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A Culinary Installation
Raw coconut banana cream pie with coconut yogurt and rose petals
Lifestyle, Local Food, Local Lifestyle, Thursday Food, Tuesday Style
October 18, 2017

A Culinary Installation

“If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.” — Ernest Hemingway

As promised, we’re still ensconced at Stush & Simo’s Moveable Feast brunch at the Arcadia great house in Duncan’s, Trelawny, hosted by Stush in the Bush co-principals Lisa and Christopher Binns — and the lady of the house, Simo’s Bread & Catering frontwoman Christina Simonitsch.

“Arcadia was our family-getaway house where my mother Elisabeth cooked for us all, and my brother Alexander, sister Madeleine and I would put raw shrimp unseasoned on sticks, burnt them and loved it. It is a special place with so much character, which was probably why our family spent a lot of time here, especially with friends. Food always brings people together,” recalls the Montego Bay-based baker and caterer.

Her words certainly rang true as patrons made their way from the dining rooms of the Samuel Prospect estate to the comfortable parlour, where continental fare and visually spectacular desserts awaited.

Thursday Food stays the course for part deux of the October 8th epicurean tour de force that fused talents so seamlessly it at times proved a challenge to distinguish where ‘Simo’ ended and where ‘Stush’ began.

Photos: Antonio Graham

Cinnamon bun muffins
Croissants wereserved with guavajam, vodka sorreljam, and strawberryfrom the Simo’sBread & Cateringcanned and bottledline.
Chia seed & coconut yogurt parfait with homemade granola andfresh fruit
Lemon pound cake with passion fruit butter and vegan chocolate sauce
Vegan banana bread
Chocolate chip cookies with Himalayan pink salt
Rose and pistachio cronuts
Lime meringue tartlets (Photos: Antonio Graham
Vegan and gluten-free chocolate cake, topped with a chocolate ganachecomprising avocado, courtesyof British chocolatier Nick Davis
Fiyah grilled pizza
BAUGHaus Design Studio owner and lead designer Dana Baugh’sphilodendron leaf salad plate held the Stush granola; her handpaintedtribal bowl, the goat’s milk yogurt; while her popular boxdrink juice jugs poured (from left) cow’s milk, goat’s milk, coconutmilk, and almond milk.
“Between Lisa and me, we have so much love forwhat we do and it all just came to us. We had sucha large menu we didn’t know what to choose so westuck with the things we love most, are proud of, andhoped that our guests would enjoy it too.” Confectionsof muffins, cookies, croissants and ‘cruffins’, baked byChristina Simonitsch, seated in the parlour of her family’ssecondary residence in Duncan’s.
“When Christina and Idecided on this brunch,our dreams wereunending. We plannedand schemed, andChris confirmed ourmusings, shared hisfavourites and spurredon our collaboration. Wevisited the great houseseveral times, walked thehalls, sketched out foodplacement, thinking onhow to avail every nook tothis experience, and finallyplotting the path that ourguests would take on theday. Christina reachedfor the estate silver, andI reached for the beautyof natural woods andceramics.” Stush in theBush and Zionite’s Farmco-principals and ownersLisa and Christopher Binnswere co-collaborators ofStush & Simo’s MoveableFeast, which soughtinspiration from the lateErnest Hemingway’sliterary canon.
One/One Cacao Jamaican chocolate
(Photos: Antonio Graham)
Outdoors, Fiyah grilled pizza (at left) was served at thepoolside pizza station, and vegan ice-cream and ‘boozy’popsicles at the Stush & Simo’s ice-cream bar.
Ocean and vista views atStush & Simo’s MoveableFeast, two Sundays ago.(Photos: Antonio Graham
Simo’s muesli and muesli bars — with pumpkin seeds, sunflower seeds, sorrel, figs, marigold, honey &coconut oil — Stush granola, yogurt parfait, banana bread, and lemon pound cake presented in estatesilver and BAUGHaus Design Studio and Jamaican Clay ceramics. (Photos: Antonio Graham)

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