Little Cayman Beach Resort Review

As I stated in my 25 Days to Christmas kickoff post, I’m posting every day through Christmas as I approach my two-year gfe anniversary, both as a way to celebrate and to clear out a backlog of “must share” posts before the new year. So I thought I’d finally summarize our June anniversary trip to Little Cayman Beach Resort (LCBR) for you all. Of course, the primary focus here is on how I fared with the food at LCBR, but I’ve shared a little bit more, too. Some of you are already dealing with snow and many are already frazzled regarding the upcoming holidays (that latter group includes me). Let this post take you away from all that.

LCBR is, of course, located on Little Cayman Island, one of the sister islands to Grand Cayman in the lower Caribbean. LCBR is very close to the airport, but there are no worries about annoying noise. In fact, the airport terminal, fire department, and police department are all housed in just one small building. The planes that fly into Little Cayman are small, turbo prop numbers and only a few fly in and depart each day. The LCBR shuttle picked us up and quickly took us the 1/4 mile to the resort.

After a pleasant and expedient check-in, I met the chef, Anthony, and his assistant chef, Joann. We chatted for a few moments and came up with a game plan. I would speak with either of them before my meals to determine what I could eat safely. They assured me that there would be plenty of options. That added to the fair amount of comfort that I already felt from reading great online reviews from others who were gluten free and had visited LCBR. By that time, it was mid-afternoon and still several hours before dinner, so after checking our lovely room out briefly (the resort was completely renovated after Hurricane Ivan hit in 2004), Mr. GFE and I hit the bar and outdoor dining area for our complimentary rum punch, plus a shared shrimp cocktail. Both were delicious and arrived right on time via excellent service from one of the two super friendly bartenders, Ewnan. Ewnan hailed from Ireland and had been working at LCBR for several months.

We walked around the beautiful grounds of the resort. It’s not large or very fancy by resort standards, but LCBR is beautiful and has everything one needs. We adored the flowers, including this wild banana orchid (shown below) that only grows in the Cayman Islands.

My choices at dinner that first evening were barbecue ribs and chicken, green beans, and corn on the cob. Sounds like the perfect summer dinner, doesn’t it? It was!

The following day I had blackened sole over leeks with hickory bell pepper sauce—and that was for lunch! After dinner the previous evening and a lunch like that, I knew it was going to be a really good week and I was right! That evening happened to be our anniversary (one of the reasons I decided to accompany Mr. GFE on this particular dive trip). I selected the chili-scented mahi mahi with olive tapenade and dill roasted potatoes, which was an amazing meal in its own right. But, then the assistant chef, Joann, came to my table with a gluten-free version of the baked chicken stuffed with andouille sausage, broccoli, Morbier cheese, and roasted onion sauce. The mahi was good, but the stuffed chicken dish—phenomenal. (I couldn’t finish it and, unfortunately, didn’t remember at the time that we had a refrigerator in our room. I still am regretful about that fact, as it would have made a very lovely breakfast the next day.) As soon as all at our table were ready for dessert, the servers came out in a chorus line singing and dancing. (Note: The celebration had been pre-arranged by the dive group we met up with at the resort. Mr. GFE had met them online on a scuba diving forum. They turned out to be terrific travel companions for us both and excellent dive “buddies” for him.) The head dining room personnel, who entertained us daily with their abundance of infectious charm, led a whole staff in our anniversary celebration. In fact, Claudia had our special dessert plate atop her head! I could see the flame of a candle burning as she led the group into the dining room and wondered what they had prepared for us given my need for a gluten-free dessert. I didn’t have to wait long as she presented beautiful passion fruit mousse and flourless dark chocolate nut bars. The passion fruit mousse was light and flavorful—just a tad tart—but I especially enjoyed the “nut bars” as Joann called them. Rich in flavor and texture, even Mr. GFE (who almost always skips dessert) enjoyed them and the mousse. In fact, the nut bars became our “go to” dessert for the rest of the week. Most of the time the desserts served were not gluten free, so I’d ask for a nut bar and Joann would retreat to the kitchen and cheerfully bring one out to me.

