To start the New Year off on a tasty note, Keys Voices presents a VIP preview of an upcoming culinary extravaganza written by travel blogger, cookbook author, adventurer and longtime Key West resident Donna Shields.

Donna’s own blog, Open Mind Adventure, is for those seeking the hidden gems of travel. For example, check out her 17 Best Key West Happy Hours for 2023 … but first, tempt your appetite with her insights here on one of Key West’s leading annual events.

If you’ve ever wanted to savor and sip the foods and wines of Argentina, that’s exactly what you can do at the 2023 Key West Food & Wine Festival, set for Jan. 25-29 on the subtropical island at the southernmost tip of the Florida Keys.

Now in its 14th year, the festival is sponsored by Ocean Sotheby’s International Realty and has won accolades from around the U.S. Most recently, it was named the  Best Wine Fest of 2022 in the USA Today Readers’ Choice Awards.

With a “Viva Argentina” theme this year, the agenda is jam-packed with events for foodies and wine enthusiasts alike — all taking place at enticing Key West hotspots and landmarks. Event tickets can be purchased individually, but hurry because this much fun won’t be available for long.

Wednesday, Jan. 25: The fun kicks off with a Malbec tasting led by a Master Sommelier, one of only 269 in the world today, and she will be available throughout the entire festival. Once you wet your whistle at the tasting, head over to the Welcome Reception and Carnival de Buenos Aires. The Gaucho Parade culminates with an extravagant party with handpicked wines from Argentina at the outdoor restaurant Viva Argentinian Steakhouse.

Thursday, Jan. 26: Master the art of making empanadas at the Empanada Making, Eating & Wine Lunch at Frita’s Garden. Now that’s a way to spend the afternoon! The evening’s star attraction is the Che Guevara Piattelli Vineyard Wine Dinner at the Banyan Tree Garden, where the theme is “From Argentine Marxism to Cuban Revolution.” A unique feature of this stunning event is that it’s produced totally by females, from the winemaker to the sommelier to the chef to the food historian.

Friday, Jan. 27: Chimichurri, the national sauce of Argentina, gets top billing at the Choripan & Chimichurri Lunch at Viva Argentinian Steakhouse. It’s a fiesta of sparkling wine and the beloved chorizo sausage. The evening event, held at the one-of-a-kind Lost Beach at Island Farm, is a traditional asado (the Argentine version of a BBQ) paying homage to Francis Mallmann, one of Argentina’s celebrity chefs.

Saturday, Jan. 28: Because the Thursday empanada-making event sold out so quickly, it’s been scheduled again for Saturday. And further demonstrating the popularity of these events, the Eva Peron Wine Lunch, held in the garden of the historic Audubon House & Tropical Gardens, is also sold out. Instead, foodies can savor the evening’s SLaM Grand Tasting at the Key West Lighthouse and Keeper’s Quarters, where wines from the San Juan, La Rioja and Mendoza regions will be featured alongside a curated selection of traditional foods.

(And FYI, because chimichurri will be served at multiple events throughout the festival, guests can vote on their favorite chef and version of the sauce for a chance to win a prize.)

Sunday, Jan. 29: The flavorful festival is capped by the Last Tango in Cayo Hueso Brunch, complete with tango dancers, at KAYA Island Eats’ Gran Patio Trasero. The featured beverage is at the Yerba Mate Ritual Bar, where you’ll learn how to make your own tea-like infusion from the traditional leaves. And a leisurely afternoon at the food and wine edition of the Key West Artisan Market, held directly across from the oceanfront Higgs Beach, is the perfect way to wind up your visit.

If you can’t make it to Key West this month for the Food & Wine Festival, put it on your calendar for January 2024. And in the meantime, check out the great food and drink to explore throughout the Florida Keys.

Maybe it’s because the Florida Keys, the southernmost islands in the continental United States, have never experienced a traditional white Christmas. Or it might be simply because Keys residents love to celebrate special occasions.

But whatever the reason, despite our subtropical climate, we go a little overboard with our holiday decorations (if you’ve ever seen an inflatable 10-foot-tall reindeer perched atop a small houseboat, you’ll know what I mean) and throw ourselves gleefully into extended merrymaking.

In fact, from Key Largo to Key West, the calendar is packed with events designed to spread seasonal cheer — including a traditional Islamorada favorite that features actual snow.

