This is the true story of a trip to the beach that never ends. It's about a husband and wife who escape civilization to build a small restaurant on an island paradise and discover that even paradise has its pitfalls. It's a story filled with calamities and comedy, culinary disasters and triumphs, and indelible portraits of people who live and work on a sliver of beauty set in the Caribbean Sea. It's about the maddening, exhausting, outlandish complications of trying to live the simple life and the joy that comes when you somehow pull it off.
The story begins when Bob and Melinda Blanchard sell their successful Vermont food business and decide, perhaps impulsively, to get away from it all. Why not open a beach bar and grill on Anguilla, their favorite Caribbean island? One thing leads to another and the little grill turns into an enchanting restaurant that quickly draws four-star reviews and a celebrity-studded clientele eager for Melinda's delectable cooking. Amid the frenetic pace of the Christmas "high season," the Blanchards and their kitchen staff Clinton and Ozzie, the dancing sous-chefs; Shabby, the master lobster-wrangler; Bug, the dish-washing comedian come together like a crack drill team. And even in the midst of hilarious pandemonium, there are moments of bliss.
As the Blanchards learn to adapt to island time, they become ever more deeply attached to the quirky rhythms and customs of their new home. Until disaster strikes: Hurricane Luis, a category-4 storm with two-hundred-mile-an-hour gusts, devastates Anguilla. Bob and Melinda survey the wreckage of their beloved restaurant and wonder whether leaving Anguilla, with its innumerable challenges, would be any easier than walking out on each other. Affectionate, seductive, and very funny, A Trip to the Beach is a love letter to a place that becomes both home and escape.
|Edition description:||First Paperback Edition|
|Product dimensions:||5.20(w) x 7.97(h) x 0.70(d)|
About the Author
Married for nearly thirty years, Melinda and Robert Blanchard divide their time between Norwich, Vermont, where they built their own home, and Anguilla, where they operate Blanchard's Restaurant. Together they have started eight businesses, including Blanchard & Blanchard, the award-winning line of specialty foods. Bob is a seventh-generation Vermonter, and Melinda was born and raised in New York City.
Read an Excerpt
From the air Anguilla looked narrow, flat, and scrubby, but that was only part of the picture. In my mind, I saw the real Anguilla: sea grape and crimson flamboyant trees, women steadying pails of water on their heads, sand that might have been poured from a sack of sugar, the cool terra-cotta floors of the Hotel Malliouhana. The sunshine alone was enough to make me smile. Stepping off the plane, I felt the breeze from the east, scented by the hibiscus that grew alongside the terminal. Those cool currents made the sun seem unthreatening. Poor Bob, with his fair complexion, would be pink in a matter of minutes.
In Anguilla it is customary to greet everyone with a courtly "Good morning" or "Good afternoon." As we approached the young woman at the immigration counter, we were greedy enough to hope for more. We'd seen her many times on our visits to the island. We wanted to be recognized, to be told that we were different from mere touristsconnected.
"Good afternoon," the young woman said, smiling. "Welcome back." Anguilla had begun to cast its spell.
As our taxi made its way westwardslowing for potholes, speed bumps, people, goatsI counted the ways I loved this little island. Unlike its neighbors, Anguilla (rhymes with vanilla and pronounced Ann-gwilla) had no casinos, no duty-free shopping, and no cruise ships. Visitors here looked for less, not more. They tended to arrive one or two at a time and not in packs. Their intentions were simple: to walk on the beach, go snorkeling, read a good book, take a dip in the water. They'd found a place where handmade signs beckoned them to Easy Corner Villas, Sandy Hill, and Blowing Point. Drawn to this tiny British outpost only sixteen miles long, they appreciated the rhythm, the balmy pace. Little schoolgirls in handmade uniforms skipped along the road, holding hands.