Monday’s lunch was curried salmon with ginger mango sauce and basmati rice. Dinner that night was Cajun-rubbed tilapia with shrimp sauce, some grilled rack of lamb with pistachio mint pesto, and my favorite potatoes, fingerling.

Tuesday lunch meant delicious grilled chicken with walnut basil pesto. Dinner that night was a little baked sole with lemon caper dill sauce; pork loin with bacon, apples, sage, and cranberry glaze; and cheddar mashed potatoes. Are you getting the picture on the amazing naturally gluten-free choices that LCBR offers?

Clearly, I love fish so the next day’s lunch was cumin-scented mahi mahi with pico de gallo; chicken and broccoli; and creole steak-fried potatoes. Dinner was pan-seared pork tenderloin with wild mushroom ragout. (There was also grilled rack of veal with horseradish demi glace sauce available.) My vegetables were haricot verts and cherry tomatoes.

Thursday’s lunch entrée was crab cakes, which were NOT gluten free. I opted for jerk chicken with some rice and peas. I was a bit disappointed as I am such a seafood lover, and particularly a fan of crab, but one almost never gets gluten-free crab cakes when dining out, so I wasn’t surprised. However, Joann “fed” my need for seafood, by preparing some blackened fish for me right on the spot. I honestly don’t remember what type of fish it was, but I do know it was fantastic. There was plenty so I was even able to share with some friends at our table.

For lunch and dinner, there were always multiple choices of salads—greens-based salads, mayonnaise-based salads, and fruit salads. Most were naturally gluten free. A few already included a soy dressing or ingredients like croutons, so I didn’t get to enjoy them, but there were always safe choices for me. And, Mr. GFE and I agreed that the salad choices were outstanding.  There was plenty of variety, the ingredients were amazingly fresh, and the combinations were all meal worthy by themselves. We each ate much more salad than usual during our stay at LCBR and enjoyed all our choices very much.

I haven’t mentioned breakfast. That was the only meal that did present some issues for me. There were plenty of naturally gluten-free choices like eggs, bacon, fruit, and more. In fact, there was even a manned omelet station, which I took advantage of twice. However, there were a few mornings I didn’t feel well after breakfast. I tried to pinpoint the cause (was it my tea? was is the bacon? was it the ham? was it the eggs? etc.), but never could. The staff on hand at breakfast had much more limited knowledge and were pretty much just servers. And, truth be told, this is not the first time that breakfasts have caused issues for me, even in fine establishments that “get” gluten free. Sometimes I think that with so much flour “flying” for homemade waffles, pancakes, biscuits, and the like, that the odds of cross contamination are just greatly increased. (Incidentally, Linda of The Gluten-Free Homemaker just did an excellent post on the topic of gluten cross contamination; it’s worth a read.) Other times, I wonder if it could possibly be something other than gluten. Heidi (Adventures of a Gluten-Free Mom) mentioned recently that some folks with an egg sensitivity can tolerate egg in baked goods when it is cooked at a high temperature, but not indiviudally or in egg dishes like omelets. It seems that the effect of the egg is altered (favorably) from the high temperatures. I did have a previous issue with eggs and have wondered if it has resurfaced. Heidi’s statement was an eye opener for me because I never had an issue with eggs in baked goods, but only by themselves (or say omelets). I thought the difference was the amount of egg I was consuming, not realizing the temperature the eggs were cooked at actually had an impact on their effect. 

