The Keys and Key West have been alive with seasonal visitors, and it’s fun talking with those who are here for their first time. There’s a special magic across the island that we locals experienced on our first visit; it finds the first-time visitors and splashes them with the same fairy dust. They can’t believe how great Key West is and how they feel they’ve become a part of the community.

In the Conch Republic, "drag racing" is not for the faint of heart -- or weak of ankle. (Photo by Rob O'Neal, Florida Keys News Bureau)

Speaking of community, we celebrate the 29th anniversary of the founding of the Conch Republic this April. On April 22, we kick off a 10-day party in honor of our secession from the United States following a 1982 U.S. Border Patrol Blockade that stopped traffic on our only road to the mainland. (I won’t go into what they were looking for, but you can ask any local for the story when you’re here.)

These 10 days include drag races (sans automobiles but featuring staggeringly high heels), the World’s Longest Parade, a bed race down Duval Street billed as “the most fun you can have in bed with your clothes on” (although the dress of some contestants may be rather minimal) and much more. Check the schedule for dates and times.

Before the Conch Republic celebration ends, we kick off the 16th annual Key West Songwriters’ Festival. More than 100 top performing songwriters will be here to showcase their hits in intimate venues across the island.

Birds of Paradise are blooming in Key West right now -- a perfect time to fly down to our paradise.

If you happen to be flying down in late April, you’ll see fellow passengers with guitars and various instrument cases. You may not know the writers’ names, but you will have heard their music —and you’ll surely recognize the name of one of this year’s highlight performers: Bo Bice of “American Idol” fame. This event has become one of the most popular music events in the country.

By the way, there’s good news for those of you flying to Key West for our great weather and events. AirTran is now offering nonstop jet service from Tampa International Airport. Climb aboard a Boeing 737, with one-way fares starting at $118 plus taxes and fees, for quick and comfortable travel to our island paradise.

For the foodies among us, the 16th annual Taste of Key West takes place Monday, April 18, at the Truman Waterfront, overlooking the Key West Harbor.  More than 50 local eateries will offer gourmet samplings including fresh-off-the-boat local seafood and incredible desserts. There will be wines presented by over 100 wineries and vineyards from around the world. All proceeds benefit Key West’s AIDS Help, our countywide AIDS community-based service organization. This is a fun event not to be missed! Food and wine tickets are $1 each.

Some participants in our wacky annual bed race might appear to be "three sheets to the wind." (Photo by Rob O'Neal, Florida Keys News Bureau)

When it comes to current theatrical offerings, check out Paul Rudnick’s “The New Century,” opening soon at our beloved Waterfront Playhouse. This comedy is about Helene, the “most loving mother of all time” to her three gay children — plus the flamboyant Mr. Charles, accused of being “too gay,” and Barbara, a craft-obsessed mother from the Midwest.

Thanks to all our friends that stopped by our booth at the 18th Original GLBT Expo in New York City. We had a blast visiting with everyone and telling people what they’re missing by not visiting our island.

This month we will be exhibiting at Palm Beach Pride, Miami Beach Pride, and in Philadelphia and New York. Look for the Key West booth and stop by for the Key West Business Guild’s newest map and directory. (You might even leave our booth with a fun souvenir or two …)

Until we rendezvous again, have a great spring!

Topics: Events, Festivals, Food, Key West, LGBT

The Keys are very much alive with visitors this season. The weather has been glorious, with sunny days and temperatures in the mid 70s. These are perfect days to relax by the pool, at the beach, or on one of our snorkeling adventures like the Fury’s or sailing adventures on vessels like the Schooner Adirondack.

Key West's spring weather is perfect for a catamaran excusion on the popular Fury.

After your sailing or snorkeling excursion check out the Blackfin Bistro, owned by brothers Joseph and Michael Castellano and their good friend Thomas Quartararo. These guys came to Key West in 2009 and have been serving some great food in their dining room and garden area.

Our weekly Tea Dance has been packed with gay guys and girls and our friends dancing away their Sunday afternoons. Check out the theme for each Sunday Tea Dance and also see what other entertainment is being offered at La Te Da.

Pearl’s Patio, at the well-known Pearl’s Rainbow, has been providing locals and visitors with great live entertainment. Recently Michelle Dravis, Susie Comet, Robert Douglas and Chief Billy & Bob Paul have performed at this quaint Key West establishment. Check Pearl’s calendar for upcoming entertainment.

