A Bed of Oyster Knowledge at Oyster 101, Jan. 28
January 20th, 2017 Cookbook
Executive Chef Ken Tufo’s extraordinary knowledge of oysters will be shared at his Oyster 101 class on Saturday, January 28 at 11:30 a.m.
A variety of oysters from the East Coast and West Coast will be tasted. From plump and buttery to sweet and salty, the amazing range of flavors of the homely mollusk will be savored.
You’ll also learn to shuck like a pro in this hands-on class.
Did you know … oysters can live to be 100 years old? They play an important role in the environment as natural filters in Florida’s bays. Chef Ken will share these morsels and more!
$35 per person. Call 727-873-7964 to reserve.
Jazz Up Your New Year’s Brunch
December 26th, 2016 Cookbook
Welcome 2017 with our jazzy brunch on New Year’s Day from 11:30 a.m. to 3 p.m.
Our brunch was recently rated one of St. Pete’s best by USA Today’s 10best.com. We’re jazzing it up for New Year’s Day with 2-for-1 mimosas and a performance by jazz entertainer Roger Renaud who showcases his talents as a multi-instrumentalist and vocalist.
Immersion Dinner at the Dali Museum
December 20th, 2016 Cookbook
Chef Fabrizio and his culinary team created a memorable experience at The Dali museum on November 6. Their Venetian Carnival dinner (which is now a signature Sea Salt themed event!) was a sold-out “immersion dinner” in honor of the museum’s Ferran Adria exhibit. (Ferran Adria is one of our culinary heroes.) Read more about the event here.
About the Menu: Guests journey through a fusion of flavors Aielli calls “Venetian world cuisine,” allowing diners to explore traditional tastes authentic to the region, yet with dashes from faraway culinary palates. Read more about Chef Fabrizio and his immersion dinner here.
Learn the Secret to Scallops at Dec. 17 Cooking Class
December 9th, 2016 Cookbook
At Sea Salt we’re known for our divinely prepared seafood. We pair it with unique combinations of flavors and textures to create inspired dishes.
Learn how to create a seafood specialty at our upcoming cooking class on Saturday, December 17. Chef Kenny Tufo will demonstrate how to prepare pan-seared scallops with cauliflower purée, vadouvan curry nage, apple raddicho, and fennel – a dish as pleasing to the eye as it is to the palate.
Classic Cassoulet Class, Nov. 19
November 8th, 2016 Cookbook
The cassoulet is a beloved French classic and one of Chef Ken Tufo’s favorite dishes. The rustic dish, rich with culture and history, captivated our Chef early in his career and deepened his love of cooking. The single-pot, slow-cooked dish consists of assorted meats and white beans and herbs, and is an autumn tradition.
Learn how to create this French bistro dish at our Saturday, November 19 cooking class. The 90-minute class begins at 11:30 and is priced at $35 per person. It includes instruction, a light meal, and a welcome glass of prosecco. Reserve by calling 727-873-7964.
Good to know: Some say the cassoulet originated in 1355 when Edward, Prince of Wales – known as the Black Prince – took the French town of Castelnaudary by siege. His plan was to starve the townspeople, but the French responded with unforeseen reserves of culinary savoir-faire. Each family brought what little remained in their pantry – white beans, garlic, pork shoulder, sausages, stale breadcrumbs – to a vast caldron in the town’s main square, and discovered one of France’s most delicious traditions. We’re sure you’ll make it one of your traditions after this class!
Pearls of Wisdom at Oysters 101, Oct. 29
October 25th, 2016 Cookbook
Your Seat Is Waiting – Oct. 19 Wine Dinner
October 17th, 2016 Cookbook
Witches Brew Martini to Benefit All Children’s Hospital
October 11th, 2016 Cookbook
The witches in the kitchen concocted a devilishly delightful brew in the spirit of Halloween. It’s seductively sweet with a “trick” of tart lemon.
When you purchase a Witches Brew cocktail at Sea Salt in St. Pete, 50% of proceeds will be donated to benefit Johns Hopkins All Children’s Hospital.
Historic Spanish Wines Celebrated at Oct. 19 Wine Dinner
October 10th, 2016 Cookbook
Rich history and unique terroir combine to create unparalleled sparkling and dry wines at the Spanish vineyard Raventos i Blanc. We celebrate and experience a selection at our dedicated wine dinner on Wednesday, October 19.
Raventos’ winemaking legacy in northeastern Spain dates to 1497. Their wines reveal their mastery of the art, and our chefs have planned a menu that complements the selections chosen by our sommelier, Justin Chamoun.
“He told me the fascinating history of the vineyard, pulling books from the library’s shelves and describing the visits of kings and queens over the centuries. It was humbling to know that the vineyard has been running since America was just beginning to be formed! Even more impressive is the quality of Raventos wines and their value. Our first dinner there was at an amazing restaurant and we were blind-tasting the Raventos sparkling wines versus true French Champagnes, and couldn’t tell the difference. We all argued over which was which during every single course. This is so remarkable because the weather in Penedes, Spain, is not like the weather in Champagne, nor do these use the same grapes or have the same type of soil conditions.”
Cooking Class Honors Renowned Dish from Amatrice
September 20th, 2016 Cookbook
An Italian classic, Bucatini All’Amatriciana, is the focus of our next cooking class on Saturday, September 24 at 11:30 a.m.
Amatriciana sauce originated in Amatrice, Italy, a town that was recently destroyed by a devastating earthquake. The town’s namesake sauce, traditionally comprised of cured pork cheek, pecorino cheese and tomatoes, is the highlight of the class to honor those victims. Learn more from Chef Ken Tufo as he demonstrates how to create Sea Salt’s flavorful take on the dish, then enjoy lunch in our beautiful dining room.