In historic Key West, symbols played an important role. When a new baby was born, for example, parents placed a conch shell on a stick in their front yard to announce the arrival. When a home’s door was painted red, it signified the mortgage was paid off so the owner was “out of the red.”
Equally symbolic were shapes carved into the wooden scrollwork trim called gingerbread, which adorned the porches and balcony railings of many 19th-century houses. Shapes ranged from nautical motifs to bottles and card suits — the latter used during Prohibition to signal that illegal liquor or gambling could be found on the premises. Among the most notable gingerbread designs, however, were stylistic representations of the pineapple.
From the island’s early days to the present, the Caribbean fruit has been a sign of hospitality, warmth and welcome. The “pineapple principle” is particularly apparent at the Key West Cooking Show, where people can expect a warm welcome from staffers like Chrissie Ashworth.
Ashworth is one of the culinary attraction’s most visible ambassadors, greeting people who arrive for the popular Key Lime Pie Experience and tasting, cocktail classes that unfold Key West’s history through libations, and evening learn-and-dine adventures showcasing traditional regional menus.
She’s also a familiar face at the cooking show’s trivia nights each Monday, held in the facility’s colorful demonstration dining room. Assisting host Amy Lubchansky, she welcomes regular participants, scores answer sheets and encourages moments of fun during the trivia competition.
In addition, Ashworth is happy to share her knowledge of Key West with non-locals visiting the Cooking Show’s 291 Front St. venue. A 15-year resident who particularly enjoys the live music scene, she smilingly answers their questions about attractions and offerings — further embodying the “pineapple principle.”
That principle is apparent too at the Cooking Show’s Bar 1, where patrons can expect both a warm welcome and an array of pineapple-centric craft cocktails and mocktails.
For example, the smooth and creamy Pain Killer blends fresh pineapple juice with rum, orange juice and cream of coconut to create a drink that communicates the sun-drenched essence of the tropics. Finished with a dusting of nutmeg, it’s typically garnished with a pineapple wedge and small green leaves pulled from the crown of the fruit.
Fans of non-alcoholic pineapple-based selections can enjoy offerings such as the intriguingly named Placebo. Its recipe combines pineapple and orange juices, coconut cream and a zero-proof cane spirit that replicates the taste of fine rum — creating, in essence, a mocktail version of the Pain Killer that’s a welcoming libation indeed.
Last Bites
Dish of the month: Burrata salad. Often featured on the Key West Cooking Show’s trivia night menu, this refreshing salad is an ideal summertime treat. Rich and creamy burrata cheese is served with marinated tomato wedges, arugula and a mint-and-basil pesto.
Helpful kitchen hack: To cut a whole pineapple with ease, first slice off the crown and base. Then stand it firmly on a cutting board, and cut it in half lengthwise and then in vertical quarters. Finally, carve away each quarter’s core and rind before slicing the fruit into wedges.
Hungry for more? Visit keywestcookingshow.com or call 305-294-COOK.