Kicking in during April are concerts at the Waterfront Playhouse featuring Keys artist Howard Livingston and the Mile Marker 24 Band — and Terri White, recently starring as Matron Mama Morton in the Broadway production of “Chicago” (and previously headlining in New York’s “Finian’s Rainbow,” “Ain’t Misbehavin’” and “Barnum.” These stellar performances will be held at the San Carlos Institute, founded in 1871 by Cuban exiles in Key West.

For cafe con leche, Five Brothers is a winner.

The historic tie between Cuba and Key West is reflected in the island’s Cuban-American population, a vibrant part of our “One Human Family.” Stroll or bicycle our residential areas, and you’ll encounter Cuban markets and sandwich shops where café con leche, bucce, and Cuban mix sandwiches dominate the menus.

My favorite, though, is the medianoche — a sandwich that originated in Cuba and contains roast pork, ham and Swiss cheese. A great cousin to the popular Cuban mix, the medianoche is served on a sweet egg bread that melts in your mouth.

Where’s the best Cuban food in Key West? Five Brothers on Southard Street has been a neighborhood staple for more than 26 years and offers daily lunch specials. Sandy’s Café shares space with the M & M Laundromat, but don’t let that deter you (Yelpers will appreciate the more than 20 reviews of this locals’ hangout). The Cuban Coffee Queen is another hidden gem, located on Margaret Street in the Historic Seaport. Eat at the Queen or order sandwiches to go.

I guess you can tell I like sampling local cuisine in our wonderful island restaurants. Though we’re a small city — roughly two miles by four miles — we have a gastronomical mix that rivals that of any large city. And, for an added plus, you can walk or bicycle to most of our restaurants and cafes.

Hungry? Try Blackfin Bistro's amazing mussels in saffron sauce.

While you’re reading this, I’m promoting the Keys and Key West at Germany’s gigantic ITB Berlin, the world’s leading travel trade show. Founded in 1966, it now features more than 150,000 square meters of exhibit space and more than 10,000 exhibitors.

The Keys raised a rainbow flag at our booth more than 12 years ago and drew a good bit of attention, since there had never been a promotion of gay travel at the event. Today there’s a huge LGBT travel section and gay travel is listed as an official “segment” of the travel industry along with cruises, cultural, adventure and eco-tourism. We’ve come a long way, baby!

Topics: Arts, Food, Key West, LGBT, On the Water, Restaurant Picks

Sample the sweetness of fried plantains served with lime-kissed pork chops. Sway to the infectious rhythms of an outdoor salsa band. Savor the rush of caffeine from a shot of café con leche sold by a smiling vendor. And as you do, breathe a fervent “thank you” for the Cuban heritage that enlivens and enhances Key West.

Revelers in Cuban dress conga down Key West's Duval Street during a festival celebrating the Cuban culture. (Photo by Rob O'Neal, Florida Keys News Bureau)

Key West is located just 90 miles from Cuba, and the two islands have a cultural connection that dates back almost 180 years.

In the early 1830s, Cuban people began migrating to Key West in search of personal freedom. Among them were scores of skilled cigar-makers who quickly founded factories. By the mid- to late-1800s, Key West was known as the cigar manufacturing capital of the world — producing an astonishing 100 million hand-rolled cigars each year.

Given this rich heritage, it’s no surprise that Cuban food is the most popular ethnic cuisine in Key West. Cuban delicacies include ropa vieja (which, translated literally, means “old clothes” !!!!). Fear not, however — it’s actually a fabulous concoction of shredded beef, tomatoes, green peppers, onions and red wine.

Picadillo, a seasoned ground beef, is another favorite — as are pork chunks marinated in lime and garlic or mojo criollo marinade. Cuban entrees are typically served with black beans, yellow rice, Cuban bread and fried plantains that add a lovely sweetness.

El Siboney's specialties include this savory dish served with traditional yellow rice and sweet plantains. (Photo courtesy of El Siboney)

For a lighter meal, try a traditional Cuban mix sandwich — a blend of meats and cheeses on Cuban bread flattened in a press that looks like a waffle iron. (Oddly enough, you can get the best Cuban mixes at a take-out window beside a Key West laundromat.)

If you’re seeking a sit-down meal, try the authentic Cuban fare at two leading Key West restaurants.

