After a successful and sold-out 11-course first pop up dinner by chefs Simeon Hall Jr., Jamall Petty, Quenton Scott, Corwin Wilkinson and Hiram Kemp — Hall and Kemp have come together to present a farm to table brunch that they say will change people’s perception of what a brunch can be.

Hall and Petty say they have taken the elements of a traditional brunch and prepared all new recipes for the upcoming affair. They say that everything people hear about, have read about, thought about, and watched on television, that they will be able to enjoy during the October 31 Farm to Table All-inclusive Brunch to be hosted at the Island Flare Cooking School on Marshall Road.

“We’re taking the elements of a traditional brunch and doing everything from scratch,” said Hall. “It’s all a take on breakfast dishes, lunch dishes, and a combination,” he said.

While the final menu will be a surprise to people on the day, items that have been discussed to be included on the menu include a dehydrated goat pepper thick cut bacon on waffled toast, an African peanut porridge with salted rosemary oatmeal cookies and a tomato corn muffin.

“There will be something for everyone from fish to vegetarian to pork and straight across the board,” said Hall.

And the sweets are expected to be amazing according to the chef — think bacon dulce de leche ice cream.

“People will be blown away by the menu because they’re all new recipes, and not your traditional brunch with tired eggs benedict,” he said.

Unlike the first dinner, where did not know what they would be eating until it what was placed before them, the brunch will be a little different. People will be able to choose their four courses, and get their fill from a juice bar stocked with traditional and non-traditional juices that will be filtered and unfiltered.

People will be able to eat beyond the four courses with the option to purchase a la carte additional items.

The all-inclusive brunch with two seating services at 11 a.m. and 1:30 p.m. is scheduled for Saturday, October 31 at the Island Flare School on Marshall Road. Seatings are limited. The cost of the brunch is $60 per person.

After a satiated and satisfied first dinner, Hall advises people wanting to partake in the brunch to book early, because seats will be snapped up.

“This will be fantastic,” said Hall.

During the pop up events, patrons will literally partake in ingredients that were grown and raised in The Bahamas, to allow people to appreciate what the country has to offer. The brunch will showcase Chiccharney Farms products, along with beverages from Young’s Fine Wine.

A pictorial of the first 11-course pop up dinner that left patrons craving for more.

Amuse-bouche — Fire engine bite.

Bread — Country loaf, ciabatta and focaccia with Bahamian cheese spread, hog plum marmalade chicken liver mousse and fermented salted butter.

Soup — Andros pumpkin veloute, with shrimp (substituted for land crab after Hurricane Joaquin blew into town) with Johnny cracker, paired with Gully Wash.

Surprise bite — Deviled egg topped with crispy chicken skin.

Salad —Cooked and raw vegetables with blue cheese vinaigrette paired with fever grass and cucumber water.

Appetizer — Blackened conch, roasted pepper coulis, citrus black-eyed salad with black-eyed peas hummus paired with Kalik Raddler 0.0 percent.

Surprise bite — Chicories with jerked pork with Baha fruit chutney, pickle and micro greens.

Intermezzo — Eleuthera watermelon, ginger and lime push pop.

Entrée — New-fashion chicken souse paired with white wine.

Dessert — Salted banana pudding, banana sponge, chocolate gelato and bennie cookie.

After dinner drink — Braziletto tea and Vita Malt glazed beignets.

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