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  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.
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.
Prepping For the Crowds
Here, a Florida International University culinary student prepped food as dozens of hungry festivalgoers looked on.
Chai Sweet Stout
FIU's homemade beer: a sweet chai stout.
The FIU students made beer and spelt bread topped with a beer-infused butter.
At the demo tents adjacent to the Grand Tasting, hundreds of fans waited for Rocco DiSpirito to take the stage.
Calm Before the Storm
At an Italian wine booth, one man enjoyed a minute before thousands of ticketholders rushed in.
130 Casa Valduga sparkling wine from Brazil's Serra Gaúcha region.
Braised Short Ribs
Braised angus beef short ribs over sweet corn polenta and roasted tomato bagna cauda from Rosso.
Striking a Pose
Chefs at Cibo Wine Bar struck a very Miami pose.
Party Under the Tents!
The crowd started to form under the tents.
Baked eggplant parmigiano from Cibo Wine Bar.
Seafood in Plantain Nests
Plaintain nests stuffed with a mixture of conch, shrimp, and octopus ceviche from Room Service Restaurant Lounge.
Falafel with tahini sauce from Maoz Vegetarian.
Fish Out of Water
Fish-shaped puff pastry hors d'oeuvres from La Gloutonnerie Vintage Kitchen.
Seared Tuna and Gazpacho
Heirloom tomato salad, gazpacho, and seared tuna from Chops Lobster Bar.
Elle's served paella croquettes — lobster saffron risotto stuffed with shrimp and chorizo, then fried crisp and served with romesco sauce.
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.
Freshly shucked oysters in a tropical fruit shooter sauce with cilantro from The Wave at Costa d'Este, Gloria Estefan's restaurant.
Ropa Vieja Tacos
Ropa vieja tacos with tomatillo salsa and avocado crema from Fare to Remember.
Goat Cheese Toasts With Crispy Prosciutto
Soft goat cheese, dates, and crispy prosciutto bits with a chive garnish at the Udi's booth.
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.
Shrimp and Grits
City Hall's shrimp and grits with tasso cream.
Tuna Tataki Tacos
Tuna tataki tacos topped with microgreens from Kitchen 305.
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.
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.
Minty-cool southsides at the No. 209 gin booth.
Baklava from Taverna Opa reminded us that classics never go out of style.
Kappa Pisco Cocktails
Kappa Pisco cocktails made with black cherry syrup (left) and pineapple, orange, and Grand Marnier (right).
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.
Cinnamon Orange Popcorn
Ziggy Marley's cinnamon popcorn flavored with orange and almond coconut oil.
Zafra Rum, a lesser-known rum from Panama that's aged for 21 years.
Taverna Opa highlighted a Greek classic: thick, tangy tzatziki with cucumber and dill.
Ginger, Lemon, and Thyme Gin Cocktails
No. 209 Gin also served a well-balanced lemon, ginger, and thyme gin cocktail.
Pineapple ice at the Del Monte booth.
A Cuban sandwich bite from Bernie's L.A. Cafe.