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.

Topics: Events, Festivals, Food, Highlights, Key West, Local Color, Quirks

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.

Topics: Events, Festivals, Food, Highlights, Key Largo, Marathon, On the Water, Restaurant Picks, Voices Main Archive

Key West has a richness that becomes more apparent with each new exploration of the island. Taking the time to experience it is like savoring a plate of Cuban food — allowing yourself the chance to appreciate each dish’s individual flavors, textures and contrasts.

The Schooner Wharf's postcard identifies the bar as "the center of the universe" -- and for its many fans, it just might be.

The places listed here are renowned for their atmosphere and attractions. Most likely, you won’t discover them by accident — yet seeking them out will add to your enjoyment of Key West whether your stay lasts a few days, a season, or a lifetime.

For example, if you’re looking for a great local bar, stop by the Schooner Wharf (www.schoonerwharf.com) at 202 William St. Located on the waterfront in the Historic Seaport, it’s the kind of funky open-air place where you can bring your dog, your girlfriend and half a dozen fishing buddies — and everyone will have a good time.

Schooner Wharf’s owners pay special attention to finding high-quality bands to grace the small stage. Despite their talent, it’s singer-songwriter Michael McCloud whose music defines the bar. Generally playing from noon to 5 p.m., McCloud is best when performing his original tunes spiced with island attitude and rueful humor.

Key lime pie guru Kermit Carpenter doesn't really throw pies at visitors -- or does he?

About a block from the Schooner Wharf, at the colorful Kermit’s Key West Key Lime Shoppe (www.keylimeshop.com) at 200A Elizabeth St., you’ll find unique Keys gifts and decadent treats. This emporium is the home of everything Key lime — from bottles of the island’s signature Key lime juice to Key lime sauces, soap, candles, dressings, shampoo, jellies and more.

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

Across the island lies an upscale cocktail hideaway in a picturesque Key West setting: the Afterdeck at Louie’s Backyard (www.louiesbackyard.com), on the edge of the Atlantic Ocean at 700 Waddell Ave. Beloved by Key West literary legends, visiting celebrities, world-class fishing guides and savvy locals, the Afterdeck is a place to take someone special — whether the love of your life, a treasured friend or a visiting relative you want to impress.

For fine food and world-class cocktails on an oceanside deck, visit the out-of-the-way haven called Louie's Backyard.

One of Key West’s finest gourmet restaurants, Louie’s Backyard itself occupies a restored Victorian house with dining inside and on tiered decks leading down to the Afterdeck and the water. After dark, lights spill from the house and the decks to illuminate the bar, the stars above look practically close enough to touch, and the Atlantic unrolls seemingly halfway to Cuba.

Speaking of dining, eating Cuban food in Key West — whether you’re a first-time visitor or an aspiring local — is a necessity. It’s probably mandated in the city charter somewhere (and if it isn’t, it should be). There’s an ongoing controversy about which is the island’s best Cuban restaurant, but don’t get drawn into it. The clear winner is El Siboney (www.elsiboneyrestaurant.com), an out-of-the-way spot tucked into a quiet residential neighborhood.

Located at the corner of Catherine and Margaret streets, El Siboney is an inexpensive family-friendly eatery that serves some of the best roast chicken anywhere (and the largest portions). Accompanied by black beans and yellow rice, Cuban bread and sweet plantains, the perfectly-seasoned chicken is so tender it practically falls off the bone.

Cocktails, Cuban food and Key Lime pie ... in Key West, it doesn't get much better than that. Photo by Bob Krist/Florida Keys News Bureau

Of course El Siboney also offers other Cuban specialties: traditional ropa vieja and picadillo, savory roast pork and dishes marinated in a garlicky sauce called mojo criollo.

From its Cuban restaurants to waterfront watering holes, Key West is just waiting to be explored. Use the suggestions here as a beginning, and start compiling your own list of favorite places.

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

It’s called the No Name Pub, and it bills itself as the oldest pub in Florida. It might also be the hardest to find — the quirky eatery lies off U.S. Highway 1 in the Lower Florida Keys, down a winding road and over a humpbacked bridge in an individualistic settlement known as No Name Key.

You have to venture off the proverbial beaten path to find the No Name Pub, but the experience is well worth it. (Photo courtesy of the No Name Pub)

This out-of-the-way location doesn’t keep people from discovering the local landmark — or falling in love with its historic Florida Keys charm, world-class pizza and ramshackle décor that includes interior walls papered with dollar bills.