Yes, despite the Keys’ typically balmy winter temperatures, grownups and kids of all ages can delight in snow Friday, Dec. 2, during Islamorada’s annual Florida Keys Holiday Fest.

It takes place on the beach at Founders Park (located at mile marker 87 bayside), and its anticipated highlight is a 30-ton snow mountain that’s perfect for making subtropical snowballs (and taking snow-covered selfies!). The fun is set for 4-10 p.m., so there’s plenty of time to enjoy it.

But that’s not the only snow sighting you can expect at the seasonal celebration. Organizers are also planning a 35-foot-tall tree with “magical” snow blowing from its branches — and its ceremonial lighting is slated for 6 p.m., shortly after sunset.

Plus don’t miss the festive parade, now in its 18th year. The 2022 parade is themed “Celebrating the Holidays Through the Centuries (1823-2023)” in honor of the upcoming 200th anniversary of the establishment of the Keys’ Monroe County.

Scheduled to begin at 7:30 p.m., the parade will feature decorated floats, marching bands, antique cars and (of course) an appearance by jolly old St. Nick and his reindeer, who will make their grand entrance in a fire truck fully decked out for the holidays.

Musical and dance performances are to enliven the outdoor stage throughout the festival — along with contests to choose “Miss Sugar Plum Fairy” and “Mister Gingerbread Man,” and the top three and “people’s choice” for the elaborate (and delicious) gingerbread house entries.

Well-behaved four-legged companions are welcome to join two-legged “party animals” on the stage as they prance in their own Santa Paws Pet Parade and vie for prizes for best (ahem!) doggone holiday attire.

The on-site bazaar promises gift items, jewelry, crafts, baked goods and gourmet baskets — a great opportunity to find that perfect item for someone special. The highly anticipated ornament silent auction features 50 hand-painted ceramic pieces created and donated by local artists. You can bid on these one-of-a-kind Keys keepsakes until 9 p.m.

As if all that isn’t enough, adults can sample a wide variety of food items, enjoy hot buttered rum and craft beer, or sip fine wines at the always popular Vino Village. And Santa’s Sweet Shoppe will offer tempting coffees, decadent desserts and treats.

Admission to the evening of revelry is free. (FYI, the festival is also plastic-free — so please bring a reusable non-glass drink container if possible.)

Enjoyable as it always is, Holiday Fest is just one of the upcoming island-style celebrations of the season. Between now and the new year, you’ll find events designed to jingle your bells all around the Florida Keys. “Keys Voices” will present highlights in the future posts — but you can get a preview by checking out the calendar here.

In the Florida Keys & Key West, fresh seafood is a must for just about every meal. And with the abundance of fish and seafood in Keys waters, most restaurants along the island chain make it a menu staple.

It’s easy to find just-off-the-boat snapper, grouper and mahi-mahi served grilled, blackened or fried. In addition, some chefs and restaurateurs enjoy showcasing “only in the Keys” dishes, unusual species or outside-the-box preparation techniques.

That’s certainly true at Blue Heaven, located in Key West’s Bahama Village neighborhood at 729 Thomas St. on the site of a boxing ring where Ernest Hemingway once refereed local matches (yes, really!). Today diners enjoy Caribbean and seafood specialties in a lively courtyard or indoors in a funky, colorful historic building.

Breakfast with the roosters (free-range Key West poultry roaming the courtyard) is so popular that waiting lines can stretch off the property and into the street. One of the most requested breakfast dishes is the BLT Benedict, but this is not a traditional BLT featuring bacon, lettuce and tomato.

The “L” in this case stands for lobster — fresh, sweet Florida lobster. The dish is composed of poached eggs, grilled tomato slices, chunks of Florida lobster tail and crisp bacon. These luscious ingredients sit atop a toasted English muffin covered with Blue Heaven’s yummy lime hollandaise sauce.

Just outside Key West, on Stock Island in the Lower Keys, stands a hideaway restaurant called Hogfish Bar & Grill. This proudly ramshackle watering hole — a true locals’ spot that’s also beloved by in-the-know visitors — can be found at 6810 Front St. alongside an authentic “old style” marina. Most diners sit outdoors at weathered picnic tables, overlooking picturesque houseboats and sailboats moored at the adjacent dock.