El Siboney is an out-of-the-way spot in a quiet residential neighborhood. Since 1984, the inexpensive family-friendly eatery has served Cuban specialties including world-class roast chicken (and world-class portions; these chickens clearly worked out with weights). Accompanied by black beans and yellow rice, Cuban bread and sweet plantains, the chicken is perfectly seasoned and so tender it practically falls off the bone.

Of course El Siboney also offers ropa vieja, picadillo, savory roast pork and much more.

Great food and great fun rule at El Meson de Pepe. (Photo courtesy of El Meson de Pepe)

And don’t miss El Meson de Pepe, which stands next to Key West’s Mallory Square (site of the renowned nightly sunset celebration). It offers indoor dining in a huge room decorated with intriguing Cuban-themed memorabilia — plus outdoor dining in a unique and wonderful garden festooned with lights. A Latin band plays every night to entice kids, oldsters and everyone in between to dance.

El Meson’s specialties include Cuban pork dishes, ropa vieja and picadillo, and of course black beans and rice with Cuban bread. Believe it or not, the menu also offers wonderful chicken wings marinated in mojo criollo.

FYI, you can immerse yourself in Key West’s Cuban heritage at the Cuban Cultural Exposition, held March 13-26 at the beautiful Key West Tropical Forest & Botanical Garden — an arboretum, garden, wildlife refuge and educational center located at the island’s entrance.

The canvases of Cuban artist Sandy Rico are spotlighted during the Cuban Cultural Exposition. (Photo courtesy of Key West Tropical Forest & Botanical Garden)

The festival’s attractions include a domino tournament, Cuban cooking class, lively dance exhibition and lecture on Cuba’s medicinal herbs and plants, plus a spotlight on the dramatic canvases of Cuban artist Sandy Rico.

You’ll also find an exhibit titled “Viva Cuba Libre — The Chugs of Cuba,” featuring photos of primitive makeshift vessels (called chugs) that carried more recent Cuban refugees to freedom.

The undisputed highlight, however, is Hot Havana Nights, a lavish Latin party at the garden set for 7 p.m. Saturday, March 26. There you can dance to the sounds of Havana Soul while enjoying mojitos, authentic Cuban food, fine cigars, and an auction of handmade Cuban crafts and artistry — a perfect celebration of the historic connection between Key West and its neighbor 90 mlles across the water.

Topics: Events, Food, History, Key West, Restaurant Picks, Voices Main Archive

Proving the old saying that a song can change lives, Gloria Teague was forever changed by the James Brown tune “I Feel Good.” In fact, it turned the dive master into a bakery owner and the purveyor of “the best bunz in town.”

As well as karaoke, Gloria Teague enjoys conch shell "musicianship."

It all started when Gloria heard pastry chef Robert Spencer Jr. sing his karaoke version of the iconic hit. She was so impressed by his talent that she approached him and said, “That was amazing. I’ve got to know you.”

Just a few years later, the two friends became the masterminds behind the Islamorada Restaurant & Bakery, a local favorite affectionately known as Bob’s Bunz.

Originally from Washington D.C., Gloria moved to central Florida with her family when she was 10 years old. During family vacations camping in the Keys, she fell in love with diving and Keys waters.

Later, eager to move to the island chain, she took a casual comment made by Captain Spencer Slate of Atlantis Dive Center (“Well, when you’re ready to move, let me know”) as a job offer. She arrived in the Keys in 1990 and worked with Captain Slate for several years before opening her own dive shop, Lady Cyana.

Clearly enjoying herself, Gloria takes the wheel during a seafaring excursion.

“The dive business was very difficult,” Gloria admitted. “In fact, the restaurant business is probably the only thing that’s more difficult — and that’s what I’m doing now.”

After Gloria and Robert Spencer met at karaoke, their friendship blossomed while she worked as a dive master and he worked as the chef for the Islamorada Restaurant & Bakery’s then-owner.

When the place went up for sale, Robert approached Gloria about buying it with him. Despite having no restaurant experience, she decided to trade in her scuba tank for cinnamon buns.

“The only thing that qualified me to own a restaurant is that I’ve eaten out every day of my adult life,” she quipped. “But Rob is a great teacher and I learned in dog years.”

Today, the restaurant is known for friendly service, elegant wedding cakes and the gigantic cinnamon and sticky buns Robert creates — giving it the nickname Bob’s Bunz. (FYI, the buns are so large that Gloria is convinced the Overseas Highway weigh station at mile marker 80 was put up because of all the calories consumed at Bob’s Bunz.)

