It’s easy to find good reasons to spend January in the Florida Keys. For one thing, the weather in much of North America is dreary and freezing, while the Keys generally boast 70-something temperatures and near-constant sunshine. But these days, it’s not just warm-weather fans that flock to the island chain in January — it’s foodies too.
In January 2014, for example, food and wine enthusiasts can sample the island chain’s culinary delights at four exuberant celebrations of cuisine and spirits.
Their events blend subtropical sun, flavorful offerings and superior vintages — showcasing local chefs’ creativity, indigenous ingredients like unparalleled fresh fish and seafood, and premium wines. Plus, they offer insights into the Keys’ rich heritage and culture.
The calendar of cuisine begins with Uncorked: the Key Largo and Islamorada Food and Wine Festival set for Jan. 9-18. The 10-day food, wine and spirits celebration features 30-plus savory events to please virtually every palate, spread over several Upper Keys venues with fresh, locally-sourced seafood and international-style dishes.
Highlights include a “second helping” of the Keys’ version of the TV cooking show “Chopped,” a Beer and Bites craft beer event, a tasty performance by Bill “Sauce Boss” Wharton combining Cajun music and gumbo (!), a Bubbles on the Beach salute to champagne and Jan. 18’s Grand Tasting Finale at Islamorada’s Postcard Inn Beach Resort & Marina at Holiday Isle.
The ninth annual Florida Keys Seafood Festival is next on the “menu,” presented Jan. 18-19 in Key West’s Bayview Park by the Florida Keys Commercial Fishermen’s Association. The family-friendly feast stars the fresh local seafood that has “anchored” Keys cuisine for nearly two centuries.
Offerings typically include grilled Florida lobster, fried fish, stone crab claws, smoked fish dip, Key West pink shrimp and more — all caught, cooked and served by Keys commercial fishermen and their families. Attendees will also find traditional favorites like conch chowder, conch salad, sweet flan and Key lime tarts. Nonstop entertainment and booths featuring art, crafts and other items round out the weekend’s attractions.
Fans of fine food and equally fine vintages can indulge their appetites at the fifth annual Key West Food and Wine Festival. Scheduled Jan. 22-26, the extravaganza spotlights the southernmost island’s lively culinary scene, regional ingredients and fabulous flavors through gourmet galas and tastings, food and wine seminars and food-focused experiences.
Highlights include Duval Uncorked, a stroll down Key West’s famed Duval Street from the Gulf of Mexico to the Atlantic Ocean with forays into restaurants, bars, galleries and boutiques. Among other planned standouts are a barefoot evening beach party, seminars on topics ranging from Key West rum to the origins of Key lime pie, a Master Chef’s Classic tasting and competition, an outdoor wine market, an afternoon of coconut bowling (honest!) and a “Save the Turtles” open-air grand tasting in the island city’s Historic Seaport.
January ends with a celebration of one of the Keys’ favorite edible delights: luscious stone crab claws. The Key Largo Stone Crab & Seafood Festival is set for Jan. 25-26 featuring fresh local seafood, live musical entertainment, cooking demonstrations, contests and kids’ activities. Sponsored by the Key Largo Fisheries and Key Largo Merchants Association, the fifth annual family-fun event takes place at Rowell’s Marina.
Expect to find seafood booths serving up succulent stone crab claws, homemade smoked fish dip, conch fritters, chowders, tuna nachos, lobster and more. In addition, attendees can visit cooking tents for tips on how to devise and devour favorite Keys dishes. Other attractions include arts and crafts booths, fireworks, shrimp-eating and Key lime pie-eating contests, a car show and even piratical escapades for kids.