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Binnses craft al fresco treat with Juneteenth ‘inspo’

Published:Thursday | June 29, 2023 | 12:49 AM
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A plant-based strawberry slab pie that was specially prepared for fathers and their families.
Contributed
A plant-based strawberry slab pie that was specially prepared for fathers and their families.
Squashed red, green and yellow peppers.
Contributed
Squashed red, green and yellow peppers.
Natural fibres and elements played a big role in the tablescape for the event.
Contributed
Natural fibres and elements played a big role in the tablescape for the event.
A strictly plant-based potato salad.
Contributed
A strictly plant-based potato salad.
Appleton Estate 12-Year-Old Rare Casks being served during the Father’s Day brunch with a special syrup prepared by Appleton Estate’s Senior Blender David Morrison.
Contributed
Appleton Estate 12-Year-Old Rare Casks being served during the Father’s Day brunch with a special syrup prepared by Appleton Estate’s Senior Blender David Morrison.
Appleton Estate rum old-fashioned cakes mixed with 12-year-old Rare Casks being served with coffee for dessert.
Contributed
Appleton Estate rum old-fashioned cakes mixed with 12-year-old Rare Casks being served with coffee for dessert.
A platter with the main course meal – honey glazed carrots, roasted herbed oyster mushrooms and macaroni and cheese.
Contributed
A platter with the main course meal – honey glazed carrots, roasted herbed oyster mushrooms and macaroni and cheese.
Hibiscus lemonade drinks being served during dinner.
Contributed
Hibiscus lemonade drinks being served during dinner.
Plant-based glazed donuts were up for grabs.
Contributed
Plant-based glazed donuts were up for grabs.
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Lisa Binns was inspired by Juneteenth as she crafted a special Father’s Day menu for the plant-based foodie Father’s Day Al Fresco on the Farm event hosted at Stush in the Bush, which she co-owns with husband, Chris.

The event, which was sponsored by Appleton Estate, was one where a three-course meal was served with a one-of-a-kind scenic experience for families with an appreciation for locally grown food.

Lisa Binns shared that she was also inspired by Nicole Taylor’s cookbook for Juneteenth called Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations and some aspects of the meals were created to honour Taylor’s recipes for Juneteenth.

“She has a recipe for strawberry slab pie, but it is not plant based, so what I did is I took her recipe and I used local strawberries and local peaches, and I used my own pie crust recipe in exchange of that. So it’s kind of honouring her recipe,” Binns said.

She told The Gleaner that in the end, the scrumptious meal was enjoyed by all.

“I think it was great! We like to keep things intimate. We very specifically wanted to have things that were friendly to children, activities friendly to children, space friendly to children and families,” Lisa said.

The bar on Sunday was sponsored by Appleton Estate and a rum old-fashion mixed drink special was served that was made with Appleton Estate 12-Year-Old Rare Casks, cloves, nutmeg, cinnamon, chocolate bitters, and the secret ingredient of a special syrup created by senior master blender David Morrison, who attended the event along with Master Blender Joy Spence.

lifestyle@gleanerjm.com