Whatever the cause of my post-breakfast issues, if I return to LCBR, I’ll have to handle breakfast differently. Most days, I’ll probably just reserve some of my lunch and dinner for breakfast the next day. With the portions and abundance of food served at those meals, that won’t be hard. And, the truth is I really love eating unconventional breakfasts like that, so it won’t be a hardship at all. Plus, I’ll also talk to the chef and/or his assistant each evening at dinner about my breakfast the next morning. Based on their willingness to keep me safe this past time, I’ll sure they’ll be over vigilant in providing me a better option. In hindsight, I should have made them aware of my issues early on in my trip versus trying to do my own detective work to figure out the cause of my issues. The odds of me going back to LCBR are high, as this same wonderful crew has already booked their trip for next June. In fact, Mr. GFE has already signed up and two of our new friends from the group, the group leader and her husband, are headed back to LCBR over Christmas! Although I love the seasons, I admit I’m a bit envious. Knowing that we were heading to Key West last year the day after Christmas definitely changed our perspective on the hectic nature of the holidays. Somehow we took it all in stride knowing that we were heading out to paradise the morning after!

More on the really good stuff … there was also beach time, pool time, and bar time (not to excess, however). The bar/pool staff, Ewnan and Frankie (the other bartender who was originally from Indonesia), were delightful and always took care of my gluten-free needs. Gluten-free Mudslide? No problem. They just replaced the Godiva chocolate liqueur with some Hershey’s chocolate syrup. Delicious, and with less alcohol, which is not a bad thing when a Mudslide is concerned. (Just FYI, Godiva states that none of their products are gluten-free. That could be a lawsuit protection-type statement, but I’ve read about folks having reactions to Godiva’s chocolate liqueur, so I wasn’t going to take a chance.) It was quite the week for relaxation as you can see here.

Mr. GFE was scuba diving for the week, which made me a “dive widow,” but I’m pretty much always a happy dive widow. How could one be unhappy in these surroundings? We still had plenty of time together when hubby was out of the water. Every day he’d head down to the dock and the dive boat heading out for spectacular diving and then return for relaxation on the resort grounds. We happened to be there during World Cup so LCBR was festooned with the appropriate flags and guests were engaged in viewing and “discussions” on afternoon games. It made for a fun week. Below are a few of Mr. GFE’s best underwater shots from the week. Note that he doesn’t have a fancy schmantzy digital underwater camera, just a simple 35 mm that is in waterproof housing (which a friend generously passed on after one of his Caribbean adventures). It works for him. (FYI: The digital images are not as good as the prints. Where he had them processed, they scan the prints to produce a CD, but didn’t do a terrific job with this batch. I didn’t edit them; hence, the black margins on some.) 

Hope you’ve enjoyed all! I do highly recommend Little Cayman Beach Resort!

If you want to check out my previous posts for 25 Days of Christmas, just click on the links below:

Day 1 – Gluten-Free Holiday Giveaway Galore x 10—Giveaway of the new book, Mommy, What is Celiac Disease?, plus gluten-free treats and fun stuff. Open through December 15.

Day 2 — Guest Post from Debi Smith (Hunter’s Lyonesse)—My Journey Back to Healthy Living

Day 3 — Corn and Butter Bean (or Lima Bean) Casserole for A Gluten-Free Holiday (Giveaway ends December 8.)

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


55 Responses to “Little Cayman Beach Resort Review”

  1. Kay Guest on December 5th, 2010 1:09 pm

    Hey Shirley! Thanks so much for the mini-vacation to the Cayman Islands. You really took some great photos. Also, in reference to Godiva chocolate, may I just say, and this is from someone who does not have to eat gluten-free, I think Godiva chocolate tastes TERRIBLE! Have you read that a blind taste test was done, and Godiva (which was the most expensive)came in last! I wonder if folks are just taken in by the beautiful wrapping and high price… By the way, my husband is quite taken with the chocolate chips from Kroger. (And no, Kroger doesn’t know me at all!) They were out of the higher priced brand one time, and he realized he actually preferred the taste of the Kroger brand. Anyway, I meant to just say thanks for the great photos and it turns into a discussion about chocolate! Happy getting ready for Christmas time! Kay

    • Shirley on December 6th, 2010 9:15 am

      Hi Kay– :-) So glad you enjoyed your mini-vacation … a no-cost adventure, too! How about that? Hehe. Thanks for your input on Godiva chocolate. I didn’t know about the blind taste test. Very interesting! I’m always up for a chocolate discussion. ;-) I’m happy you found the Kroger brand of chocolate chips that makes your hubby happy. Son has a Kroger near him and I’ve enjoyed shopping with him there. Typically, their Kroger brand products are very good quality.

