Conch Revival Picnic
100 ticket holders enjoyed a lavish spread of traditional and historic Conch cuisine at Saturday evenings Conch Revival Picnic, co-presented by Key West Art & Historical Society and Isle Cook Key West. Relocated from Fort East Martello to The Armory due to weather, guests enjoyed a buffet-style dinner that included bollos (black eye pea fritters), alligator pear (avocado salad), mollette (Cuban bread stuffed with picadillo), chilao (lobster enchilada with corn meal), conch chowder and salad, whole pig and fish roast, guava duff, and Queen of all pudding. Pictured left to right are some of the team that made it happen: chef Doug Shook, chef Darrin Schwartz, KWAHS Operations Manager Shawn Cowles, chef/distiller Paul Menta, chef Martha Hubbard, chef Martin Liz, KWAHS Executive Director Michael Gieda, chef Dave Furman, and Isle Cook Key West proprietors Eden and Bill Brown.
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