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From Seafood to Key Lime Pie, Florida Keys Cuisine Pleases

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From Seafood to Key Lime Pie, Florida Keys Cuisine Pleases Keys TravelerThe Magazine KeysKeys CuisineCuisine The Bogart ConnectionConnection Keys Lighthouses Inspire Artist The ‘Ten Keymandments’ fla-keys.com 140401 NPR KeysTraveler2012.indd 1 10/10/12 4:41 PM or a quarter of a century, Sister Shipwrecks Off advanced and experienced Fdivers have enjoyed diving the twin “Treasury Class” 327- Key Largo Turn 25 foot U.S. Coast Guard cutters, a class simply referred to as “the 327s,” that rest in nearly 130 feet of water one mile south of Molasses Reef off Key Largo in the Florida Keys National Marine Sanctuary. The Duane was named for Secretary of the Treasury William L. Duane, who served under Andrew Jackson. It was sunk as an artificial reef Nov. 27, 1987. A day later, the Bibb was sunk nearby. Large pelagic fish often visit the wreck, and there’s no shortage of big barracuda. Considered the service’s flagships, the cutters served in a variety of capacities, including service in World War II. Both cutters are part of a trail of Florida Keys shipwrecks stretching from Key Largo to Key West and spotlighted by the Wreck Trek Passport Program. The program rewards certified divers who complete a series of wreck dives listed in an official logbook. Because of its popularity, a “Wreck Trek 2.0” continuation of the dive challenge is under way through January 2014. Divers who complete five dives (one wreck in each Keys region) receive a personalized print of Keys shipwrecks. Divers who finish all nine dives are entered in a contest for a chance to win one of several grand prizes including dive equipment, accessories and dive and lodging packages. — Julie Botteri STEPHEN FRINK A diver explores the Duane off Key Largo. fla-keys.com/diving/wrecktrek 140401 NPR KeysTraveler2012.indd 2 10/10/12 4:02 PM 10 ANDY NEWMAN (2) Keys Traveler 8 The Magazine Editor Andy Newman Managing Editor Carol Shaughnessy Copy Editor Buck Banks Writers Julie Botteri Jo Thomas Production Assistant Carolina Bustamante “Keys Traveler” is published by the Contents Monroe County Tourist Development Council, the official visitor marketing 4 Florida Keys Seafood Pleases agency for the Florida Keys & Key West. 8 Bogie and Key Largo Director Harold Wheeler 9 Humphrey Bogart Film Festival Set for May 2-5 Director of Sales 10 ‘Lighthouse Larry’ Shines a Beacon on Keys History Stacey Mitchell 12 Saving Turtles in the Florida Keys Florida Keys & Key West Key West Church Gets Vatican Honor Visitor Information New Park Lures Water-Sports Fans www.fla-keys.com www.fla-keys.co.uk 13 Keys Offer Family Activities From A to Z www.fla-keys.de Tropical Talent Rocks the Keys www.fla-keys.ie 14 Kayak Adventures Spotlight Unspoiled Lower Keys www.fla-keys.fr www.fla-keys.nl 15 Enjoy RV and Camping Holidays in the Florida Keys www.fla-keys.be 16 When and Where to Fish for Popular Keys Game Fish Toll-Free in the U.S. and Canada 1-800-FLA-KEYS 18 Key West Rainbow Flag to Celebrate 10th Birthday For the free monthly Two Unique Properties Offer Keys Flair “Keys Traveler” 19 ‘Ten Keymandments’ for Keys Travelers electronic newsletter, subscribe at 20 Traveling Tips to the Florida Keys www.fla-keys.com/keystraveler © 2012 Monroe County Tourist Development Council Printed in the U.S.A. What’s This? By Original Impressions The Florida Keys You’ll find this QR code & Key West accompanying many stories in this issue of “Keys Traveler.” The QR twitter.com/thefloridakeys codes can be scanned by most smartphones. Activate the app, aim your phone at the bar code and you’ll youtube.com/user/FloridaKeysTV be automatically taken to a corresponding website or video for more information. For iPhones and iPads, QR readers can be downloaded free at the Apple App Store. keysvoices.com Cover photo of Islamorada Fish Company restaurant by Andy Newman 140401 NPR KeysTraveler2012.indd 3 10/10/12 4:02 PM From Seafood to Key Lime Pie, Florida Keys Cuisine Pleases By Carol Shaughnessy t’s spicy conch chowder. Savory Cuban pork. experimentation and regional food history. Succulent pink shrimp dipped in tangy mustard Menta delved deep into the island chain’s past to Isauce. And Key lime pie, sweet and creamy with a compile the volume, which emphasizes old and new hint of tartness. It’s Florida Keys cuisine, and it’s as Keys dishes, food secrets from local residents, healthy unique and appealing as the island chain itself. preparation and the value of sourcing native foods. The Keys’ location and heritage largely shaped the “Before trains and the Overseas Highway, you fed development of the islands’ cuisine. Their remoteness your family only the local foods,” said Menta. “The and saltwater surroundings meant residents relied on ocean has always been our ‘farm.’” the ocean’s harvest for food, and settlers brought the Today, many restaurants create menus around flavors of their homelands with them. fish and seafood. Popular local “eating fish” include “Cooks in the Florida Keys have followed a long yellowtail, hogfish and mutton snapper, grouper and history of resourcefulness and recipes,” said chef dolphin (the fish, not the friendly mammal). Fish can be and author Paul Menta, whose book “Native Fuel” sautéed, broiled or blackened, fried or prepared with is a flavorful blend of insights, recipes that invite sauce containing mango or other tropical fruit. 