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A gastronomic success at Flair Distinguished Luncheon

Published:Thursday | March 12, 2020 | 12:00 AMJessica Harrison/Gleaner Writer
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Rudolph Brown
The unforgettable main course. Chicken Parmesan finished with melted cheese and a basil tomato sauce, sweet potato crusted-snapper with a lemon beurre blanc, steamed vegetables, and a pesto baked potato.
Nicholas Nunes
The rum and raisin cheesecake was a hits.
Rudolph Brown
Volunteerism awardee in this year’s Flair Distinguished Britney Bowen, had as much unreserved passion for the people she helps as she did for this light Appleton mixed drink.
Rudolph Brown
The scrumptious Knutsford Court Salad.
Rudolph Brown
Flair Distinguished Awardee in the field of law, Michelle Thomas, hold her rum punch cocktail close during the meet-and-greet.
Rudolph Brown
Sharing a toast over Appleton Estate’s new Reserved Orange cocktail are Pioneer Awardee Rita Hilton (right) and her plus-one, Tekka Dellop.
Rudolph Brown
Monique Lynch (right), Flair Distinguished Awardee in Volunteerism, enjoys the Appltone cocktail hour with the great Audrey Hinchcliffe.
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Where there is good food and great alcoholic beverages, there is a good time. Three years ago, in light of International Women’s Day, The Gleaner’s Flair embarked on an empowering initiative of awarding women who are trailblazers in their respective fields. The 2020 staging of the award ceremony exceeded expectations, from speeches and presentation to plate.

The luncheon was held in the Blue Mountain Suite at The Knutsford Court Hotel, hosting scores of the nation’s movers and shakers in a beautifully decorated dining hall. Cocktails began promptly at 12 p.m. and Appleton Estate introduced three of their new mixes to the guests. The ‘Unreserved Passion’ is made with passion fruit juice, bitters and the Reserve Blend. The ‘Reserve Orange’ is also made with Reserve Blend, fresh orange juice and a dash of sprinkled salt. What proved to be the favourite, however, was the ‘Appleton Estate Rum Punch’. Garnished with an orange wedge and a cherry, this fruit beverage is made with the Signature Blend, strawberry syrup, orange, pineapple and lime juices.

Fine Dining

Executive Chef Mark Dekrines and his senior sous-chef, Georgia Ellis, were responsible for the three-course journey that awaited the taste buds. To open the appetites, guests were served the Knutsford Court salad, a mix of raw crunchy vegetables.

In all its glory, the main course did not disappoint. “A meal perfect for those who love fried foods but still try to be healthy,” Chef Dekrines described. Served on one plate was chicken Parmesan finished with melted cheese and a basil tomato sauce, sweet potato crusted-snapper with a lemon beurre blanc, steamed vegetables and a pesto baked potato. The meal was decadent.

Once the clanking of our knives and forks started, there was no stopping until all plates were empty.

Have you ever had rum and raisin cheesecake? If not, we suggest trying it first at The Knutsford Court Hotel. “It is made with our special cake crumb crust and garnished with a lemon-flavoured filling in the form of petals, which adds a kick to the sweet dessert,” said Chef Ellis.

The luncheon was a gastronomic success, and already, many are looking forward to next year’s celebration with renowned women of great wisdom.

jessica.harrison@gleanerjm.com