The South Beach Seafood Festival, presented by Hess Select Wines and hosted by Coca-Cola, will hit the sands of South Beach October 21-24, 2015. The festival features live music, culinary and mixology demonstrations, a kids’ zone, a health village, and more, kicking off stone crab season by celebrating Miami’s great culinary talent. Fifteen featured restaurants will showcase mini cafés on the sand with over 50 mouthwatering bites from places like Joe’s Stone Crab, A Fish Called Avalon, Cibo, and Smith & Wollensky serving plates of fresh stone crabs, mahi sliders, oysters, shrimp tacos, lobster mac and cheese, and more.
Events will begin on Wednesday night with a Hess Wine Pairing Evening at Joe’s Stone Crab. On Thursday night, the GOYA Food Cooking & Cocktails Interactive Dinner, hosted by Stoli, the Vodka, will give guests a chance to learn from the pros and cook their own four-course dinner. Friday night is the annual Chef Showdown competition, sponsored by Range Rover, Whole Foods, and Bacardi, hosted in the GOYA Culinary Pavilion. Saturday will feature the all-day South Beach Seafood Festival in Lummus Park.
This event benefits the Community Initiatives Foundation in support of the EAT SMART Campaign to fight against childhood hunger and obesity in Miami-Dade County. Visit sobeseafoodfest.com for more information and to purchase tickets.
[tabs type=”horizontal”][tabs_head][tab_title]Stoli’s Celery Sage Cocktail[/tab_title][/tabs_head][tab]In a cocktail shaker with ice, add 2 ounces Stoli vodka, 1 ounce fresh lime juice, 1 ounce simple syrup, 1 tablespoon fresh chopped celery, and salt and pepper to taste. Shake vigorously and strain into a martini glass. Garnish with a sage leaf.[/tab][/tabs]
Bring the Festivities to Your Own Kitchen
GOYA Fiesta Rice and Shrimp Salad
1/4 c plus 2 Tbsp GOYA Extra Virgin Olive Oil
1 box (8 oz) GOYA Fiesta Rice
1/4 c GOYA Lemon Juice
1/2 medium red onion, finely chopped
1 jar (4 oz) GOYA Fancy Pimientos, drained and finely chopped
8 GOYA Manzanilla Olives Stuffed with Minced Pimientos, sliced
2 Tbsp finely chopped fresh cilantroMethod
Over medium-high heat, bring 2 cups water to boil. Add shrimp. Remove pot from heat; let sit until shrimp turn pink and opaque, about 5 minutes. Remove shrimp from water with a slotted spoon; set aside to cool. Peel and devein shrimp; discard shells.
Return water to stove; bring to boil. Stir in 2 talespoons olive oil and the entire rice mix. Reduce heat to medium-low. Cover and cook until rice absorbs water and is tender, about 25 minutes. Transfer rice to refrigerator to cool completely.
Meanwhile, in a medium-sized serving bowl, mix together remaining olive oil, lemon juice, onions, pimientos, olives, and cilantro. Stir in cooled rice and shrimp, toss to mix completely, and serve.