Cayo Foodways – Movement, Migration, and Mestizaje

In March 2026, an unforgettable culinary event is set to unfold at The Key West Cooking Show in a unique collaboration with the Key West Art and Historical Society—and tickets are expected to disappear almost instantly.

On the evening of March 21, 2026, from 7:00 pm – 9:00 pm, just 50 guests will gain access to Cayo Foodways: Movement, Migration, and Mestizaje, an immersive culinary journey exploring the deep cultural and historical foodways of the Florida Keys.

Before the event begins, Dr. Cori Convertito will introduce guests to the special exhibition Food: Celebrating Conch Cuisine. Rather than a physical walkthrough, Cori will share the story behind the exhibit and highlight its key components. Inspired by the Smithsonian’s original Food History exhibitions—which explore how food shapes culture, identity, and society, the Key West adaptation brings a distinctly local perspective. Her presentation will offer guests an engaging look into the origins, evolution, and lasting influence of Conch Cuisine, revealing how these culinary traditions continue to define and enrich life in the Florida Keys today.

Following the exhibit description, the evening transitions into the four-course culinary experience itself. Curated by chef and food historian Richard M. Witting and Executive Chef Keith St. Peter, this thoughtfully designed meal explores how Florida’s native foods blended with the traditions later brought by those who journeyed to and settled in the Keys.

This rare, immersive blend of storytelling, culture, history, and cuisine promises an evening unlike anything else in the Keys.

Seats are strictly limited to 50, and once they’re gone, they’re gone.

The Culinary Journey

The menu drew inspiration from the 1566 accounts of Gonzalo Solís de Merás, who described a land of ‘very good fish… and oysters, raw, boiled and roasted.’ Guests explored these ancestral flavors through four distinct conceptual stages:

Brine & Bounty

Lost Coast Oysters with Seagrape Mignotte, Venison Carpaccio, Arrowroot Crackers, and Salsa de Almendras.

Stone & Broth

A rustic, Coral-boiled Mock-Terrapin Soup served with traditional Hardtack.

Sea & Smoke

Buttonwood Roasted Mullet accented with Mojo, Maize, and Cassava.

Sugar & Shipwreck

Coconut, Guava, and Strangler Fig Trifle finished with Treacle Brittle.

A Taste of History

The upcoming event will go far beyond a standard dinner, offering guests a deep exploration of Mestizaje—the blending of cultures that shaped early life in the Keys. By incorporating ingredients such as samphire, buttonwood smoke, and strangler fig, Witting and St. Peter will resurrect a long-forgotten palate, honoring the migration patterns and indigenous resources that defined the region long before the modern era.