Sailrock Resort: The Crown Jewel of the Caribbean

I expected Turks and Caicos to be the adventure of a lifetime. I daydreamed about swimming in the crystal blue oceans and watching the clear skies peppered with stars when the Caribbean sun dipped below the horizon.

What I didn’t anticipate was that the journey there would be half the fun. 

It took two flights and one rickety propeller plane to land me on South Caicos. The rush, the excitement, the tiny bit of sheer terror. It was like I was on a ride at a theme park, hanging on for dear life, with a huge grin plastered across my face.

When I finally disembarked from the flying death machine onto what could only be described as the smallest airport of all time, I was greeted on the tarmac with a cloud of disinfectant as a live band played a welcome song.

As I stood there, getting misted from my wrists to my fingertips in a bizarre fog, I couldn’t help but reflect on what led me to this point.

Earlier this year, plagued with pandemic cabin fever, I told my sister Reham that I was itching for an off-the-grid adventure. My trip to Costa Rica had just been canceled and I wasn’t ready to give up my dream of white sandy beaches. She told me all about her trip to Turks and Caicos, and bing bang boom. A few emails later, I had landed myself the adventure job of my dreams and the perfect excuse to vacation there - a 1 week gig as Sailrock Resort’s resident on-site photographer.

My husband Neil was more than welcome to volunteer as my assistant, so we packed our bags and jetted off to Turks and Caicos.

And now here I was, whisked away to the resort and delivered straight to their private, white sand beach. I spent my journey to Sailrock Resort in a dreamstate, but as I gazed out over the crystal blue horizon drinking in the tropical views, an employee placed one of these chilled, blue coconut beauties in my hand...

...and THAT’S the moment I knew I had arrived.

Although I had been hired to take photos for Sailrock Resort’s new menu, they were eager to give me creative control. They wanted me to take an intuitive approach and stray from the format of a simple product shoot.

It didn’t take me long to realize that Sailrock Resort, the food, the people, the culture, and the island are all intrinsically connected. You can’t really tell one story without telling the others. And that’s when it all fell into place.

Sailrock Resort does not exist in a bubble, so I knew I needed to capture it in its element, interacting with the world around it.

As I spent my one glorious week at Sailrock Resort, I came to understand that the resort represents so much more than an Island getaway.

It’s a Wellness Oasis for everyone, from celebrities to bloggers. Offering spa services, private lodging, and a locally-sourced menu. I’m convinced that it’s impossible to stay at Sailrock Resort without engaging in self-care. It’s designed to offer you what you need, mind, body, and soul. 

It’s a Home Away From Home to its many international employees, who are bonded for life over the hardships of COVID-19. Neil and I became fast friends with the staff. They would laugh when I bossed Neil around, we’d ask them about their families in faraway places. The employees at Sailrock are the salt of the earth and the heart and soul of the resort.

It’s an Adventure Hub with paddle boarding, kayaks, sail boats, and snorkeling right off the beach. The resort provides bikes for easy navigation around the resort and island, tropical hiking trails, and weekly community bonfires on the beach.

It’s a Nature Reserve and a Refuge. I’ll say it plainly: Everyone at Sailrock gives a shit about the planet, and it’s not just performative. The resort sits on a natural reserve, and takes great care to adhere to the strictest standards of preservation. They practice sustainable fishing and don’t allow motorized boats near their coral reefs. I found it so refreshing to learn how much they care for their little island.

It’s a Land Bridge between the Atlantic and the Caribbean - I was shocked to discover that you can explore the island on foot and dip your toes in both bodies of water in a single afternoon.

Sailrock Resort is truly a choose-your-own-adventure paradise.

One of my favorite moments from my week at Sailrock is captured here.

One thing you should know about me is that I could eat lobster every single day of the year, so imagine how thrilled I was to find out I was visiting Sailrock Resort at the beginning of lobster season! After ordering every lobster dish on their menu, I learned the secret to what made their lobster so ridiculously delicious.

