Gourmet Dining at its Finest
Guests enjoy incredible buffet style and plate service
meals prepared by gourmet chefs. Evening meals are hosted
by owner Gladys Howard. The chefs (Jeff and Dianne) 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
Scuba Bars - a highly requested lunchtime dessert
2 cups powdered sugar
2 cups graham cracker crumbs
2 cups creamy peanut butter
1 cup butter
16 oz chocolate chips
In a food processor, combine powdered sugar and crumbs until well mixed. Add peanut butter and melted butter - save 3 tablespoons of the melted butter to mix with the chocolate chips. Combine and spread mixture into a buttered 9"x13" pan. Chill. Melt chocolate chips with remaining butter in the microwave - very carefully at half power for 1 minute. Stir, cook for 30 seconds, stir again - do not overcook or chocolate will lose its gloss. Spread on chilled mixture. Chill again. To serve, cut into 2" squares. Serves 20 for lunch after 2 dives!
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