Gourmet Dining at its Finest Guests enjoy incredible buffet sytle meals prepared by gourmet chefs. Evening meals are hosted by owner Gladys Howard. The chefs (Cam and Dave) prepare different themed meals during the week that include unique Cayman dishes as well as international cuisine. Dining takes place both indoors in the air-conditioned restaurant and outdoors on the patio overlooking the beautiful grounds. Snacks are provided throughtout the day and on the dive boat. Wine is served with dinner and guests have access to a large variety of drinks in our well-stocked bar. Conde Nast Traveler - "The dinners served by Pirates Point Resort owner Gladys Howard are perhaps as rare a treat as the island's marine life. After studying with James Beard and jacques Pepin at the Cordon Bleu in Paris, the Texas native has developed sophisticated menus of the sort you don't expect to find in these parts. The hotel, set along the white sand of Preston Bay, has eleven rooms in cottages built of cut stone and wood, with wicker furnishings inside." Bon Appetit - Favorite Restaurant Recipes from Cook'in Little Cayman by Gladys Howard Apple Crisp Just in time for those cool fall temps and the abundance of fresh apples. 8 Granny Smith apples 1/2 cup butter 1 cup brown sugar 1 tsp cinnamon Juice of 1 lemon 6 oz of apple juice 1/4 cup rum Peel, core and thinly slice apples. In large saucepan, melt butter, add remaining ingredients, and add apples. Coat with mixture and cook slowly until apples start to soften. Remove, pour into buttered 3 quart casserole, cover with crumble topping (see below), and bake at 350 for 35 minutes, or until top is golden. Serves 10-12. Topping 1 cup flour 1 cup sugar 1/4 cup butter 1 cup chopped walnuts, toasted Work together lightly with pastry blender (or with fingertips) so mixture does not get oily.