What is now the pub first opened as a general store and bait and tackle shop in 1931. In 1936, the owners began serving food; in the late 1930s they opened a brothel in an upstairs storage room.

The restaurant proved more popular than the brothel (no doubt a surprise to certain ladies eager to earn extra money!). The latter faded away, while the pub started attracting an ever-larger following.

Serious enjoyment and ramshackle decor characterize the quirky No Name Pub. (Photo courtesy of the No Name Pub)

Amenities in subsequent years included a honky-tonk atmosphere and amusements ranging from pool to less savory games of chance — some reputedly run by the local sheriff.

The pub’s famous pizza was born in 1960, prepared according to a recipe imported by two Italian cooks. It proved to be such an enduring draw that today it’s modestly promoted as “the best pizza in the known universe.”

You can choose traditional varieties or gourmet delights like a Keys shrimp pizza (a must-have treat — the combination of bubbly, slightly salty cheese and the Keys’ own sweet pink shrimp is impossible to resist).

The pub's individualistic character is exemplified by its funky casual signs -- like the ones pictured here. (Photo courtesy of the No Name Pub)

As the pub’s nearly 70 years of popularity prove, when great food and laidback Keys flavor come together, “no name” is no barrier to success.

The place itself may be hard to find, but its website is easy. Visit www.nonamepub.com for a glimpse of the landmark’s offbeat character, historic photos, menu highlights and a more-or-less exact address (actually, you find it by turning off U.S. Highway 1 at mile marker 30.5 bayside and then following the winding road … but resign yourself to the inevitability of getting lost at least once).

AND WHILE YOU’RE LOST … EXPLORE THESE!

Big-eyed and shy, Key deer can be spotted throughout the Lower Keys widlife refuge created to protect them. (Photo courtesy of Andy Newman, Florida Keys News Bureau)

NATIONAL KEY DEER REFUGE, down Key Deer Boulevard off U.S. 1 at mile marker 30.5 bayside. At first, you might wonder what all the fuss is about. Then you see one — a big-eyed Key deer, no taller than a good-sized Doberman, standing at the roadside in an instant of arrested motion before it scampers away — and you’re hooked on the tiny critters. The best times to spot them are early morning and dusk, and they wander freely in the refuge. The refuge has an informative visitors’ center located in Big Pine Key’s Winn Dixie Shopping Center.

THE BLUE HOLE, within the Key Deer Refuge down Key Deer Boulevard off U.S. 1 at mile marker 30.5 bayside. This was originally an old rock quarry used in the construction of the Overseas Railroad that connected the Keys to mainland Florida (and to each other) in the early 1900s. Today it’s a freshwater habitat for alligators and wading birds. Spend a few minutes at this secluded oasis, before or after your pizza, and you’ll swear you’ve been transported back in time to the Keys’ early days.

Topics: Animal Ambassadors, Big Pine Key & Lower Keys, Environment, Food, Highlights, History, Local Color, Quirks, Restaurant Picks, Voices Main Archive

Would somebody please go melt some butter?

Foodies agree that virtually nothing beats the sweet meat of a Florida Keys lobster.

Actually, somebody should go melt A LOT of butter. And don’t even think about skimming the white salty froth off the top when the butter reaches the perfect bubbly heat — that’s the best part.

It might sound crazy to people who don’t live in the Keys, but melting butter has become a seasonal hobby in these parts. Early in August each year, island foodies start stocking up on familiar yellow cartons of Land O’Lakes.

Why? Because early August marks the start of the Florida Keys’ annual commercial lobster season, and purists know those sensational crustaceans taste best when each bite is bathed in butter.

Florida Keys lobsters are quite different than their northern cousins. For one thing, they don’t have claws (also called by the unappetizing name of “grapnels”). Instead, they’re known as spiny lobsters — and their meat has a slightly chewy sweetness that Maine lobsters can’t hope to emulate.

In Keys households and restaurants from Key Largo to Key West, the most popular way to serve lobster is steamed, boiled or grilled with the aforementioned melted butter. Traditional trimmings include corn on the cob and boiled potatoes or potato salad.

Lobster purists love their crustaceans grilled and served with melted butter.

Some Keys chefs prefer to prepare lobster split and grilled or stuffed and broiled, while others blend lobster meat with exotic sauces incorporating tropical fruits such as mango. It’s possible to start the day with a luscious Lobster Benedict at a handful of creative local eateries — and few people can resist the sensational Lobster Reuben at Keys Fisheries in Marathon.

