Wine and food pairings thrill at Brunch, Bubbles and Brew

Wine and food pairings thrill at Brunch, Bubbles and Brew

The Super Bowl was the furthest thing from the minds of guests who gathered in cool, cool Manchester, on the porch of Chef Debe Lange-Chen for another instalment of Brunch, Bubbles and Brew.

THE SUPER Bowl was the farthest thing from the minds of guests who gathered in cool, cool Manchester on the porch of Chef Debe Lange-Chen for another instalment of Brunch, Bubbles and Brew recently.

The menu served up was paired with wines, beers and gin cocktails chosen by Ohran Cato, brand manager of wines at Caribbean Producers Jamaica. Music by Bunny Rose and decor by Lange -Chen’s daughter, up-and-coming artist, Gillian, made for a perfect family affair.

The welcome drink was a sparkling Casillero del Diablo Brut, paired with appetiser of callaloo Alfredo on bammy crisp. The meal commenced with shrimp cocktail and a crispy fish and float that guests got to construct to their liking. This was served with a Corona and Bombay Sapphire Gin cocktail.

The Asian-influenced chicken course, paired with the Trapiche Oak Cast Pinot Noir, was followed by the delicate rosemary-flavoured pork loin roast with a mushroom risotto and li ghtly blanched young string beans with Murphy Goode Merlot.

The combination of cinnamon rolls, peanut butter mousse with Nutella, and berries, paired with a yummy Fetzer Gewurztraminer, topped off the brunch and had everyone happy and full for their trip home and looking forward to the next event from Chef DebeAnn Lange-Chen.

The wines being served at brunch courtesy of CPJ. LEFT: A golden pineapple takes centre stage in the decor courtesy of Gillian Lange-Chen.

Colin Hylton and Jacqueline Domenico came to enjoy the food.

Shrimp and minted melon.

CONTRIBUTED PHOTOS Debe Lange-Chen, managing director of Cutting Edge Gourmet, shares a toast with Orhan Cato, brand manager of wines at Caribbean Producers Jamaica.

Charmaine Sonya Stewart Fagon, with crispy fish and float, ready to serve.

BELOW: Roasted pork loin, mushroom risotto, with young, crisp string beans.