The restaurant’s signature dish, as its name implies, is hogfish — a primarily diver-caught fish with a light yet unparalleled flavor. A wide variety of other Keys seafood temptations are also served, including a lip-smacking smoked-fish dip that absolutely MUST be tried.

However, the undisputed menu star is the sizeable “killer” hogfish sandwich. Enough for two to share, it consists of a generous serving of fresh-caught hogfish topped with melted swiss cheese and sautéed mushrooms and onions — all nestled on a chunk of fresh Cuban bread with a side of crispy fries.

Another unusual fish captured in Keys waters is the highly recognizable Indo-Pacific red lionfish. A voracious invader, non-native lionfish are known for outcompeting native species for food and territory.

Luckily, the lionfish’s light white meat has become a favorite of local restaurateurs and visiting diners — likened to hogfish or snapper in terms of flakiness, color and flavor. While the “lions” have venomous spines, they’re removed before preparation and the fish is completely safe to eat.

Middle Keys restaurateur John Mirabella, an avid diver and spearfisherman, helped pioneer the predator as a food fish. So, naturally, lionfish is one of the menu standouts at his Castaway Waterfront Restaurant and Sushi Bar at 1406 Ocean View Ave. in Marathon. Diners at the popular Castaway often enjoy it as a gorgeous (and unforgettably delicious) sushi specialty dubbed the “King of the Jungle Roll.”

As well as these culinary delights, there are scores of other tasty reasons to head for the Florida Keys. Click here for an overview of mouthwatering spots throughout the island chain — and then make plans for a subtropical vacation to savor Keys flavors.

If you’re a foodie seeking authentic casual dining experiences in the Upper Keys, you’re in luck. That’s because Upper Keys food trucks offer creatively crafted cuisine that provides a quick-serve, fun alternative to oh-so-boring fast-food joints.

Florida Keys food trucks — each with personalized freshly made specialty fare — are generally operated by hands-on locals who are owner-chefs.

For them, the outlets are a creative way to showcase culinary talent without the investment of a brick-and-mortar restaurant. And for foodies exploring Florida’s southernmost island chain, the venues are a convenient, inexpensive way to sample only-in-the-Keys cuisine.

Want to know more about favorite food trucks in the Upper Keys? Read on!

Craig’s Island Time Catering food trailer, currently found in Tavernier at the pool area of Ocean Pointe Suites at 500 Burton Drive, is operated by Craig Belcher — known as the creator of the Keys’ “World Famous Fish Sandwich.” Often stationed at multiday events and festivities, the roving trailer is known for its “famous super fish sandwich” with grilled or fried mahi-mahi on whole wheat bread, tomatoes, tartar sauce and melted cheese. Also popular are chicken sandwiches, cracked conch, seafood platters and hamburgers. Call 305-852-9424.

Seaside Eatery, located at 98275 Overseas Highway (mile marker 98) near Sal’s Ballyhoo’s restaurant, serves fresh all-vegan fare with house-grown herbs and fresh produce. Specialties are “sammies” including Lyndsay’s bahn mi created by owner Lyndsay Peterson — plus flavorful salads and wraps, breakfast items, Taiwanese boba oat milk teas and Key limeade. The truck is open from 9 a.m. to 3 p.m. Wednesdays through Sundays. Seaside fans will be glad to know that plans are in the works for a second truck, this one to serve vegan pizza. Visit seasideeateryflkeys.com or call 305-465-0999.

Nearby, One Grind, in the Florida Keys Overseas Highway median at mile marker 98, specializes in breakfasts and offers a caffeinated jolt along with burritos, bagels and avocado toast. Known for eye-opening coffees and espresso drinks, One Grind serves lattes, macchiatos or flat whites crafted from ground-to-order whole beans. Teas and iced raspberry, blue butterfly and coco mocha refreshers are also popular thirst-quenchers. And animal lovers have another great reason to favor One Grind: owners Rosemary Critelli and Christine Cooper donate tips to a local humane society. Additionally, part of each sale of their “Rescue Collab Coffee,” dubbed the “Foxy Brown,” is donated to Pawsitive Beginnings Fox Rescue in Key Largo. The truck is open daily (except Wednesdays) from 7 a.m. to noon and has outdoor seating. Visit onegrindkl.com 0r call 305-902-0534.