Chef Frank selects lobster and other seafood fresh every morning from local fishermen; so every single day, the seafood is fresh from the ocean.

When he told me this, I knew I had to see it for myself.

The morning this image was taken, I woke up at the crack of dawn to meet Chef Frank at the local docks. The brisk morning air, the short exchange of words, the smell of salt and seafood, the simple delight in picking out a handful of perfect sea creatures. It was pure magic.

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From their tantalizing, locally sourced caribbean menu to the smiling faces of the fishermen that delivered the catch of the day, the grocery stores filled with local produce, and the awe-inspiring nature that surrounds it all, I took so much joy in capturing the spirit of the Sail Rock through the people and places that make it special.

To all the staff at Sailrock Resort, thank you for making my time in South Caicos truly unforgettable!

If I could do it all again, there are only 3 things I would do differently:

• I would lean into “Island Time” - And not stress about timelines and shot lists. It took me a few days to get there, but when you click into the rhythm of the island, everything just flows.

• I would teach Neil how to take BTS photos and videos - Bless him, the man did not understand the assignment.

• I would stay longer - Take it from this city girl, it’s such a tease to travel to literal PARADISE and come home just one week later. If you’re lucky enough to spend time at Sailrock Resort on South Caicos, postpone your return flight... then push it out again.

Coming away from my magical week, I have a renewed appreciation for untouched nature, a reminder of why I love to travel, a full belly, and a bunch of wonderful photos I can’t wait to finish editing.

I’m already dreaming of a future where I’ll have more opportunities like this to combine my passion for travel and photography.

If you want to know what it’s like to work with me on projects like this, let’s talk! I am eager to add another stamp to my passport.

Tavernas, Tarot, + Tradition : A Glimpse of Greece (+ Kofta Kabob Recipe)

You know you’ve made it to the other side of the world when you hit the Mediterranean Sea.

The moment I saw it, all I wanted to do was jump in the water. Backfloat as I gazed up at the city, draped in the crisp blues and whites I had been daydreaming about just hours ago in L.A. Even after the long flight and wrestling match with my luggage that was pathetic enough to offend the Olympic gods themselves, I couldn’t help but feel at home the moment I stepped off of the ferry. 

Maybe it was the fact that blue and white are my favorite colors, or because I brought a bit of home with me (my girlfriends, Amy and Adriana) Most likely, it was the smell of garlic wafting down through the cobblestone streets. What can I say? It doesn’t take much to win me over.

It’s a funny thing when you travel, you become this other part of yourself. And when the trip is over, all that’s left is a ghost of a memory; little glimpses and anecdotes that stick with you. Now, whenever I eat Greek food, there’s a moment when my memories become a little bit clearer.

I remember Greek Suzan; I liked her. She walks 15,000+ steps a day, drinks ouzo with every meal, lives to watch the sunset over the sea, wears straw hats on the daily, and manages to get a tight 4 hours of sleep without ever feeling tired. 

I think about the night my girlfriends and I went out in Mykonos after I insisted we wear heels. It was the same day my friends learned that, outside of ordering food at a restaurant, Greek Suzan should not be making executive calls. I’ll never forget the looks on their faces when I abandoned my heels after a full 8 minutes and ducked into a leather store to buy sandals.

Of course, I like to believe I more than made up for my lack of cobblestone street smarts by taking my friends on a culinary adventure through Greece. Eating our way through Crete, Santorini, Mykonos, and Athens. They let me order for the table, I pretended they had a choice in the matter ;) 

We’d order mezze platters, then fill the table with a mountain of gyros, moussaka, and Mediterranean seafood. We’d eat until we could barely move. Then we’d pour our after-dinner ouzo over ice with a dash of water until it clouded white. We’d drain every licorice-y drop, then follow our noses to the next spot and do it all again.

