Join Chef Abigail for a Key West take on Greek favorites, featuring fresh local seafood and seasonal produce.

1st Course: Manestra Soup, Orzo Pasta & Garden Vegetables, Whipped Feta, Crouton

2nd Course: Grilled Halloumi Salad, Pickled Peppers, Kirby cucumbers, Taramosalata Vinaigrette

3rd Course: Baked Market Fish Spetsiota, Onion & Heirloom Tomato, Herb Tzatziki, Lemon Celery Root Purée

4th Course: Honey Cake with Key Lime Pomegranate Sauce

Price: $125/person

Please Note - Prices include dinner, tax and gratuity.  Other beverage costs are not included. Prepayment is required to reserve seats. Payments are non-refundable, unless an event is cancelled. Menus are subject to change due to the availability of ingredients and events may be cancelled if there is not sufficient participation. Unfortunately, we cannot accommodate dietary restrictions, but please notify us of any allergies.

ABOUT THE INSTRUCTOR:

Abigail Houff has been on the island for 14 years, and while her career in the arts has been built on her handmade jewelry company, Gilded Peach Studio, her true passion has always been food and cooking. A couple years as a line cook in her twenties taught her the basics, but discovering the world of plant-based cooking sparked a new culinary curiosity, and she has made it her mission to prove that plant-based food can be satiating and full of flavor. Abigail recently completed a certificate program in Whole Food Plant-Based nutrition from Cornell, and is admittedly obsessed with developing new ways to eat delicious, gourmet, better-for-you food made from plants. Abigail part of the kitchen staff at the SOS Community Kitchen and is focused on bringing more plant-based food to the community that SOS serves.