 In Islamorada, A Movable Feast — positioned on Sundays and during the wonderful monthly “third Thursday” Morada Way Art Walk at 151 Morada Way — offers European pastries and elegant sweets, pierogies, jumbo pretzels and artisan breads (yummm!). Other fare includes international tacos, gourmet grilled cheese, serious sliders, flatbreads and authentic Neapolitan pizzas. Owners Tony and Maryna Corallo established the “Original Upper Keys Food Truck” in 2017 and also cater events. Plus the couple is opening a new Key Largo retail outlet, called A Movable Feast’s Bakehouse and Provisions, later this year for order-ahead, take-out specialties. Visit a-movable-feast.com/food-truck or call 305-304-0556.

Other well-regarded Islamorada food trucks include the Jalisco Taco Truck, serving tacos and burritos at Florida Keys Brewing Co.’s outdoor beer garden at mile marker 81.6; and Green Turtle Roadside BBQ, with barbecue specialties at mile marker 81.2.

Hungry yet? When you’re in Key Largo and Islamorada, sample the offerings from one (or all!) of these popular trucks — and start creating your own list of favorites to revisit.

I’m often asked by visitors vacationing in the Florida Keys, “Where do the locals eat?” Honestly, we eat at the same restaurants visitors do — and it would be pretty unusual to experience a less-than-stellar meal in the island chain.

In addition to having some of the best restaurants and world-class chefs, the Florida Keys & Key West also offer a variety of quintessential “only in the Keys” dishes.

The Keys’ location and heritage played a big part in developing our islands’ signature cuisine. Our remoteness and saltwater surroundings meant residents historically relied on the ocean’s bounty for food, and the multicultural settlers brought the recipes and flavors of their homelands with them.

When dining at our restaurants, you’ll notice that many choose fish and seafood for inspiration and menu staples. Did you know commercial fishing is the second-largest industry in the Keys? The incredibly fresh fish you’re served at night was probably unloaded at the docks that morning!

Our menus often include fish caught in local waters, including yellowtail, grouper and mahi-mahi. The most recent “fish addition” to some menus is an invasive species called lionfish, which has no natural reef predators except spearfishing humans. Luckily its light white meat is delicious, with a flavor often compared to that of snapper.

Lionfish is a menu staple at the Castaway Restaurant & Sushi Bar located in Marathon (some 50 miles from Key West near the famed Seven Mile Bridge). The Castaway’s owner sometimes dives for the lionfish he serves — and it’s prepared several different ways, with one customer favorite being “wrecker style” that features a savory sauce of capers, garlic, butter and diced tomato.

The fish served at Keys restaurants might be sautéed, blackened, fried, broiled and sometimes served with a sauce containing mango or other tropical fruit that adds a tasty island twist.

You may be wondering, “What about shellfish?” Well, we’ve got you covered with our very popular specialty, Key West pink shrimp. “Pinks” are generally considered sweeter than other types of shrimp, and local chefs have dishes to die for! One of my favorite restaurants, Azur, located at 425 Grinnell St., has a mouthwatering Key West pink shrimp starter served with lemon, butter, garlic and parsley.

Keys locals and visitors also love their Florida stone crab claws, which are known for their sweet and succulent meat and are harvested in the Keys from around mid-October to May 1. Because nearly all the crab’s meat is contained in its claws, they are the only parts of the crustacean that are harvested.

Once the claws are removed, the crab is returned to the sea where its claws regenerate over two years. For that reason, stone crabs are considered a renewable resource — and the Florida Keys are responsible for a good percentage of the state’s overall harvest.

During our lobster season, which runs from Aug. 6 to March 31 each year, you’re in for a real treat! Unlike stone crabs, lobsters found in the Keys are clawless. Known as spiny lobsters, they offer delectably tender meat (especially with LOTS of butter).

The mollusk conch (which is pronounced “konk,” B.T.W.) is no longer harvested in the Keys, but it’s imported and still trendy among discerning diners. Conch can be found in chowders, deep-fried fritters, salads and even breaded and fried as conch steak.

Many of our local chefs have their own unique recipes. Mangoes restaurant, located at 700 Duval St., offers really yummy conch fritters served with a Key lime aioli and lime sauce. D.J.’s Clam Shack, located at 629 Duval St., is another one of my favorites for delightful, golden deep-fried fritters.

