Key West’s cuisine is diverse and delicious — and so are the local festivals that celebrate it. In January and February, “foodies” can sample the island’s culinary delights at two appetizing events.
Blending sunny outdoor venues and perfectly paired food and drinks, Key West food fests typically display indigenous ingredients like fresh fish and seafood creatively prepared by local chefs.
First on the 2026 calendar of cuisine is the Key West Food & Wine Festival set for Jan. 28-Feb. 1. The festivities combine adventures in flavor with explorations of the continental United States’ southernmost city.
Five days of flavor are planned for culinary explorers, including some staged on beaches and in outdoor locales suited to Key West’s typically balmy January climate. Highlights include the Grand Tasting at Audubon House & Tropical Gardens, a dockside seafood fiesta and multiple other events featuring distinctive dishes and wine pairings.
While the festival spotlights tempting and delicious cuisine, equally enticing are the glimpses selected events offer into the unique heritage, intriguing culture and warmly welcoming vibe that characterizes Key West. That’s particularly true of the Key West Cooking Show’s featured learn-and-dine lunch, taking place Jan. 29 from 11 a.m. to 1 p.m. at 291 Front St.
Saluting the island’s colorful past, the menu features the bollos that Cooking Show’s chef Keith St. Peter describes as a supremely authentic Key West dish. The deep-fried appetizer is followed by grits and grunts — popularized during the Great Depression and adapted from the traditional recipe. The meal is capped by Key West’s “signature” dessert: the Key lime pie that was born on the island.
Next on the roster of foodie fun is the 20th annual Florida Keys Seafood Festival, a gathering of local commercial fishermen and fans of fresh fish and seafood. Presented by the Florida Keys Commercial Fishermen’s Association, the family-friendly feast takes place Feb. 14-15 at Key West’s Truman Waterfront Park.
Attendees can enjoy savory seafood selections such as fresh grilled Florida spiny lobster, Key West pink shrimp, stone crab claws, fried fish, smoked fish dip and more — all prepared and served by Keys fishermen and their families.
Tasty as it is, the ocean’s rich harvest isn’t the only attraction. The festival includes nonstop entertainment and booths featuring art, crafts and other appealing items.
Those who can’t be in Key West for a culinary celebration can still indulge their appetite for local cuisine and heritage during regularly offered Key West Cooking Show experiences. Not only will they learn about the island’s signature dishes and the tales behind them — they’ll learn the necessary preparation tips to recreate the taste of Key West at home.
Last Bites
Dish of the week: Swordfish piccata. Nothing is better than fresh fish — for example, tender pan-seared swordfish steaks with a lemony caper sauce enhanced with white wine. Light and satisfying, the dish is easy to prepare yet features a subtle sophistication to elevate any gathering.
Helpful kitchen hack: What’s the secret to keeping fish from sticking to the pan during the cooking process? Simply heat the pan before adding the oil and fish to ensure a clean, golden crust.
Hungry for more? Visit keywestcookingshow.com or call 305-294-COOK.
