The official publication of Uncorked... the Key Largo and Islamorada Food & Wine Festival January 2020 - Florida Keys Uncorked
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The official publication of Uncorked... the Key Largo and Islamorada Food & Wine Festival January 2020
About our Cover Artist William DePaula Are Your Taste Buds Ready?
This year we celebrate the fourteenth annual ‘Uncorked’ Key Largo and
William DePaula is an artist from Irish, German, Spanish Islamorada’s fabulous Food and Wine Festival. We survived Hurricane
and Cuban stock, and has been residing in the Florida Irma, our signature Grand Tasting is back on home ground at the
Keys for more than 33 years. From his early childhood
beautiful, newly renovated, oceanfront, Bimini Row at the Postcard Inn
onward, he has never stopped drawing, painting and cre-
at Holiday Isle.
ating. He envisions a world in which beauty is as impor-
tant as function, where culture and history are respected, The 2020 festival schedule showcases a plethora of ‘foodie’ events with
and where nature is at once powerful and vulnerable. the return of some of your favorite events. Now a Festival tradition Snap-
Infusing an essence of life in all his paintings, DePaula per’s restaurant hosts their hilarious grape stomping contest. Key Largo
understands beauty is accessible to all. His aim is to bring Fisheries returns with the ever popular ‘Lobsterfest’ and extends it over Sunday brunch opportunities.
people the beauty, the colors and the sense of relaxation two days and Buzzards Roost encores their French Quarter Festival, an The festival’s largest event, the signature outdoor “Grand Tasting,” is
of the islands he loves. evening of sipping and dining, New Orleans Style. Saturday, Jan. 18th from 12 noon to 4pm, with a VIP hour from 11am
DePaula creates a world of vibrance and subtle mystery. The pictures give you an New this year is an Italian Feast showcased by the recently opened En- to noon. The Grand Tasting will transform Bimini Row at the Postcard
energy of what was painted or drawn. The work is a blend of the dramatic influ- rico’s New York style Pizzeria on Plantation Key. Skippers Dockside will Inn Beach Resort at Holiday Isle into a food and wine lovers paradise,
ence of the early masters and the simplicity of the modern masters. once again feature their hugely successful Burgers and Beer event and in paradise! Attendees can sample signature dishes from numerous area
DePaula’s art has been featured in select art museums around the world. You can Gilberts Resort will serve up their Seafood Sampler by popular demand restaurants, complemented by an impressive selection of wines. Live
meet William and see his art at DePaula Jewelers located in Tavernier Towne twice during the Festival. music, cooking and mixology demonstrations and cocktail tastings
Shopping center at Mile Marker 92.2 Bayside and at their new location in Is- round out the afternoon on the water, flanked by the Atlantic Ocean. It
For the younger foodies, a popular junior chocolatiers’ cooking class is
lamorada next to Mangrove Mike’s, Mile Marker 82.2 Bayside. really doesn’t get any better than this!!
scheduled with the Keys’ only chocolatier, Key Largo Chocolates. Our
To learn more about the Island Artist visit: www.williamdepaula.com very own celebrity Chef Andrew Tsang will hold an intimate gourmet General admission tickets are $75 (plus tax) per person, in advance, and
William DePaula has kindly donated his original artwork to the Uncorked cooking class ‘Duck Duck Goose’ featuring a four course meal, paired $85 at the gate. VIP tickets are available allowing early entry at 11 a.m.
Festival. Proceeds will benefit FKCC (Florida Keys Community College) Of- with wines. and a VIP hour until noon. Cost of $100 (plus tax) includes a souvenir
ficial posters of the artwork will also be available. You can view and bid on the T-shirt, tasting glass and gift bag with the Festival cookbook featuring
This year a number of restaurants are offering a Prix Fixe dinner that will
artwork and purchase posters at DePaula Jewelry in Tavernier Town Shopping Keys chefs’ recipes.
Center. be available throughout the entire eleven days of the Festival. (see page
William DePaula 13 for more information) and added to that we have multiple delicious For a full schedule of events see center pages.
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SANDAL FACTORY OUTLET
Doc Boilini is well known in the Upper Keys for his “Damn Good
2020 Top Ten Wine Quotes Eye Exams.” However, many of us also know him as a “Real Good
Chef” and for hosting the Key Largo Cook Off every November.
