Classic Bahamian cuisine with a modern interpretation will be showcased by celebrity chef Simeon Hall Jr. at the National Black College Alumni (NBCA) Hall of Fame Foundation's 10th Annual Chefs of the World (COTW): A Taste of Fame event.
The fundraising event at which top chefs showcase their culinary talent takes place March 2 in Atlanta, Georgia at the Hyatt Regency Atlanta; It will be hosted by Emmy Award-nominated television host, author and celebrity chef Marvin Woods who is known for his infectious personality, signature bandana and creative twist on food. Proceeds from the event support scholarship programs for students pursuing a degree in the fields of hospitality or culinary arts.
Hall's five-course menu for 10 will feature Bahamian conch chowder (Andros conch bisque, charred fresh conch bites, carrot gel, pickled tomatoes and green plantain); island potato salad (farmer's market potato medley, smoked bacon mayonnaise and micro lettuces); chicken souse (sous vide chicken, ice-filtered broth and all spice laced vegetables); coconut water granita with rum-laced milk intermezzo; roasted oxtail ragu, pumpkin dumplings, smoked onion steam sauce; and salted guava banana bread, goat pepper chocolate gelato and brulee bananas.
For the first time in COTW history, the chefs will work with a theme -- Old Hollywood glitz and glamor. It will allow the 20-plus chefs and their teams to go beyond the dishes with their creativity. Hall, the chef/owner of Simeon Hall Restaurant Managing Group Ltd., a food service consultation and restaurant design firm, said the theme ties in perfectly with his cooking style.
"My goal has always been to share food culture from The Bahamas with the world and I think a forum like this, with a diverse audience will enable us, myself and the entire team helping to execute this to showcase Bahamian culture," said Hall.
The fact that it is to benefit aspiring chefs he said extends his reach with the work he already does with young, up and coming chefs, making the experience that much more rewarding.
During the event's cocktail reception he will serve fire engine bites (fried sticky rice stuffed with corned beef, steam sauce and micro celery); Grammy Nola's fish cakes (potato and salt cod cakes with Sriracha aioli and micro cilantro; and fried guava duff (guava donuts stuffed with guava rum pastry cream.
"My entire mantra has been what I have called present day history," said Hall. "To me, present day history is a modern interpretation of traditional and classical Bahamian food culture and that's what we're going to be emphasizing at the event," he said.
Chef Hall who has more than 20 years experience in the culinary industry said its his goal to share food culture from The Bahamas with the world said the upcoming event provides him with the perfect forum to do just that as it will have a diverse audience which he said excites him.
The chef who has worked and consulted in the Americas, Europe, Asia and throughout the Caribbean is also an avid food writer and blogger. He was also featured last September at the Food Network in Concert at Ravinia's "Eat, Drink, Rock!" event in Chicago, Illinois, where he represented The Bahamas.
During that appearance Hall was among 75 top chefs. He participated in the "Hot Hot Hot" luncheon for which his culinary offerings included a spicy Bimini conch cake with aged goat pepper hot sauce, pickled cherry tomatoes, curry yogurt sauce and micro celery/cilantro salad; and old-fashioned Bahamian peas and rice for approximately 1,200 people. The opportunity for Hall to be represented at COTW was made possible through Immerse Bahamas, a destination and project management company and Dolphin Cove Bahamas.
Immerse Bahamas President and CEO Ginger Moxey said the idea of having a Bahamian chef participate in COTW was an event she was happy to sponsor the chef when the idea was pitched to her.
"We are pleased to partner with Dolphin Cove Bahamas and to be working with the Consulate of The Bahamas and Bahamas Tourist Office in Atlanta to ensure that Chef Hall gets maximum exposure as he takes The Bahamas to the world," said Moxey.
"I'm excited about the trip. I want to say a heart-filled thank you to Immerse Bahamas and Dolphin Cove Bahamas for believing in my talent. My goal has always been to share food culture from The Bahamas with the world and I think a forum like this, with a diverse audience, will enable us, myself and the entire team helping to execute this, to showcase Bahamian culture," said Hall.
Tables at the event will be sold to a sponsor with all monies going to a scholarship fundraising pool. Scholarships range from $500 to $3,500. To date, the NBCA Hall of Fame Foundation has issued 70 scholarships. As the cool weather passes through the islands, Chef Hall knows that everyone could use a little comfort food in their lives and shared his Grammy's Banana Nut Bread for you to enjoy.
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