Cooking in the Field, Stories in the Soil: Top Bahamian Chefs Gather for Grand Bahama’s First Pen-to-Plate Event (VIDEO HIGHLIGHT)

VIDEO HIGHLIGHT

Pen to Plate, hosted at Bershire Farms in Grand Bahama, brought together several of The Bahamas’ top culinary minds on January 10, 2026. The event gave guests an immersive look at how farming and cooking work hand in hand. Chef Simeon Hall Jr., who created the Pen to Plate platform, served as chef host and guided the experience alongside host farmer Terrance Roberts III and resident chef Harold Pinder.

The other participating chefs who crafted the meal, which utilized farm-raised pork in most of the dishes, included Jasmine Roxbury, Kadarjio Swain, George Roberts Jr., and Stanford A.J. Munroe, with a sweet close to the evening provided by desserts from Jaimee Gaskins Smith.

The night started with butler-passed hors d’oeuvres, and the main menu included dishes made with various parts of the pig that ranged from pork bao buns to an old-school pastry crust made with lard. There were also non-pork dishes made with locally sourced Bahamian ingredients ranging from fevergrass to pigeon peas.

The event also featured live entertainment, beer pairings by Sands Beer, and a farewell gift of eggs courtesy of Bershire Farms.