The most popular ethnic food in the Keys is Cuban, brought to Key West by the cigarmakers and their families who fled their homeland in the 1800s. If you’re craving authentic Cuban food, this is the place. El Siboney, located at 900 Catherine St., has one of the best roasted pork (puerco asado) dishes I’ve ever tasted.

The old saying about “leaving room for dessert” is particularly apropos when you’re in the Keys — because everyone should experience our signature dessert, Key lime pie.

I’ve personally sampled at least 10 versions of the luscious treat at restaurants from Key Largo to Key West. All were different — and equally delicious. For example, Blue Heaven offers its pie topped with a mile-high meringue and Kermit’s has a fluffy whipped cream topping.

From fresh-off-the-boat seafood to traditional Cuban food to Key lime pie, the Florida Keys have a wealth of unique culinary treats for you to sample. What will be your favorite Keys dish?

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It’s likely to get messy in Key West on the Fourth of July. At least, it will for everyone who plans to step into the “limelight” and participate in the annual Key Lime Pie Eating Championship.

That’s right — Nathan’s Famous Hot Dog Eating Contest in New York is not the only big-time July 4 event for competitive eaters. In fact, up to 25 contestants with an appetite for the Florida Keys’ signature dessert will vie for top honors in the Key West challenge.

The pie-eating extravaganza, the highlight of the annual Key Lime Festival that runs from June 30 through July 4, will take place beside the Atlantic Ocean at the Southernmost Beach Café. Lime lovers can start arriving at 12:30 p.m. and the contest is set to begin around 1:30 p.m. — and it involves a whole lot of whipped cream.

Just ask Seattle resident Nicholas Luera, who won the 2021 consumption competition by devouring an entire whipped-cream-topped pie — without using his hands, per contest rules — in just 2 minutes and 13.5 seconds.

His strategy included competing shirtless and plunging face-first into the pie, emerging with whipped cream coating his cheeks, nose and eyelashes.

“I honestly can’t explain it,” Luera said of his victory. “My brain went dark for a little bit and I was just facing the pie, mouth open all the time.”

Competitors in the quirky event are each tasked with gobbling a full 9-inch pie faster than their rivals — and though they can wear safety goggles to keep whipped cream out of their eyes, they’re absolutely forbidden to use their hands.

Entrants in past years’ contests have tried strategies like tipping over the pie pan and licking up its contents. But in 2021, no one could top Luera’s pie-eating prowess.

“In New York they’ve got the hot dog contest, and that’s great and all, but in Key West, we’ve got the real contest,” he said. “It’s a speed-eating round, face first, all one and done — Key lime pie. ”

Believed to have originated in Key West in the late 1800s, Key lime pie was designated Florida’s official pie in 2006 by the state legislature. Its main ingredients are condensed milk, egg yolks and the juice of tiny yellow Key limes. The creamy filling is typically nestled in a graham cracker crust and crowned with either whipped cream or meringue.

The concoction is so popular, in fact, that few people visit the Florida Keys without sampling at least one slice.

What else goes on during the Key Lime Festival? Events begin at 6:30 p.m. June 30 with a cookbook signing and champagne reception featuring author and festival co-founder David Sloan, who penned the fantastic “Key West Key Lime Pie Cookbook.” It’s all happening at the Curry Mansion Inn, a lavish property whose kitchen is renowned as the pie’s historic birthplace.

On July 2, the quirky “can’t-miss” Key Lime Pie Drop scheduled from 11 a.m. to 2 p.m. After crafting contraptions designed to protect miniature pies, contestants must drop their creations from atop the Key West Lighthouse — without damaging the pie.

Naturally that’s nearly impossible, but the attempts are guaranteed to be hilarious.

The festival also features many more events, including a Key lime cocktail tasting stroll, mouthwatering Key lime dinner experiences, and the annual Key Lime Pie Hop that takes foodies on a stroll to sample five variations of the famed dessert.

No matter how much fun those are, however, they can’t beat the July 4 battle for pie-eating supremacy.

And while most people regard July 4 as an occasion for parades, picnics, barbecues, fireworks and traditional American apple pie, Nicholas Luera advises making a sweet substitution for the latter.

