Tag Archives: Flambe

Flambé is Today! Don’t miss out on Lamb for Dinner!

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The menu is comprised of Lamb cooked in a variety of ways at an extremely reasonable price. There will be no Curried or Hawaiian Lamb today but they will have a Jerk Lamb Sausage Pasta! Water and mixed drinks will be on sale as well.

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About 35 pounds of fresh lamb is used for the event. Slaughtered lamb is not usually sold after 2 weeks. So the lamb from NCR Sheep isn’t only fresh, but it is unique in that it is local! Remember, large companies such as Caribbean Producers Jamaica (CPJ) Meats sell imported lamb.

Lamb from NCR Sheep can also be consumed at the renowned Round Hill Hotel, Montego Bay, popular restaurants, bars and cafes such as Opa!, Saffron, 689 by Brian Lumley, Caffé da Vince, Tamarind, JoJo’s Jerk Pit and More, The Wine Shop, Cafe el Centro, Pushpa’s, Ribbiz Ultra Lounge and even by Hopeton the ‘Jerk Man’ at Northside Plaza.

Contact NCR Sheep Ltd. for lamb at 876.548.1178 (Ph.) or ncrsheep@gmail.com (email). You can also like their Facebook page, ‘NCR Sheep Ltd.’ to keep updated with NCR Sheep Ltd. events.

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Remember to VOTE for Gabby from Suga Lifestyle to be 

The Jamaica Gleaner’s Restaurant Week Ambassador!

Go to http://go-jamaica.com/rw/ambassador

You have 10 votes per device and wifi connection until October 2, 2015. Just Refresh the page after each vote as instructed. Much love!

Get Fresh Lamb at the monthly event, Flambé and other locations supplied by NCR Sheep Ltd. near you!

A. Hawaiian Lamb & Lamb Soup (29/4/15); B. Lamb Shank at Caffe da Vince; C. Patrons enjoying Flambé; D. Neville Graham, a Dir. Of NCR Sheep Ltd. at work on the farm
A. Hawaiian Lamb & Lamb Soup (Flambé 29/4/15); B. Lamb Shank at Caffe da Vince; C. Patrons enjoying Flambé; D. Neville Graham, a Dir. of NCR Sheep Ltd. at work on the farm

NCR (Neville Graham, Carlington Wright, Richard Smith) Sheep Ltd. started hosting the event Flambé about 2 years ago in order to decrease excess inventory and to get more Jamaicans to try lamb. A lot of patrons have tasted lamb for the first time at Flambé.

The venue of Flambé used to be at a house either on Marley Close or in Beverley Hills. However, the word has gotten out more and Flambé is now held at a bigger and extremely central, convenient location at the Caribbean School of Medical Sciences on 8 Waterloo Road. The number of patrons are continuously growing and upon my visit last Wednesday, when I arrived at about 8:20pm and stayed until 10pm, I noticed that there was a steady flow of people who rolled in and out.

So, on the last Wednesday of every month that usually falls on or soon after pay-day, what better way to treat yourself than going to Flambé? It won’t dig a hole into your pay cheque that’s for sure. So you can go, full your belly, mingle with some friends, family or co-workers and leave with an almost full wallet too.

The event starts at 6pm and usually ends at 9pm. Some persons leave straight from work, arrive as early as 5:30pm and wait until the food is ready so they can pick up and go. They find it convenient because they got dinner to go and at that time, most of the traffic would have subsided. While most of the people who wish to hang around and mingle after they eat usually arrive around 7pm.

The menu is comprised of lamb cooked in a variety of ways at an extremely reasonable price. Curried lamb ($400JMD), Hawaiian lamb ($400JMD), Jerked lamb ribs ($500JMD per 1/4 pound), Lamb Burger ($350JMD), Lamb soup ($100JMD) were available at the last Flambé held on April 29, 2015. Water and mixed drinks were on sale as well.

Over the years I have tasted all of the above mentioned. I always found the various options to be tasty and the meat to be fresh and tender. I had the Hawaiian lamb and Jerked lamb ribs with lamb soup last Wednesday. The soup was tasty and spicy but did not have a lot of meat. It doesn’t usually but you taste the ‘essence’ of the lamb. The Jerked Lamb ribs could use a bit more seasoning and sauce was lacking that particular night. That was not the issue with the Hawaiian lamb though, as it had a lovely flavour and sauce. Sides included in the meal served are usually Pumpkin rice and Spaghetti. However, I would love to see a change in side options offered from time to time, perhaps a nice salad, mashed, baked or roasted potatoes, plain rice with the Curried lamb etc. One of the Directors, Neville Graham mentioned that he does the cooking along with his Operations Manager, Delroy McKay. So it seems they have shied away from anything extravagant but at least he mentioned that they are open to providing different options.