Try this delicious recipe for stone crabs.
“The discovery of a wine is of greater moment
than the discovery of a constellation.
The universe is too full of stars.”
Doc Boilini’s
– Benjamin Franklin, circa 1700s
Coconut Fried Stone Crabs
Makes 4 servings
“In victory, you deserve Champagne. In defeat you need it.”
– Napoleon Bonaparte 12 large stone crab claws,
cooked, cooled and cracked
“What wine goes with Captain Crunch?” oil for frying
– George Carlin 1 cup soda water
2 cups flour
“Men are like wine – some turn to vinegar, 1 cup unsweetened coconut flakes
but the best improve with age.” salt and pepper to taste
– Pope John XXIII Preheat oil to 350° F. Remove the shell from the stone crab,
“It doesn’t matter if the glass is half empty or half full. leaving top pincher of each claw on, so that you will have a way
There is clearly room for more wine.” to pick up your coconut fried stone crab. Mix soda water, flour,
salt and pepper to taste in a bowl.
– Anonymous
Dredge stone crabs claws in batter and roll claws in coconut
“Now wines are wonders; great wines are magical; and flakes. Place crabs in frying oil and fry for 1-2 minutes, just until
winemakers are mad. Like horse fanciers, they are always claws begin to turn brown. Your goal here is only to cook the
trying to improve the breed.” batter and to heat up the stone crabs, since the claws are already
– William E. Massee cooked. Remove claws from oil, and drain on paper towels.
Serve and enjoy!
“One not only drinks wine, one smells it, observes it,
tastes it, sips it and – one talks about it.”
– King Edward VII
“Compromises are for relationships, not wine.”
– Sir Robert Scott Caywood
“Remember, gentlemen, it’s not just France
we are fighting for, it’s Champagne!”
– Winston Churchill
“I’m like old wine. They don’t bring me out very often,
but I’m well preserved.”
– Rose Kennedy on her 100th birthday
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PERFECT GRILLED LOBSTER
Key Largo Fisheries Backyard Café... freshly prepared Courtesy of Rick Hill - Key Largo Fisheries
Cocktail of your choice
1 Whole Lobster Tail per person
Butter
Garlic Powder
Wide Butcher Knife
Basting Brush
BACKYARD CAFÉ
305-451-3784 1. Split your tails
Mon.–Thu. 10am–8pm
Lay the tail bottom up. Use the wide butcher knife. Start at the
Fri. & Sat. 10am–9pm
rectum, put the point at the rectum and cut up to the head thru the
Dine in or Take out belly side and meat. Take the knife and center the tail, so you have
Try our signature sandwich: leverage. With both hands rock the knife back and forth, you will
Lobster B.L.T. cut thru the top of the shell, OR MAKE IT EASY - just have your
or sample our other treats: fish guy do it for you.
Lobster Bites
Conch Fritters 2. Get your drink of choice ready, have a sip or two.
Backyard Fresh Fish 3. Put butter in a glass measuring cup and sprinkle garlic powder
Baskets & Sandwiches on butter. Heat in microwave till butter bubbles to top of glass.
Live Music Then adjust more butter and garlic powder to taste until you have
Friday & Saturday evenings enough to baste with and for dipping when you eat.
4. Carry your butter, tails, basting brush, and preferred beverage
Key Largo Fisheries... where fresh seafood begins! out to your hot grill. Place the hard shell down; baste with butter,
close lid to grill.
5. Go sit down, chat to your guests, take a sip of your drink now,
you deserve it.
6. After about two minutes, get up and baste the tails again, close
the lid.
Keep repeating steps 5 and 6 till the meat turns to cotton white.
SEAFOOD MARKET When this happens the meat should be separating from the shell in
305-451-3782 spots, baste a lot of butter on the meat and between meat and shell.
Mon.–Thu. 7am–5:30pm When all are basted turn the meat side down, so the butter drips on
Fri. & Sat. 7am–7pm the fire and flares up. This gives the meat a golden brown look and
Fresh seafood: grill marks. DON’T LEAVE LONG!!!!! - 1 sip of drink of choice or
Stone Crabs about a minute.
Florida Lobster
Serve up the perfect grilled lobster with another cocktail of your
Key West Pink Shrimp
Yellowtail choice or a good bottle of wine.