“As American as apple pie?” he scoffed. “Come on, guys. It’s all about Key lime pie — that’s where it’s at.”

Do you love Stock Island? You should, because the Florida Keys island that lies just across Cow Key Channel from Key West has a lot going for it — a cutting-edge cultural and culinary scene, seafaring heritage, contemporary waterfront lifestyle and unpretentious charm. And that’s what you can experience during the 2022 I Love Stock Island Festival, scheduled Wednesday through Sunday, June 15-19.

The family-friendly Father’s Day weekend fest combines food and libation events, art strolls, “dad-focused” fun, live music and other events that showcase the island’s oceanside spirit and tight-knit community.

The heart of the Florida Keys commercial shrimping industry, Stock Island is defined by a rustic authenticity that flavors its colorful marinas, shops and galleries, working waterfront and popular bars and restaurants.

Stock Island’s unique heritage, by the way, dates back to an era far before the Keys attained their present-day fame. Local lore says the island’s Safe Harbor was a staging area for the Bay of Pigs invasion of Cuba in 1961, and a ferry that once connected Key West and Havana departed from a dock across from the landmark Hogfish Bar and Grill.

Stock Island’s seaport roots are illustrated by the commercial shrimp boats tied up at its docks, and the sight of shrimpers offloading cargoes of sweet pink shrimp. The island’s marinas are also headquarters to world-class charter fishing captains and frequented by dedicated anglers.

And Stock Island also features two thriving waterfront resorts that host visitors eager to embrace the eclectic atmosphere. That atmosphere — and the community and its easygoing pleasures — await attendees at the I Love Stock Island Festival.

Among Wednesday’s attractions are a self-guided tour of Stock Island’s food trucks and a quirky “dad-off” competition followed by a “dive-in” movie (yes, really!) poolside at Oceans Edge Resort & Marina.

Shrimp lovers can satisfy their cravings at Thursday’s ShrimpStock, enjoying fresh local shrimp prepared in multiple mouthwatering ways, presented overlooking the water at The Perry Hotel.

Friday’s schedule includes the “Taste of Stock Island Food Tour,” a guided exploration of local cuisine beginning at 4 p.m. Traveling via trolley, guests stop at nine Stock Island restaurants and hotspots to savor small plates and beverage pairings (yum!). Plus, chefs and owners will be on hand to offer a hearty welcome.

Both Friday and Saturday, festivalgoers can stroll through the Stock Island Arts District — discovering talented local artists and artisans in their studios, as well as galleries featuring work in richly diverse mediums.

Saturday also brings a culinary and craft beer extravaganza that blends offerings from Cayo Hueso Brewing with a five-course feast from the talented chefs at Roostica Wood-Fire Pizzeria. And if you’re a music fan, check out  the rhythms of “LiveStock on the Rock” at Sloppy Joe’s Dockside at The Perry Hotel.

Among Sunday’s highlights are Father’s Day yoga with Salute to the Sol at The Perry, a Father’s Day brunch, the final day of a family-fun fishing tournament and guided van tours spotlighting the unique history that underlies Stock Island’s appeal.

As enticing as those events are, the festival schedule also contains several other offerings. To check them all out, just click here. And once you experience them, you’ll realize why so many Florida Keys visitors are enthusiastically proclaiming, “I love Stock Island!”

Few people visit the Florida Keys without sampling a few slices of Key lime pie. Just as New York is famed for its thin-crust pizza, New Orleans for its beignets and Alaska for its king crab, the island chain is known for Key lime pie.

The signature dessert is made from the Key lime, a fruit sometimes grown in the Keys, that’s smaller and rounder than the Persian limes found in grocery stores. Millions of slices of the tart, creamy pie — voted the official pie of Florida by the state legislature in 2006 (yes, really!) — are savored every year by Keys visitors and locals.

According to the owner of Key West’s Curry Mansion Inn, a woman named Aunt Sally, a relative of estate owner William Curry, made the first Key lime pie. Key West historian Tom Hambright, on the other hand, surmises that Aunt Sally likely perfected a delicacy created by area fishermen.

While the pie’s exact birthdate and creator aren’t definitively proven, most people believe it originated in Key West in the late 19th century — before refrigeration and the debut of the Florida Keys Over-Sea Railroad, which brought fresh ingredients like milk to the island at high speed.

