When planning our corporate events, we are always looking to find new and fun ways to enhance the groups Key West experience.
We have dabbled in several things from team building with sand sculptures to working with Project Challenge for their “Build a Boat” project. But there is always room for more fun and eclectic ideas. Key West is renowned for fantastic cuisine, and often so many are eager to explore what dining experiences our little island has to offer…but when given the chance to work hands-on with Great Event’s Chef David Furhman, we couldn’t resist taking a recent group there!
Kimberly-Clark’s group was made up of 12 adventurous team members who enjoyed a one of a kind Key Lime Cooking Class hosted by Great Events Catering.
Here is the menu!
- Key Lime Ceviche (typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with aji or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander may be added)
- Key Lime Citrus Salsa
- Seared Yellowtail snapper with Key Lime beurre blanc, arugula, and tomato chutney
- Grilled Chicken Breasts with Key Lime Citrus Salsa, Avocados and Chorizo and Sweet Potato mash
- Key Lime No-Bake Pie
The guests were welcomed with Key Lime Margaritas AND a full service bar to enjoy!
The dozen were divided into two groups, Group 1 prepared the cold food, and Group 2 prepared the hot food.
Dinner was served family style.
The food and experience were second to none. For more info visit the Great Events Catering, a full-service catering company committed to elegance, quality & truly personalized service.
About the Chef…Growing up in a food driven world since his childhood, David has always known he was destined to be in the food service industry. In high school he joined an adult vocational school where he was awarded student of the year for the class of 94’ using the skills he had gathered from early training. From there he went on to attend Paul Smith’s College in Paul Smith, New York, in the field of Culinary Arts. After an aggressive two year curriculum he was one of 30 total graduates to finish the program. His education & experience have taken him to such places as Kent Country Club in Grand Rapids Michigan, Tavern on the Creek & the Hilton Resort on Hilton Head Island and Nantucket Island at the Straight Wharf Restaurant and Harbor House Hotel.In 2001 Chef David went from north to south, from one island to another. After working in a large market, the chef’s focus changed to local and sustainable with fresh fish and local flavor. Some of Chef David’s local experience includes the following restaurants: Hot Tin Roof, Antonia’s, La Te Da, A&B Lobster House & the Conch Republic Seafood Company. As Chef/Owner of Great Events Catering, David is excited about taking all of his professional experience, personalized service, creative flavor profiles, unique presentations and resources to elevate this established Key West business to the next level.