I relaxed a bit after eating, mingled with friends and persons that I haven’t had the opportunity to see recently and enjoyed the background music. There was a sound system set up and I definitely appreciated the volume not being loud and the selection played. It was really a comfortable, casual atmosphere and if you are trying to escape the summer heat in the house, the wind seemed to be blowing that way. The venue is out in the open and it was quite cool.

About 35 pounds of fresh lamb is used for the event. Slaughtered lamb is not usually sold after 2 weeks. So the lamb from NCR Sheep isn’t only fresh, but it is unique in that it is local! Large companies such as Caribbean Producers Jamaica (CPJ) Meats sell imported lamb.

Lamb from NCR Sheep can also be consumed at the renowned Round Hill Hotel, Montego Bay, popular restaurants, bars and cafes such as Opa!, Saffron, 689 by Brian Lumley, Caffé da Vince, Tamarind, JoJo’s Jerk Pit and More, The Wine Shop, Cafe el Centro, Pushpa’s, Ribbiz Ultra Lounge and even by Hopeton the ‘Jerk Man’ at Northside Plaza.

Contact NCR Sheep Ltd. for lamb at 876.548.1178 (Ph.) or ncrsheep@gmail.com (email). You can also like their Facebook page, ‘NCR Sheep Ltd.’ to keep updated with NCR Sheep Ltd. events.

So many places to go in Kingston for the Savoury (*$2800) category, where to go?

With so many choices, to make a decision or decisions, it all comes down to reputable service, quality, ambience and ofcourse the menu.

Caffe Da Vince in The Marketplace is at the top of the ladder for SuGa. The menu choices look delicious for appetizers, entrees AND desserts. Eggplant Caprese salad, their infamous Seafood pasta, Chicken Lasagne, Beef Tenderloin, Pork Tenderloin, Flambe, Panna Cotta, Chocolate Mousse Cake and the list goes on. It will definitely be hard to choose dishes, but that’s a good thing.

Gimbilyn Restaurant at Alhambra Inn is not too far behind with an inviting menu including Shrimp salad, Ackee and Saltfish pockets, Tomato Bruschettas, Grilled Salmon, their signature Sirloin of Beef, topped off by some good looking dessert choices.

Fromage is looking good as well. Their standard of good quality food and service has been high this year. They ofcourse will offer their signature Blu Crab Cakes, Steak Au Poivre, salivating Caramel Crumble Bread pudding and more.

The Melting Pot Restaurant and Lounge at the Knutsford Court Hotel will have crispy Wonton Dumplings with corned pork and more. Roasted Air Line Breast stuffed with Smoked Turkey Pastrami, butter beans, pepper jack cheese and sundried tomatoes sounds flavourful. Seafood Portofino, Herb marinated Fillet with smoked Marlin and Chutney will also be there with a ‘rub your belly’ finish of Double Fudge Chocolate Cake, Rum Cream Cheese Cake or their Assorted Dessert Trio.

Black Orchid Restaurant at Eden Gardens may be under the radar, but this is one of the advantages of Restaurant Week. Go somewhere you haven’t been before and see what the restaurant has to offer. Their menu stands out with a few unique dishes. Citrus Quinoa salad, Ackee and Saltfish Puff Pastries and Crab Chowder are on their appetizer list. For the main course, they have a Peppercorn Crusted Striploin, Pan Seared Salmon and the interesting choice of a Garlic Shrimp Coconut Polenta. Dessert choices look decent as well.

Even if not chosen for Restaurant Week, restaurants that put themself out there are still recognized. Restaurant Week also provides a good outlet to promote or launch new dishes. The end of the year will definitely not go by before SuGa tries that orgasmic-looking Oxtail Lasagne offered at 689 By Brian Lumley on Wednesdays and Sundays!

Have fun supporting Brand Jamaica and our local chefs SuGa Readers!

Go to http://www.go-jamaica.com/rw/ for more information.

* Prices for each category include 1 choice of Appetizer, Main Course and Dessert. Beverages, Gratuity and G.C.T are additional.