianne Adolph - Reservationist
"Mac and Cheese is a local staple, so we serve it on Wednesdays on the lunch buffet to tie in with the Island Day theme. This recipe is not your basic out of the box mac and cheese... the recipe includes grated cheddar, sautéed onions, and diced tomatoes (sometimes they add diced peppers as well - but I don't like peppers). It is moist, rich in flavor and mm-mm-good..."
~ Beverly Plachta
"Choosing just one favorite is just not possible! My mouth always begins to water when we see Cheddar Potato Soup on the menu. Of course, Everyone loves the Kale Salad - tasty and good for you. Chef Shane's Sunday Fried Chicken beats Kentucky Fried hands down—crispy and just the right amount of zing. He also smokes his own bacon—purchasing pork bellies and smoking it with Coconut husks. He then serves a bacon and quail egg appetizer - YUM!"
~ Wally Plachta