      Oh, gosh, having been under the weather since returning home from our mini-vacation to NC after Thanksgiving, I am sooo not ready for Christmas. Thank goodness I’ve got a support group meeting here in a few days … that will get me moving. LOL


  2. Wendy @ Celiacs in the House on December 5th, 2010 1:47 pm

    Shirley-It was 24 degrees this morning when I fed the horses. Boy did I need a warm, tropical vacation and lots of delicious food. My youngest left this morning for a cruise to the Bahamas so my thoughts were already in that part of the world. Have you ever heard about bacon being fried in a deep fryer at buffets and restaurants and being cross-contaminated by gluteny items in the same fryer? When the youngest was researching the meals for her cruise, she came across that tidbit. Could you have been glutened by the bacon? And I didn’t realize that our blogs were started so close together. My two year anniversary is Tuesday. I am not celebrating in such an ambitious manner. You are a brave and committed gluten-free advocate. Happy anniversary month!

    • Shirley on December 6th, 2010 9:23 am

      Hi Wendy–Now, that’s when it’s hard … sending your own off to tropical temps when you’re braving the elements at home! My sympathies … although it’s always fun to see our children go off on such fun adventures.

      Wow on the bacon possibility! I’ve never heard that before. It sure makes sense that it would happen since they could fry a ton of bacon at once. That will now go on my “questions to ask before dining” list for sure–thank you and your youngest!

      Thanks so much for the anniversary wishes, Wendy, and happy anniversary to you a day early, dear! Just think we were in our separate worlds taking the blogging plunge and then it took us a while to meet up, but so glad we did. ;-) You are always so generous with your words, Wendy, and I appreciate them so very much. I totally have been wowed by all you’ve been doing in the community of late. You are our gluten-free food activist for restaurants, chefs, grocery stores, and more these days and making big “in roads” in those arenas! I am loving every moment … for you and all of us who you are helping!


  3. Barb on December 5th, 2010 2:56 pm

    Happy Anniversary! We celebrated our 40th in Sept. with a trip out west and I often set aside part of my supper for the next day’s breakfast. I felt safer that way. It could have very well been the bacon. We live in snow and cold and those photos looked like something out of a fairy tale at this point!

    • Shirley on December 6th, 2010 9:28 am

      Hi Barb–So nice to see you again! :-) Thanks so much for the anniversary wishes, and wow on celebrating your 40th–awesome! A trip out west sounds just perfect to celebrate the event. ;-)

      I actually like eating the unconventional breakfasts. Not only is it safer as you say, but I tend to have more energy after eating a small amount of dinner leftovers.

      Happy to give you a little fairy tale to take you away from the snow and cold a bit!

  4. Andrea on December 5th, 2010 2:57 pm

    Wow, so much great food on your trip- it all sounded good! I see why the divers go to that island for their vacations, every photo looks like it was taken in a very interesting (big) aquarium!
    Thanks for sharing!

    • Shirley on December 6th, 2010 9:31 am

      Hi Andrea-It looks like you are new to gfe–welcome! :-) That food at the resort was incredible. I was so pleased with all my options.

      Thanks for the kind words on hubby’s photos. You should be around when the divers come back from their trips … they are all so excited, happily talking a mile a minute sharing what they saw. A big, amazing aquarium indeed. ;-)


  5. Zoe on December 5th, 2010 5:59 pm

    What a beautiful place, Shirley! Looks like a lot of good food, too. ;) The underwater photos look fantastic, even if they didn’t process correctly. I’ve yet to take my camera underwater. It must be fun! That’s interesting what Heidi mentioned about egg sensitivity and eggs in baked goods, it’s not something that I had considered either.

