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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Wine Dinner With Special Guest, Alessandro Pecorari!

June 1st, 2017 Cookbook

Winemaker, Alessandro Pecorari

Winemaker, Alessandro Pecorari

We are thrilled to present a wine dinner on June 21 at 7 p.m. with special guest Alessandro Pecorari, owner and winemaker of Pierpaolo Pecorari Winery, located in the northeast corner of Italy. His family has belonged to the land for many generations and their winery creates distinctive terroir-driven wines. Chef Kenny’s creative juices are bubbling in the kitchen as he develops a menu to pair with the Pecorari wines. There’s going to be a lot more to say about this event, so stay tuned!

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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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Sea Salt Honored by National Media!

April 24th, 2017 Media Reviews

Sea Salt is honored with two endorsements by national media — Coastal Living magazine and USAToday’s 10best.com, an online ratings site.

We’re thrilled to read Coastal Living’s shout out: Where to Eat and Drink – http://www.coastalliving.com/travel/gulf-coast/st-petersburg-florida-travel-guide

Leading St. Petersburg’s culinary scene, chef Fabrizio Aielli showcases Florida seafood at Sea Salt, not to mention 130 different salts from around the world to season that catch. The mention was part of an article about St. Pete being one of America’s best coastal cities to live in and visit by Tracey Minkin. http://www.coastalliving.com/travel/gulf-coast/st-petersburg-florida-travel-guide

Travel and food journalist Michelle Richmond rates Sea Salt the #2 best seafood restaurant in St. Pete in 10best.com. http://www.10best.com/destinations/florida/st.-petersburg/restaurants/seafood/

“Located in downtown St Petersburg’s hip Sundial Shopping Center, this sophisticated oyster bar, lounge, restaurant has been on the map since 2015. An expansive raw bar, freshly caught seafood crafted with high quality ingredients and presented in an appealing way are just the beginning of the memorable culinary journey you’ll embark on here. Oysters, shrimp, scallops and octopus pave the way for entrees, which include fresh catch of the day along with ahi tuna, swordfish, grouper, Faroe Island salmon and more. Boasting a menu of more than 40 varieties of oysters (there’s even an oyster sommelier) it’s one of the largest selections in the area. Executive Chef Kenny Tufo and Chef-Owner Fabrizio Aielli, are constantly creating seasonal menus with daily changes.”

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Celebrate Abundance: The Easter Brunch Buffet

April 4th, 2017 Easter Brunch

Easter brunch, a tradition. The Sea Salt Easter Brunch Buffet, a celebration! We feature dozens of courses at our sumptuous buffet, for just $49 per person, 11:30 a.m. to 3 p.m. on Sunday, April 16.

It’s a reason to celebrate abundance. Not to mention a lovely downtown stroll afterward.

Browse our menu, then reserve your table to savor the real thing. Call 727-873-7964.

Sea Salt Easter Brunch Buffet 
Sunday, April 16, 11:30 a.m. to 3:00 p.m. 
SALADS & CRUDO
Assorted Imported & Domestic Cheeses
Charcuterie Assortment
Mozzarella & Tomato
Honeyed Beet & Peach with Goat Cheese
Petite Mixed Greens Salad
Smoked Salmon & Traditional Accoutrements
Fresh Raw Oysters
Shrimp Cocktail

 SECOND COURSE SELECTIONS
French Toast with Whipped Mascarpone & Fresh Strawberries
& Vermont Maple Syrup
Assorted Fresh-Baked Quiches
Homemade Lasagna Bolognese
Cheese Tortellini with Black Truffle Cream Sauce
 
MAIN COURSE SEAFOOD
Faroe Island Salmon
Sea Salt BBQ sauce | chorizo beluga-lentil ragu
Atlantic Swordfish
black veneer rice | langoustines | lobster cappuccino
Bouillabaisse
fisherman’s seafood stew | cous cous | sauce rouile
 
MAIN COURSE LAND & FARMS
Roasted Prime Rib with Au Jus & Fresh Horseradish Sauce
Chicken Marsala with Mixed Wild Mushrooms
Roasted Dijon Mustard Encrusted Leg of Lamb with Rosemary Sauce
 
DESSERTS
Coconut Cheese Cake with Strawberries
Mini Chocolate Tarts with Fresh Whipped Cream
Tequila-Key Lime Pie  

Chocolate Mousse with Caramel & Murray River Salt

 
$49 per person 
Reserve online or by calling 727-873-7964
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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.

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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.  

 
Please call 727-873-7964 to reserve or reserve online. 
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Immersion Dinner at the Dali Museum

December 20th, 2016 Cookbook

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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.

Take a sneak peek into the immersion dinner with these photos.

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.

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Learn the Secret to Scallops at Dec. 17 Cooking Class

December 9th, 2016 Cookbook

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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.

The class begins at 11:30 and is priced at $35 per person. It includes instruction, a light meal, and a welcome glass of prosecco. Call 727-873-7964 to reserve today.
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Classic Cassoulet Class, Nov. 19

November 8th, 2016 Cookbook

cassoulet-imageThe 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!

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