One of my favorite memories from our trip is one that isn’t triggered by certain foods or smells but is always with me; it happened one day in Santorini.  We were winding up this tight cobblestone street when we came upon an old woman on the sidewalk; a tarot reader. She had stark white hair and dark, mineral eyes, and when she looked at me, I felt her peering into my soul. She gave us a reading that day that I’ll never forget. It still sends shivers down my spine whenever I think about it. In her broken English, she revealed truths, one after another, that brought us closer together; her words bonded us for life. 

When I think about Greece, I think of locals that shook their heads when I told them I was from America and mumbled, “Too much work”. I remember the lessons they taught me about the importance of family and tradition, and the way they illustrated what it means to enjoy life through the richness of simple, everyday moments. And I think about the culture that unapologetically celebrates comfort food as the truest expression of love (a country after my own heart). 

So as I share this greek-inspired recipe with you, I hope you’ll take it in kind; as an expression of my love and as permission to indulge in whatever brings you joy today.

KOFTA KABOB

Recipe

I knew I wanted to write a Greek-inspired recipe blog this month, but it took me a long while to decide what I wanted to put out into the world. Although I admit that visions of gyros and falafel dance through my head on the daily, I decided to share one dish that I devoured skewer-after-skewer while I was in Mykonos, and that is Kofta Kabob.

Kofta Kabob is a simple dish made of of generously seasoned minced lamb grilled on skewers. It is wildly popular in the Middle East and can be found in many tavernas in Greece. Kofta Kabobs are filled with all of my favorite Middle Eastern spices so they instantly transport me back to the dimly lit midnight streets of Mykonos.

Kofta Kabobs are hearty, tender, smoky, and dripping with flavor; just saying their name makes my mouth water in anticipation. Often served wedged in the fold of a pita and topped with yogurt, tzatziki, cucumber and tomato salad, Kofta Kabobs are just as delicious on their own as they are when served as a full meal.

This recipe is simple, fun to make, and is sure to be a hit at your next backyard barbecue. Try it for yourself and consider it a gift from me to you; a little taste of Greece as I remember it.

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INGREDIENTS

• 1 medium yellow onion 

• 2 Jalapenos (remove seeds)

• 1 parsley bunch, stems removed

• 2 roma tomatoes 

• 1 1/2 lb ground beef

• 2 tbsp seven spices*

• 2 tbsp red pepper paste (or chili hot sauce) 

• Salt and pepper to taste

*Seven Spices is an aromatic blend of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper

METHOD

1. To prepare, soak 10 wooden skewers in water for at least 30 minutes and lightly oil the grate on your gas grill. Then, preheat your grill to medium high. Finally, prep a tray with parchment paper and set it aside.

2. Chop or use a food processor to prepare the onion, jalapeño, parsley, and tomatoes. Set aside on paper towels to soak up any excess water. These veggies and herbs must be dried thoroughly to prevent over-moistening the meat mixture.

3. Put ground beef in a large mixing bowl and add veggies. Mix in seven spices, red pepper paste, and salt and pepper. Don’t over-work the mixture.

Pro tip: In a small pan, I cook a very small amount to test out the flavors before grilling. This gives me an opportunity to adjust my seasonings.

4. Scoop the meat mixture with your hand and mold it evenly around the wooden skewers until each one is about 1 inch thick.

5. On the parchment paper tray, lay each kabob side by side. If the meat mixture is hard to mold, set it in the freezer for 15 to 20 minutes. 

6. Place the kebabs side by side on the pre heated and oiled grill. Grill the kabobs for about 4 minutes, then rotate and grill for another 4 minutes. 

ASSEMBLY

While they are hot, eat them as they are or serve them up with Mediterranean favorites such as olives, grilled veggies, rice, and (of course) ouzo! 

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Ok now, take a bite!  What do you think?!

Do you feel like you’ve been transported to the Mediterranean?

I have loved sharing these recipes and stories with you, and I would love to share more; here and on my Instagram. If you are enjoying The Recipes That Made Me series, please let me know! Shoot me a DM or like this blog :)