When your view from Ha’Penny Beach is this mesmerizing, saying goodbye becomes the hardest part. Ha’Penny Beach, also fondly known as Manchineel Bay or Halfpenny Bay, graces the South Shore of St. Croix. With its pristine sands and crystal-clear waters, it’s no wonder why visitors and locals find themselves captivated by its beauty, reluctant to leave its shores. From vibrant sunsets to the gentle lull of the waves, Ha’Penny Beach offers a slice of paradise that beckons travelers to linger a little longer.

On March 19th, club members and guests were treated to an evening of culinary brilliance at Ralph Motta’s Chef’s Showcase. The event was a celebration of gastronomic excellence, featuring six meticulously curated courses paired with exquisite wines from the newly stocked bar cart.

Guests embarked on a journey of flavor sensations, starting with tantalizing Hors D’oeuvres of Poached Lobster Tacos and Oyster Bay Sauvignon Blanc. They then savored the velvety White Onion Soup paired with S.A. Prüm Blue Riesling and indulged in the richness of Pistachio Crusted Lamb Loin with Rodney Strong Russian River Valley Pinot Noir.

A refreshing Citrus Fennel Salad paired elegantly with Ladoucette Comte Lafond Sancerre Blanc prepared palates for the exotic flavors of the Sous Vide Turmeric Moringa Fresh Catch paired with Pine Ridge Vineyards Chenin Blanc Viognier. The culinary journey culminated in the decadent Chocolate Mousse Cake paired with Layer Cake Shiraz, leaving guests with unforgettable memories of an evening filled with culinary delights.


On March 14th, Ha’Penny members and their guests enjoyed a lesson in the art of French sauces. Chef Ralph guided the intimate gathering through the intricacies of French mother sauces, demonstrating techniques for crafting classic butter sauces. From the velvety richness of Beurre Blanc to Hollandaise’s tangy perfection, participants delved into mastering these culinary essentials. The class offered a hands-on experience, allowing attendees to refine their skills and savor the flavors of French cooking. Whether a seasoned chef or a passionate home cook, everyone departed with new knowledge and a taste for “la douceur de la vie.”

Indulge in an evening of culinary excellence with Chef Ralph Motta’s “Chef’s Showcase Menu” – a symphony of flavors expertly crafted to tantalize your taste buds. Embark on a gastronomic journey through six exquisite courses, each paired with a carefully selected wine available by the glass at our bar cart.

Begin your epicurean adventure with tantalizing Hors D’oeuvres: delicate poached lobster tacos adorned with creamy avocado mousse, zesty herb aioli, and bursts of refreshing lemon caviar, perfectly complemented by the crisp notes of Oyster Bay, Sauvignon Blanc.

Next, savor the velvety allure of white onion soup drizzled with beet oil, paired harmoniously with the floral aromas of S.A. Prüm Blue, Riesling. Then, delight in the richness of a pistachio crusted lamb loin atop a bed of tender braised leeks, accentuated by the luscious beurre rouge, alongside a glass of Rodney Strong Russian River Valley, Pinot Noir.

Refresh your palate with a vibrant citrus fennel salad dressed in champagne vinaigrette, paired elegantly with Ladoucette Comte Lafond, Sancerre Blanc. For the main course, relish in the exotic flavors of sous vide turmeric Moringa fresh catch, accompanied by a velvety c puree, tangy pickled cauliflower, and a delicate cilantro foam, enhanced by the fruity notes of Pine Ridge Vineyards, Chenin Blanc Viognier.

Finally, indulge your sweet cravings with a decadent chocolate mousse cake, perfectly paired with the bold richness of Layer Cake, Shiraz.

Experience an unforgettable dining experience with Ralph Motta’s Chef’s Showcase Menu, where every dish is a masterpiece, and every sip a delight.


Our inaugural International Women’s Day Journey Thru Food luncheon was a delightful celebration filled with laughter and culinary delights. Chef Ralph curated a diverse menu, taking us on a global culinary adventure. Photos capture the joyous moments shared. Gratitude to all who made it unforgettable!