Adorning the walls of the partners’ laidback emporium are many T-shirts and novelties Gloria created — bearing their catchphrase “the best bunz in town” and other sayings like “bite my bunz.”

Gloria and Robert's eatery is casual and welcoming ... and has become a Keys legend for its world-class cinnamon and sticky "bunz."

“My goal is for everyone to leave with something in their hands,” she said, “and not just in their tummies.”

Gloria admits she loves working with people, especially the many brides and grooms whose wedding cakes the bakery designs. They prepare between 300 and 400 wedding cakes per year, and the most popular is their Key lime cake. It’s so delicious, she boasts, that she’s never met anyone who didn’t like it.

She and Bob’s Bunz strive to serve consistent, high-quality food and test their success by making sure everyone walks out of the restaurant “hugging their bellies.”

“We’re not interested in being a bigger better place like chain restaurants — we’re just interested in being the best we can be,” she stressed. “We want to grow, but still be friendly and fun.”

When she’s not working, Gloria Teague spends time riding her bike around the Upper Keys, diving the reefs or exploring her favorite spot, Windley Key, which she calls the area’s best undiscovered tourist attraction.

And every Sunday night, she and Robert Spencer still can be found at karaoke at Key Largo’s Coconuts Restaurant & Lounge — the spot where they first met and a song changed their lives.

Topics: Food, Highlights, Islamorada, Key Largo, Local Color, Profiles, Restaurant Picks, Voices Main Archive

Key Largo is the northernmost gateway to the Florida Keys. Known as the dive capital of the world, it earns raves from underwater enthusiasts for its colorful reefs and marine life — but it’s sometimes under-appreciated by visitors who prefer dry land.

As well its local landmarks and world-class diving, Key Largo is known for a popular annual run over one of its breathtaking bridges. (Photo by Andy Newman, Florida Keys News Bureau)

No wetsuit, no mask, no boat? No problem! Key Largo is filled with unforgettable local hangouts for those who want to keep their heads above water.

Begin by taking the road less traveled — Card Sound Road, where attractions include Crocodile Lake National Wildlife Refuge, lush plant life and the infamous Alabama Jack’s. Since 1947, this open-air rustic restaurant and watering hole has been a Keys favorite for everyday pirates and bikers … and celebrities like Billy Joel, Jimmy Buffett and others.

What began as a rough biker bar has evolved into a family-owned and operated place that boasts a diverse crowd, attentive service, fresh homemade food and good times. Since the Saguer family purchased Alabama Jack’s in 1981, they’ve offered live entertainment every weekend by the Card Sound Road Machine and their clog dancers.

Owner Phyllis Sauger, a former science teacher from Michigan, is the mastermind behind Alabama Jack’s most famous dishes — crab cakes, chocolate peanut butter cheesecake and fish dip. As befits a science teacher, she spent three years concocting the “formula” for the award-winning conch fritters.

Key Largo's Caribbean Club is famed as a location for the 1948 movie classic that shares a name with the Keys' gateway island.

A fabulous next stop is the Key Largo Conch House for a fresh cup of java and a bite of award-winning lobster and conch ceviche. Tucked away behind a leafy hammock near mile marker (MM) 100, the Conch House features designer coffee blends from Costa Rica and a full menu of locally acclaimed dishes.

It’s been showcased on the Food Network as a quaint, off-the-beaten-path place to eat — and no wonder. This peachy little home is ideal for a quiet family outing or a cup of tea in the garden. It’s also family-owned and operated as an eco-friendly restaurant that incorporates almost exclusively local ingredients in its dishes.

When you arrive, you’ll probably be greeted by Romeo the parrot. According to owner Laura Dreaver, they purchased Romeo because “in the Keys we’re all pirates and walk around with our parrots.”

Mrs. Mac's Kitchen is rightfully renowned for its Key lime pie and other yummy homemade dishes.

Parrots and pirates are certainly appropriate at the Caribbean Club, MM 104. This local watering hole, made famous as a location for scenes in the 1948 movie classic “Key Largo,” has been a Keys landmark for decades. You’ll find Harleys lined up outside, rickety boats tied up at the dock and (of course) cold beers in the ice chest.

Key Largo is also home to Mrs. Mac’s Kitchen, where the sign reading “World Famous Key Lime Pie” is NOT an exaggeration. The pie is a delicious blend of sweet and tart goodness in a thick graham cracker crust.

