JFDF Fleurs et Fête Brunch: A Culinary Trumph
Executive Chef Brian Lumley teamed up with festival partner Visa to deliver a brunch experience defined by having “something nice”. To satisfy every craving. To this end, he designed a menu of seafood and savoury: Shrimp and lobster ceviche, jerk lobster bruschetta, and oxtail lasagne. According to Lumley, the focus was on serving light, easy bites that complemented the sophisticated garden party atmosphere.
“That was the theme in my head. I wanted comfort food, I wanted something easy and clean. In the atmosphere of a brunch: Nice drinks and flowing vibes. I wanted something that is light, feels good, and helps you to relax, enjoy your time up here, and not feel oversaturated,” Lumley shared.
Guests were given a special bonus: Oysters with caviar pearls finished with Courvoisier VSOP, which was a huge hit!
Photographer: Garfield Robinson
Brian Lumley prepares oxtail pasta. (Photo: Garfield Robinson)
.
Oxtail pasta (Photo: Garfield Robinson)
NCB Private Banking Private Clients Account Executive Jhenelle Nicholson and Flow Foundation Executive Director Rhys Campbell tucked into their shrimp and lobster ceviche while eyeing the oysters from Brian Lumley’s station. (Photo: Garfield Robinson)
