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Flair 35 with fine food, fun and laughter

Published:Thursday | October 17, 2019 | 12:00 AMRocheda Bartley/Gleaner Writer
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This plate of chicken breast stuffed with jerked sausage, Cheddar and mozzarella cheese, served with Creole sauce, grilled snapper with curry sauce, mashed sweet potatoes and seasonal vegetables, was certainly fitting for the kings and queens sitting at the table.
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Dania Beckford couldn’t resist indulging in the sweet pleasures of Sugabuzz cookies.
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Executive Chef Mark DeKrines (holding plate) and his team are eager to please taste buds. From left: Chefs Roshane Holness, Ingrid Bygrave, Georgia Guscott, Sandra Nelson and Latoya Francis.
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Norma Dawson, the oldest breast cancer survivor at the luncheon, enjoys each spoon of the rich and delicious red peas soup.
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Sweet treats are a must at any celebration.
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How could Flair celebrate such a tremendous milestone without a cake?
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These mouthwatering cookies are simply delicious.
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No one could resist the chocolatey and vanilla goodness all in one plate.
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F lair turned 35 yesterday. To mark the special milestone, we celebrated in style with great food at a #LiveWithFlair Luncheon on Tuesday afternoon.

Held in honour of breast cancer survivors, the Blue Mountain Suite of The Knutsford Court Hotel in Kingston was filled with specially invited guests. In addition to the survivors, members of the Jamaica Cancer Society, Jamaica National Life Insurance, and The Gleaner Company came out in support of the cause.

All came eager to share in the inspiring stories that the warriors had to tell. Second to that was the delicious food as attendees were excited to dig into the sweet, savoury and delectable offerings of the day.

Chef Mark DeKrines and his team of talented sidekicks cooked up a storm, transforming a simple lunch into a gastronomic affair.

A bowl of cream of red peas soup was first served to anxious guests. So delicious, it merely set the tone for what was to be expected for lunch.

Next on the table was the chicken royal – chicken breast stuffed with jerked sausage, Cheddar and mozzarella cheese served with Creole sauce. This was accompanied by grilled snapper with curry sauce, mashed sweet potatoes and seasonal vegetables. This epicurean meal was certainly fitting for the kings and queens sitting at the table.

SWEET TREATS

Sugabuzz did extremely well with superb treats that left indelible tastes on our taste receptors.

The cutting of the cake further intensified this moment as the Flair editors over the years had a ceremonial cutting of the pink, cylindrical cake, while others watched in awe, hoping to have a bite of the vanilla-based goodness.

rocheda.bartley@gleanerjm.com