Join us for a one-of-a-kind evening filled with heart, humor, and seven spectacular courses — all in support of a truly fabulous cause. Local musician Oren Polak, who’s been serenading Key West for nearly a decade, is stepping into the spotlight in a whole new way. This year, he’s a proud contestant in the Miss Island Queen Pageant — a playful, high-energy fundraiser where everyday islanders are paired with iconic Key West drag queens to compete for the crown. The pageant culminates in a dazzling one-night-only show at the Key West Theater on May 19, and in the 10 weeks leading up to it, contestants are challenged to raise big for an even bigger cause.
Proceeds support Samuel’s House, a vital organization offering emergency shelter and transitional housing to women and families in need. Last year, Miss Island Queen contestants raised over $113,000, and Oren is on a mission to help break that record in 2025. To do it, he’s called in culinary reinforcements: his good friend and celebrated chef, Henry Christian, who’s crafting a 7-course dinner “Fit for a Queen.” Expect bold flavors, unexpected pairings, and a table full of community spirit. Come hungry. Leave inspired. It’s time to eat like royalty — and give like a queen!
CHEF HENRY PRESENTS:
1st Course: Tuna Crudo - shaved tuna, pickled breadfruit with ginger, coconut wasabi
2nd Course: Soup - a light scallop bisque with a ragu of roasted summer vegetable
3rd Course: Smoked Cobia - shaved raw and served with pickled vegetables, black walnut Worcestershire
4th Course: Heirloom Tomato - whipped ricotta cheese, heirloom tomato, rose vinegar and basil caviar
5th Course: Ancho Rubbed Pork Tenderloin - confit potato, roasted asparagus, mustard cream
6th Course: Truffled Oyster - steamed oyster in a mushroom dashi with truffle oil and chives
7th Course: Warm Zucchini Bread - port wine grape compote, vanilla whip
Price: $225/person
ABOUT THE CHEF:
Chef Henry Christian was born in Massachusetts, raised in New York, and has spent his career island-hopping and cooking his way from coast to coast — from mountains to deserts and back again.
He began his culinary journey in the pastry kitchens of Los Angeles before transitioning to savory cooking, which led him through kitchens in Las Vegas, Hilton Head (SC), Austin (TX), Fort Lauderdale, and Hawaii, to name a few.
Farming brought him to Utah, where his passion for seasonal cooking truly took root. It was there he embraced the philosophy that “the menu chases the farm — not the other way around.” After several years cooking and farming in Moab and Zion, he carried that respect for farm-to-table cuisine with him to Key West, where he worked at 2¢ Gastro Pub and later created a raw bar inside The Smokin’ Tuna.
Chef Henry is currently based in Columbus, Ohio, where he’s preparing to launch his own restaurant project, set to open this summer.