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Ocean Sotheby's International Realty presents Key West Food & Wine Festival
10:00am Daily 1075 Duval Street, Suite 15 C
Stop in to get tickets to Festival events and enjoy a taste of wine.
Purchase our official limited edition, 2024 print
Pick-up your VIP gift in Ocean Sotheby's stunning office.
Join
Andrew McNamara, Papa's Pilar Master Sommelier and Cooperage Consultant
Bahama Bob, Key West Rum Maker & Innovation Consultant
The prolonged contact of the rum with the sherry-soaked wood in the barrel imparts it with unique flavor and depth, making it a fast favorite of rum aficionados who thirst for something out of the ordinary.
What is cooperage in winemaking?
Cooperage is not merely a flavoring component in wine but is also a key player in sculpting a wine via lees contact and oxygenation, even when adding no flavor. Thus, the type and thickness of wood and size of vessel is also quite important.
Learn from the experts while you sip a sherry cask rum cocktail specially made for you.
Do not worry, we have some delicious wine to go with your lunch
prepared by Key West Personal Chef and our local Conch Consultant, Martin Liz
Papa's Pilar Sherry-Finished Rum is unlike anything Hemingway Rum Company has ever produced before. This dark rum blend is further aged in Spanish Oloroso Sherry casks for an extended period of time, creating a distinguished and complex flavor profile of decadent hazelnut, toffee, layered spice and toasted oak.
Bacalao Ajoarriero
A spicy Spanish dish of salt cod dressed in a sauce of tomatoes, peppers, garlic and
Pimentón de la Vera— Grilled bread
is inspired by a tapa from Pamplona.
Revuelta de Setas
Wild mushroom and egg tortilla
Estofado de toro al estilo de Pamplona
Bullfighting Meat Stew
Bull's tail, carrots, potatoes, peppers, onion garlic, tomato sauce, red wine and saffron
~
Dating back to Roman times, estofado de toro is actually an Andalusian creation, allegedly inspired in Córdoba.
Traditionally made after the bullfights, the dish spread throughout the rest of Spain, and is especially popular in Pamplona where bullfights are still popular today.
Canutillos rellenos de crema receta fácil
Canutillos de crema are very typical of the northern area of Navarre,
although they are present throughout the region.
A recipe in which homemade puff pastry and pastry cream are an indissoluble marriage,
thus forming a mouth-watering combination.
The curious thing about this recipe is that the puff pastry used is not the typical French one,
but a pastry of the “quebrada” or “brisa” type;
made with butter or lard, depending on the area of Navarre where we are.
~ Hemingway in Spain Series ~
Cooperage & Cocktails Wine lunch
12:00pm - 2:00pm
Hemingway Social Club
201 Simonton Street
(the corner of Greene & Simonton)
CHEF MARTIN LIZ
Key West Personal Chef
No parking available
please walk or ride your bike
Salvador Domingo Felipe Jacinto Dalí i Domènech, 1st Marquis of Dalí de Púbol (11 May 1904 – 23 January 1989), known professionally as Salvador Dalí, was a prominent Spanish surrealist born in Figueres, Catalonia, Spain.
Dalí was a skilled draftsman, best known for the striking and bizarre images in his surrealist work. His painterly skills are often attributed to the influence of Renaissance masters. His best-known work, The Persistence of Memory, was completed in August 1931. Dalí's expansive artistic repertoire included film, sculpture, and photography, at times in collaboration with a range of artists in a variety of media. Dalí attributed his "love of everything that is gilded and excessive, my passion for luxury and my love of oriental clothes" to an "Arab lineage", claiming that his ancestors were descendants of the Moors. Dalí was highly imaginative, and also enjoyed indulging in unusual and grandiose behavior. To the dismay of those who held his work in high regard, and to the irritation of his critics, his eccentric manner and attention-grabbing public actions sometimes drew more attention than his artwork.
Ever heard of surrealist fine dining? This must-have reprint of Les diners de Gala reveals the exotic flavors and elaborate imaginings behind the legendary dinner parties of Salvador and Gala Dalí. With recipes from such leading Paris restaurants as La Tour d’Argent and Maxim’s, a special section on aphrodisia, and bespoke illustrations from Dalí himself, this book is at once an artwork, a practical cookbook, and a delicious morsel of multisensory pleasure.
MENU
99 J O U R DU SIÈGE
Vilarnau
Brut Reserva, Cava, Barcelona
Trencadís Edition
Hors-d’ Œuvre : passed
Anchovies à la Christmas
Cytherean Meatballs
Salade : at the table
Salad composed according to Alexandre Dumas
Entrées : from the buffet
Bush of Rock Red Shrimp in Viking herbs
White Caracoles - Majorcan snail stew
Stuffed Artichokes with White wine and thyme
Décadence : carved
Beef rib shot with Brandy with sauce Chevreuil, Flamed
Asparugus with nuts
Pheasant Raphaël Ravenga (young ben)
Petits-Pois au Beurre
Dulce Monastrell, Old Vines,
Olivares Bodegas
Jumilla, Spain
Entremets : served
Old Cava Sherbet
Banana Pie
Fromage de Gruyere
The Garden Café & Kiki's Corner Wine Bar
1105 Simonton Street
CHEF ENIKO BANCS
6:00pm - 9:00pm
No parking available please walk or ride your bike
Dress:
Use your imagination, anything is possible
completely outlandish costumes
Published only once in 1973, Les Diners de Gala was a dream fulfilled for surrealist artist Salvador Dali who claimed at the age of 6 that he wanted to be a chef. The bizarro cookbook pairs 136 recipes over 12 chapters (the 10th of which is dedicated to aphrodisiacs) with his exceptionally strange illustrations and collages created especially for the publication.
The artworks depict towering mountains of crayfish with unsettling overtones of cannibalism, an unusual meeting of a swan and a toothbrush in a pastry case, and portraits of Dali himself mingling with chefs against decadent place settings. Recipes include such delicacies as “Thousand Year Old Eggs”, “Veal Cutlets Stuffed With Snails”, “Frog Pasties”, and
“Toffee with Pine Cones”.
Dali is widely known for his opulent dinner parties thrown with his wife Gala, events that were almost more theatrical than gustatory.
Guests, many of the celebrities, were required to wear completely outlandish costumes and an accompaniment of wild animals often roamed free around the dinner table. Despite the unusual ingredients and preparation methods, many of the old school recipes in Les Diners de Gala originated in some of the top restaurants in Paris at the time including Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu. Lest you think anything in the book might be remotely healthy, it offers a cautionary disclaimer at the outset:
All Sales Final/ No Refunds, No exchanges, No replacements:
All events, prices, personalities, performances, venues, dates and times are subject to change without notice. All sales are final.
This ticket will not be replaced, refunded or exchanged for any reason whatsoever.
Event insurance is now available during ticket purchase with Protecht.
The Festival is in no way representing or promoting any political ideology.
We are celebrating Food and Wine.
The Festival urges all adults to consume alcoholic products responsibly.
The ticket charges will appear on your credit card statement as Dolce Events.
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Copyright © 2022 Key West Food & Wine Festival
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