If you’re lucky enough to have obtained your own stash of Florida Keys lobsters and want to experiment a little, try the following easy-to-prepare treats.

LOBSTER DEVILED EGGS: Hard-boil six eggs, let them cool and cut them in half lengthwise. Finely dice the steamed meat from one Keys lobster. Mix it with the egg yolks, mayonnaise to taste, and a pinch each of powdered mustard and paprika. Stuff the mixture into the egg whites and serve as hors d’oeuvres (you should have some lobster-and-yolk mixture left over to spread on crackers — yum!).  

LOBSTER CHEESE TOAST: Cut a 6-inch wedge of fresh Cuban or Italian bread and cut the wedge in half lengthwise. Toast both halves. Meanwhile, cut the steamed meat from one Keys lobster into chunks. Spread the toasted bread with mayonnaise and Dijon mustard. Top it with lobster chunks and shredded Vermont cheddar cheese, and broil briefly until the cheese is slightly bubbly. This serves one or two for lunch, depending on appetite.

Savvy chefs wear clothes and aprons when preparing lobster.

LOBSTER CAPRESE SALAD: Slice two large tomatoes into four or five slices each and arrange them on two plates. Top the slices with crumbled feta cheese, the chopped meat from a large steamed Keys lobster, and chopped fresh basil leaves. Drizzle each salad with olive oil and squeeze lemon juice over it to taste. This serves two for lunch (or, if you use two lobsters instead of one, it can serve two for a warm-weather dinner).

While Florida lobsters aren’t typically accompanied by buns, buns were surprisingly visible during an event staged a few years back to celebrate the beginning of the Keys’ lobster season.

The Naked Chefs Lobsterfest featured live music, an open-air setting overlooking the Atlantic Ocean, and lobster with all the trimmings, prepped and served by male and female chefs who were indeed naked. Most attendees enjoyed the offbeat feast — but nearly everyone agreed that it illustrated an excellent reason to be glad Keys lobsters have no claws!

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

Important alert: anyone who has spotted a bunch of smiling human-sized carrots playing tourist in Key West lately is not — repeat NOT — hallucinating, insane, or overdoing the liquid refreshment served in Duval Street bars.

Why are these carrots cavorting at Key West's Southernmost Point marker? (Carrot photos by Vanessa Brock of Brock Media International)

In fact, the venturesome veggies have been seen by reputable (and sober) witnesses at Key West’s Southernmost Point marker, touring the island on the Conch Train, and even going to sea on a sailing excursion.

Why are the carrots carrying on all over town? According to Key West chef Charlie (a.k.a. Charlotte) Wilson, they’re on a mission inspired by her local organic restaurant, Help Yourself — having fun to show people how good they can feel if they fuel their bodies with healthy foods. 

Coming up with a fresh and creative way to spread a health-promoting message is nothing new for Charlie. Actually, it’s a philosophy that underlies the British-trained chef’s entire business.

When Charlie and a now-departed partner opened Help Yourself Foods in October 2008, they debuted a veritable smorgasbord of healthy organic foods and an imaginative, ever-evolving menu.

Charlie Wilson is the guiding spirit behind Help Yourself Foods -- and its veggie ambassadors.

Charlie encourages people to eat “real food” — unprocessed food free of pesticides, chemicals, preservatives, hormones and antibiotics. Yet she knows that’s not always easy in today’s fast-paced world.

“Restaurants serving organic, healthy choices are in the minority,” Charlie said. “We aim to fill this gap by providing natural, organic, healthy food that tastes great, is fun, easily accessible and appeals to everyone.”

Help Yourself’s menu ranges from wraps and salads to smoothies, energizing breakfasts and main meals such as meatless lasagna and Korean barbecued organic chicken. Diners can even satisfy their sweet tooth with homemade sugar-free and dairy-free “no moo ice cream.”

Charlie hopes the restaurant will set an example of reducing waste as well as eating organic cuisine. Take-out customers are served their organic goodies in biodegradable containers, and 90 percent of the restaurant’s trash is composted or recycled.

The vivacious veggies promote the pleasures of healthy eating.

Given Charlie’s choice of “veggie ambassadors,” it’s no surprise to find that some of Help Yourself’s dishes contain carrots and carrot juice, or that her business logo features a smiling carrot.

