Dinner party, Turks and Caicos, chef

“For sure [there will be] a roasted pig, local wahoo [fish] on the grill with fresh vegetables, local steamed lobster, and conch ceviche. I always use the freshest local ingredients whenever possible.”

 “Rosé wine and rum cocktails. I prefer a nice aged rum on the rocks with a Cuban cigar.”

“I only decorate with things I can find on the island. I always do a firepit as the centerpiece for any beach party: It creates a great ambiance and it’s also helpful with keeping bugs away. For table decorations, I like to use driftwood, palm leaves, and banana leaves as well as coconuts and some fresh bananas from our plantation.”

“Only those who like to play in the sand…no shoes at my parties!”


“I love to start with reggae from bands like Bob Marley, Ky-Mani, Stick Figure, Wyclef, and Collie Buddz. From there, we’ll bounce around to a little funk and soul from bands like grammatick, JK Soul, Nightmares on Wax, and Finley Quaye. And there’s always a little tropical house music from the likes of Groove Armada and Thievery Corporation, plus DJs like Nora Enpure.”

Holiday parties tend to be chilly affairs with elegant furs,<a href=/articles/2016/12/mulled-wine-recipe>mulled wine</a>, and elaborately decorated evergreens beating back against the frosty outside. This year, consider instead cranking the heat, pulling on your best resort collection <a href=/category/life>apparel</a>, and hosting a tropical-themed dinner. For inspiration, we turned to Dominic Scoles, who knows a thing or two about hosting classy, beachy get-togethers; he heads up the food and beverage programming at <a href=https://www.comohotels.com/parrotcay>COMO Parrot Cay</a> in Turks and Caicos, which is reopening this month.“I love bringing a diverse group of people together and into my home," he says. "To me, there’s nothing more intimate than cooking for others and sharing a meal.” We asked Scoles what his winter soiree will look like.

My tropical holiday soiree: Dominic Scoles

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