Save the Date: August 5 Class Focuses on New Faroe Island Salmon

July 24th, 2017 cooking class

Chef Kenny Tufo’s next cooking class is Saturday, August 5 at 11 a.m. when he’ll demonstrate how to cook Sea Salt’s new salmon dish, perfect for a summer evening.

SESAME-CRUSTED FAROE ISLAND SALMON

Roast parsnips, fava bean puree, and miso-peach glaze

Our Faroe Island Salmon is distinct because of its remote location which is complemented by pristine clear waters, cool steady sea temperatures, strong currents and accessible fjords that cut deep inland.  Drawn to this perfect mix of conditions, wild Atlantic Salmon from all over northern Europe make their way north of the Faroe Islands to feed. The class is $35 per person.

Tickets are available here!

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Oyster 101 Back on July 8

June 23rd, 2017 cooking class

Our Oyster 101 class led by Chef Kenny Tufo is a wild success, so we added a class for July 8 at 11 a.m. Apparently people love oysters as much as we do! This homely mollusk is packed with goodness for the environment and humans, too. Our oyster bar is bejeweled with more than 30 varieties. You will learn how to spot each species and pick your favorite. The real fun comes when Chef teaches you to shuck open these closed-tight shells to reveal the sweet, succulent meat within. Slurp plain, or fork and dip into our sauces – cocktail sauce, horseradish, or just squeeze a few drops of lemon. If we’re successful in converting you, ask about Oyster Club and join an elite class of oyster connoisseurs.

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In Love with Oysters!

June 13th, 2017 cooking class

Chef Kenny Tufo leads one of his popular Oyster 101 classes on Saturday, June 24 at 11 a.m.
Register for the class here 

Chef Kenny Tufo

 

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oyster club

While you are exploring oysters at the class, sign up for our Oyster Club! The Oyster Club was created by Sea Salt’s chef-owner, Fabrizio Aielli, and its executive chef, Kenny Tufo. The restaurant’s sweeping, 20-foot display of the freshest bivalve mollusks is a centerpiece of the restaurant and overseen by an oyster sommelier.

A portion of Oyster Club proceeds is donated to Tampa Bay Watch, dedicated to the protection and restoration of the Tampa Bay estuary through scientific and educational programs.

“We want to share our appreciation for these delicacies and demonstrate
their amazing varieties and the creative methods of preparation
that we offer as part of our oyster menu,” says Chef Tufo.

Sea Salt approaches its oysters as it does its expansive, award-winning wine collection. Like the terroir of a wine’s provenance, oyster beds from the Atlantic, Pacific, Gulf and prime locations abroad lend each variety unique characteristics.

Sea Salt’s goal is to educate restaurant diners and foodies about the world of oysters and the nuances of their personalities.

“Membership in the Oyster Club will create a community
of oyster connoisseurs,” said Chef Tufo.

To become a member of the Oyster Club, a $20 fee is required and in return, customers receive the Oyster Passport. The Passport contains 32 pages, each page devoted to a particular variety of oyster, and a chart where guests can enter their analyses of the attributes possessed by each variety.

Guests must purchase a minimum of three oysters of each variety per visit. When the minimum of three types is purchased, the Passport is stamped. When the Passport is completed, guests receive a $50 Sea Salt gift card.

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Master a timeless classic at Chef Kenny’s May 27 class.

May 25th, 2017 cooking class

 
Lemon, Garlic & Parsley Spring Chicken
with Zucchini Tagliatelle

Learn the secret behind a timeless classic, one of Chef Kenny’s all-time favorite dishes, at our May 27 cooking class, 11 a.m.. He will teach the method for the most tender, moist and savory chicken, accompanied by the bright flavors of zucchini tagliatelle.

 
 
Class includes:
Demo
Tasting
Glass of wine
$35 per person, inclusive
 
Please reserve by calling
727-873-7964

Learn more! http://conta.cc/2rZJxOK

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