Chances are, the human-sized bunch will turn up from time to time at the restaurant too — as well as in other Key West locations — spreading the word that healthy eating can be fun.

Just don’t expect them to indulge in a spot of “karrot-oke.” 

Find out what the cavorting carrots are up to at www.carrotfun.com, visit Help Yourself in Key West at 829 Fleming St., and check out the restaurant online at www.helpyourselffoods.com.

Topics: Food, Key West, Quirks, Restaurant Picks, Voices Main Archive

Keys Fisheries' Gary Graves presides over a pot of stone crab chowder.

Not many people are aware that the stone crabs served at Miami’s famous Joe’s Stone Crab restaurant are provided by a commercial fishing operation in the Florida Keys — Keys Fisheries in Marathon. And Gary Graves, owner of Keys Fisheries restaurant and manager of the fishing operation, has been with the business since it began more than 40 years ago.

“I have been in the Keys since August of 1967, and in October of that year I went to work for Stone Crab Inc., which was started by the folks from Joe’s Stone Crab in June of 1967,” said Gary, who eventually became manager of the commercial fishing operation.

From that commercial fishing operation grew the idea for a restaurant. The first step was a retail market that opened in August 2000, and the restaurant debuted in November of the same year.

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

“I have been all over the world and eaten great food,” stated Gary. “I knew we produced great seafood and I always wanted a restaurant.”

So when Joe’s Stone Crab bought more property for the operation, an on-site building became available and Keys Fisheries Restaurant was born. Gary had no prior knowledge about the restaurant industry, or being an owner, so he started slow and casual.

“We started hand-to-mouth with two picnic tables and a few fish sandwiches. Then we hired a chef and began evolving, and we’re fortunate that we’ve had the same cooks and folks working in the restaurant for many years,” he said.

Even today, the atmosphere is refreshingly casual. Scrubbed picnic tables stand on an open-air patio at the water’s edge, and the cry of seabirds accompanies every meal. Instead of table service, customers order their selections from a menu printed on a huge blackboard, get their own utensils and pick up their own food.

The "lunch crowd" lines up to order at Keys Fisheries. (Photo by Andy Newman/Florida Keys News Bureau)

The menu has evolved to include the signature lobster Reuben and other popular favorites such as stone crab soup, conch chowder and Key lime mahi. The recipes were concocted over the years by different chefs and cooks, including Gary’s wife, Kathy. The menu now boasts about 40 items — and freshness is the main ingredient.

The stone crab soup is prepared with fresh-caught crabmeat that isn’t served with the claws on the menu. The conch chowder is homemade too. And although stone crab claws at most restaurants are served chilled, Keys Fisheries serves them hot to order during stone crab season from October to May.

“Our stone crabs are cooked to order during the season between 5 and 8 p.m., and so you’re eating them hot. This is very different — unique and absolutely delicious,” Gary said. “We also have the best value in stone crabs, being that we are the producer.”

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

And the eatery’s famous lobster Reuben? Gary came up with the dish after attending a meeting in Miami at Joe’s Stone Crab, where he was shown the version offered at Joe’s Take Away. About five months later, he created an oversized sandwich at Keys Fisheries using lobster meat, homemade Thousand Island dressing and freshly baked bread.

“Being such a huge producer of lobster as well as stone crabs, we have leftover meat from the lobster tails,” Gary explained. “So it dawned on me, why not make our own lobster Reuben?”

Like savoring the lobster Reuben, ordering at Keys Fisheries is a unique experience. Customers walk up to a window and place their order for pickup. But instead of being asked their name, as in most establishments, they’re asked the question of the day, which might require them to name their favorite song title, pet peeve or New Year’s resolution.

When the order is ready, the customer’s answer is announced over the loudspeaker to signal that he or she can come collect the meal.

The system exemplifies Gary Graves’ philosophy — simply (and deliciously) based on “making his customer’s meal a good value, and also making dining at Keys Fisheries fun.”

Hungry for fresh Florida Keys seafood? Visit www.keysfisheries.com. 

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

Stretching more than 100 miles into the open ocean, the Florida Keys can boast early settlers ranging from Bahamian fishermen to Cuban cigar makers and New England merchants. In such a rich melting pot, naturally the indigenous cuisine came to blend diverse and delicious influences — centering on the abundant fish and seafood harvested from local waters.

Most people don’t realize that commercial fishing is the second-largest industry in the Keys. What does that mean to diners? Simple — the fresh fish that graces your table at night was probably unloaded at the docks that morning. It’s no wonder fish and seafood headline nearly every restaurant menu.

