My top 10 list for every real foodie is 2019

Wow.... what a list. 

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Firstly I'm no Oprah and maybe if im lucky a handful of the 20 thousand combined social media audiences I have will actually take in what I recommend, but that's ok. I do it for them. This is my top 10 list on being a better foodie in 2019. Btw these are in no particular order. If you follow me you know I'm too ad hoc of a writer for that.

10. Unless you have access to the only living soul I know still hand grinds grits on Andros island in a century old mill then I suggest you try if only once, a bag of grits from geechie boy mills. This ain't that instant stuff that taste like cardboard, this is your Grandmithers 28 minute low and slow version that taste like CORN.
9. If you are blessed enough to live in The Bahamas and you or family ever celebrate anything then Boutique cake is the place to go. Let's face it cakes have befom art, but here you get taste and looks. @voland is a genius
8. This maybe the one thing that has made my list 2 years in a row. Qui yogurt by yoplait is simply amazing! Try it and let's argue if you disagree.
7. Digby is another most follow chef that makes my list. This young chef is a walking encyclopedia of Caribbean food culture knowledge. He just opened his own spot Baraata and I "stalk" his page daily.
6. Try making a food trip to 2 of my top food places on the globe. I plan to in 2019. Charleston and San Francisco. Listen I can't express my love for these 2 places enough. Check it out.
5. I did a post on this dude yesterday. @crazyfarma. He specializes in edible garnishes, fresh herbs and a few vegetables. If you dont believe me then check him out. Antonio is single handedly changing the game.
4. Bonappetit.com,  bon appetit magazines and bon appetit YouTube channel are a must. If there was ever a law that made chefs cite points of reference for their recipes I would list these on top. I consider my style to be "provisional cooking" and if anyone promotes local rustic simple food its them.
3. Pink octopus remains my favorite restaurant in The Bahamas. Full stop period!
2. Use ice. Listen, whenever I make anything raw, green, colorful or shaved I use tons of ice. For vegetables that is. For the exception of petite green or micros you can bring a wilted bunch of friscee bav to life with a little crushed ice and water in minutes.
1. I'm planning something big in 2019. Tag me in your foodie pics and you will be entered for an amazing gift. That's all I can say. Use the hashtag #simeonhalljr. From a new recipe to your favorite meal and boom you're entered.

 

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