Founded in 1976, this Keys favorite was named for the mother of original owner Jeff MacFarland in honor of her recipes.

When the day's exploring is over, nothing beats a Key Largo sunset over the water.

Since sisters Angela and Paula Wittke purchased the restaurant in 1987, they have run it by a simple motto: “Eat Well, Laugh Often, Live Long.” The tiny eatery is decorated with wall-to-wall license plates donated by guests who want to leave their mark on the place.

All dishes and sauces are homemade-from-scratch with Keys flair, and owners and staff display a lively sense of humor.

“When they ask us if we serve crabs, we tell them we’ll serve anybody,” Angela Wittke said.

Want more insights on the top local spots in the Key Largo area? Just click here.

Topics: Food, Highlights, History, Key Largo, Local Color, Restaurant Picks

What discoveries about the Florida Keys delight a newcomer most? In my case, the top “find” was purely delicious: Key lime pie. Before I elaborate, however, here’s some background.

In just a few months, I went from being a Keys newbie to a Keys convert. Here I am at Key West's famed Southernmost Point marker.

Just over a year ago, I was hired to help tell the world about the Keys as part of the destination’s PR team. But I have to admit that, prior to getting hired, I hadn’t really immersed myself in the island chain.

Sure, I’ve lived in South Florida most of my life so I did get the occasional invite from a friend to spend a weekend in the Keys … once every year or two, maybe. But I wasn’t like a lot of my friends growing up, who lived on the water boating in the Keys and spending summers at their beach condos.

Lately, though, I’ve ventured away from my previously-cherished theme park vacations and spent some free time adventuring in the Keys. Doing so, I’ve discovered a world outside of animatronics, long lines and overpriced cafeteria food … and it’s changed me as a person forever.

For example, I always thought I hated seafood until I came to the Keys and ate dolphin (mahi-mahi) that I had caught fresh that morning. (Well, I didn’t exactly catch it myself; my best friend caught it as I “fed the fish” off the side of the boat, but it was delicious nonetheless.)

This luscious Key lime pie makes me smile -- and no wonder!

I realized I’d left theme park vacations behind when I went to the Fish House in Key Largo and asked what the fresh catch of the day was. The waiter replied, “It’s all fresh — we’re in the Keys!”

I used to sneer at my stepfather every time he had a craving for Key lime pie … that is, until I visited Keys Fisheries in Marathon and had a slice of the heavenly sweet and tart goodness they call Key lime pie.

Today, I’ve been dubbed my office’s resident Florida Keys Key lime pie expert. To prove it, I even have a photo of the luscious meringue-topped pie that’s served at Key West’s Blue Heaven hanging above my desk.

In the past, I’ve seen plenty of shows on vacation, from concerts to magicians’ acts. But the term “live show” takes on a whole new meaning at Dolphins Plus in Key Largo. You’re not a spectator — you’re an enthusiastic participant, sharing an experience with a grinning dolphin during their structured dolphin swim programs.

At Dolphins Plus, Bob (at left) and Jessica gave me an affectionate Keys welcome.

My dolphin’s name was Bob, and Bob was more romantic than any guy I’ve dated in quite some time. He gave me a sweet kiss on the cheek and brought me a gift. (Okay, it was a sloppy wet kiss and the gift was a piece of seaweed, but it was charming anyway.)

On top of all that, I love the fun-loving and quirky characters you meet in the Keys. It seems people are always in a good mood — willing to offer you a beer from their cooler, a ride on their jet ski or some leftover fish.

These days I’m no longer a Keys newbie, but I AM a Keys convert when it comes to choosing my vacations. After spending time in a real-life island paradise, the rest just doesn’t cut it anymore.

Topics: Food, Highlights, Key Largo, Key West, Local Color, Marathon, Restaurant Picks, Voices Main Archive

Attention, fellow crustacean fans: our favorite time of year has arrived. That’s right, August 6 marks the start of the eagerly anticipated Florida Keys lobster season.

Each year, Keys lobster lovers celebrate the start of the Florida lobster season. (All photos by Steve Panariello/Florida Keys News Bureau)

Surrounded by the Atlantic Ocean and the Gulf of Mexico, the Keys are a paradise for lovers of fish and seafood — and the word “paradise” is not an exaggeration.

