Pasta Supreme Ja: PASTA WITH A DIFFERENCE

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.

A-Bar Restaurant and Lounge brought their ‘A game’ with their Italian sausage pasta. Grand Port Royal Hotel and Marina satisfied vegan lovers with roasted plantain pasta with red peas cream. Knotts Francis Eventures Catering

Catering smoked up the flavour with their smoky jerked lamb penne pasta. Peckish dabbled with both sweet and savoury in their honey-jerk shrimp pasta.. Akafe dared to be different with Parma Rosa with roasted vegetables. 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.

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. 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.

IAN ALLEN/PHOTOGRAPHER Honey-jerked shrimp pasta from Peckish.

PHOTOS BY IAN ALLEN/PHOTOGRAPHER From left: Chefs Stephen Grant, Jamique Mair and Shanice Blackwood in action, preparing tasty pasta dishes.

Ackee and corned pork pasta from KFE Catering.

Chefs Alex D Great (left) and Adrian Haughton of Knotts Francis Eventures (KFE) Catering with their smoky jerk lamb penne pasta.

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

Curried goat pasta from Ribbiz was the talk of the festival.

A wide array of brownie bites from DAM Good Brownies.

IAN ALLEN/PHOTOGRAPHER Cheesy buffalo chicken pasta from 876 Terrace Bar and Grill.