Since I really can’t say it better, I’m hoping that the folks over at the KWF&WF won’t mind if I lift their own description, word-for-word, about the event:  “Key West’s famous Duval Street will be electric as the Key West Food and Wine Festival hosts “Duval UNCORKED” tantalizing revelers with a mile long wine tasting, food sampling and shopping extravaganza. This Key West Food and Wine Festival party promises to be the event that can’t be missed.  Duval Street’s chic boutiques, funky shops and fine galleries will flow with a large selection of wines from famous wine regions while the neighborhood’s best restaurants will be serving samplings of their signature dishes. Toasting, tasting and shopping will be infused with the gusto of Key West’s personalities, performance artists and other sexy and sophisticated spectacles.”   (Click here for a montage of views from last year’s event.)

Anna with culinary cronies, Executive Chef Rick Boyer of The Inn at Biltmore and Michel LeBorgne, VP of New England Culinary Institute

Now a little info about my dynamic entrepreneur friend, Anna Toole-Hutchens, the owner of SaborAM.  Anna’s passion for art, creativity and cuisine, bolstered by formal training at the New England Culinary Institute and a gastronomical career developed under the guidance of internationally renowned culinary talents, has served her well through decades of experience as both executive and personal chef to some of the most discerning palates in the world.

The story of how Anna’s cheesecakes came about is one of unexpected inspiration, as is so often experienced by the creatively gifted.  She was one day enjoying a companionable moment with friends at an al fresco cafe in Manhattan when she noticed a chocolate shop across the street.  Dashing over to make an impromptu purchase, she returned to the table with a selection of bittersweet confections, the perfect compliment to the Champagne and cheese plate they were sharing.

During her return trip home to North Carolina, her imagination soared, as she reflected on the magical combination.  What culinary delight might be concocted to recapture the experience?

After years of fine tuning, one day in her cozy Cashiers cottage, Anna’s determination was rewarded.  From a preservative-free combination of quality ingredients and culinary vision, the first of her spectacularly indulgent line of cheesecakes was perfected!

One thing led to another, as they say … the “seal of approval” from  the executive chef of Asheville’s exalted Biltmore Estate … a spotlight on CBS Sunday Morning’s feature segment, “Chasing Down the Best Cheesecakes” …  an inquiry from  “For the Gourmet” … then Williams/Sonoma … and, ultimately, that bastion of luxury, Neiman Marcus … where her cheesecakes were featured in its prestigious 2010 Holiday catalog.

What’s next for Anna?  She is soon to be interviewed by Wine Enthusiast for a feature article.  And, of course, there’s that fabulous event in Key West, “Duval UNCORKED”.  Don’t miss the chance to meet her and savor a sample of her uniquely silken-textured, mousse-like creations at The Tropical Inn on Saturday, January 29!

We’re participating in one of the signature events, “Duval Uncorked”, of the Key West Food & Wine Festival, coming up the last weekend in January. And I’ve been asked to be the guest writer for the December issue of the Festival’s newsletter. Following is a sneak preview of the article.

Be sure to reserve your room and buy event tickets early!  Last year was the Festival’s inaugural event and it sold out.  This year looks even more promising.   Click here to check it out: Key West Food & Wine Festival.

As the owner of a Key West bed and breakfast, I’m occasionally asked what to expect of a stay at The Tropical Inn.  Those new to the B&B experience sometimes think it means questionable standards, lack of privacy, and forced mingling with other guests.  Not so!  Each establishment is regularly inspected and must adhere to the same health and safety standards as hotels and resorts.  And how much you choose to interact with the hosts and fellow guests is exactly that:  your choice.  Your privacy will always be respected.

When visiting Key West, not to stay at an inn (here, we interchangeably call them “bed and breakfasts”, “B&Bs”, or  “guesthouses”) is to miss an integral part of the history, culture, and character of the island.  Offering most, and often, more, of the amenities expected in a traditional hotel, the typical Key West bed and breakfast exudes island style.  It is smaller  — and therefore, far more intimate — than larger accommodation choices.  A B&B stay is a distinctive brand of hospitality; not just a pretty room, but a comprehensive travel experience.

