Steel drums, white sandy beaches, and thatched-roofed shacks serving up tropical drinks garnished with pineapple wedges and paper parasols might describe a typical island escape. But the CuisinArt Golf Resort & Spa in Anguilla is giving new meaning to the proverbial island get- away with an on-site hydroponic garden equipped with its very own scientist.
Situated in dreamy, turquoise and cobalt-hued Rendezvous Bay West and founded by the makers of the iconic, eponymous kitchen appliance, the 97-room Mediterranean-style property (think white stucco buildings lined with bougainvillea in blue ceramic planters) is replete with an 18,000-square-foot hydroponic farm hous- ing everything from English cucumbers and cherry tomatoes, to yellow peppers, eggplant, basil and bok choy.
Carefully monitored by on-site scientist and professor Dr. Howard Resh, the high-tech greenhouse uses drip irrigation and recirculation systems to provide freshly picked fruits and vegetables grown year-round for each of the resort’s five restau- rants. Aside from the eco-conscious aspect, the property boasts all of the essentials: beach chic-inspired suites and villas with Trina Turk-patterned pillows and drapes, a swimming pool, private beach dotted with umbrellas and chaise lounges, an 18-hole golf course designed by Greg Norman, and a newly revamped spa. After all, it’s still the Caribbean, only better. cuisinartresort.com