Imagine a place where you can wander into virtually any restaurant and order plump pink steamed shrimp, fish and chips made with mahi-mahi so fresh it’s practically still swimming, or chilled stone crab claws with creamy mustard sauce. (Your mouth is watering, isn’t it? That’s what I mean by “paradise.”)

Topping the list of superlative Keys seafood is our native lobster, often called spiny lobster. I’m not obsessive about many things (okay, maybe Springsteen music and calico cats) — except, that is, Florida Keys lobster.

Keys spiny lobster tails are often served grilled, with each bite dipped into melted butter.

For fanatics like me, August 6 each year is a holiday to rival Christmas. We regard the local fishermen who harvest our clawless crustaceans much like kids regard St. Nick.

For those interested in statistics, the annual Florida lobster harvest is pretty impressive — and the Keys’ annual catch is even more so. In 2009, Florida’s commercial fishermen harvested some 4.2 million pounds of spiny lobster. The vast majority of it, about 3.9 million pounds, came from Keys waters.

As previously noted, Keys lobsters are clawless. But unless diners are clueless, once they bite into the sweet and tender meat of the tail, they won’t pine for the pincers.

The most popular way to serve our luscious lobster is grilled with melted butter — or, like its Maine cousin, steamed or boiled. While traditional northern trimmings might include boiled potatoes and corn on the cob, it’s not unusual to find Keys lobster paired with Cuban black beans and yellow rice.

For maximum enjoyment, eat it in one of our waterside seafood shacks or gourmet emporiums, while watching an orange-red sunset and sipping something tall and cool.

But if you’re not lucky enough to be in the Keys right now, try having spiny lobster shipped from an area fish market and savor the flavor at home — while plotting your next island escape.

Here’s my favorite recipe that, hopefully, will allow you to do just that.

Grilled Lobster Tails (Serves 4)

Ingredients: 1/4 cup olive oil • 1 tablespoon Key lime juice • 1 teaspoon grated lemon zest • 1 teaspoon dried tarragon • 1/2 teaspoon freshly ground black pepper • 4 spiny lobster tails (about 8 ounces each)

Keys fish markets offer lobster fresh off the boats, ready for grilling and savoring with melted butter.

Preparation: Make the marinade four hours before grilling by combining the first five ingredients in a large bowl. Set aside.

Cut the lobster tails lengthwise through the meat but not the shell. Open each shell to expose the meat. Add tails to the marinade and coat well. Cover and refrigerate for two to three hours.

To grill, remove the tails from the marinade. Insert a metal skewer through each tail lengthwise to keep it from curling. Grill over high heat, three to four inches from the heat source, for five minutes per side — or until the shell is red and the meat is opaque white.

Remove the tail from the skewer. Use a knife or meat scissor to cut the tail in half lengthwise through the shell. Serve with melted butter — and, for an additional island touch, add a generous spritz of Key lime juice to the butter.

Topics: Big Pine Key & Lower Keys, Food, Highlights, Islamorada, Key Largo, Key West, Marathon, Voices Main Archive

“Good Morning America” weather anchor Sam Champion ate dinner at the Hogfish Bar and Grill over Memorial Day weekend. And bicycled over to the beach at Fort Zachary Taylor State Park to catch a few rays. And, most important, did a live broadcast from Key West that helped counter persistent misperceptions that the Florida Keys had been physically impacted by the Gulf of Mexico oil spill.

Sam Champion, "Good Morning America's" weather anchor, lounges at the beach in Key West during his live broadcast May 31. (Photos by Andy Newman/Florida Keys News Bureau)

As he waded off the beach at Key West’s Casa Marina Resort during the live broadcast, Sam had an important message for GMA’s millions of viewers.

“These coasts are clear,” he said before stretching out in a SunKat, which looks like an oversized floating lawn chair, at the water’s edge.

Behind him, kayakers and paddle-boarders enjoyed the water while a small black-and-white dog (I am not making this up) floated by on a boogie board under his owner’s watchful eye.

For those of us who love the Keys, the GMA broadcast was a welcome chance to show that, contrary to relentless rumors, the only oil on our beaches is suntan oil.

Even so, the Keys’ tourism economy has taken a substantial hit. Owners and operators of resorts, inns, fishing charters and dive shops have answered thousands of phone calls from potential visitors nervous about conditions in the Keys, and received countless cancellations.

The super-talented Monks of Phunk provided an island-flavored musical accompaniment throughout the broadcast.