Mahi Mahi
We ship FedEx Conch Salad
Smoked Fish Dip
PHOTOS BY CARRIE PINO PHOTOGRAPHY
& more!
w w w. k e y l a r g o f i s h e r i e s . c o m
Located on Lake Largo: 1313 Ocean Bay Drive Key Largo, FL 33037
Photo by Bob Care
January 2020 • Page 6 UNCORKED UNCORKED January 2020 • Page 7
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EXPERIENCE KAIYO Food and Wine In the Keys
Come in any time during the by Andrew McNamara, Master Sommelier, Breakthru Beverage Company
11-day Festival for this Prix Fixe Menu:
January 9th - 19th, 2020 The drive from Miami to Key west via pairs so well with salt and a little char.
the Overseas Highway is one of my fa- I love the Charles Heidsieck Brut
Sushi Choices: vorite drives in the United States. The Rosé Reserve NV because it’s aged for
Islamorada Roll or Tuna Squared speed limits and traffic dictate that you a bit longer than most others in the
can’t drive particularly fast – and you category, and there’s a nuttiness with
Uncorked Introduces Flavors of the Keys! Soup or Salad: wouldn’t want to anyway. The views bright red fruit and citrus that bright-
Enjoy Delicious Dishes at Your Favorite Miso Soup or Kaiyo Grill Salad of the crystal-clear water and islands ens any cut of grilled meat.
dotting the horizon, coupled with the
Restaurants Entree Choices:
laid-back Keys “feel”, makes one want
If you’re looking for domestic options,
Crab-Crusted Petit NY Strip, or I recommend the Piper Sonoma Brut
This year Uncorked the Islamorada and Key Largo Food and to slow down anyway. As we head into
Chicken Curry, or Rosé NV from Sonoma, California.
Wine Festival introduces our version of Miami Spice: ‘Flavors of the New Year, I want to offer a few of
Mahi Fresh Catch You get similar weight as with the
the Keys.’ Many of your favorite Upper Keys restaurants have put my favorite wines to sit back and relax
Mahi Preparations: Wood Grilled, Charles Heidsieck, but more lush fruit
together a very special Prix Fixe dinner which they are offering with.
Macadamia Crusted, Mueniere, or Hirosa and less nuttiness. Both are great op-
throughout the Festival; a chance to sample some fabulous food
I’ve been a big fan of Rosé wines this year. Rosé offers a mix of tions to sit back and relax while tending to the grill.
at the affordable price of $39 plus tax and tip. And for their part Dessert:
what I love about white wine (crisp, refreshing) and combine it If bubbles aren’t your thing, I love still Rosé for relaxing as well.
Whale Harbor is offering complimentary Sangria with their ‘all Cup Cake Sushi or Key Lime Pie
with parts of why I love red wine (berry-fruit flavors and some The wines are versatile with food and bridge the gap nicely between
you can eat’ Seafood Buffet, especially for the Festival.
Prix Fixe $39.99 + + intensity) so much. white and red drinkers. If it’s a warm day, a nice chilled glass of
Stepping up to the plate in Key Largo are Jimmy Johnson’s Big
With Sake and Wine Prix Fixe $49.99 + + I have a special fondness for Champagne and Sparkling Wines. Ev- pink wine will cool you down while still giving you some intensity.
Chill, Sundowners, Key Largo Conch House, Skipper’s Dockside,
Bushido hot or cold Sake, and ery time I open a bottle, it’s a celebration. We (the global “we”) tend Rosé has grown exponentially in popularity through the US in
Key Largo Fisheries, Snappers, Snook’s Bayside, and Ballyhoo’s. In
a Glass of red or white Tap Wine to save Champagne for special occasions, but I feel that is a mistake the last 5 years and almost every region that produces red wine is
Tavernier we have Captain Craig’s and down the road, Ciao Hound Line 39 Cabernet or Stags Leap Chardonnay as it is one of the greatest food and wine-pairing wines out there. I producing Rosé as well. The historical home for Rosé is Provence
at Postcard Inn, Whale Harbor, Kaiyo, Reelburger at Amara Cay
am a big fan of grilling, and a classic steak-on-the-grill often makes in the southeastern part of France. Seafood, warm sunny days,
and the Green Turtle.
us thing about bold, red wines. One of my personal favorite wines beautiful scenery – sounds familiar, doesn’t it? One of my favorites
Complete details and menus can be found at on our website at
Kaiyo Grill & Sushi Open Tuesday thru Saturday - 5pm to Close
is Fleur Rosé. It’s clean and crisp with bright red cranberry, cherry
to pair with steak is Rosé Champagne. Most will have a bit more
www.floridakeysuncorked.com. MM 81.7 81701 Old Hwy. Islamorada 305-664-5556 weight than classic non-Vintage Brut bottlings, and the crispness and burnt orange peel flavors.
