Tue | Oct 17, 2017

Pasta Supreme Ja | Pasta with a difference

Published:Wednesday | June 28, 2017 | 11:05 PMKrysta Anderson
Ackee and corned pork pasta by Alex D Great of KFE.
Chefs Alex D Great (left) and Adrian Haughton of Knotts Francis Eventures (KFE) Catering with their smokey jerk lamb penne pasta.
Smokey jerk lamb penne pasta.
Chef Garfield Seivright of Fumee playing pasta hero, saving stomachs one plate at a time!
Honey jerked shrimp pasta from Peckish.
Cheesy buffalo chicken pasta from 876 Terrace Bar and Grill.
From left: Chefs Stephen Grant, Jamique Mair and Shanice Blackwood in action preparing tasty pasta dishes.
A wide array of brownie bites from DAM Good Brownies.
Scrumptious provencial vegetable penne in a pumpkin cream sauce from Great House Caterers.
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Pasta lovers made last Sunday a foodie fun day when they made their way to the Constant Spring Golf Club in St Andrew for the second staging of Pasta Supreme. Sponsored by Eve, among many others, and powered by Serge Island Milk, patrons treated their palates to all the creamy, savoury and sweet delights the event had to offer.

In photo: Chefs Alex D Great (left) and Adrian Haughton of Knotts Francis Eventures (KFE) Catering with their smokey jerk lamb penne pasta.-Ian Allen.

A-Bar Restaurant and Lounge brought their 'A game' with their Italian sausage pasta. Grand Port Royal satisfied vegan lovers with roasted plantain pasta with red peas cream. Knotts Francis Eventures Catering smoked up the flavour with their smokey jerk lamb penne pasta. Peckish dabbled with both sweet and savoury in their honey jerk shrimp pasta. 876 Terrace Restaurant and Grill prepared a seafood pasta; Fumee switched it up with creamy bechamel octopus pasta, while Ribbiz wowed the crowd with curried goat pasta.

In photo:Chef Garfield Seivright of Fumee playing pasta hero, saving stomachs one plate at a time! Ian Allen.

But the event was about more than just pasta. Pizza Please pleased the crowd with a wide array of focaccia, Roman-style pizza bread. DAM Good Brownies had brownie bites and parfait going like 'hot bread'. Toss and Roll took the guilt out of the pleasure of eating all these pasta with their fruits and salad buffet. And Simma Soupery and Bakery warmed up the occasion with soothing soups to choose from, like seafood chowder.

Even with a cash bar in the centre of the venue, many decided to try the free smoothies courtesy of Serge Island instead. Apart from the food, a few patrons could be seen engaging in painting activities from Paint and Sip.


Scrumptious provencial vegetable penne in a pumpkin cream sauce from Great House Caterers. -Ian Allen.

But as the evening progressed, they had a hard time keeping patrons due to an invasion of mosquitoes, and the lack of excitement provided by the entertainment package. This year's staging was a vast improvement from the inaugural event and maybe next year third time will be the charm.

krysta.anderson@gleanerjm.com