Chapter 1
Cooking American Caribbean Style, Key West Mile Marker 0
Mi
Introduction to Cooking American Style, Mile Marker 0 Key West
As I sit here on the Jersey Shore in the quaint little boro of Normandy Beach, I consider the great food I created my first season in Key West. It was a bizarre experience that happened by luck or fate, depending on your point of view. I was sitting up on the mountain considering my options and seeking a position cooking for the winter, because I was not looking forward to another winter. But considering moving into town, Asheville or maybe going back to West Palm Beach or the Treasure Coast. Then out of the blue I get a email from the Small Chef at Large, looking for a culinary instructor and catering chef. We corresponded, I interviewed with a couple of folks and then an offer was made, with some consideration I researched the company and accepted the position. Loaded up the Harley and Tool Box and headed to the southern most point of these United States. Not one to walk blindly into the fray, I made inquiries into a place to stay, talked to quite a few people about housing and damn it is expensive to live in paradise. After a few phone calls and dead ends, I was talking to Chris who had a room in Old Town and it was going to be available when I arrived. So I talked to some friends in West Palm Beach and was assured that if it didn't work out in the Conch Republic, there would be work in the area. By the time I stopped and visited with my son and Ex-wife in Fort Pierce, I made my way to the Florida Keys. Well, I was very surprised by my welcome, Jennifer Cornell was very business forward when we met, negotiated herself a good deal for my services. But if I could cover my expenses, it was better than sitting in the cold for the winter with the wood stove. So I accepted the job and spent the first night on a house boat in Stock Island, really nice Thanks again Mel and James.
Well, that's how this all began, the rest is another story. Dancing on Duval, Santa Con, the Christmas Parade, Mick, Chuck, Cris, Lola and Helen, my darling. Those are stories for another day. As I look forward to the next season at Mile Marker 0 and creating more recipes and memories.
Have Fun and embrace the Life and all of it's amazing moments!
Chef Michael Fahey
Chapter #1
Appetizers, Let’s get the Juices Following!
Tasting the Passion
Your warm and smell good to me,
Whenever we meet a spark is ignited.
Softness of you skin, the moisture of your lips
It’s what drives us crazy, man or woman
Young or old, it’s about keeping the fire burning.
In the food it seems easy for me to sprinkle in a little love.
As you prepare, you taste and when its ready
All should enjoy!
MRF 2012
How to Start the Celebration
- Key West Bight Cevichi
- Tuscan Cheesecake
- Summer Melon Soup
- Mango-Sundried Tomato Tart
- Apple Fennel Tart
- Lobster and Avocado Tortilla Cup
- Chilled Avocado-Chipotle Soup
- Cilantro Shrimp Arepa
- Coconut Conch Cevichi
- Caribbean Crab Cake
Chapter #2 Salads, Crispy and Flavorful Interludes
Let them have health
Nutritional density is what your body needs,
Many flavors, textures and presentations.
Let the celebration of eating or gastronomy rule the day!
Enjoy the fruits of our Earth and sustain it's enjoyment.
For our children and their children and beyond!
For the good of the Human Experience.
MRF2012
Chapter #2 Salads, Crispy and Flavorful Interludes
Curried Three Grain Salad
Grilled Tropical Salad
Black Bean and Sweet Potato Salad
Tomato, Hearts of Palm and Micro Greens with Guava Vinaigrette
Five Grain Health Salad
Avocado Quinoa Salad
Golden Beet Slaw
Wild Mushroom and Barley Salad
Grilled Steak Salad with Smoked Tomato Vinaigrette