Ernest Hemingway, who lived and labored in Key West for a lot of the Thirties, as soon as wrote, “I’ve found that there’s romance in meals when romance has disappeared from in all places else. And so long as my digestion holds out, I’ll comply with romance.”
At the moment, Key West’s culinary tapestry is wealthy within the romance of multicultural influences from early settlers that included Bahamian fishermen, Cuban cigar makers and New England and Southern retailers and shipbuilders.
In such a melting pot, it’s no shock that the native fare is equally various. However what precisely makes up Key West delicacies?
“It’s a collaboration of cultures from Bahamian to Cuban, Latino to Creole, and even Northeastern,” mentioned Keith St. Peter, government chef on the Key West Cooking College, positioned upstairs at 291 Entrance St.
St. Peter oversees the menus, recipes and path for the college’s demonstration-style learn-and-dine courses, the place attendees are proven the way to put together conventional Key West dishes and uncover their place within the island’s tradition and heritage.
“The focal factors of our native delicacies are seafood — its freshness and spectacular selection — and the fruits that develop so abundantly right here,” he mentioned, citing mangoes and sugar apples specifically.
A meals historian in addition to an acclaimed chef, St. Peter has been a defining voice in Key West’s meals scene since his arrival in 1999. He has showcased his skills at native eateries together with La Trattoria, Antonia’s, Banana Café, Kojin Noodle Bar and Blue Heaven; co-operated The Café; and launched Mary Ellen’s and Home of Wu, amongst different accomplishments.
He was drawn to the Key West Cooking College by the chance to discover and honor the island’s meals historical past — and form a program that shares each delicacies and tradition.
“I might analysis and discover, say, 15 variations of a dish after which break it aside to see what made it genuine, after which develop what I assumed was the most effective model of that dish,” mentioned St. Peter. “And that’s what we train and serve our visitors right here.”
Probably the most unique Key West meals, he believes, is the common-or-garden bollo — a deep-fried fritter-like concoction whose important elements are black-eyed peas and candy yellow onions.
The secrets and techniques to getting ready bollos are revealed throughout Key West Cooking College courses, as are strategies for getting ready picadillo, ropa vieja, Caribbean jerk hen, conch salad and different native staples.
Based mostly on his analysis, St. Peter has developed 15 menus for the college’s entertaining courses — every one bringing the romance and richness of Key West’s culinary historical past to life as attendees find out about — and feast on — the featured dishes.
Courses are provided Tuesday by Saturday, and reservations may be made by calling 305-294-COOK.
Final Bites
Dish of the week: Bollos. With their crispy texture and tender inside, bollos may be served as a snack, appetizer or facet dish. Pulsed black-eyed peas, habanero peppers, diced onions, minced garlic and salt are mixed in fastidiously balanced proportions, then fried to create the quintessential Key West deal with.
Useful kitchen hack: When getting ready bollos, don’t skip the steps that make the black-eyed pea batter so flavorful. Soak the peas in a single day, then choose them over and soak for 3 extra hours. As soon as the batter is correctly blended, chill it for no less than half-hour earlier than frying.
Hungry for extra? Go to keywestcookingschool.com.