4 fla-keys.com • fla-keys.co.uk • fla-keys.it • fla-keys.de • fla-keys.ie • fla-keys.fr • fla-keys.nl • fla-keys.be Keys Traveler 140401 NPR KeysTraveler2012.indd 4 10/11/12 4:39 PM ANDY NEWMAN Florida Keys stone crab claws, lobster, shrimp, yellowtail snapper and other fresh fish species are displayed at the Hogfish Bar and Grill near Key West. Shellfish are equally popular with Keys diners, and focal ingredient in dishes dreamed up by innovative conch tops the list. Pronounced konk, it’s found in rich chefs. chowder, deep-fried fritters and lime-dressed salad For example, Chef Bobby Stoky of Islamorada’s among other dishes. famed Marker 88 enjoys preparing tasty lobster Another well-loved Keys delicacy is sweet pink tempura tacos that combine fresh battered Florida shrimp, steamed and eaten hot with drawn butter or lobster and avocado cream wrapped in tortillas. cold with cocktail or mustard sauce. Creative local “One of the things that’s great about Florida lobsters chefs might serve shrimp in garlicky scampi, fried in is that they’re really sweet,” advised Stoky, who has batter or blackened in Caribbean spices. owned the restaurant for 12 years. “You can grill these Stone crab and lobster also are plentiful in area or just boil them as well, but obviously it makes it a waters. With stone crab, only the claws are harvested little more decadent with the tempura.” and eaten, while the Florida lobster has no claws. The Keys’ most indigenous ethnic food is Cuban, Lobster can be served plain and dipped in butter brought by those who fled their nearby homeland sauce, stuffed with breadcrumbs and spices or as the seeking freedom. Cuban classics include a dish of Keys Traveler fla-keys.com • fla-keys.co.uk • fla-keys.it • fla-keys.de • fla-keys.ie • fla-keys.fr • fla-keys.nl • fla-keys.be 5 140401 NPR KeysTraveler2012.indd 5 10/10/12 4:02 PM shredded beef called ropa vieja or ROB O’NEAL “old clothes,” picadillo and tender marinated pork. Entrees normally come with black beans, yellow rice and sweet plantains. Tropical fruits are a favorite accent used by island chefs and passion fruit, mango, sour oranges and carambola find their way into many recipes. So too does the tiny yellow Key lime, the vital ingredient in the Keys’ signature dessert, Key lime pie. Key lime pies can be topped with truly meringue or whipped cream, and offbeat typically are nestled in a graham offerings like Key A slice of David Sloan’s Key lime pie. cracker crust. Recipes vary from lime pies incorporating (believe it or eatery to eatery, so some food- not!) bacon and jalapeno peppers. lovers undertake dedicated taste Visitors can explore the flavors tests to discover the finest. of the Keys at numerous food “What is the best “What is the best Key lime pie? festivals each year. They include Key lime pie? That’s That’s easy,” said Key West author January’s Uncorked … the Key David Sloan. “It’s the one you’re Largo and Islamorada Food & Wine easy. It’s the one about to eat.” Festival, a multisensory Upper Keys you’re about to eat.” Sloan should know. Once a experience featuring 10 days of – David Sloan competitor in the professional food, wine and spirits. Events range division of the National Pie from wine dinners to art and wine Championships, he recently shows, and a grand tasting finale. researched and penned “The Also in January, the Key West ANDY NEWMAN Food and Wine Festival showcases the creativity of top local chefs and restaurateurs. The tasty four-day schedule features dining experiences and food and wine adventures including a mile-long tasting stroll Huge shrimp are served at the 2012 Key Largo Food & on the island city’s Duval Wine Festival that has evolved to include Islamorada. Street, an outdoor wine Ultimate Key Lime Pie Cookbook.” market and the Master Chef’s Alongside little-known tidbits and Classic culinary competition. tips from fellow pie-making pros, Each March brings the Original the book contains recipes for 20 Marathon Seafood Festival in the crusts, 20 fillings, 20 sauces and Middle Keys, starring popular 20 toppings that can be mixed delicacies such as Florida lobster, and matched to create nearly stone crab, fish and shrimp.
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