In William Shakespeare’s “Romeo and Juliet,” a passionate Juliet insists a rose would smell as sweet even if it had a different name. When it comes to cuisine and cocktails, however, “different” names aren’t uncommon — and the reasons for them are often intriguing.
For example, Cuba’s savory shredded beef in a tomato-based sauce is called ropa vieja, translated as “old clothes.” According to culinary lore, the classic dish earned its strange moniker because the shredded beef resembles torn rags.
Some old-time Key Westers recall a libation dubbed Harry’s Heart Starter. Why is it called that? Composed of Old Grand-Dad bourbon whiskey and orange juice, it was apparently a preferred morning “wake-up call” for former president Harry Truman, who spent about six months of his presidency at Key West’s Little White House.
Species of food fish can have unusual names too — like grunts, the finned centerpiece of a traditional Key West dish that also features grits. They’re called grunts because of the sound they make when reeled in.
Avocados, another popular ingredient in local recipes, were once known as alligator pears. The designation seemingly came from their pear-like shape and bumpy green skin that looks a bit like an alligator’s hide. Although widely used in the past, the term “alligator pear” is virtually forgotten today after the name of the flavorful fruit (yes, it really is a fruit) evolved into “avocado.”
A similar naming evolution has occurred at the Key West Cooking School, which opened last spring at 291 Front St. It’s now known as the Key West Cooking Show to better communicate the entertaining, experiential nature of the learn-and-dine classes.
“We’re not a training center for culinary professionals — instead, we’re an attraction for enthusiastic home chefs,” said Kelly Marshall, a Key West restaurant veteran who oversees the facility’s operation and offerings.
“Guests tell me our classes are like being in the studio audience for a TV cooking program with a celebrity chef, but you get to eat too,” Marshall said. “So we changed the name to reflect that sense of energy and enjoyment.”
During each demonstration-style class, chef-storytellers provide a glimpse of Key West’s history through cuisine, and showcase the steps for preparing a four-course meal of island favorites.
While they watch the culinary action unfold, guests savor the satisfying courses with fellow enthusiasts. As with a televised cooking show, applause and laughter are frequent — and “audience members” learn all the preparation techniques, tips and shortcuts needed to recreate the featured dishes at home for family or friends.
Both lunch and dinner “shows” are presented Tuesday through Saturday. Each offers a unique experience, as well as varying dishes and menus that spotlight different aspects of Key West’s colorful culture. Reservations are required to be part of the “studio audience” (call 305-294-COOK).
Last Bites
Dish of the week: Avocado salad. Diced avocados, English cucumbers, finely chopped red onion and grape tomatoes are the stars of this refreshing salad. The fresh-as-fresh mixture is topped with a dressing that features lime juice, garlic, herbs and a hint of honey.
Hungry for more? Visit keywestcookingschool.com.
