• 100312me-lights
Guests of the Marco Island Marriot Beach Resort gather before the 2nd Annual Lights of Hope luminary event.
Tom Williams Special to the Eagle
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Marco Island Marriott's fire and water fountain is the centerpiece for the 2nd Annual Lights of Hope luminary event.           
Tom Williams Special to the Eagle
  • Tom Williams special to the Eagle
  • Jennifer Archambault, left, and Garrett Morgan of Marriott’s Marco Island Beach Resort are proud sponsors of this October’s Torch Relay for The Children’s Miracle Network.
  • Jennifer Archambault of Marriott's Spirit to Serve Committee is the contact person for this years annual torch relay event.
  • Brigid Egan, originally from Ireland, has been with the Marco Beach Hilton and the Paradise Cafe for 17 years.
  • The Hilton’s Friday Night Under the Sea, at the Paradise Cafe, features Japanese-style nigiri and sush
  • Vacation-style dining with value awaits at the Hilton Marco Island Beach Resort and Spa, as the veranda embraces a stand of sea grapes and a white sandy beach on the Gulf of Mexico.
  • Dining alfresco at the Marco Beach Hilton offers Islanders a value with a view, without traveling thousands of miles.
  • Hilton Executive Chef Asif Rasheed, left, General Manager Mac Chaudhry and Food and Beverage Director Jorge Diaz.
  • Blackened tilapia over a mixed green salad is a healthy lunch choice at the Hilton’s Paradise Cafe.
  • Rick Popoff loves boating with his family on Marco’s waters.
  • Access to the Dolphin Tiki and waterfront dining is through the Angler’s Cove condos.
  • Sign directs you to the Dolphin Tiki Waterfront Bar
  • A lush garden entrance leads to the Dolphin Tiki waterfront bar and restaurant.
  • English style fish and chips is Atlantic haddock and French fries at the Dolphin Tiki.
  • The pulled pork sandwich on a Kaiser roll is a favorite at the Dolphin Tiki.
  • The Tiki torch punch is a tropical cocktail favorite at Marco’s waterside Dolphin Tiki.
  • The dockside panorama at the Dolphin Tiki is a boater’s paradise.
  • Everglades Wings at Porky's are southern fried frog legs with hot buffalo sauce.
  • Eliza Stamm, left, and Derek Kester of Porky's Last Stand.
  • At Porky's, the prime rib of beef is slow-roasted and served with baked potato and horseradish sauce.
  • The salad bar at Porky's Last Stand is housed in a old John Deer trailer. The mascot is in the driver's seat.
  • Dessert is a tasty treat at Porky's Last Stand. The restaurant features a tray filled with apple crisp, key lime pie, warm brownie, sugarfree chocolate cake and peanut butter pie.
  • Porky's southern style catfish with mixed steamed veggies.
  • Ahi tuna sashimi appetizer at the Sunset Grill.
  • London-style Atlantic cod fish and chips at the Sunset Grill.
  • Philly cheese steak sandwich with hot peppers is a favorite at the Sunset Grill.
  • Sunset Grill manager Joan Hilbish, left, and Amber Urbanik.
  • Bette Synder behind the bar at Marco's Snook Inn for 33 years.
  • Atmosphere at The Snook Inn Chickee Bar.
  • The Snook Inn Chickee Bar.
  • Teresa Gangl, Bette Snyder and Laurie Krecow are among the friendly staff at Marco island's Snook Inn.
  • Spicy Snook Inn Buffalo shrimp.
  • Snook Inn pickle barrel.
  • Fried Grouper sandwich with fries.
  • Snook Inn broiled seafood combo of scallops, shrimp, and grouper.
  • Snook Inn's Red Snapper with island style rice.
  • The Snook Inn’s fried Grouper sandwich with fries.
  • 'An Asian adventure awaits with every visit to Su's Garden.'
  • Chicken Hunan-style is a spicy episode in taste featuring white chicken in a savory sauce originally created in the central and southwestern regions of China.
  • Fried wontons, egg drop and hot and sour soup. Wontons, soup, appetizer and entree are only $7.25 at lunch at Su’s Garden.
  • Vegetable lo mein with wheat noodles, baby corn, mushrooms, green peppers, onions, water chestnuts, broccoli, and snow peas.
  • Traditional hot tea is served in real china pots at Su’s garden.
  • Guy Harvey's white roughy fish fingers happy hour appetizer.
  • Guy Harvey's art work.
  • Guy Harvey's fried oysters happy hour appetizer.
  • Guy Harvey's White roughy with fettuccini.
  • Guy Harvey's manager Murad Dogramaci.
  • Guy Harvey's specialty tilapia stuffed with spinach and jack cheese.