Chef Emmanuel Smith is the driving force behind this new dining experience, which is set to open 10 April 2013, and will feature three distinct food stations from which diners can choose to mix and match as they like for a fast and healthy lunch – a deluxe salad bar, a soup du jour station, and a selection of just-grilled lean meats, seafood, and chicken.
Chef Emmanuel Smith, originally from Grand Bahama, is an internationally trained chef with many years experience as chef at Sabor Restaurant & Bar at Pelican Bay Hotel, as well as at the former Ferry House Restaurant where he worked with Chef Volundur S. Volundarson (aka Chef Worly). Chef Emmanuel Smith draws on both his local knowledge of fresh ingredients, as well as his time spent in restaurants in France, Iceland, the USA, and The Bahamas, to shape his vision for this new luncheon offering.
“Both the Grand Bahama business community and island visitors value freshly prepared dishes that allow them to make flavourful healthy selections in an efficient time frame,” says Chef Smith. “I’m excited about putting together something new here that will offer more variety and gourmet toppings at our salad bar, as well as a range of tasty daily soups. And I’m especially excited about our fresh grilling station in the dining room where alternating selections of salmon, steaks, chicken, and fresh seafood catches will be presented daily so you can enjoy a variety throughout the week.”
The new restaurant is situated in a scenic spot, overlooking a lovely section of Bell Channel Bay from atop the 4th floor of the Pelican Bay Hotel Canal House, which hosts business conferences and gatherings. Scheduled to open to the public on Tuesday, April 10th, 2013, Garden Delite will be serve lunch through the week, Monday to Friday, from 11:30 to 2 pm.
Reservations are not necessary, but are recommended for groups of 8 or more at 373-5588. Garden Delite also welcomes take out orders, which can be placed ahead by phone and picked up.