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Tickets on sale September 30, 2026
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5 continents~5 wines~5 stories~5 Dishes ~ 5 chefs ~ 5 Oceans
Welcome to Key West Food & Wine Festival 2027
"Connected by the Oceans"
Water does not divide us—it connects us. For centuries, the earth's five oceans have acted as ancient highways, carrying seeds, spices, cooking techniques, and human cultures from shore to shore.
Sitting at the confluence of the Atlantic Ocean and the Gulf of Mexico, Key West is the ultimate maritime crossroads.
The 2027 festival uses this unique geography to explore how ocean currents shaped global culinary traditions across five continents, brought together through the brushstrokes of Contemporary Cuban Artist Humberto Castro
and curated by Alaen Ledesma Fernández.
Studio Fine Cuban Art to Collect
OCEAN EYES Humberto Castro
oil on canvas 22 x 16 inches
$4,500.00
Welcome to South Africa
The Place: South Africa, West African Spices & Chardonnay
The Story: Liz uses his platform to share the "beauty and complexities" of West African flavors, bridging the gap between his heritage and modern fine dining.
The Dish: Doro Wat
A fragrant, spicy Ethiopian chicken stew traditionally served with injera bread.
The Wine: Chardonnay
A rich, buttery Chardonnay provides a creamy texture that balances the heat of the berbere spice blend found in the stew.
The Chef: Martin Liz
An American chef known for elevating West African cuisine and his Cuban heritage on the global stage.
Welcome to Oceania
The Place: Oceania, Marlborough Seafood & Sauvignon Blanc
The Story: Food and wine in Oceania is a dynamic tale of Indigenous traditions, British colonial influence, and vibrant multicultural immigration. Stretching from the ancient earth ovens of Polynesia to the world-class vineyards of Australia and New Zealand, the region's gastronomy is as diverse as its geographyd seafood preparation with "whole fish" butchery.
The Dish: Paspaley Pearl Meat Scallops
Rare, buttery scallops sourced from the pristine waters of the Kimberley coast.
The Wine: New Zealand Sauvignon Blanc
World-famous for its crisp acidity and citrus notes, it is the natural, vibrant partner for fresh Oceanic seafood.
The Chef: David Fuhrman
Fuhrman is celebrated for his "fin-to-tail" approach, treating fish with the same reverence as meat and using almost every part of the animal to reduce waste and maximize flavor.
Welcome to South America
The Place: South America, The High-Altitude Malbec & Picanha.
The Story: Minelli’s family owns and makes wine & olive only in Mendoza; his memories of family churrascos (barbecues) later led him to open restaurants that celebrate the simplicity and power of the open flame.
The Dish:
Picanha Feast. A prime top sirloin cap, sliced table side, served with Argentinian tomato vinaigrette and farofa.
The Wine: Malbec
Specifically from the high-altitude vineyards of Mendoza or Salta, which provide the structure and dark fruit to match the intense fat cap of the picanha.
The Chef: Leandro Minelli
chef whose childhood in Argentina inspired a career dedicated to live-fire South American cooking.
Welcome to Europe
The Place: Portugal, Spain, France. Italy, Greece
The Story: Food and wine in Europe is an interwoven tale of geography, religion, and the dining table. Shaped by regional climates, or terroir, ancient agricultural practices, and centuries of culinary traditions, European gastronomy remains the cornerstone of modern global dining
The Dish: Bistecca alla Fiorentina
A hearty Chianti Classico Riserva is the classic pairing for this thick, dry-aged T-bone steak sourced from Chianina cattle. The wine's tannins slice right through the rich, marbled fat
The Wine: Chianti
This classic Sangiovese-based red offers the high acidity and herbal notes needed to cut through the rich cheese and acidic tomato sauce.
The Chef: Jennifer Cornell
Classically trained chef who graduated from the New England Culinary Institute in 1993.
Originally from Vermont, she spent decades traveling and cooking throughout the Caribbean, Central America, and the Florida Keys,
Welcome to North America
The Place: North America
The Story: North American wine country was born from a collision of native vines, European ambition, and agricultural resilience. Today, the continent boasts world-class viticulture across all 50 states and Canada, generating billions in economic impact. The incredible story of its evolution spans four distinct eras
The Dish: Barbecue
The ultimate match. The jammy fruit and spice cut right through smoky, sweet, and tangy BBQ sauces
The Wine: Zinfandel
Once thought to be a native American grape, Zinfandel was later traced back to Croatia. It became the wine of the California Gold Rush, fueling the dreams of frontiersmen. Modern producers like 1000 Stories continue this legacy by aging wine in Bourbon barrels, bridging the gap between wine and American spirit.
The Chef: Juan Cuadra
Meet The 2027 International Festival Chefs
Chef
