Celebrate Seafood at the
45th Annual Seafood Festival
October 18-19, 2014
In conjunction with the “Way We Worked” ongoing exhibits in Cedar Key, a special event will be held in the City Park Pavilion during the 45th Annual Seafood Festival.
“Then and Now” culinary demonstrations, hosted by the UF Shellfish Extension Program and Cedar Key Aquaculture Association, will allow festival goers a tasting of Cedar Key specialties at 12:30, 1:30, and 2:30 pm on Saturday and Sunday.
- Chef Kim Cash of the Island Hotel will prepare Heart of Palm Salad, an island original, and provide interesting facts (or fiction) on the recipe’s origin.
- Eric “Chef Tony” Jungklaus of Tony’s Seafood will feature his award-winning clam chowder.
- Cedar Key’s finest – smoked mullet – will be provided by Charles “Moe” Beckham Seafood, along with his fishing tales from the past.
- Crab bisque will be prepared by Chef Peter Stefani of The Island Room using the Heron Restaurant’s secret recipe.
- Cedar Key’s newest clam, the sunray venus, will be introduced by Chef James Funk of The Island Room.
- To enjoy cultured clams on the half shell, Jeff and Jeffrey Schleede of Cedar Key Seafood Distributors will be demonstrating how to shuck clams.
- Educational exhibits will also be on display in the City Park Pavilion. “Fresh from Florida” seafood recipes and promotional items, provided by the Bureau of Seafood and Aquaculture Marketing in the Department of Agriculture and Consumer Services, will be available.
- To learn more about fishing Florida’s marine resources, stop by for posters and handouts provided by the Fish and Wildlife Conservation Commission’s Marine Fisheries Management.
- Always a crowd pleaser, a Gulf of Mexico aquarium touch tank will be staffed by the FWC Cedar Key Marine Lab.
So Celebrate Seafood at this year’s festival!
Saturday & Sunday, 18-19 October 2014
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