That’s why the “Good Morning America” broadcast by Sam Champion and his “champion” crew was so important.

As well as watersports, the GMA live segments featured music by the fabulous Monks of Phunk, consisting of seasoned Keys musicians Keith Ricks, Chris Case and Matt Watson.

The Casa Marina’s executive chef, Erik Malzahn, tempted Sam with a taste of Key lime pie. While many pie lovers debate the merits of whipped cream topping versus meringue, Erik sidesteps the issue by using both.

Bobby Mongelli, owner of the popular Hogfish Bar and Grill, displayed a selection of Keys-caught seafood for Sam and his audience, ranging from stone crabs and sweet pink shrimp to whole yellowtail and blackfin tuna. (Sam and the crew became Hogfish fans after spending an evening sampling the laid-back emporium’s smoked fish dip and hogfish sandwiches.)

Hogfish Bar and Grill owner Bobby Mongelli (right) shows Sam examples of fish and seafood caught in Keys waters -- the "raw" material for tasty temptations prepared by Hogfish chefs.

Also displaying bounty found in Keys waters was Sean Fisher, grandson of legendary shipwreck salvager Mel Fisher, who showcased more than $4 million worth of gold, silver, emeralds and artifacts recovered from the shipwrecked 1622 Spanish galleons Nuestra Señora de Atocha and Santa Margarita.

Sean even draped a gold chain from the Atocha wrecksite around Sam’s neck — a chain weighing nearly three pounds!

In addition to the live shots, GMA aired a pre-taped segment spotlighting the negative economic impacts along much of the Gulf coast from the oil spill — despite an absence of physical impacts in most locations including the Keys.

Sam Champion models a gold chain recovered by Mel Fisher and his crew from the legendary Spanish treasure galleon "Atocha."

Among those interviewed for that segment were Captain Mike Weinhofer of Compass Rose Fishing Charters, Cece Roycraft of Dive Key West, Adelheid Salas of the Southernmost Hotel Collection, Casa Marina’s Kevin Speidel and Monroe County Commissioner Heather Carruthers, owner of Pearl’s Rainbow.

Throughout their visit, it was very clear that Sam Champion and his crew were captivated by Key West’s easygoing island vibe. In fact, the whole gang was spotted shooting a vignette while standing waist-deep in blue water off the Southernmost Hotel Collection’s Atlantic Ocean beach — fully clothed, toting camera gear, and looking like they were having a great time.

Topics: Events, Food, Highlights, Key West, Local Color, Voices Main Archive

Some people just can’t get enough sweet/tart Key lime pie. Unless, that is, they happened to be in Key West during the Conch Republic Independence Celebration in late April — when a Key lime pie measuring 7 feet in diameter was prepared and served at the island city’s Mallory Square.

David Horan wields a large propane torch to brown the meringue of Key West's gargantuan Key lime pie as "Attila" (holding the microphone) supervises. (Photos by Rob O'Neal, Florida Keys News Bureau)

The pie, a gargantuan version of the Florida Keys’ signature dessert, was estimated to weigh approximately 450 pounds and serve 1,000 people. It was so big, in fact, that Key West Mayor Craig Cates and the pie’s creators had to use a blowtorch to brown the traditional meringue topping.

“It contains 360 eggs, the juice of 1,080 Key limes, 20 pounds of sugar, 20 pounds of pastry and 90 cans of sweetened condensed milk,” said Sandy Higgs, who has helped mastermind more than a few of the giant confections — and who, despite an easygoing attitude and ready sense of humor, refers to herself as “the Attila of the 7-foot Key lime pie.”

The colossal pie’s pastry crust was baked in four quarters in a pizza oven at the recently opened Bobalu’s on Southard Street (the only oven in Key West large enough for the task).

Key West Mayor Craig Cates takes his turn at the blowtorch to finish the pie's mouthwatering meringue.

“Baking a seven-foot Key lime pie is a little bit more challenging than baking a regular Key lime pie,” said Sandy with magnificent understatement.

Once the four sections were assembled, the massive crust was filled with a smooth-textured “pudding” containing the condensed milk, egg yolks and the juice of the tiny yellow Key lime.

The pie was then trucked down to Mallory Square, where Sandy and its other creators fired up the blowtorch.

“The meringue on the pie is the original recipe — it’s not whipped cream; it’s egg meringue,” she stressed. “’We were fortunate enough to have Mayor Craig Cates brown the meringue with the propane blowtorch.”

