Intimate dinner parties invariably provide an opportunity to enjoy the kind of discourse that so often eludes one at events of a grander scale. Thursday Food not only enjoyed quiet, thought-provoking moments Friday last, but smiled gleefully when it was discovered that our hosts had ensured that many of the guests’ favourite comfort food, lasagna, was an integral part of the menu offering.

Lasagna, probably one of the earliest forms of pasta, might not elicit the same emotions as, say filet mignon, sea bass or escargot – save for those who’ve had lasagna Jamaica Pegasus style. The secret behind the gourmet taste of the fairly thin sheets of pasta, typically interleaved with a savoury mixture is, we discover, a mélange of three cheeses as well as Béchamel, that’s right – the sauce which plays an integral role in European cuisines; not only in France, although that is where the name originated. Immediately after dinner, we set out to further unearth the mysteries of this lasagna, which was unlike any other we had tasted.

If we’ve succeeded in making you hungry, our suggestions are as follows: Call the Jamaica Pegasus Hotel’s Columbus Restaurant and either dine in or take out. The cost is $994 per hearty portion.