Conch Revival Picnic

Key West Art & Historical Society and Great Events Catering team up to present the eighth annual Conch Revival Picnic, an informal Conch heritage dinner prepared by acclaimed chefs Martha Hubbard of Unity Table at Williams Hall and Dave Fuhrman of Great Events Catering featuring a variety of classic Key West & Bahamian recipes.

Hubbard and Fuhrman 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:

Deviled ‘crawfish’
Conch Fritters
Piccadillo arepas

Dinner Buffet:

Hukilau’s coconut chicken
Spanish paella
Creamed conch chowder
Whole roasted fish
Whole roasted pig
Jamaican jerked calabaza stew
Coconut black eyed peas and rice
Rum and lime soaked plantains
Tomato, cucumber and orange salad
Lighthouse Picnic Salad

Desserts:

Banana tres leches
Key Lime Pie with Ginger Snap Crust
Miss Etta’s Coconut Cake

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.