Chef Simeon Hall Jr.'s upcoming Mother's Day pop up brunch promises to be an experience centered around a late brunch with the breakfast and lunch items that people have become accustomed to, but focused around an entire experience. (Photo: Sharad Lightbourne)

The veil of secrecy is being held so close to the chef Simeon Hall’s chest that even I don’t know where, or why, but what I do know is that he promises his upcoming Mother’s Day pop up brunch will be an experience — amazing eating — with too much food and too much drink.

“It’s going to be a Mother’s Day experience centered around a late brunch with the breakfast and lunch menu ideas that we’re accustomed to, but it’s going to be focused around an entire experience. From the time you arrive to the time you leave, you will be eating,” said Hall.

The pop up brunch will be hosted at a Nassau beach venue in a historic home kind of setting that the chef says has an amazing feel to it.

“It’s one of those historical places that you would be absolutely amazed by the entire experience.

That’s all he would reveal about the location. In fact it’s so secret that patrons will be bused to the final location from another undisclosed car park. The chef said the secrecy helps with the entire experience.

“It’s not having brunch. It’s having a Mother’s Day experience.”

The meal will go down in segments, with a buffet element, a plated element, an arrival element, and a departing element, and will comprise of a series of amuse bouche surprises rotating out of the kitchen, combined with a buffet and a take home meal, that the chef says won’t just consist of leftovers, from the day, but that will be an entirely different entrée.

His signature sticky Korean-style ribs, which he said should be on everybody’s bucket list to try, will be a menu item. That’s the only dish he would reveal.

“Anybody who follows me knows that I’m known for farm-to-table dining, so we started from two months ago to get the farmers ready for the ingredients that we wanted for the brunch. We intend to use local ingredients with global techniques, which is why my ribs will be a menu item — we want people to experience that intense flavor in just a few bites.”

Despite the surprises, he promises there will be familiarity.

“When you come and you have the food, you’re going to be reminded of things. There’s going to be experiences that will provoke memories and create new memories. We’re not telling the food because we want people to come with an open mind and we want to invite and attract the true foodie.”

The chef suggests people wear clothing that will stretch to accommodate their waistlines because he says there will definitely be too much to eat and drink.

Chef Hall’s late Mother’s Day pop up brunch experience which kicks off at 2 p.m. to allow people the opportunity to attend church, is expected to play out over approximately three hours, and will run you $150 per person. To book and prepay, email undergroundbahamas@gmail.com at which point patrons will be given further instructions.

The chef has been doing pop ups since last year with fellow chef Jamal Petty with the ultimate goal of creating a members only underground supper club in 2017.

“We want to take eating in The Bahamas to the next level, so it’s not just about good food, it’s about the entire experience. It’s about sharing and having that depth surrounding an event.”

If you’re not able to participate in chef Hall’s upcoming Mother’s Day pop up brunch, he has provided a few recipes you can try at home for your mom, including the recipe for his signature sticky Korean-style ribs.

Sticky Korean-style Ribs

Serves 6 appetizer portions; or 3 entrée portions

3 pounds flanken style cut beef short ribs, (flanken cut are beef ribs cut across the bone lengthwise)

4 peeled fresh garlic

1 tablespoon unpeeled ginger

½ cup terryaki sauce

1 cup light sodium soy sauce

1 bunch chopped green onion

¾ cup brown sugar, dark (add or subtract to your taste)

Using a meat tenderizer, tenderize each piece of beef short rib on both sides. Be careful not to tear the meat.

Combine all the ingredients in a blender and marinate beef for at least 12 hours. Cook on your favorite grill following the manufactures directions. The grill imparts the smoky char that is reminiscent of the street carts of Korea.

On the stove top: Heat a cast iron skillet until smoking hot, (do not add any oil) and sear until desired temperature. I cook until medium rare which when ready to serve will be a perfect medium.

Slice and top with crushed peanuts and sliced green onions

The Perfect Deviled Egg

Serves 4 (2 each)

12 fresh farmer Justin local organic eggs

½ cup Hellman’s mayonnaise

A few drops of high quality extra virgin olive oil

Local salt and fresh black pepper to taste

To cook the perfect hard boiled egg, you will need to set the timer in your smart phone for 10 minutes and 48 seconds exactly. Bring the water to a rolling boil in a pot and gently add the eggs. As soon as the last one hits the pot start the timer. So work quickly and carefully.

Remove from the pot immediately and plunge into iced water. Remove the shell and pat dry.

Cut each egg lengthways and remove the yolk. Select the best 8 halves that you will serve.

Add four of the cooked whole eggs, whites included, the remaining egg yolks and mayonnaise to a food processor and blend until smooth. For a final touch pass it through a fine sieve for a completely velvet textured mix. Season with salt and pepper and then pipe the filling into each one of the six egg white shells. You should have enough to pipe each one with a generous amount. Drizzle with olive oil and serve.

Mimosa Vinaigrette

This simple but amazing dressing is the cornerstone to jazzing up any brunch salad bar.

Makes 2 cups of dressing

2 large sweet Valencia oranges

2 tablespoons Hellman’s mayonnaise

1/3 cup Champagne vinegar

1 cup organic vegetable oil

Salt and pepper to taste.

You will need a blender or high power food processor.

Zest the oranges then cut and juice them both. Strain the juice. Add the mayo to the blender. Add the juice, zest and vinegar. Blend. Reduce the speed of the blender and then slowly stream the oil into the mix.

(Chef’s secret tip. Add a few splashes of distilled water to complete and stabilize the emulsion and to magically brighten the color.)

Sticky Korean-style Ribs

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