Maundays Bay, Anguilla (May 14, 2004) -- Cap Juluca, the multi-award winning enclave on the Caribbean island of Anguilla, is introducing a monthly grand international Gastronomic Experience, partnering with American Airlines and American Eagle. In coordination with the hotel's Executive Chef, George Reid, it is highlighted by a five-day/four-night Wine and Food Lovers Getaway starring a celebrated American or French chef and noted vineyards. The program was kicked off in May by Wayne Nish, Chef/Co-Owner of New York City's March restaurant, and will be on-going in 2005. This year's monthly line-up-with the exception of September and most of October when the hotel is closed-follows:

· June 25-27 -- Robert Price, Executive Chef of Nashville's Wild Boar. Price's "global cuisine" has earned Wild Boar the AAA's five-diamond award four years in a row and it was the youngest restaurant to receive the Wine Spectator Grand Award in 1993, which it has won every year since;

· July 16-18 -- David Waltuck, Chef/Owner of New York City's Chanterelle Restaurant. Superb classic, yet modern French cuisine, has earned the restaurant three nominations for the James Beard Foundation's "Outstanding Restaurant Award";

· August 27-29 -- Mark Militello, Chef/Owner of four south Florida Mark's restaurants, Militello is known for his innovative contemporary American cuisine. He's received the Best Regional Chef award from the James Beard Foundation and the AAA four star award every year since 2001, among many other awards;

· Late October/Early November - Chateau Mouton Rothschild (date tbc)

· November 19-21 -- Michel Del Burgo, Executive Chef at Michelin two-star Restaurant Chantecler at the Hotel Negresco in Nice, France and previously Executive Chef at La Barbacane in Carcassone and Le Bristol and Taillevent in Paris. Wines from Claus Janzen of Napa Valley's Caymus & Bacio Divino;

· December 3-5 -- Roberto Donna, Chef/Owner of Washington, DC's Galileo Restaurant. Serving traditional Italian cuisine with a contemporary twist, among the many awards is the Wine Spectator's Grand Award every year since 1997 and the Best Chef mid-Atlantic accolade from James Beard in 1996. Wines from Laurent Drouhin of Burgundy's Maison Joseph Drouhin;

· December 10-12 - George Reid, George's Restaurant, Cap Juluca, with wines from Bo Barrett of Napa Valley's Chateau Montelena.

Cap Juluca's five day/four night Wine and Food Lovers Getaway plan includes beachfront accommodations for two; wine and hors d'oeuvres on arrival; two dinners for two at Cap Juluca's George's, Pimms or Kemia restaurants or from room service (beverages not included); one gala celebrated chef dinner for two; one private beach dinner for two or a second celebrated chef dinner or a cooking class given by the guest chef; half-day snorkeling trip to Little Bay Marine Preserve, including beverages; a gift bottle of wine; taxi transfers to and from the airport or the ferry; and 10% tax and 10% service charge for items in the program.

Getaway rates for the May through August programs are $2,765, $3,085 and $3,565 per couple for Superior, Luxury and Junior Suite accommodation, respectively. The November and December programs are $3,190, $3,590 and $4,125 per couple. Guests can book any four nights inclusive of the weekend of the Gastronomic Experience and noted chefs' dinners also can be booked independently of the Getaway.

Complimentary to all Cap Juluca guests is Continental breakfast daily; afternoon tea; all water sports, including water skiing; weekly tennis clinics; day and night tennis on three courts; golf at the aqua driving range, putting green and bunker (golf balls are an added charge); use of the health club; a nightly movie; croquet; horticultural tours; and a bottle of Anguillian rum.

Cap Juluca's three restaurants offer a choice of casual dining on the beach at George's; elegant and romantic dinners at Pimms; and lavish hors d'oeuvres in the Moroccan setting of Kemia. A wide variety of spa rituals is offered ranging from Holistic Aromatherapy Facials to Jamu Massages and the Juluca Ritual for Two.
Cap Juluca is a secluded, sophisticated and romantic 179 acre retreat with 58 spacious luxury rooms and junior suites, seven suites and six pool villas located in 18 very private white Moorish style two story beachfront villas. All rooms have ocean views and are air-conditioned. There is a junior Olympic sized swimming pool and a choice of two beaches: the white stretch of sand of Maundays Bay and Cove Bay, another 1.5-mile sandy beach. Cap Juluca is a member of Leading Small Hotels of the World.

For further information about the Wine and Food Lovers Getaway and reservations, contact Cap Juluca, 1-888-858-5822 (1-888-8JULUCA), (305) 466-0916; direct to the hotel, (264) 497-6779; or e-mail capjuluca@anguillanet.com