POPSUGAR Food

Snapshots From the South Beach Tasting Tent

Feb 25 2013 - 4:50pm

Sun, sand, and surf — what could be better? Well, seafood, Champagne, and party music, if you ask us. That's exactly what we got under the tents at the South Beach Wine and Food Festival's [1] biggest event this weekend, the Grand Tasting Village. See everything we ate and drank (and more) while there.

— Additional reporting by Nicole Perry

Grand Tasting Entrance

A sky-blue sign beckoned for us to enter the Grand Tasting Village.

Photo: Nicole Perry

Hard at Work

Those who weren't cooking inside the two massive Grand Tasting tents were working double duty on both food service and a suntan.

Photo: Susannah Chen

Prepping For the Crowds

Here, a Florida International University culinary student prepped food as dozens of hungry festivalgoers looked on.

Photo: Susannah Chen

Chai Sweet Stout

FIU's homemade beer: a sweet chai stout.

Photo: Susannah Chen

Beer Bread

The FIU students made beer and spelt bread topped with a beer-infused butter.

Photo: Susannah Chen

Demos

At the demo tents adjacent to the Grand Tasting, hundreds of fans waited for Rocco DiSpirito to take the stage.

Photo: Susannah Chen

Calm Before the Storm

At an Italian wine booth, one man enjoyed a minute before thousands of ticketholders rushed in.

Photo: Susannah Chen

Brazilian Wine

130 Casa Valduga sparkling wine from Brazil's Serra Gaúcha region.

Photo: Nicole Perry

Braised Short Ribs

Braised angus beef short ribs over sweet corn polenta and roasted tomato bagna cauda from Rosso.

Photo: Nicole Perry

Striking a Pose

Chefs at Cibo Wine Bar struck a very Miami pose.

Photo: Nicole Perry

Party Under the Tents!

The crowd started to form under the tents.

Photo: Susannah Chen

Eggplant Parmigiano

Baked eggplant parmigiano from Cibo Wine Bar.

Photo: Nicole Perry

Seafood in Plantain Nests

Plaintain nests stuffed with a mixture of conch, shrimp, and octopus ceviche from Room Service Restaurant Lounge.

Photo: Nicole Perry

Falafel

Falafel with tahini sauce from Maoz Vegetarian.

Photo: Nicole Perry

Fish Out of Water

Fish-shaped puff pastry hors d'oeuvres from La Gloutonnerie Vintage Kitchen.

Photo: Nicole Perry

Seared Tuna and Gazpacho

Heirloom tomato salad, gazpacho, and seared tuna from Chops Lobster Bar.

Photo: Nicole Perry

Paella Croquettes

Elle's served paella croquettes — lobster saffron risotto stuffed with shrimp and chorizo, then fried crisp and served with romesco sauce.

Photo: Nicole Perry

Mediterranean Tuna Salad

A salad of wild albacore tuna, green olives, roasted tomatoes, artichoke hearts, capers, red onion, celery, parsley, lemon juice, and olive oil from Wild Planet.

Photo: Nicole Perry

Oyster Shooters

Freshly shucked oysters in a tropical fruit shooter sauce with cilantro from The Wave at Costa d'Este, Gloria Estefan's restaurant.

Photo: Susannah Chen

Ropa Vieja Tacos

Ropa vieja tacos with tomatillo salsa and avocado crema from Fare to Remember.

Photo: Nicole Perry

Goat Cheese Toasts With Crispy Prosciutto

Soft goat cheese, dates, and crispy prosciutto bits with a chive garnish at the Udi's booth.

Photo: Nicole Perry

Working on the Beach

A staffer at City Hall restaurant plated shrimp and grits with white sand, blue skies, and an emerald ocean as his kitchen.

Photo: Susannah Chen

Shrimp and Grits

City Hall's shrimp and grits with tasso cream.

Photo: Nicole Perry

Tuna Tataki Tacos

Tuna tataki tacos topped with microgreens from Kitchen 305.

Photo: Susannah Chen

SuViche's Ceviche Chifa

SuViche (sushi and ceviche — get it?) served bites of ceviche chifa, a Peruvian-Chinese hybrid dish. This version had white fish marinated in leche de tigre with pickled ginger and teriyaki.

Photo: Nicole Perry

Sequin Wines

Brand-new Sequin Wines debuted at the event; the line is made up of a Pinot Grigio, a Moscato, and a rosé, each with a little bit of extra carbon dioxide added for effervesence.

Photo: Susannah Chen

Southsides

Minty-cool southsides at the No. 209 gin booth.

Photo: Nicole Perry

Baklava

Baklava from Taverna Opa reminded us that classics never go out of style.

Photo: Nicole Perry

Kappa Pisco Cocktails

Kappa Pisco cocktails made with black cherry syrup (left) and pineapple, orange, and Grand Marnier (right).

Photo: Nicole Perry

Ziggy Marley's Coconut Oil

Ziggy Marley, who was on hand at the festival, also showcased his Coco'Mon organic coconut oils at the tastings.

Photo: Susannah Chen

Cinnamon Orange Popcorn

Ziggy Marley's cinnamon popcorn flavored with orange and almond coconut oil.

Photo: Nicole Perry

Zafra Rum

Zafra Rum, a lesser-known rum from Panama that's aged for 21 years.

Photo: Susannah Chen

Tzatziki

Taverna Opa highlighted a Greek classic: thick, tangy tzatziki with cucumber and dill.

Photo: Nicole Perry

Ginger, Lemon, and Thyme Gin Cocktails

No. 209 Gin also served a well-balanced lemon, ginger, and thyme gin cocktail.

Photo: Nicole Perry

Pineapple Ice

Pineapple ice at the Del Monte booth.

Photo: Nicole Perry

Mini Medianoche

A Cuban sandwich bite from Bernie's L.A. Cafe.

Photo: Susannah Chen