IN THE SPOTLIGHT

The Flaming Buoy Filet Co., Key West

December 2, 2009 

The newly opened Flaming Buoy Filet Co. in Key West offers American cuisine with Bahamian flair and prepared with an emphasis on local produce and fish.

Co-owner Scot Forste, who pulls double duty as chef, described his first weeks in business: “I love it. It’s exhausting, but at the same time rewarding.”

The other co-owner, pastry chef Fred Isch, said the recipes used a sort of family affair. For instance, “My grandmother used to make the lobster thermidor that we use.”

This succulent blend of cheese, lobster meat and sherry is stuffed back into the lobster shell and baked in the oven. It’s offered as a daily special along with other appetizer and desserts.

On the dessert front, be sure to check out Isch’s avocado cheesecake from a recipe using Florida avocados that his mother and brother came up with.

“My mom was upset we had to pass on her boiled chicken for a lobster recipe,” Forste joked.

Other options include the tuna and watermelon ceviche for $12 or, for $22, the fresh catch with banana salsa, Forste’s own combination of fresh bananas, bell peppers, jalapeño and brown sugar cooked down for hours.

The Flaming Buoy Filet Co. is at 1100 Packer St. and open Tuesday through Sunday from 6 p.m. until about 10 p.m. Check out www.theflamingbuoy.com or call 295-7970.

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