Greg, Doug and Terry

The Key West Tasters Guild Chapter held its monthly meeting at the Hyatt Key West Shor Restaurant tonight.  Chef Greg Lopez enticed the crowd with  a four course extravaganza including a Charcuterie Plate, Honey and Cardamom Poached Grouper, Cocoa Dusted Tenderloin, and Peanut Butter & Bleu Cheese Vol a Vent.  Scrumptious wines were provided by Lew and Lori Salter’s Conch Republic Liquors.  Chef Lopez wowed the crowd with a detailed explanation of the preparations and their coordination with the wine pairings.  His culinary skills and extensive knowledge of food and wine are a welcome addition to the Key West dining scene.  For more information about the Key West Chapter of Tasters Guild, contact it’s president, Terry Coveny.