It’s October — Snowbirds are back in town, having followed the good weather to sunny South Florida. Fresh seafood is hauled into harbors and filleted daily. Yachties from all over the world are prepping the intercostal for the International Boat Show. This time of year is all about being by the water, soaking up sunset after sunset, and gorging on fresh seafood while sipping margaritas, cold beer, and delicious wine.
With that said… don’t go limiting your intake of fresh seafood to Florida Stone Crab, Mahi-Mahi, and Coconut’s signature Scoobies. This time of year is just as much about enjoying flavors from all over North America. And what better way to do that than with an assortment of oysters?
Florida is best known for our Gulf Oysters, which are briny, creamy and plump. Oysters from other areas taste and look totally different. Some are tiny and sweet, others are crunchy and metallic.
The flavor of each varietal changes based on the region they’re grown, as well as the type and amount of mineralogy and salinity they filter from ocean water in that given region. There are a lot of factors that determine flavor: east coast vs. west coast, north vs. south, cold vs. warm, gulf vs. ocean, inland vs. coastal… even the style of farming impacts the flavor.
Every year the culinary dynamos at G&B Oyster Bar on Fort Lauderdale Beach celebrate this delicious specimen (and the start of Florida Stone Crab Season) with an annual Oyster Fest.
Attached to Coconuts — it’s iconic waterside cousin — they’re best known for the varieties of super fresh seafood they have flown in daily from all over the U.S. and Canada. Their selection of oysters from Washington, Oregon, British Columbia, Nova Scotia, Prince Edward Island, Rhode Island, Maine (the list goes on and on) changes daily. It’s hands-down one of the best places to enjoy ocean-fresh seafood and beach flavors from unique coastal regions.
The 4th Annual Oyster Fest starts Friday, October 5th at 6:30 pm with a 5-course dinner and beer pairing at Top Hat Deli in Flagler Village.
In partnership with Funky Buddha, this exclusive dinner features the release of Pearl Diver Oyster Saison (ABV 7.5%) — a brewmaster collaboration that infuses 300 pounds of oyster shells with Saison yeast to capture the natural salinity and uplifting mineralogy of oysters.
If you think oysters are best paired with Chablis, Muscadet, or Champagne then RSVP to this dinner and wash that taste out of your mouth with a pint of Pearl Diver.
The main event is Friday, October 19, from 6 pm – 10 pm in the parking lot of Coconuts and G&B Oyster Bar. OysterFest features all you can Rappahannock oysters from West Virginia, all you can drink Pearl Diver Oyster Saison and Funky Buddha Floridian, unlimited access to seven food stations offering a variety of oyster preparations and other Be Nice restaurant favorites, as well as, live music and oyster slurping contest.
After a few dozen oysters, if you still have your heart set on a pound of Florida Stone Crab then step over to the bar or grab a table waterside at Coconuts. 😉