Feasting at Bubbly

It was a feast fit for a king at Ryde Entertainment's New Year's Eve party, Bubbly, held at Godfrey Lands in Mandeville last week. Caterer, chef Débé-Ann Chen prepared a wide variety of cocktail and main-course items that went well with guests.

Upon arrival, cups of hot split-pea soup were served by a courteous and very engaging set of waiters. As the night progressed, the team was never far from sight as tray after tray of goodies appeared.

Sumptuous appetisers

Appetisers included Red Bull barbecue pig's tail with pineapple raisin compote, shrimp toast with sweet and sour sauce, plantain in orange juice, Peking duck wraps, shrimp ceviche shots, wine-poached pears on crème fraiche, roasted breadfruit on rundown reduction, caviar cream cheese canapés, hummus with pita chips and Ryde chicken salad on melba toast.

After midnight, the main course comprised baked ham with sorrel chutney, deboned chicken with raisin sauce, pastels, suckling pig, white polenta, gungo peas and rice, plantain in orange juice, yummy rolls followed by rum cake with chocolate drizzle for dessert.