You may be more familiar with Trevanne Donegal and The Layer Cake, but after returning from further Cuisine and Patisserie training at the well established Le Cordon Bleu in London, she has been building her dream kitchen and has rebranded with the name, Sear 274!
Here is just a touch of what she has been up to since she has been back. Absolutely salivating!
Look out for her and one of my other faves, Christina Simonitsch at Martell & GH Mumm’s booth at the Table Talk Jamaica Observer Food Awards tomorrow night at the Devon House!
Trevanne will have Dark Chocolate Martell Cognac Caramel Truffles 😍
Suga can’t wait to try Trevanne’s goodies on an even more elevated level.
Welcome home Trevanne!
Follow Trevanne Donegal on Instagram, @sear274
By: Gabrielle Burgess
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Suga scoped out the new, Jablum Coffee House located on the grounds of NCB Twin Towers, by the intersection of Oxford Road and Old Hope Road last week.
It is still a work in progress. At the moment they only offer Coffee, Snacks and Pastries. I was informed Sandwiches are coming soon.
Based on its central location, the Cafe has a lot of potential and should strive to live up to it. It is quite small, but still has seating available. Plasma screens display clearly what they have to offer along with costs. Prices were relatable to other Cafes. For instance, Iced Coffee costs about $600JMD.
Stay tuned to Suga Lifestyle to see what happens with Jablum Coffee House!
Christina Simonitsch of Simo’s Bread and Catering, Montego Bay is in town today! Check her out at Kayter on 18 Ballater Avenue. She will have Christmas gifts available. They will be perfect to give just about anyone you know who will be cooking up a storm this Christmas.
Christina not only does specialty Breads and Pastries, but has Gourmet selections and her private label Condiment line of Pepper sauces, Sea salt, Pepper Jelly, Basil Pesto, Jerk Butter, Marinades and more are one of a kind. She makes Honey now too!
Christina M.B. Simonitsch
Location: Montego Bay
Catering, Cooking Lessons & Staff Training
By: Gabrielle Burgess
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