    Happy anniversary! :)

    • Shirley on December 6th, 2010 11:23 am

      Hi Zoe–Thanks! :-) Taking underwater photos can be fun and some folks are very, very serious about it, spending thousands on equipment. Hubby just does it for fun and usually only takes photos during one or two dives. He doesn’t want to miss the pleasure of just enjoying the dive itself. We very much enjoy his photos, but some of our friends’ photos are just incredible in comparison.

      Yes, Heidi’s post was an eye opener for me … all the more reason to enjoy baked goods, too! ;-)

      Have a good week, dear!

  6. Renee on December 5th, 2010 7:23 pm

    Hi Shirley!

    Love the pictures! Especially the sea turtles, I have a soft spot for them. Over on Grand Cayman, we went to a turtle farm when we were there a year ago. Very cool. A beautiful place in the world!

    With regards to eggs, I also am allergic and have bad reactions to eggs. Baked goods are fine but I can’t eat an omelet or scrambled eggs anymore. Of course this makes eating breakfast out very difficult since eggs were my go-to items for years. I have been dxed celiac for 15 years and have had two sets of allergy tests during those 15 years. Both showed egg allergy but my docs never advised me to abstain from them. So I never did. It wasn’t until three years ago that my egg allergy started (obviously) rearing it’s ugly head. I experimented a lot with eggs while trying to figure it out but I discovered that I can’t eat eggs that are not baked anymore. Like you, I thought it was quantity or processing /contamination issues. After a few weeks of experimentation, I knew it was true. No more eggs for me. My symptoms are intense stomach pain, right below my rib cage for a couple of hours after eating them, as well as ‘bathroom’ issues an hour or two later. But definitely not the same ‘bathroom’ issues I have when I am gluten contaminated.

    (Despite having problems with them, I still went ahead with getting hens! ;-) My husband and dogs enjoy the eggs. And I enjoy baking with them. Any extras get sold! And I enjoy my ‘girls’ – most of the time. I have one sassy one that likes to peck at my feet and legs pretty hard.)

    My aunt (on the celiac side of the family) recently has had anaphylactic reactions to eggs. She’s in her mid-forties and never had a problem before. I am lucky compared to her! So yes, I do still eat them in baked goods with no apparent problems. Have you tried experimenting with cooked eggs since then?


    • Shirley on December 6th, 2010 11:30 am

      Hi Renee–Thanks so much for taking the time to comment in depth! First, we have been to the turtle farm on Grand Cayman several times in the past and loved it. We haven’t been since it was included in a whole park type atmosphere though … Botswain Bay, I think it’s called. We liked the simple turtle farm back in the day. ;-) I love turtles, too. I’ve encountered them snorkerling and it was awesome!

      My reactions to eggs seem to be sporadic. An omelet or some scrambled eggs (with just eggs, nothing else) might cause me terrible cramps and the big D, while I might do fine with one fried egg or a boiled egg. So it’s a bit puzzling. I went off eggs for the first 6 mos (as well as several other foods that I showed a sensitivity to) of being gluten free and then slowly reintroduced them with no issues … for a good while. So I’ll be checking this issue out for the future. Or, I could just eat gf cake or brownies for breakfast! ;-) I love that you raise chickens and have your own eggs! And, how scary about your aunt … an anaphylactic reaction to anything gets one’s attention.

      Thanks so much!

  7. Heidi on December 5th, 2010 7:41 pm

    Hey Shirley,

    I’m off to the airport this second, wanna meet me for a rum punch? :-)

    Thanks for the link love, I found that tidbit about eggs to be very interesting too but I’m not brave enough to try it with Luke. I’m fully programmed into being gluten-free and I know you can’t cook out the gluten!

    My hope is that once we heal some leaky guts in our family, we will be able to add eggs and grass-fed butter back into our diets, fingers crossed!

    BTW, thank you for making an “overdue post,” I’m afraid I have quite a few of those myself and now I feel better about posting them!


    • Shirley on December 6th, 2010 11:35 am

      Heidi–LOL! You had me going there for a moment … I thought where’s Heidi flying to? ;-) Then I saw the rum punch factor! Hehe.

