The pop up restaurant trend that exploded in the United States around 2010 has finally made its way to The Bahamas in a tangible way with Chef Simeon Hall leading the way in starting a series that will cater to true foodies and adventurous eaters. Through his pop-up series, Chef Hall intends to involve different chefs at different times to expose food culture in The Bahamas. The first in what is expected to be a once-a-month series will take place on Saturday, October 3 at his co-host Chef Jamall Petty’s Island Flare School on Marshall Road.

In true pop up fashion, the menu will remain a mystery until the night of the event. The only things Hall was willing to reveal was that patrons could expect five core courses — a soup, a garden plate, an appetizer, an entrée and dessert.

Up to yesterday, the chefs were mulling between whether to serve a pork-driven menu or a seafood-driven menu to jumpstart the series; the price per person for the first event would be approximately $75 depending on what they decide to present. And that there could conceivably be a few surprises coming out of the kitchen including a few amuse bouches or drinks — small bites that he says should be considered gifts from the kitchen that will impact the dining experience.

Patrons will literally be at the mercy of the chefs, and should attend the event expecting to be eating and drinking for about three to four hours.

“Because it’s such a seasonal thing, we’re waiting actually to see which menu we will go with. But it’s that kind of event where if people are marginalizing it by the cost, it’s probably not the event for them,” said Hall.

At this first pop-up they will only be able to host 16 people at maximum for the plated affair that will start at 7:30 p.m. While popular now, pop-up restaurants are not a new concept. They originated as supper clubs in the 1960s and 70s. Today they have many different looks and functions and can appear in the most unlikely of places.

Foodies and people who enjoy trying new, sometimes unusual foods are the typical pop-up audience. People go to a pop-up restaurant to experience a unique, creative eating experience. Therefore pop-up restaurant menus are usually original — something that can’t be found at local eateries. And there are usually no choices allowed.

“Pop up means taking a space — a venue, an area, inside or outside, and converting it into a restaurant dining experience. It is ad hoc and can be absolutely any theme the chef is showcasing at that time. It’s for the true foodie, whereas you could have a vegetable-concentrated menu, a fire-concentrated menu, or a whole gamut of things on display. It’s for a true foodie, not for someone who is going to come and say I don’t like this or I don’t like that. It’s for the adventurous eater,” said Hall.

A pop-up series of this nature is one he’s been trying to put together for at least two years. Now that he’s finally getting it off the ground, the chef is excited.

“The fact that we’re actually getting it started is beyond words. It’s something that the rest of the world has been doing for years and it’s definitely something that the people are ready for, chefs are ready for and the farmers and fishermen are ready for,” said Hall.

A chef who believes in farm to table, he brings this approach to the series, sourcing ingredients for the meal from local sources.

“The farmers, fishermen and other supplies are the most important resource in putting together these events. The chefs are only the craftsmen behind the people providing the products that will be used,” said Hall. “It’s my brainchild, but the purpose of it is to involve a lot of different chefs at different times to expose food culture in The Bahamas. And it will involve a whole gamut of people. There are some events that I will do by myself, but there will always be some sort of co-partnering,” he said.

While he prepares to jumpstart his pop-up series that he said aren’t confined to New Providence, Hall is already preparing to take the series around the country, and into the Turks and Caicos Islands. He anticipates future pop-up events ranging in price from $75 to $150 — the price being dependent on what is being presented. He already has plans for an 11-course pop-up.

And while he maxes out at 16 for this first one, Hall does not envision hosting a service for more than 24 at any time.

“I don’t think they will ever go over 24 persons, because once you get into more than that, then the intimacy is lost,” he said.

 

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