A woman who is building a new house and planning her kitchen probably shouldn’t stay at Turquoise Place in Orange Beach, AL. Not if she even HOPES to stay within the budget her husband and contractor have agreed upon. Gulp!  That SubZero refrigerator/freezer always has me salivating, and the rest of the appliances are made by Wolf — top of the line all the way.

Turquoise Place SubZero refrigerator/freezer.

Turquoise Place upscale kitchen.

The condos at Turquoise Place are stunning. 2400 square feet of opulence. The rooms are large and spacious. The ceilings are high. The balconies overlooking the Gulf are wide and inviting. The beds are made with plush, comfortable sheets, pillows and blankets. The master bathroom is large enough to be a skating rink! The shower is set up to suit anyone’s preferences. The whirlpool tub inside and the hot tub outside beg to be enjoyed.

Turquoise Place living room.

Turquoise Place master bedroom.

Turquoise Place master bathroom shower and whirlpool tub.

Sunrise on the balcony at Turquoise Place overlooking the Gulf of Mexico.

The location is great — only a couple of minutes from San Roc Cay for shopping and dining, and about a 10-minute drive to The Wharf for movies, shopping, recreation, and eating.

The rates are much more affordable in the winter when the crowds are back home shivering. So, maybe you can plan a luxurious getaway before the Spring Breakers head south.

Chef Chris Sherrill was at the helm of the Flora-Bama Yacht Club until just a few months ago. Now he’s the owner and Executive Chef of SALT at San Roc Cay, just a stone’s throw from Turquoise Place. SALT is a place where you can get truly fresh seafood prepared in creative and delicious ways. The building was formerly an Italian eatery, so you will notice some Italian pasta terms on the upholstery while Chef Sherrill transitions the decor to a more nautical theme.

SALT at San Roc Cay front exterior.

When Steve and I ate there recently, it had only been SALT for 8 or 9 weeks. We especially enjoyed the fact that you can pretty much create your own entree plate from an interesting selection of fish and meat choices alongside some upscale side dishes. Steve decided to be adventurous and ordered seared lion fish with tomato salsa and wild mushroom risotto. I chose sesame crusted scamp grouper with a citrus Buerre Blanc sauce and smashed sweet potatoes. This is a great dining option for those who want something out of the ordinary. The menu will change often to reflect seasonal produce brought in from nearby farms to the restaurant. It should also be noted that fish served at SALT has been caught within 100 miles of the Alabama coast. Fresh, fresh, fresh. Give it a try. I’ll definitely be going back.

Sesame crusted grouped with mashed sweet potatoes.

Lion fish with wild mushroom risotto.

Chef Sherrill is a genuinely nice guy, and I know he’ll do well.  As a side note — I watched him clean and filet a large red grouper in less than 5 minutes when he and two other chefs held a demonstration for the media team. It’s fascinating to watch someone who knows exactly what to do.

Chef Chris Sherrill prepares a large red grouper.

Red grouper filets and other ingredients for the demonstration.