Indulge your inner culinary enthusiast with an exclusive opportunity to refine your cooking skills alongside Chef Ralph on Thursday, March 14th. This intimate cooking session invites Ha’Penny Members and their house guests to delve into the art of French cuisine.

Under Chef Ralph’s guidance, participants will unlock the secrets behind crafting essential French mother sauces and mastering the techniques required for classic butter sauces. From the velvety richness of Beurre Blanc to the tangy perfection of Hollandaise, prepare to elevate your culinary repertoire to new heights.

This member only event promises an immersive culinary experience where participants will not only learn the fundamentals but also gain hands-on practice in the kitchen. Whether you’re a seasoned chef or a passionate home cook, there’s something for everyone to discover and savor.

To secure your spot at this exclusive gathering, simply reach out to Joanie at [email protected] by Tuesday evening, March 12th. With limited availability, don’t miss out on the chance to join Chef Ralph for an unforgettable evening of culinary exploration.

Prepare to unleash your inner chef and embark on a journey through the flavors of France. Mark your calendars and get ready to savor the essence of French cuisine with Chef Ralph on March 14th.

As the echoes of laughter and the lingering aromas of culinary delights settle from Ha’Penny’s inaugural International Women’s Day Journey Thru Food luncheon, we find ourselves brimming with gratitude for your presence and fellowship. Your participation added an extra layer of joy and celebration to an already memorable event.

From the first bite to the last sip, the journey through various cuisines and cultures was nothing short of extraordinary. Chef Ralph Motta curated a menu that honored the diverse flavors of the world.

Our culinary adventure commenced with tantalizing Manchego Potato Croquettes from Spain, perfectly paired with the crisp and refreshing Sauvignon Blanc, Ladoucette Sancerre Comte Lafond. The burst of flavors in each bite was a fitting precursor to the culinary voyage that lay ahead.

Next, we embarked on a voyage to Peru and Costa Rica with a vibrant Hearts of Palm Ceviche, accompanied by the invigorating Dry Riesling, SA Prum Blue Riesling. The Leche De Tigre brought a symphony of flavors, representing the rich culinary tapestry of these beautiful countries.

The pièce de résistance, Coq Au Vin with Cauliflower Puree and Haricot Vert, transported us to the heart of France. Paired with the velvety Pinot Noir, Rodney Strong Russian River Valley, each mouthful was a testament to the exquisite craftsmanship and attention to detail of our talented chef.

And finally, as we reached the sweet conclusion of our journey, we were treated to the indulgent Passion Fruit Queso Flan with Berries and Mint, representing the vibrant culture of the Virgin Islands. The effervescent Montes Sparkling Angel served as the perfect companion, elevating the dessert experience to new heights.

But beyond the culinary delights, this luncheon was a celebration of women—women who have made indelible marks in the culinary world and at Ha’Penny. It was a tribute to their strength, creativity, and unwavering spirit.

To our esteemed guests, we extend our heartfelt gratitude for gracing us with your presence and for joining us on this culinary odyssey. Your support and enthusiasm have made our inaugural International Women’s Day luncheon an event to remember.

Until we embark on our next gastronomic adventure together, may your days be filled with delicious flavors, cherished memories, and the empowering spirit of womanhood.

Indulgence filled the air at the Ha’Penny Beach Club as Executive Chef Ralph Motta treated members to an unforgettable cooking class featuring the elegant and irresistible French Tart.

From selecting the finest ingredients to mastering the delicate art of pastry making, every aspect of crafting the perfect French Tart was explored. The class was not just an opportunity to learn a new recipe; it was a celebration of passion, creativity, and the joy of coming together to share in the pleasures of good food.

Members left with smiles on their faces and a newfound appreciation for the art of pastry making, eagerly anticipating the next culinary adventure that Chef Motta would bring to the table.