By: Dana Rozansky

As October rolls around each year, I get giddy thinking about the *slightly* cooler temperatures, fun-sized bags of Halloween candies (so I can pretend I’m practicing portion control while completely disregarding the number of these bite-sized treats I’ve consumed in one sitting- sorry not sorry) and last but certainly not least, the South Beach Seafood Festival.

If you have never experienced this festival, it’s a can’t miss weekend full of SEA-riously delicious eats and drinks on the sands of South Beach. Think tons of Miami’s best chefs and restaurants serving up the freshest seafood with the beach as their backdrop. Now add in a bunch of booze and you’ve got yourself a party.

In years past, I’ve kicked things off on Friday night, eating and drinking to my heart’s content straight through Saturday evening…and while I certainly had my fair share of fun, I decided to kick things up a notch this year by getting in on the action on Thursday (GASP)!

I’m here to reveal the best kept secret of the South Beach Seafood Festival…drumroll please:

Introducing Crabs, Slabs & Cabs, an evening that celebrates all things steak, seafood and vino because hey, you deserve it. This event is going down at the Shelborne on Thursday, October 18, so consider this your official permission slip to start your weekend’s shenanigans early. Crabs, Slabs & Cabs is an elevated version of the festival, where you can expect delicious creations from the Shelborne, Mondrian, Root and Bone, Bodega and more. And of course, you can wash it all down with the best Cabernet Sauvignons straight from California.

In case you’re not yet salivating, let me change that. Here are just a few of the dishes you’ll be noshing on at the event:

  • Grilled Jackman Ranch Wagyu Tomahawk Steak and Alaskan King Crab Legs Scampi: Chef James Versfelt from the Shelborne

  • Berkwood Farms Berkshirk Pork Belly and Soft-shell Crab Sliders: Chef Donald Anderson from the Mondrian

  • Stone Crab and Short Rib Tacos: Chef Bernie Matz from Bodega

  • Gulf Blue Crabcake with a Grilled Churrasco Steak: Chef Jeff Mcinnis and Chef Janine Booth from Root and Bone

And in case you still have room, there’s going to be a classic Crab Boil. So get ready to get crackin’!

Last but not least, my friend Nick from @thefoode and I will be serving as your hosts (with the mosts) for the evening, so needless to say we have some tricks up our sleeves. While the chefs will make sure you’re well-fed, we’ll make sure you’re nice and liquored up. That’s my promise to you.

So if you want to SEA and be seen, join us at Crabs, Slabs & Cabs.

And just because I like you…I’m hooking you guys up with 20% off tickets. Buy yours here with the code ‘MFP20’