Suga a.k.a Gabby will be on RJR Fm this morning at 7:45 to 7:58am. Tune in if you can! Hear all about Gabby’s Personality and Careers.
Last Wednesday, Gabby’s Entrepreneurship story was featured on the Vitamin M Box’s Instagram page, @thevitaminmbox.
The Vitamin M Box is about bringing brands owned and produced by people of colour- Melanin to your doorstep in the form of beauty, fashion, books, home and lifestyle brands. So check them out too and the lady behind the box, Kerry Yanique Croft, her story and how you can purchase your monthly prescription on http://www.thevitaminmbox.com.
Repost via @thevitaminmbox:
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Today’s spotlight hails from Kingston, Jamaica! I tease Gabrielle all the time because I seriously don’t know what she can’t do. Read how she’s managed to escape to her creative side while still working in the hardworking medical field.
Growing up, I always wanted to be a Doctor (Obstetrician) and do Art on the side. I eventually realized that even though the income would be great after the initial struggle of paying off a hefty student loan, I would not have the time on my hands that I would desire to be the Free Spirit that I am. I still entered the field of Health Care as a Radiologic Technologist. It’s a skill and I enjoy the field. But it wasn’t enough for me as a young adult who just started working in 2010, that used to be the President of at least 2 service Clubs, while sitting on the committee of others, also engaging in modern dance and other sporting activities. I felt like I also started life 3 years behind my high school peers who did not do a 2nd Degree and who were fortunate enough to have their parents pay their way through tertiary education for them. While I had not one, but two degrees worth of Student Loans.
My walls were empty when I moved out on my own into my apartment and I said, ‘Why buy paintings when I can paint them myself?’. I officially started my company, GW Art with seasonal Collections, that has grown so much since then and still has some way to go.
I started to help a friend train her Boot camp (aerobics) class in 2011 too. She had to leave the country for a year and I did so well administering and training classes that I eventually branched out on my own. I got certified in both Personal Training and Sports Nutrition. After a timid start to do this on my own, I thrived by seeing positive results in my clients and being a part of and changing person’s lives. I am now confident and in demand in the Fitness Industry in Jamaica.
I currently find ways to express my 3 fields along with Hobbies, which include Restaurant Reviews, Sports and more on my Website, http://www.sugalifestyle.com. This continuously inspires me and makes me feel like I can branch out even more! #blackentrepreneurship #blackexcellence
By: Gabrielle Burgess
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*I didn’t get the chance to purchase Capers, but for those who like Capers with Salmon, it is not needed with the strong taste of Ashebre’s Spicy Dairy-Free Pesto sauce
*Ashebre’s Spicy Dairy-Free Pesto can be sourced at John R. Wong Supermarket, Kingston Ja
Method (Serves: 2)
1. Tilt the Salmon fillet up/Lift and bend it to make several slits on the skin side of the Salmon with a very sharp knife. (This makes the Salmon cook quicker, the skin crispier and does not let the Salmon curl up in the heat)
*Don’t slice too deep or you will overcook the Salmon
2. Season the Salmon with Salt and Black pepper
3. Lightly grease frying pan with Olive oil over medium heat
4. Place Salmon fillets in pan skin side down to prevent overcooking
3. Look out for a distinct white line in the middle of the fillet at about 3 to 5 minutes, depending on the thickness of the Salmon. When you see it, the Salmon is cooked halfway through
4. Flip the Salmon and cook for another 3-5 minutes until the skin is crispy.
5. Turn off the heat, cover the pan and steam your Salmon for about 10 minutes to be cooked medium. Add an extra 2-3 minutes to cook medium-well.
1. Cook Thin Spaghetti until tender and drain in coriander.
2. Add sliced Cherry tomatoes and mix in some of Asbebre’s Spicy Dairy-free Pesto Sauce.
Make your own healthy version of a Creamy Sauce instead of using an Alfredo sauce or Coconut cream sauce to put on your Fish or your Pasta.
