Rethink Your Turkey

November 18th, 2016 Cookbook

“Rethink Your Turkey”! Just in time for next week’s Turkey Day. Our Chef Jason Goddard’s recipe guarantees the most moist (say it three times fast) turkey. He recently shared it with Wine Enthusiast magazine. It’s called Mojo-Braised Turkey. Let us know how yours turned out!



Lunch with Dr. David Perlmutter

November 18th, 2016 Cookbook

Join us December 6 at noon as we host a luncheon with esteemed guest Dr. David Perlmutter. Guests will receive Dr. Perlmutter’s latest book, The Grain Brain Whole Life Plan. Also included are a presentation and a luncheon of Sea Salt’s signature cuisine. $75 per person. A portion of the proceeds will benefit Champions of Learning. Please call 239-434-7258 now to reserve. Seating is limited.



An Italian Affair Wine Dinner, Nov. 15

November 8th, 2016 Cookbook


Join us on Tuesday, November 15 at 7 p.m. as Orion Gornes from Empson Wines takes us on a tour of Italy’s highly rated, hidden gem wines. Our sommelier and culinary team have paired a selection of bold and bright wines with a savory menu. $85 per person. Call 239-434-7258 for reservations.
First Course 
Kumomoto oysters  
coconut lemongrass sabayon, tarragon pearls
Jankara Vermentino di Gallura Superiore 
Second Course
Potato ravioli with Caciottina di capra,
smoked guanciale and charred onions
Einaudi Dogliani Superiore “Vigna Tecc”
Third Course
Poached duck, roasted lentils de puy,
pickled berries salsify, and hazlenut
Bellafonte Montefalco Sagrantino “Collenottolo” 
Fourth Course
Humboldt fog cheese
burnt orange nectar
Franz Haas Moscato Rosa Alto Adige DOC 

Election Day Wine Dinner, Nov. 8

November 3rd, 2016 Cookbook


Election fatigue? Escape the circus and unwind at one of Sea Salt’s legendary wine dinners on Election Day, Tuesday, November 8 at 7 p.m. Our sommelier and culinary team will delight you with an evening of wines from Kenwood Vineyards and exquisite menu.

Located in Sonoma Valley, Kenwood Vineyards produces varietals that reflect Sonoma’s finest vineyards. The menu will complement the unique character of each of the selected wines.

$85 per person. Reservations are limited. Please call 239-434-7258 to reserve.



Kenwood Sonoma Pinot Gris
First Course
Shrimp Dumplings
dashi | quail egg | yuzu
Six Ridges Russian River Valley Chardonnay
Second Course
New Zealand Ora King Salmon
flavors of everything bagel | applewood smoke
mustard | lemon | chive pudding
Six Ridges Russian River Valley Pinot Noir
Third Course
Salt Crusted Local Snapper
cinnamon eggplant | charcoal vinaigrette
Kenwood Artist Series Cabernet Sauvignon
Fourth Course
Wagyu Masami Short Ribs
cream of dehydrated broccoli | horseradish “styrofoam” caramelized soy
Jack London Zinfandel 

‘Tis the Season for Pumpkins

October 25th, 2016 Cookbook

It’s pumpkin season! This amazingly versatile squash will star as the centerpiece of seasonal dishes at our Oct. 29 cooking class.

Our executive chef will demonstrate pumpkin favorites with a Sea Salt twist – pumpkin soup and pumpkin coffee cake. Impress your family and friends during the holidays with your new seasonal recipes.

The class is $55 per person and includes a light meal and a glass of paired wine. Please call 239-434-7258 for information and reservations. 


Fun Facts:


  • October is peak season for pumpkins! Eighty percent of the pumpkin supply in the United States is available in October.
  • Pumpkins are a member of the cucurbitaceae family, which also includes squash, cantaloupes, cucumbers, watermelons, and gourds. 
  • Pumpkins originated in America. Fragments of stems, seeds, and fruits have been identified and recovered from cliff dweller ruins in the southwestern United States. 
  • Guinness World Record: The heaviest pumpkin weighs 1,054 kg (2,323 lb), was grown by Beni Meier (Switzerland) and authenticated by the Great Pumpkin Commonwealth (GPC) in Ludwigsburg, Germany, on 12 October 2014.