Dine at the quiet hideaway
Shirley Retreat Hotel is tucked away in its perfect little nook in the middle of the city. Its fourth year in the Gleaner-sponsored Restaurant Week, Chef Howard Dennie spoke with glee about sourcing all the ingredients they use locally and what goes into preparing the various dishes.
"Cooking is an art, and it is up to you to use what is around in a creative way, in addition to a lot of love."
When asked why return to Restaurant Week, the seasoned chef responded, "Why not? It is very rewarding and the exposure one gets as a small entity pays for itself. This kind of promotion could not have been paid for otherwise."
Among the must-have items on this year's menu is a dish that the hotel's founder, Shirley Smith, makes herself - Fay's forbidden fruit cake.
According to Dennie, it is simply a taste of heaven and guests often share similar testaments. "So proud of her creation, Smith gave it her middle name, Fay," he notes.
Another delectable dish that will be offered come Restaurant Week is the famous Shirley's steamed fish. "All team members are on deck for this one," chuckled Dennie.
Coming from the Shirley Fish Cove Menu currently available on weekends, Dennie decided to add it to the offerings come November 14-22. And for pork lovers, the stush pan pork in pineapple sauce is to die for. "Soft and succulent, this dish will awaken all your senses," guarantees Smith. "If you're a pork lover, you just have to have it."
- Randy Bowman