      Nope, we can’t cook out the gluten, but I like that it changes the effects of eggs. I am learning to like flax “eggs” more and more in baking though, thanks to Ricki and Maggie. :-)

      I do believe once the leaky guts are healed, these inherently healthy foods can be reintroduced. Fingers crossed indeed!

      You’ll be seeing more of the overdue posts from me … the only problem with them is that one forgets some of the details that one was sure one would remember! Well, at least this “one” does. LOL I’m looking forward to your overdue posts!


  8. Linda on December 5th, 2010 8:03 pm

    Sounds like you had a wonderful time, and the food looks delicious. I really love breakfast foods and would have a terrible time giving up eggs, but we do what we have to. Like you said, it may have been flour contamination. Thanks for sharing all the beautiful photos with us!

    • Shirley on December 6th, 2010 11:37 am

      Hi Linda–Thanks! It was a great trip! We’ll see how it goes with the eggs and if that was really the issue. BTW, I just linked up your latest post on gluten cross contamination to that discussion in the post. Don’t know why I didn’t think of that before … duh, but fixed now!


  9. Jenny on December 5th, 2010 11:10 pm

    Beautiful photographs! Sounds like you two had a wonderful time. Thanks for sharing.

    • Shirley on December 6th, 2010 11:37 am

      Hi Jenny, the birthday girl!–Hope you are still celebrating! Thanks for the lovely feedback, dear. :-)


  10. Diane-thewholegang on December 5th, 2010 11:33 pm

    Great photos! Makes me want to leave right now and head there.

    • Shirley on December 6th, 2010 11:39 am

      Hey Diane–Our friends will be there from Christmas Even to New Year’s Eve. Shall we join them? You wouldn’t have to cook that big meal after returning from seeing Harry. You could just vacation most of December. ;-)


      • Diane-thewholegang on December 6th, 2010 10:33 pm

        Maybe I’ll just hang with Harry and miss the ride home.

        • Shirley on December 7th, 2010 7:17 am

          Diane–You might want to do that anyway … you know it will be hard to leave Harry whether you are headed to LC after Universal or not. :-) Of course, after you go to wizard “school,” you might be able to do anything you want and everything you want—all at the same time. Wouldn’t that be a dream come true? ;-)


  11. Kim - Cook It Allergy Free on December 5th, 2010 11:40 pm

    Ahh! I remember when you were there. Right now, a trip to LCBR sounds absolutely heavenly. I could use a getaway just like that right now. The best part is that you were able to eat so well! And your photos are amazing! Thank you for sharing them with all of us!

    • Shirley on December 6th, 2010 11:40 am

      Hi Kim–I know that LC has a special place in your heart from our previous conversations. ;-) I think we all wouldn’t mind jetting to LCBR right about now. Life is so much slooooower and easier there … something we don’t get much of in December in the U.S.

      Thanks for the super sweet compliments, dear! xoxo,

  12. Tia on December 5th, 2010 11:49 pm

    Well, I should have read this before dinner instead of after. I feel over full, now. Gonna have to go lay down. Whew!

    Beautiful pictures. I also love the sea turtles. I think I said it out loud when they came up. I would love to go there some day with the Big Man. And especially knowing they are good about accommodating. Always nice to know. Thanks for your detective work. ;)

    Tia :P

    • Shirley on December 6th, 2010 11:43 am

      Hey Tia–You always make me laugh!! Look at the bright side … no calories from all this food. ;-)

      Sweet on the shared loved of sea turtles. :-) And, I’m happy to do that kind of detective work for you any time. Please let me know which island and resort you’d like me to scope out for you next! Mr. GFE will be happy to support this kind of gfe research.


  13. Ricki on December 5th, 2010 11:50 pm

    Oh my, it looks so stunning! I’ll repeat my twitter comment: Me. Want. NOW!! Just gorgeous. And glad you were able to find great food (most of the time). I fear a GF vegan would almost starve, though, unfortunately. But what scenery!!