In fact, recipes for the original Key lime pie didn’t require refrigeration or baking. Instead, the acid in the Key lime juice reacted chemically with the other ingredients, a process called souring, and “cooked” the pie.

So what are Key lime pie’s primary ingredients? They’re actually quite simple: sweetened condensed milk, egg yolks and the juice of the tiny yellow Key lime. These limes, by the way, are unique for both their tartness and distinctive small size.

The egg yolks give the pie a yellowish coloring — and despite what some misguided people might believe, lime-green pies are absolutely NOT authentic.

The cool, smooth-textured filling is typically nestled in a crust made from graham crackers and butter, and the pie is smothered in whipped cream or topped with meringue.

The controversy over which topping is better has raged for decades in the Keys. Those who adhere to the motto “waste not, want not” use the leftover egg whites to create a tall meringue topping. Whipped cream supporters may derive their preference from the pie’s early days, when cows were kept on nearby Stock Island and milk products had to be consumed quickly due to lack of refrigeration.

In any case, though local residents are generally quite easygoing, experts advise visitors to stay out of any debate among “Key lime culinarians” about which is the “real” way to make the luscious dessert.

Whatever it’s topped with, a good Florida Keys Key lime pie should be naturally tart, standing up well on a plate yet still looking and tasting creamy.

Today, Key lime pie can be found in many forms throughout the island chain —garnished with a raspberry drizzle, featuring a nut-infused or chocolate crust, frozen to make a sinfully delicious treat, or even enhanced with seasonal flavors.

Each spot places its individual hallmark on the creation.

For visitors to Key West, it’s almost mandatory to check out the offerings at Kermit’s Key West Key Lime Shoppe at 200A Elizabeth St. The emporium is the home of everything Key lime — from bottles of juice to Key lime sauces, soap, dressings, jellies and even dog treats.

The biggest attractions, though, are slices of traditional Key lime pie and indescribably good chocolate-covered frozen Key lime pie on a stick — and the exuberant shop owner Kermit Carpenter, who can often be seen standing out front in his chef’s garb, seemingly ready to “throw” a Key lime pie at unsuspecting passersby.

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Instead of making New Year’s resolutions to eat less or indulge yourself less (pledges that are usually broken within a few days or weeks), why not make a resolution to enjoy more? In other words, replace January’s too-typical caloric austerity and “good for you” activities with quality experiences and flavors to savor.

For the best of both, start the year with a fantastic food festival in the continental United States’ southernmost city — an extravaganza rich in creative cuisine, soul-warming subtropical sun and foodie fun. It’s the 13th annual Key West Food and Wine Festival and it’s coming up Jan. 26-30, with many events held outdoors to take advantage of Key West’s typically balmy winter weather (FYI, the average January daytime temps are in the mid-70s).

Attendees can expect gourmet galas and tastings, art and wine experiences, wine dinners, seminars and activities that spotlight the Florida Keys’ culinary scene and super-talented chefs. Equally appealing are the glimpses the festival offers into the island chain’s unique heritage, intriguing culture and laid-back, warmly welcoming vibe.

The enticing “first course” is a “rooster style” welcome reception planned for 4-6 p.m. Wednesday, Jan. 26, at Ocean Sotheby’s International Realty. Celebrating Key West’s colorful free-range rooster population, the reception previews upcoming events while presenting gourmet cheeses, wine and music.

Thursday’s attractions include a “food truck” lunch experience that pairs brews and local seafood (how perfect is that?), food and wine tours of elegant Key West homes, and the Fiesta on Fitzpatrick — which combines Latin cuisine, a rum tasting, music, and demonstration tours of the legendary Rodriguez Cigar Factory.

On Friday, foodies can savor the “Bubbles & Bites” art and artisan showcase at Key West Collective (a great place displaying creations by local talents), an afternoon with vintner Ian Devereux White, and a self-guided tour of the wonderful locally owned emporiums along the 500 block of Fleming Street.

The day is capped by “A Night in Tuscany” spotlighting Tuscan wines and a multicourse dinner of artfully prepared regional specialties. Beginning at 5:30 p.m. Friday at Hyatt Centric Resort & Spa, the waterfront Tuscan gala will feature Italian wine specialist and storyteller Francesca DeFranchis and the culinary mastery of Executive Chef Pietro Consorti.

