The group participated in an island tour and saw key sites and attractions; pictured here at the scenic Sandy Ground Lookout. From left: Joanne Blaine, Shayne Benowitz, Natalie Compagno, CAMC representative Melissa Benhaim and Ramin Ganeshram.
ANGUILLA, B.W.I – November 19, 2014 – As part of its ongoing efforts to position Anguilla as a major culinary destination, the Anguilla Tourist Board (ATB) hosted a culinary-themed press trip, November 9-14, 2014. The six-day trip included five writers and editors representing leading print and on-line media outlets across the United States and Canada,
Press trip participants included: Shayne Benowitz, Lifestyle Editor for travel resource site The Points Guy, The Hotels Editor for online resource Miami.com, a contributor to The Miami Herald and a blogger for her blog Wanderlust Chameleon; Joanne Blain, a Vancouver-based freelance writer and editor on assignment for the Vancouver Sun; Natalie Compagno, a freelance writer who contributes to a variety of outlets, including Yahoo! Travel, The Huffington Post, PeterGreenberg.com and more; Ramin Ganeshram, a journalist, professionally-trained chef and food historian on assignment for Zester, an online food culture magazine with recipes in partnership with leading news site MSN.com; and Kimberly Wilson, a freelance writer on assignment for Black Enterprise.com and CocoaFab.com. The group was accompanied by Cheryl Andrews and Melissa Benhaim of Cheryl Andrews Marketing and Communications (CAMC), the islands marketing and public relations company, and ATB on-island escort, Marketing Officer, Twyla Richardson-Thomas.
The highly interactive and varied itinerary showcased the various facets of Anguilla’s attractions, its culture and its heritage with a focus on culinary options. During the six-day visit to the island the journalists tasted their way through many of Anguilla’s restaurants, including: the Epicurea grande finale featuring celebrity chef-prepared dinner at CuisinArt Golf Resort & Spa; a food truck tour with visits at Papa Lash’s and Hungry’s Food Van; lunch at DaVida’s Restaurant; Sunset cocktails at Sunset Lounge and dinner at Coba at the Viceroy; an Authentic Anguillian Breakfast at The Olde Caribe Restaurant at Anguilla Great House Beach Resort; a tour of CuisinArt’s Hydroponic Farm and Cooking Demonstration with Executive Chef Jasper Schneider; Wine Tasting and Chef’s Table Dining Experience at CuisinArt; breakfast at Blue at Cap Juluca Resort; lunch at Malliouhana Resort & Spa; afternoon tea and pastries at Gerauds Patisserie; cocktails and appetizers at CeBlue Villas & Beach Resort; dinner at Blanchards; lunch at Sandy Island; and a cultural presentation and dinner by the Mayoumba Folkloric Dinner Theatre at Firefly Restaurant at Anacaona Boutique Hotel.
The activities were supplemented with a number of accommodation site visits and other island activities, including: an Art Gallery Hop, with visits to Cheddie’s Carving Studio and Devonish Art Gallery; an island-wide tour including highlights from the Heritage Trail; horseback riding arranged by Seaside Stables; an exploratory sea-tour of Anguilla’s coastline with Sea Pro Charters; massages at the Venus Spa at CuisinArt; and Anguilla After Dark with an evening at the Dune Preserve. The group was hosted at CuisinAt Golf Resort & Spa (November 9-12) and CeBlue Beach Resort & Villas (November 12-14).
“The culinary-themed press trip comes at a crucial time to keep Anguilla in the forefront of travelers’ minds as we head into the busy winter season,” commented Candis Niles, Director of Tourism for the Anguilla Tourist Board. “In addition to celebrating the island’s diverse culinary options, the journalists participated in a variety of the island’s activities and attractions to ensure a holistic experience of Tranquility Wrapped in Blue.”
Immediate coverage from the culinary press trip has already been generated over social media, reaching more than 7,100 users on Twitter and Instagram through the postings of the journalists themselves while on island. Additional coverage will follow in the coming months.