    • Shirley on December 6th, 2010 11:45 am

      Hi Ricki–They did have some amazing salads and fruit at every meal, but not too many vegan protein options that I saw.

      Thanks for the kind words on the photos. I think you’d really have a good time there if you could figure out the food. I know you are not overly fond of CA in winter. ;-)


  14. Rachael on December 6th, 2010 10:32 am

    Thanks for the mini-vacation. I have had trouble sometimes with that Mighty Leaf brand of teas. Or at least that is one of the things I narrowed it down to when I realized I’d been glutened! I am an avid tea drinker and have heard that sometimes tea companies use gluten in flavoring or glue.

    In terms of breakfast, I have sometimes had trouble with packaged seasoned potatoes that I belatedly realize have gluten. Ugh.

    Thanks again! I am really enjoying your blog.

    • Shirley on December 6th, 2010 11:52 am

      Hi Rachael–Great to see you again! :-) Thanks so much for the kind words and your insight on Mighty Fine Teas. I did look at their website to see what they said while I was at LCBR. This is their statement below, but cross contamination could be an issue.

      Are your teas gluten-free? None of our blends contain wheat, rye, barley, or oats, so the tea itself is gluten-free. However, our teas may be processed in a facility that also processes gluten products, opening up the risk for cross contamination.

      Remember that if gluten in the form of wheat is in a product, that must be shown on the label. Wheat would typically be the source of any gluten-containing glue, so that wasn’t an issue for this tea. Barley tends to be used in flavoring for some teas and under the current labeling laws doesn’t have to be shown. But, most companies do show barley. Of course, per Mighty Fine’s statement shown above, that wasn’t an issue either. Just all good to know when considering other teas. Final analysis, if the tea was an issue, it must have been cross contamination with the company’s other products.

      You are so right about the potatoes. One must be careful about them. However, no potatoes were in my breakfasts that week.

      Thanks for sharing your ideas wiith us all! Sometimes it takes more than one detective to figure a problem out. :-)


  15. Beth on December 6th, 2010 9:48 pm

    Alright, Shirley. Where was my invite???

    Glad you had a great time! Looks so fun and beautiful!

    • Shirley on December 7th, 2010 7:14 am

      Hi Beth–He he. Sorry, dear, but thanks. LCBR and LC, in general, are both great destinations! :-)


  16. Carolyn on December 7th, 2010 2:13 pm

    Ahhh Shirley, you took me back to LCBR when I read your report. Now I have to start getting it together for the return trip on Christmas Eve.
    Thanks for posting the pics, I wasn’t sure we would ever see them! LOL!
    LCBR is like home away from home for us!

    • Shirley on December 9th, 2010 12:17 am

      Hey Carolyn–Well, you’ll soon be at your home away from home again! That will be fun … I’d much rather head off to LCBR than have the craziness of Christmas. However, it sounds like you are doing BOTH! ;-)

      Glad you enjoyed the photos. Some of mine were not great, but I included them to show the type of food offered. And, WM messed up hubby’s, but they don’t compare to yours on any level anyway. Still, fun for someone who is not used to seeing the professional shots like yours.

      It will be Christmas Eve before we know it … have a great holiday and trip!

  17. Don Rorschach on January 6th, 2011 12:47 am

    In 2006 there was a huge chef who did a wonderful job with the meals for our large group of divers. Just outstanding. None of us can remember his name. Is he still the chef at LCBR?

    If so, could you tell us his name?

    • Shirley on January 8th, 2011 1:46 am

      Hi Don–Welcome to gfe! :-) The current chef (at least he was in June) is an average-sized fellow named Anthony. However, he was actually gone most of the time we were there. His assistant JoAnn, was in charge while he was gone. The meals were definitely excellent though. I’ve been hearing great things about the food at LCBR for years. :-) Sorry I couldn’t tell you that your favorite chef was still there or what his name was. We group we went with has been going to LCBR for years. I’m sure they’d remember that chef.


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