Key West Art & Historical Society and Great Events Catering team up to present the seventh annual Conch Revival Picnic, an informal Conch heritage dinner prepared by acclaimed chefs Martha Hubbard from Unity Table at Williams Hall and Dave Fuhrman from Great Events Catering featuring a variety of classic Key West & Bahamian recipes.
Hubbard and Furman will present a feast starting with passed hors d’ oeuvres followed by a buffet and dessert. Diners can enjoy their picnic feast with live music entertainment and a cash bar.
Conch Revival Picnic Menu
Butler Passed Hors d’oeuvres:
- Boillos honey and bird chili drizzle
- Piccadillo in tortilla cup
- Chorizo empanadas
Dinner Buffet:
- Jamaican Pumpkin stew
- Whole roasted fish
- Jerked fresh Pig
- Jamaican shrimp curry
- Coconut rice with red kidney beans
- Plantains
- Tomato and avocado with pickled onions
- Deviled hearts of palm salad
- Conch chowder with coconut milk and smoked pepper puree
Desserts:
- Queen of all Puddings with lime whip cream
- Jamaican Rhum Cake
- Key lime pie bars
- Banana Bread tres leche
Inspired by former Society board member and late island native Dianne Zolotow, the Conch Revival Picnic tradition was launched in 2016 to increase awareness of Key West/Conch culture by preserving and promoting historic recipes created and consumed by Conch families for generations, but which have, over time, been disappearing from memory and tables. Some of the recipes that have been presented are inspired by the postwar Key West Woman’s Club Cookbook edited by original Conch and first Florida Keys woman mayor Wilhelmina Harvey, as well as recipes from other books located in the Key West Public Library collection.
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