The idyllic life on Anguilla isn't an illusion manufactured for tourists. The island's standard of living is higher than its neighbors'. No gambling means no gambling problems. Limited work permits for outsiders ensures plenty of jobs for locals. This is a country with no taxes, where a dollar earned is an actual dollar. There is no unemployment, and eighty-five-degree temperatures with sunshine almost every day. Life is good.
There are several world-class hotels on the island, all criminally luxurious. Over the years we had alternated between them, savoring their brands of exquisite tranquillity. One, Cap Juluca, boasts villas with Moroccan-style domes, and bathrooms so vast that they have their own gardens. Another, Malliouhana, was createdand is lovingly cared forby a retired English gentleman whose lifelong dream had been to preside over such a hideaway. Here life is serene, with white stucco arches, ceiling fans that seem to lull away one's cares, and a breathtaking view of the clear turquoise water from the top of a cliff.
Our taxi driver, Mac Pemberton, had driven us around the island many times, but that day was different. He had called us in Vermont with urgent news. We had spoken about opening a beach bar in Anguilla, and he had promised to help find us a spot. Now he had scheduled a meeting for us to meet Bennie, the landlord of an abandoned restaurant.
It wasn't a notion from the blue. Many years earlier, when Jesse was five, Bob and I had taken him to Barbados, where we'd spent a wonderful morning hunting conch shells and building an enormous sand castle complete with moat. By the time we finished we were ravenous, but there were no restaurants in sight. So we set off down the beach. We were all three healthy and brown with sun; even Bob had gotten past the sunburn stage. Jesse danced in and out of the surf, laughing at nothing and everything. I felt preposterously lucky. A good meal would complete the experience.
After about a mile we spotted a picnic table. A short distance away was a man leaning back in a beach chair, his feet propped up on a giant cooler, his head buried in a thick, tattered paperback. Above him was a small thatched roof with a blackboard sign.
BEER AND SODA$4.00
It was like finding a lemonade stand in the middle of the desert. We stood in front of the man and smiled expectantly, but he must have been intent on finishing his page, because it took him a minute to acknowledge us. When he was ready, he slowly swung his feet off the cooler and looked up.
Jesse was the first to respond. "Starving. What do you have?"
With his head, the man gestured at the menu on the blackboard. He seemed eager to get back to his book, which I saw now was Moby-Dick. After a hasty conference, we ordered three burgers, two Cokes, and a beer. We handed him a wad of bills and in return received our drinks, three raw hamburger patties, and a long pair of tongs. Then he motioned toward a fifty-five-gallon oil drum that had been cut in half lengthwise with a torch, propped up on several lengths of steel pipe, and filled with hot coals. We realized we were about to cook our own lunch.
"We just paid forty-two dollars for a lunch that must have cost that guy five bucks," said Bob, standing over the grill. "And we have to cook it ourselves." His grumbling was mixed with admiration.
One bite was all it took to change our mood. "This is the best hamburger I've ever had," Jesse declared. We all agreed.
I marveled at the ingenuity of the setup. A secluded spot, sand like flour, customers arriving in bathing suits. The guy barely lifted a finger, cleared at least $35, and gave us a lunch we'd remember foreveran experience that seemed to me to rival the best white-tablecloth meals we had eaten in Paris. The man reading Moby-Dick had sold us a frame of mind.
What People are Saying About This
"A Trip to the Beach is the next best thing to being there. The Blanchards have given us a smart and amusing tale of running off to chase a dream. It's just as tasty as their cooking."
Tom Brokaw, Anchor, NBC Nightly News
"If you think it takes courage to open and operate a fine dining restaurant, just try doing it the Blanchard way. Pick a beautiful but remote island with cultural idiosyncrasies, build it from scratch, make it seasonal to assure up and down business, and subject yourself to the most powerful hurricanes Mother Nature knows how to create. Other than that, it's easy. I love the Blanchards' determined sense of hospitality and appreciate the rich texture they have woven into Anguilla's colorful fabric."
Danny Meyer, Coauthor, The Union Square Cafe Cookbook