Among the favorites is Key West pink shrimp, a delicacy generally considered sweeter than other types of shrimp. Whether sautéed in scampi, battered and fried, piled atop salad or pasta, or simply steamed and served with cocktail or mustard sauce, Key West pinks rank among the most popular of the Keys’ “natural resources.”

The mollusk conch (pronounced “konk”) is served in mouthwatering dishes like lime-dressed salad, chewy deep-fried fritters and spicy chowder. Please note that conch chowder can either be tomato-based or white, but don’t expect to find any consistency of recipes from one restaurant to another — Keys eateries pride themselves on creating unique interpretations of classic dishes.

You’ll also discover that conch represents far more than food. Keys residents admired the mollusk’s tough, hardy nature so much that they adopted its name for themselves. Today, conch is no longer fished in the Keys, but the word “Conch” refers to someone born in the island chain, which is affectionately known as the Conch Republic.

Stone crabs, renowned for their sweet and succulent meat, also are a popular delicacy. Because nearly all of the crab’s meat is contained in its claws, these are the only portions of the crab that are harvested. Once the claws are removed, the crab is returned to the sea where, over the course of up to two years, the claws regenerate. For this reason, stone crabs are considered a renewable resource — and the Florida Keys are responsible for about 40 percent of the state’s overall harvest.

Stone crab claws are most commonly served warm with drawn butter or chilled with mustard sauce. The meat of the claws also can be used in crab cakes, fritters and other tempting dishes. Florida’s stone crab season runs from Oct. 15 to May 15.

Florida Keys fishermen prepare and serve their harvest, like these spiny Florida lobsters, at the annual Original Marathon Seafood Festival.

Unlike stone crabs, lobsters found in the Keys are clawless. Known as spiny lobsters, they offer remarkably tender meat. Local restaurants often serve them steamed or boiled with drawn butter (heavenly!) — or their meat might be made into salad or served with exotic sauces. Lobster season runs from Aug. 6 to March 31.

Yellowtail snapper, hog snapper, mutton snapper, grouper and dolphin or mahi-mahi are just a few of the Keys’ scale fish preferred by chefs. At restaurants throughout the island chain, you can find sautéed yellowtail or snapper with a variety of sauces and side dishes, along with fried grouper or mahi-mahi sandwiches, broiled or blackened fish entrees and much more.

In addition to offerings from the sea, Keys cuisine reflects a multitude of cultural influences — particularly Cuban in Key West. Migrating across the water by the thousands in the late 1800s, Cuban aristocrats and cigar makers brought the flavors of their homeland with them.

Ropa vieja, a name that literally means “old clothes,” is actually shredded beef in a tasty sauce. Other favorite dishes are picadillo and roast pork or pork chunks. Cuban entrees are most often served with traditional black beans and yellow rice, sweet plantains and Cuban bread (warning: this is so good it can be addictive).

In fact, many Keys residents can’t start the day without a breakfast of toasted Cuban bread and Cuban coffee, which packs a ferocious jolt.

When it comes to desserts, it’s almost impossible to spend time in the Keys without sampling Key lime pie. Just as New Orleans is famed for its gumbo and Chicago for its pizza, the island chain is known for its signature dessert.

Key lime pie is the perfect finish to any Keys meal. Photo by Bob Krist, Florida Keys News Bureau

There are no commercial Key lime groves in the Florida Keys today, but Key Largo boasted a large Key lime industry until about the mid 1930s. Restaurants throughout the Florida Keys and Key West continue to use Key limes and their juice to enhance seafood dishes and sauces, as well as in pies.

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 Key lime pie. Key West historian Tom Hambright, on the other hand, suggests Aunt Sally probably perfected a delicacy created by area fishermen.

Today, each restaurant places its individual hallmark on this special dessert, but its primary ingredients are condensed milk and tiny yellow Key limes. (The true Key lime pie you’ll find in the Keys is not green, by the way, but is actually butter-yellow.) Often nestled in a graham cracker crust and smothered in whipped cream, Key lime pie is a sinfully indulgent finale for any island meal.

As rich as Key lime pie is, however, it can’t compare to the richness of experience that awaits you in the Florida Keys. Whether feasting at a water’s-edge seafood shack or a gourmet haven with linen tablecloths, you’ll find a warm welcome, an easygoing atmosphere and unique and memorable cuisine.

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