Inns range from simple and economical to sophisticated and lavishly indulgent.  Each is a highly individual lodging establishment, offering guests unique accommodations in a variety of sizes and styles — an enjoyable alternative to the “one size fits all” hotel.

The ambience of each reflects the personality of the owners who, as often as not, are also the hosts.  Architecture and decor is indicative of the innkeepers’ personal taste rather than the standards of a remote corporate office.  Some are gated compounds, further contributing to a sense of comfort, security and serene privacy.  No chain hotel can rival the character of a gracious old home, drawing its personality from its history, unique appointments, lovely gardens with pools and hot tubs, and individually designed accommodations, many of which have private outdoor areas that allow interior and exterior spaces to seamlessly blend.

At a B&B, expect a more casual, relaxed and friendly attitude than is usually found in institutional hotels. You won’t find elevators, room service, or a porter to carry your luggage.  Instead, you’ll be shown about the property and invited to make yourself at home, partaking at your leisure of all the amenities provided to enhance your stay.  Breakfast is included in your room rate. Enjoy it on your private patio, in the shade of a wide veranda, or in a secret garden nook tucked away amidst riotous tropical foliage.

Key West Innkeepers love what they do and are genuinely eager to make your stay the best it can possibly be.  They’ll gladly attend to your requests and share with you all the island’s  “best kept secrets”.

Most inns are located in Old Town, within easy walking distance of all you have come to see and do.  Sightsee, shop, enjoy water sports, or party, assured in the knowledge that the quiet relaxation of your beautiful home-style accommodation is conveniently located just a short distance away.

When attending the Key West Food and Wine Festival, make the event all the more memorable by enjoying the hospitality of “that great little B&B” that perfectly suits your own personal style.

Only, Key West being what it is, this compassionate attitude extends beyond the human, to “all creatures great and small”.   Here, even the animals are equal.  Case in point being the free-ranging chickens and cats.

But this is about the cats.  More on the chickens in a future blog.

The island is populated—some would say overpopulated—with feral cats, who roam the island at will, finding sympathetic residents to feed and dote on them. Many have adopted multiple households and daily follow a culinary circuit of dependable handouts – a feline progressive dinner, if you will.

Kittybooger's notched ear: proof of membership in the TNR sorority!

The success of Key West’s no-kill animal shelter is largely attributable to the community’s trap-neuter-return (TNR) program.  To prevent too many unwanted kittens, the females are methodically trapped, spayed, and released with a notched ear to indicate their new reproductive status.

Kittybooger was in residence when Allen and I moved into the Varela Street compound.  Our next door neighbor told us of capturing her for the TNR program, along with a litter of kittens, as they camped out under our then-vacant house, shortly before we arrived.  Ever since, we have fed her but she has never allowed us close enough to touch.

On a Home Depot run yesterday, there in the garden shop was a flourishing pot of catnip, amongst the usual springtime offerings of starter pots of chives, lettuce, and tomatoes.  Having never been owned by a cat before, so not really knowing what to expect, Allen brought it home for Kittybooger as a treat.

She reveled in the few leaves tossed on the pool deck for her investigation, becoming instantly delirious.  Her eyes glazed over as she wallowed rapturously around in the sunshine and shredding greenery, oblivious to all but the intoxicating high she was experiencing.  As night fell, the plant was added to a tabletop garden of potted kitchen herbs on the porch, little further thought being given to it.

The party's over.

This morning’s walk to the front gate to fetch the newspaper revealed quite a surprise!  Kittybooger had apparently had a nocturnal foray into the “herb garden”, and completely trashed the pot of catnip.  I guess we’re going to have to put the remnants into a hanging basket to allow it to recover.  From now on, we’ll be administering Kittybooger’s recreational drugs in more controlled doses!