The festival’s eagerly anticipated highlight, the Rooster Grand Tasting, is set for 5-7 p.m. Saturday, Jan. 29, at the Sunset Green Event Lawn on North Roosevelt Boulevard. The open-air soiree blends unique wines and spirits, the vivid Key West sunset, casually elegant “light bites” and music and dancing.

As if that’s not enough, the Grand Tasting is followed by a VIP tasting — featuring smoked cocktails, absinthe fountains (yes, really!) and much more in the lobby bar of the 24 North Hotel beside the Event Lawn.

Festivities conclude Sunday with a “mad rooster” Viva Argentinian brunch and a food and wine edition of the always-terrific Key West Artisan Market, held overlooking the Atlantic Ocean at 1801 White St.

By the way, event organizer Mark Certonio advises that coronavirus health protocols are to be followed during the festival, including social distancing and the requested wearing of facial coverings.

Even if you can’t be in Key West for January’s culinary celebration, you can still resolve to indulge your appetite for Florida Keys food and enjoyable experiences — and immerse yourself in both whenever you visit the island chain. Because unlike austerity pledges, that’s one New Year’s resolution you’ll be happy to keep.

Nearly everybody who travels to the Florida Keys samples locally caught seafood and locally made Key lime pie. They’re both great starting points for an exploration into the island chain’s memorable cuisine — but SOOO much more is available to savor!

Scores of visitors envy Florida Keys “locals” who create satisfying lives full of laid-back pleasures and unique culinary treats. But visitors too can enjoy the indigenous flavors of the Keys, and even take home mouthwatering “souvenirs” to help sustain them until their next vacation escape.

For example, any traveler in the Upper Keys who possesses a sweet tooth can stop at several spots along the Overseas Highway to discover unforgettable goodies with an island flair.

The Keys’ premier chocolate factory can be found at mile marker 100.5 bayside in Key Largo. Keys Chocolates & Ice Cream infuses local flavors into handmade chocolate confections such as luscious truffles, fudge and specialty chocolate bark with Key lime and pistachios.

If a stop at that yummy spot triggers cravings for a second helping, the born-in-the-Keys company now has another location at mile marker 81.9 in Islamorada. Visitors to that shop can choose from specialties such as ice cream, artisan chocolates, Key lime pretzels and pie on a stick.

Speaking of Key lime pie, savvy dessert fans might be aware that the confection, created in Key West in the late 1800s, was voted Florida’s official pie in 2006 by the state legislature (yes, it really was!). But at Bob’s Bunz, a friendly Islamorada “comfort food” restaurant and bakery located at mile marker 81.6, the tiny limes play a starring role in other sweet temptations including Bundt cakes and bite-size cookies.

No trip to the Upper Keys is complete without exploring the eatery, whose name comes from the legendary (and absolutely gigantic) cinnamon and sticky buns created by owner Robert “Bob” Spencer. The “bunz” can be purchased at the restaurant/bakery for a takeaway treat — and lime lovers are advised not to leave without a Bundt cake or cookies as well.

Looking for some great coffee to complement those Keys taste sensations? Islamorada Coffee Roasters, known in the Upper Keys for its roving coffee van with air-roasted organic coffee, has a new retail location at 80925 Overseas Highway, just south of the Morada Way Arts District. The roaster features 100% Arabica organic coffee drinks brewed to patrons’ specifications.

Other offerings include coffee-scented soy candles, Pirate Hat exfoliating soap made with ground coffee, and house-made masala chai and hot cocoa — plus snacks including scones, Key lime macaroons, coffee brownies and cinnamon streusel cake.

The roaster also features the custom I.CARE Blend, a mix of small-batch beans from dive destinations Bali, Costa Rica and Honduras. For each $25 1-pound bag of I.CARE Blend beans sold, $10 is donated to the nonprofit I.CARE for coral restoration efforts in Islamorada.

And that might be the sweetest thing of all.

Enticing as these items are, they’re only a sampling of the foodstuffs offered by creative spirits in the Florida Keys.

To discover other one-of-a-kind treats (and locally produced libations), just visit fla-keys.com/keys-crafted/ and scroll down to the section on food and drink. Be warned, however — after perusing it, you might wind up craving flavors that only a trip to the island chain can satisfy.