Stush in the Bush x Sagicor at the Food Awards
At the 27th staging of the Jamaica Observer Table Talk Food Awards on the East Lawns of King’s House, on Thursday, June 25, Sagicor championed healthy living through a stellar collaboration with Stush in the Bush co-principals Lisa and Chris Binns. Together, they presented a spread as delectable as it was wholesome, hosted in a stylish booth designed by Lithographic Printers and coordinated by Debbie Rhoden. Staying true to Stush in the Bush’s innovative reputation that brought them two awards this year for Best Place for Vegetarian/Plant-Based and Outstanding Gastronomy Experience, the menu featured guava-glazed corn ribs with chimichurri, pimento-smoked crispy mushrooms with ackee ‘blow fyah’ aioli, rice and peas arancini with a brown stew jackfruit centre and an ackee ravioli with passionfruit beurre blanc and crispy garlic. For dessert, guests indulged in a ginger molasses cake, with a stout whipped buttercream and a smoky coconut brittle.
Issia Thelwell, director of sales and marketing at LCH Developments Limited, savoured the pickled cho-cho and carrot alongside the guava-glazed corn ribs. (Photo: Naphtali Junior)
Signalling his approval of the meal, Sagicor Group Jamaica President and CEO Christopher Zacca (left) shared a fist bump with Stush in the Bush co-principal Chris Binns. (Photo: LH Multimedia)
Pausing their sampling of the offerings for a quick photo were (from left) creative producer Carleene Samuels, EITS Café principal Robyn Fox and event promoter Mai Okamoto.(Photo: LH Multimedia)
On hand to welcome Speaker of the House Juliet Holness (centre), Jamaica Observer Media Group Managing Director Dominic Beaubrun (right) and his HR consultant wife Angelique (second right) to the Sagicor booth were Sagicor Jamaica Vice-President, Group Marketing Daidre Sloley McKay and Sagicor Bank Senior Vice-President, Corporate Retail and Strategic Business Development Michael Willacy.(Photo: LH Multimedia)
Stush in the Bush’s lavish spread at the Sagicor booth.(Photo: LH Multimedia)
Stush in the Bush co-principal Lisa Binns dressed a vibrant bed of gourmet greens — featuring arugula, ital parmesan, and cherry tomatoes — with a drizzle of basil vinaigrette. (Photo: LH Multimedia)
Stush in the Bush co-principal Chris Binns plated batch aromatic, pimento-smoked crispy mushroom(Photo: LH Multimedia)
Str’Or Décor principal Acqua Russell enjoyed the guava-glazed corn ribs and pimento smoked crispy mushrooms.(Photo: LH Multimedia)
Stush in the Bush co-principal Chris Binns (left) served pimento smoked crispy mushrooms with ackee ‘blow fyah’ aioli to Sagicor Life Revenue Solutions Manager Latoya Hylton and Jamaica Defence Force pilot Major Lucien Moulton. (Photo: Naphtali Junior)
Photos: Naphtali Junior and LH Multimedia
Pimento smoked crispy mushrooms with ackee ‘blow fyah’ aioli (Photo: LH Multimedia)
Celebrating with their awards for Best Place For Vegetarian/Plant-Based and Outstanding Gastronomy Experience were Stush in the Bush co-principals Chris and Lisa Binns. (Photo: Naphtali Junior)