Melt olive oil, garlic powder, onion, cream cheese, grated parmesan cheese and almond/skimmed milk in a pot, with varying amounts to create your desired consistency.
Plate Spaghetti with Salmon fillet on top. Add a little Pesto sauce to the Salmon and layer your homemade creamy sauce on top. Yum!
By: Gabrielle Burgess (Certified Personal Trainer & Sports Nutritionist)
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MidiCi Fort Lauderdale makes wood-fired Neapolitan Pizzas. Neapolitan Pizzas are authentic Italian style Pizzas that are made with San Marzano tomatoes grown on volcanic plains in Italy and Mozzarella cheese made with milk from water buffalo that are raised in the marshlands of Italy. The Mozzarella cheese used is known as ‘white gold’ because of its high premium quality and taste.
MidiCi has a Daily Happy Hour from 3-7pm and all day on Thursdays. They also do Wine and Cheese on Wednesdays for $19.95USD.
They have quite a salivating Instagram page. Looks like they are worth a try on my next trip!
MidiCi Fort Lauderdale
The Neapolitan Pizza Company
Location: 510 North Federal Highway. Fort Lauderdale. Florida
Comments: Neat, under the radar spot in town for Jamaican-style Seafood with a different presentation and its own unique, flavourful taste. It is a simple and comfortable atmosphere for a date or groups of families, friends or coworkers to dine where the food is visibly prepared, fresh to order.
Two Wednesdays ago, my husband, Randy and I still had family visiting in town and we wanted to all meet up for some Dinner. Being Jamaican-British, their choice was Seafood and the natural decision would be to go to Gloria’s in Port Royal. However, we were back at work and we deciding we would not be doing a trip to Gloria’s at night, mid-week.
Randy always passed a Seafood Restaurant by Balmoral Avenue, but never got to stop by and try it. I told him with Seafood there is usually a wait. It would surely be a gamble with it being a fairly new Restaurant too.
Prices online looked reasonable, generally $1600JMD+tx for Fish any way you like it. We decided to brave it.
Randy called ahead to order and for them to expect our group of almost 20 persons. However, they cook everything not only to order but fresh to order, that is, prep and everything. So when persons arrived they would need to pick out their Fish.
My Fish was picked out for me about half an hour before I arrived at 8pm. Everybody was seated and looked comfortable chatting in the well-lit Restaurant that was quite cool with the A/C. The décor was interesting as it included light fixtures made from liquor bottles along with simple furnishings.
I heard I missed Chef and Owner, Lloiid Thomas who came out to greet everyone and was quite confident about the quality of food he would be serving.
He also explained the authenticity of how Organic his foods are and how he liaises with suppliers to ensure that is reinforced as well as keeping seasonings, herbs and spices organically farm to table. It was evident from the shelves stocked with ground provisions and more and the staff who handpicked items from it back and forth, that meals were prepared fresh.
Our Conch Soup came out first. I loved that it wasn’t salty, noting that MSG is not used at Organic Seafood. Instead, even though I did not have any conch in my cup, it was thick with a rich flavour.
Food started to come out by 8:30pm. My in-laws had the Caribbean Salmon.
The Salmon was well cooked and creatively presented on a fresh bed of lettuce that rested on a furnished portion of tree bark. The sauce was what added the special touch and flavour to the Salmon.
Their sides of Plantain, also well presented were tasty. I had to ask for some.
Orders of Brown Stewed Fish and Steamed Fish followed. The family was pleased so far, including myself who had the Steamed Fish. It definitely wasn’t like any Steamed Fish you would normally get. The Chef had a right to be confident, as the richness in flavour of the dish was truly unique. Snaps for offering it with the option of Wheat Crackers too.
We had family that decided they were still coming, so we picked out fish for them at that point in order to get things moving before they arrived.
The tiniest member of that party had a Shrimp Pasta that had a huge serving he could hardly make his way into.