The creation of most Key lime pies, of course, doesn’t require such extreme preparation methods.

Key West City Commissioner Mark Rossi (left) and pie creator Bob Bernreuter slice up the mammoth Key lime pie for crowds in Mallory Square.

The famed pie is believed to have originated in Key West in the late 1800s. According to the owner of Key West’s Curry Mansion Inn, a woman named Aunt Sally — the cook for estate owner William Curry — made the first one. On the other hand, Key West historian Tom Hambright surmises that Aunt Sally likely perfected a delicacy that was the creation of area fishermen.

Today, some chefs use graham cracker crust and whipped-cream topping instead of pastry crust and meringue. There’s a quite a debate among Key lime culinarians about which is the “real” way to make the luscious dessert.

In any case, few people visit the Keys without sampling at least one slice of the tart, creamy treat — and on July 1, 2006, its significance was officially recognized.

That’s the day Key lime pie became the official pie of the State of Florida — the result of a vote by the state legislature and subsequent ratification by Florida’s then-governor, Jeb Bush.

As the legislature (and the recent pie-eating crowds in Mallory Square) discovered … how sweet it is.

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They look like the clawed talons of some oversized prehistoric bird. That is, if the bird was dreamed up by a Disney animation specialist with a strange sense of humor. But these claws, orange-red and pale yellow and black, come from the ocean instead of the sky.

Stone crabs are most abundant in the Florida Keys, and considered a seafood delicacy. (Photo by Andy Newman/Florida Keys News Bureau)

They’re stone crab claws, offering sweet and scrumptious meat that’s among the Florida Keys’ most popular (and deservedly famous) delicacies. Since the stone crab season began Oct. 15, these savory claws have appeared prominently on the menus of top Keys restaurants — triggering a virtual stampede of savvy seafood aficionados.

Typically the claws are satisfyingly large, closer in size to a two-pound Maine lobster’s claws than a blue crab’s claws. Their commercial harvest dates back to the 1930s in Keys inshore waters, and the hard ocean floor and favorable environment support healthy local crab populations.

Stone crabs have the ability to regenerate their claws, making them a renewable resource. Fishermen generally pull the larger of the two claws and return the crab to its natural environment.

The claws are usually cooked immediately after being brought to the dock, by placing them in boiling water and then bringing the water back to a boil. Total cooking time is about 7 or 8 minutes.

Bennett Orr of Keys Fisheries plucks stone crabs out of a trap. (Photo by Andy Newman/Florida Keys News Bureau)

What’s the secret to cracking the smooth, hard shell of the claw to get at the meat inside? Forget those squeeze-together shell crackers. Instead, gently smack the shell with the back of a spoon, and it will crack cleanly.

The traditional dip for stone crab claws is made from mustard (choose your favorite) with mayonnaise or sour cream, plus extras like Worcestershire or A-1 sauce and salt and pepper to taste.

One of the best spots in the Keys to savor stone crab is Keys Fisheries, located in Marathon. You’ll find the super-casual eatery in an industrial region off the Overseas Highway, nestled right beside the waterfront, surrounded by commercial docks and mountains of crab traps.

A favorite of locals in the know, the establishment has a funky atmosphere that communicates the essence of the island chain’s laidback style. Guests sit at wooden picnic tables on an outdoor patio facing the Gulf of Mexico. Décor includes fishing nets and nautical art, and the stone crab claws have that fresh-off-the-boat flavor that can’t be surpassed.

Stone crab claws are a sought-after delicacy at the Original Marathon Seafood Festival. (Photo by Rob O'Neal, Florida Keys News Bureau)

Stone crabs are prized so highly in the Keys that they star in several food festivals — like the Key Largo Stone Crab & Seafood Festival at the end of January. Organizers report that this yummy event is chock full of fresh stone crabs, conch, local seafood, music, entertainment and fun for the entire family.

The Original Marathon Seafood Festival is so popular that some dedicated diners even plan their Middle Keys vacations around it. For more than three decades, local fishermen and their families have prepared stone crab claws and other fresh indigenous seafood for thousands of attendees who flock to the March event. Not surprisingly, it has become a beloved Keys tradition.

Happily for those of us who crave the tasty claws, the stone crab season continues each year through May 15. So head for your favorite Keys seafood emporium … and “get cracking” on a plateful.

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