We have seen some great innovations in packaging in the last few
years. To me, the one that is the most fun is that we are getting
some fantastic wines in cans. Yes, CANS! It’s so relaxing to sit back
and open a can of Spellbound Rosé in a can while watching the
world go by. No bottle to refill your glass, and the wine is fantastic.
Bright red fruit, flowers and a richer finish make this one perfect
for drinking on its own or sitting down and have some great fresh
seafood with friends and family.
I hope these suggestions help you to sit back, relax and enjoy yet
another beautiful Key’s Winter!
As always, please drink responsibly.
Cheers!
Andy
Andy McNamara, MS
January 2020 • Page 10 UNCORKED UNCORKED January 2020 • Page 11
The Original Margarita “Of all smells, bread; of all tastes, salt”
George Herbert, English poet (1593-1633)
by Chef Bobby Stoky
SEA SALT is salt that is produced by the evaporation of seawater. It is used
Margarita Sames, a wealthy Dallas as a seasoning in foods, cooking, cosmetics and for preserving food. It is also
socialite, gets credit for creating the called bay salt, solar salt, or salt. Like mined rock salt, production of sea salt
original Margarita while on vacation in Mexico has been dated to prehistoric times.
during the Christmas holiday in 1948. Today,
the Margarita is the most popular cocktail in the Florida Keys Sea Salt: Make It!!
USA. The secret to her drink, as is the case for all In the Florida Keys, we are surrounded by water, so what better
Margaritas, is fresh lime juice. place to make your own sea salt? It’s really easy to do, and super
See page 13 to make your own Florida Keys cool to tell your guests that you made your own! Just follow
Kosher/sea salt. these instructions by Chef Bobby Stoky.
2 ounces Sauza Blanco Tequila Start with 3-4 gallons of clean salt
(or any tequila from Jalisco, Mexico) water. Strain water to get out any
1 ounce Cointreau (more flavorful and impurities. I use cheese cloth and a
more expensive than Triple Sec) china cap (strainer). A clean t-shirt
2 fresh Key limes, juiced lining a strainer will do the trick too.
(add more or less to taste) Once my water is strained, I pour it
2 ounces lemon sour mix (optional) into a large pot , and on the stove it
Kosher salt and lime wedge for garnish goes over high heat. Boil for 5-6
hours. Keep checking your salt, and
In a large martini shaker add all ingredients once most of the water has
over ice and shake. Pour into evaporated, pour your salt slurry
a salt-rimmed (think wet sand) into a shallow glass
glass. bowl or baking pan to dry the rest of
the way. Leave it uncovered for a
Repeat as few days, stirring occasionally, until
needed! the salt has had a chance to dry
completely. Store it in an airtight
container and use just as you would
Kosher salt or other sea salts. Enjoy!
