We drove down on a Sunday afternoon and by late evening were seated in a "world famous" restaurant that featured a claim in the menu, "We have the best crab cakes and we ship anywhere."
Starting with a calamari appetizer, I loved the gentle and crisp coating on the fresh rings. The marinara dipping sauce was a comforting hug around the squid but with a frisky pinch of heat in the background.
Though our salads were somehow forgotten until the waitress brought out our main course and we reminded her, but the service was friendly.
You can check them out online: http://www.gandmcrabcakes.com/ and see what you think. The crab cake was succulent large lumps of crab meat with just enough breading to bind the meat. A forkful of the crab cakes tasted like crab, not stuffing or filler and one crab cake was more than enough as an entree. With a choice of sides, I tried the french fries and vegetable of the day which was a stewed zucchini in tomato sauce.
After a night's attempt at sleep which included a bit of tossing and turning, then a shower under the double shower heads, it was time for breakfast.
While it may seem odd to discuss double shower heads when we are discussing food, this feature would lead to discussion among my colleagues and reveal that one of them has a "car wash" assortment of shower heads and jets in her shower. I was fascinated.
Breakfast buffet at the hotel. I was worried until I saw the omelet station and then it was as if the clouds parted, the heaven's opened and the angels were singing, "Ahhhh." I looked among the toppings though I knew I wanted tomatoes, I added onions and peppers (I would have preferred spinach, but compromise, compromise) and a luscious bowl of fresh fruits and berries. For me, this is how breakfast should be!
On to the conference...fast forward to lunch. An orzo salad with bits of ham and feta cheese, a tossed salad with more feta cheese and a lot of raw onion and tender chicken skewers with layers of onion and peppers. After this meal I realize I have met my quota of onion, peppers and feta cheese for the day. The lunch is full of flavor on its own, but after having a softly baked cookie with cranberries and chunks of white chocolate, I am ready to finish the day's work.
Bring on the main course - a huge platter sized serving of cavatappi pasta with bay shrimps and scallops that has been generously bathed in a garlic cream sauce and sprinkled with parsley.