It’s an easy drive from Kingston to Fernleigh Avenue, May Pen. Our destination is Moby’s where we’ve been invited to a celebratory lunch with the owner Ryan Singh and artiste du jour Sagitarr, he of the Usain Bolt Anthem fame. The award-winning parish gem is usually closed on a Sunday so we feel super- special to pull up seats under the ample shade of the East Indian mango tree alongside the establishment habitués entrepreneur Larry Lewis, Ebony Park Hospitality Department student Delisha Richie and Monique McLeod of Levy’s Car wash.

Jamaica Observer Table Talk Food Awards judge Christopher Reckord trades wine notes for musical ones with both Singh and Sagitarr. The convo segues into esotericism and Greek mythology, our Musgrave medal awardee Sharon Leach adds her own intellectual energy to the convo… Usain Bolt Anthem aside complete with the… ‘so fast, so speedy’ refrain – there are many layers to Lascelles ‘David’ Beckford aka Sagitarr.

Entrepreneur Larry Lewis sprinkles his own special ingredients as do BFFs Delisha Richie and Monique McLeod.

The timing of the chicken soup could not have been better. Add this nourishing soup with the perfect kick as yet another reason to visit Moby’s. Truth be told, there were no disappointments. Each meal was worthy of mention.

Dessert, a must for many, was the one missing element, so hopefully that will be rectified for our next visit. A visit to the on-site studio and a session with Sagitarr closed the visit perfectly, or rather, much aplomb!

(PHOTOS: LIONEL ROOKWOOD)

RECIPES:

Carrot Apple Raisin Salad

Ingredients:

2lbs carrots

_ cup raisins

1 American apple

Mayonnaise (optional)

Method:

Wash fruits

Grater carrot and apple, add raisins and mix together in mayonnaise.

Avocado Salad

(Increase quantity depending on amount of persons you are preparing for)

Ingredients:

1 cucumber

1 tomato

1 small onion

Scotch bonnet pepper

Red cabbage

1 avocado pear

Method:

Mix together and serve

Refreshing callaloo and cucumber juice

This green juice was so delicious we had to ask for the recipe:

Ingredients:

I bundle of callaloo.

1lb cucumber.

Honey (to sweeten)

Pinch of fresh ginger

Method:

Wash, strip and chop callaloo

Wash and slice cucumber

Blend and strain.

Serve over lots of ice and garnish with a cucumber.

Moby’s Clarendon

12 Fernleigh Avenue

May Pen

Tel 876-902-8473