Bruch at Obi’s: A perfect way to end Goût et Saveurs Lakay

Greeted to a buffet which included many succulent dishes, guests made several trips between their table and the buffet to try all the delicious options presented. Aside from the stations one would normally find at a brunch, Obi offered some innovative plats that had many longing for more. Shrimp and plantain ceviche with Thai chili and coconut milk; red snapper with a mango sauce; a mais moulu bread pudding, ceviche. Chef Nastasia Raymond worked tirelessly with chefs Daniella Abraham, Raymond Mackey, Valerie Abraham, Naima Rutling to devise