Two brothers enjoyed their Fried fish to the bone. They were the second to last to get their food, but stated that it was definitely worth the wait.
The sides of Festival and Bammy were enjoyed as well. The Festival was done true Jamaican style and it was delicious.
It was reported that the Fried Bammy tasted as if it was soaked in sugar-water or cinnamon rather than milk, but it was tasty nonetheless. Perhaps it could be requested that it be soaked in Almond milk.
There were two diners that were not so pleased with their food though, including our cousin who was a member of the late party (arrival a bit after 9pm) and got her Fried fish last, some time after 10pm. They were very disgruntled.
They stated that their Brown Stew and Fried Snapper were fresh, needing more salt and seasoning. I can testify to the Fried Snapper needing more seasoning because I tasted it after her complaint.
The sentiment of not getting to eat together was also expressed, but personally in a situation like that, I prefer to get food once it is ready. Even though food came out at different times, there was a steady flow once service started and the wait was not unusually long for such a large group. The wait was definitely shorter than what you would have at Gloria’s.
With that aside, to please a hard crowd of 15 out of 18 diners is quite an accomplishment on their part. Each person’s meal including Soup, a Main dish with sides and a drink came to about $3000JMD including tax and service charge, which was reasonable.
I must mention though, that the winner of the night was Randy’s Jerked Fish. It was not oily, even though it was fried, then jerked. The burst of flavour as you had one bite was amazing.
It was nice to see courteous Diana, a member of staff who had a long night on her feet, come out and take some time to have a little chat with some of the gentlemen in the family.
Owner and Chef Lloiid Thomas also came out to receive his honest feedback and pleasantly said he is open to requests to cook fish the way it is preferred. Whether it is more or less seasoning, herbs etc., he can be notified from the fish is picked out and adapt to such requests.
Chef Lloiid came from Atlanta, Georgia, to set up his Organic Jamaican Seafood Restaurant and it has been open for 9 months.
I intend to return to compare service with a smaller group or even when just two persons are dining and I am interested in trying their Smoothies. I am already impressed and happy to see almond milk as an ingredient option. Many other places need to do so. Straying a bit from that healthy note, they also had a salivating video on Instagram of their creative preparation and plating of Shrimp. That is on my list as well.
Kudos to Chef Lloiid and his team who remained pleasant and professional with a hungry set of almost 20 demanding diners and still produced predominantly good food to please the majority.
Organic Seafood Network – Restaurant, Bar, Market
Location: 19 Balmoral Avenue
Facebook: Organic Seafood Restaurant
By: Gabrielle Burgess
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Last Sunday, my husband, Randy had put on a show in the kitchen.
He surprised me by coming home with some Rabbit that he and his family raises in Jacks Hill. He said we were going to have a Rabbit Feast. That we did! I am a proud wife indeed. He is no stranger to the kitchen, but he didn’t need much pointers after all.
The Rabbit was baked to perfection. It could have used some Jerk seasoning to be completely over the top, but that’s my fault because I didn’t restock the kitchen in time.
The sides that were baked with it such as Carrot, with no offense to the rabbit, Irish Potato and Sweet Pepper, were great to have with it as well.
Quite a healthy meal too!
Reasons why Rabbit Meat is considered to be Healthy:
● Rabbit meat is the Leanest meat of all Proteins
● Rabbit meat has fewer Calories than other meats
● Rabbit meat has a high percentage of easily Digestible Protein
● The Sodium content of Rabbit meat is less than others, it is almost cholesterol free and it has more Calcium content than other meats
Did you know that Calcium helps to break down fat?
● Rabbit meat is one of the best White meats available on the market today
Important Tip to know when Eating Rabbit:
Do not try to eat the Bone. It’s not possible. You may break your teeth.
Where can you get Rabbit meat to cook?
Ask the Burgesses!
Name and Contact Information:
By: Gabrielle Burgess (Certified Personal Trainer & Sports Nutritionist)
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