Couples Sans Souci is six!
Carl Gilchrist, Gleaner Writer
Every year it seems to get better. Maybe it's just the proverbial 'mellowing with age' (despite its youthful years), but Couples Sans Souci's sixth anniversary celebrations on Friday 13th January was sheer class!
Having established itself of the highest quality at its first anniversary in 2007, there is understandable pressure to maintain that level in subsequent years. But each year they do, under the astute leadership of General Manager Pierre Battaglia.
From oversized balloons hanging low from trees to the release of hot air bags that soared and dotted the night-time sky, tribute to the Caribbean's most famous turtle, the late Charlie, fabulous performances by the entertainers, a melting bar completely made of ice, to delectable fare, resident guests and special invitees had a spectacular experience.
It was a great note on which to end that dreaded Friday, the 13th!
Couples Resorts Chairman Lee Issa and several other family members and Couples top brass were present, including Susan Issa, who along with General Manager Pierre Battaglia, cut the anniversary cake. Randy Russell, Abe Issa, Paul Issa, among others. Also present were former Justice Minister Delroy Chuck and new member of parliament for Western St Mary, Jolyan Silvera; Custos of St Mary A.A. 'Bobby' Pottinger, Anthony Watson, Robert MacMillan of Macmillan Advertising, Maureen Bonini, Dorothy Salmon, Eva Myers, Vana Taylor and several others of note.
Karen Smith entertained at the reception by the poolside and when attention moved to the lawn for dinner, Dr Kathy Brown and Friends (which included Desi Jones on drums) provided super accompaniment. They later gave way to the band, Rapture, for dance music. Rapture, with Keddy-Ann Batson doing most of the lead, had guests leaving their tables, headed for the dance floor.
Acting executive chef Valentine McKenzie and his team gave guests the most memorable part of the anniversary celebrations with the dinner buffet that was a hit.
Shekera Cassie and her team prepared sweet treats that would not only visually captured the imagination, but also would have satisfied the most discerning of taste buds.









