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 (Jeff and Shakti) 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 Jambalaya - a Mardi Gras Favorite! 1/2 lb bacon 1 onion chopped 2 garlic cloves, Minced 2 green bell peppers, chopped 2 red bell peppers, chopped 3 ribs celery, chopped 2 cups diced ham, chicken, shrimp or crab 1 large German sausage, thinly sliced 1 (28 oz) can tomatores, chopped 1 (10 oz) can diced tomatoes and green chiles 2 cups rice Fajita seasoning Cajun seasoning Chopped parsley In Dutch oven, saute bacon, add onion and garlic. Cook for 5 minutes before adding rest of veggies. Saute veggies and add meats, tomatoes, rice and seasonings to taste. Cover and cook 25-30 minutes. Check for doneness. May need to add tomato juice if mixture is too dry and rice not thoroughly cooked. Remove from heat, sprinkle with parsley, and serve 10-12 Mardi Gras parade attendees! Pirates Point Wins Big at the Little Cayman Cookoff Pirates Point chefs walked away with all the first place prizes and the title of Grand Champion. This has never happened in the history of the Little Cayman Cookoff. The winning entries included: Soup/appetizer Category- Lobster Papaya Cocktail with Rosemary Sourdough Crostini Salad Category- Hoisin Duck Breast Salad with Grilled Beans, Fennel & Candied Pecans Entree Category- Jerk Grilled Rack o' Lamb with PassionFruit Salsa Dessert Category- Coconut Mango Tango