Appetizers – choose one of two
Smoked Wahoo Fish Dip
Served with Crackers, Capers and Onion
Conch Fritter with Remoulade Sauce
Salad – choose one of two
Grilled Chicken Caesar
Grilled Chicken, Romaine, Parmesan,
Caesar Dressing Taste of the Keys
Prix Fixe Menu Mixed Green Salad
Hearts of Palm, Candied Walnuts, Goat Cheese, 3-course Prix Fixe Menu
Uncorked Roasted Beets, Passion Fruit Vinaigrette FOR UNCORKED FESTIVAL • JAN. 9-19, 2020
Festival Special Entrée – choose one of three STARTER - CHOICE OF
Shrimp Scampi CONCH FRITTERS OR HOUSE SALAD
January 9-19, 2020
Shrimp, Tomatoes, Arugula over Spaghetti ENTRÉE - CHOICE OF
with a White Wine Garlic Butter Sauce
PARMESAN CRUSTED SNAPPER
Chicken Parmesan OR
Fresh Mozzarella, Linguini, COCONUT CRUSTED SHRIMP
San Marzano Marinara
Catch of the Day DESSERT - CHOICE OF
Herb Shallot Potato Purée, Seasonal Vegetables JJ’S ORIGINAL KEY LIME PIE
Green Turtle Inn with a Citrus Orange Beurre Blanc Sauce OR
Open Tues-Sat 7am to Close
Desserts – choose one of two
WHITE CHOCOLATE
Sundays 7am to 2 pm MACADAMIA NUT CHEESECAKE
MM 81.2 Oceanside Key Lime Pie or Bread Pudding Plus a glass of house wine
Islamorada Featured Wines $39 per person + tax + gratuity
305-664-2006 Acrobat Pinot Noir Tap and Banshee Rosé
Mile Marker 104 Bayside www.JJSBIGCHILL.com
greenturtle@greenturtleinn.com $39 per person + gratuity + tax. $49++ with wine.
104000 Overseas Hwy., Key Largo 305-453-9066
January 2020 • Page 12 UNCORKED UNCORKED January 2020 • Page 13
Step Up To The Plate and Win $200! Crepe Suzette and Mango Mascarpone Crepe by Chef Ben Coole
Rum Cake Eating Contest Crepes Mango Mascarpone Crepes Crepe Suzette
1 cup all purpose flour In a mixing bowl combine 4 oz. sugar
Madi Rum is excited to announce 1 teaspoon fine cane sugar ½ cup Grand Marnier
its first-ever Florida Keys Rum Cake ½ teaspoon salt heavy cream,sugar and 1 cup brandy
Eating contest! Six contestants will 3 eggs vanilla. Whip rapidly until 1 large orange and 1 lemon
compete to see who can consume 2 cups milk 8 oz. butter
a 19-oz. rum cake the fastest in soft peaks, then gently fold in
hopes of being crowned this year’s In a bowl combine milk,eggs mascarpone. Place back in Zest the citrus, then squeeze
“Big Kahuna.” In addition to tak- sugar and salt. Mix rapidly fridge to cool. Take cooked them for juice. Place zest
ing home the title, the winner will with whisk until combined and juice in a bowl, combine
receive a cash prize of $200, a Madi then slowly add flour while crepes and fill with chilled butter and sugar in a bowl,
Rum gift basket, and a donation mixing and continue until mascarpone and fresh leaving a little sugar to the
made on the winners behalf to the Florida Keys Community Col- smooth batter is made. Let mango. Sprinkle with brown side for later. In a saute pan
lege. The competition will take place at the Islamorada Food and sit for five minutes then in a place half of the sugar and
Wine Festival at the Postcard Inn on January 18th. Contestants hot sauté pan with oil, ladle sugar cinnamon and nutmeg. butter combo and begin to
must be holders of Grand Tasting Tickets to enter. small amount of batter in Caramelize with torch. melt. Add juice and zest but
Madi Rum is a Florida-based rum that sources Madagascar vanilla pan and move pan until only about half, then begin
beans as its signature flavor profile. At 80 proof Madi is smooth batter coats bottom of pan, with one crepe at a time,
enough to enjoy over the rocks, or in your favorite signature then flip and finish crepe place in pan and fold in half
cocktail. It’s also the key ingredient in our Ultra Moist Madi Rum should be thin and pliable. and half again. Repeat
Cakes!! In addition to being a locally-based rum, Madi Rum’s mis- process until you have four
sion is to give back to the island of Madagascar. folded crepes. Add rest of We think of you and miss you
juice and butter, add Grand always, most particularly during
Madi, our ring-tailed lemur mascot, has a mission to raise aware- Marnier. Raise pan and
ness of the deforestation crisis happening in Madagascar. A por- the time of the Festival. You
caramelize remaining sugar; were such a significant presence
tion of each cake sold goes back to Madi’s Mission and his fight flambé with brandy. Reduce
against deforestation. To learn more about Madi Rum and Madi’s for us and a wonderful Chef and
and serve. person.
Mission, please visit www.madirum.com
Best in the Keys!
Food, Drink, Live Music & Fun
seven days a week
Gilbert’s Resort MM107.9 Key Largo • 305-451-1133
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January 2020 • Page 16 UNCORKED
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