SATURDAY JANUARY 30

Looking for the ultimate feel-good event of the weekend? Join us this Saturday for a high-energy kitchen takeover with our non-profit partner, Cooking with Love! For over 30 years, this incredible volunteer team has spent their Saturdays keeping Key West fed—and now it’s our turn to join the crew.

We’re bringing together festival-goers, top chefs, great wine, and a giant pile of fresh ingredients for a culinary prep party like no other. Grab a glass, pick up a knife, and help us chop, cook, and pack hundreds of fresh meals destined for neighbors in need across the island. It’s a fast-paced, music-filled, hands-on experience where your ticket donation and kitchen hustle directly change lives. 

Let’s show the island how the food and wine family cooks with love!

Complimentary T-shirt included with your donation.

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Join us for an exclusive luncheon that brings the bold, rustic spirit of Northern Mexico to your table. We are honored to host the winemaker from Encino de Piedra, who will guide us through a curated tasting of wines from the famed Valle de Guadalupe, perfectly paired with the authentic flavors of Tecate.

Norteño cuisine is shaped by its arid landscapes and vibrant ranching culture. This menu highlights the region’s signature "Carne Asada" tradition, the influence of the Baja coast, and the hearty, spice-forward dishes that define northern family tables.

Menu

Appetizers & Small Bites

• Baja Fish Tacos — Crisp, battered white fish served on handmade flour tortillas (a northern preference), topped with pepita vegetable slaw, cotija cheese, and a squeeze of lime.

The Main Event

• Signature Carne Asada — Thinly sliced, charbroiled skirt steak marinated in traditional spices. Served with jalapeño-onion rajas, fresh guacamole, and pico de gallo.
• Marinated Tomatillo Pork (Chile Verde) — Tender pork simmered slowly with green tomatillos, peppers, and green onions.
• Southwest Chicken Chile Relleno — A Poblano pepper stuffed with grilled chicken and cheese, dipped in light egg batter and topped with a three-pepper cream sauce.

Sides & Accompaniments

• Frijoles Puercos — Pinto beans elevated with chorizo, bacon, and chipotle chili.
• Southwest Rice — Fluffy long-grain rice seasoned with mild roasted chilies.

Dessert

• Traditional Churros — Dusted in cinnamon sugar and served with a side of rich Mexican chocolate for dipping.

Wine Pairings by Encino de Piedra

Throughout the lunch, our guest winemaker will showcase the artistry of Valle de Guadalupe’s Mediterranean climate. 

You will experience how the minerality and structure of Encino de Piedra wines complement the smoky depth of the grilled meats and the bright acidity of our Baja-inspired appetizers.

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