‘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.



Oct. 20 Raventos i Blanc Wine Dinner

October 17th, 2016 Cookbook


Ole! We’re saving you a seat at our Oct. 20 Spanish-themed wine dinner which showcases the wines of Raventos i Blanc of Pendes, in northeastern Spain.

The Raventos winemakers are masters of the art; the roots of their estate date to 1497. Sea Salt’s culinary team translates the famed flavors of the Iberian peninsula into a contemporary culinary language that is fresh, Floridian and quintessentially Sea Salt.

Please call 239-434-7258 to reserve.

Raventos i Blanc Wine Dinner
October 20 | 7 p.m.

Raventos i Blanc L’Hereu Reserva Brut
First Course
Peekytoe Crab
daikon and granny smith apple
Raventos i Blanc de La Finca Gran Reserva Brut
Second Course
Freshwater “Scallops”
raw and cooked porcini , sweet and sour apricot
Raventos i Blanc Blanc de Nit Rose
Third Course 
Squid Ink Linguini
calamari bolognese
Raventós i Blanc Manuel Raventos Gran Reserva
Fourth Course 
Bay Scallops
uni, shiitake, bok choy, pine nut foam
Raventós i Blanc Silencis
Fifth Course 
Galician Octopus
buttered popcorn, piquillo paper
Raventós i Blanc Extrem

Lavish Truffle & Wine Dinner, Oct. 11

October 10th, 2016 Cookbook

A six-course truffle menu paired with Piemonte’s Bruno Giacosa wines is presented on Tuesday, October 11, at 7 p.m.
October ushers in the peak season for white truffles. This delicacy from Italy’s Piedmont is best enjoyed with Barolo and Barbaresco wines from the same region. Experience this heavenly pairing with highly-rated Bruno Giacosa wines selected by our sommelier Liset Zelaya and an unparalleled menu crafted by our talented culinary team led by Chef-Owner Fabrizio Aielli, Corporate Chef Jason Goddard and Executive Chef Josh Zeman.


First Course
Truffled Egg
white truffle egg | asparagus foam
Roero Arneis 2014

Second Course
White Truffle Risotto
24 carat gold confetti
Nebbiolo d’ Alba Valmaggiore 2013

Third Course
pearl pumpkin | Brussels leaves | root vegetable purée |
white truffles | sweetbread ragù
Barbaresco Asili 2012

Fourth Course
Piedmontese New York Strip
duck fat braised winter vegetables | robiola spuma white truffle
Barolo Falletto 2011

Fifth Course
Baked Tomino
manuka honey white truffle | carasau bread | bacon dust
Barolo Le Rocche 2009

Almond Pear Tart
truffle mascarpone gelato | Barolo Chinato sauce
$175 per person, exclusive of tax and gratuity.
Please reserve at 239-434-7258. | Seating is limited.

Inspired, Imaginative Events

October 4th, 2016 Cookbook

It’s time to book your holiday event at Sea Salt!
Our gorgeous private and semi-private dining venues
and wide variety of creative menus
elevate the ordinary to the extraordinary. 
We welcome gatherings of two to 100 guests
at receptions or sit-down dinners.

Our director of operations, Tanya Buchanan,
looks forward to helping you host a highlight of the season.
Please call her at 239-434-7258
or email her at Tanya@SeaSaltNaples.com.
NEW! We’re delighted to share with you our new events brochure.
View pictures, prices and menu options.

Seasonal Sous-vide Cooking Class Sept. 24

September 16th, 2016 Cooking class


Prepare your palate for the flavors of fall. Fresh seasonal produce takes the stage in our upcoming cooking class on September 24 at 11:30 a.m.

Heirloom squashes, tomatoes, corn, and apples are the foundation of the inspired menu. Chef Brooke Kravetz demonstrates the sous-vide technique, a cooking method in which food is placed under water in a sealed bag so it can be cooked at low temperatures. It will be your secret to easy holiday entertaining.

The class is $55 per person and includes prosecco and a glass of red or white wine. Please reserve soon at 239-434-7258 as space is limited.
First Course  
Roasted tomatoes, tomato marmalade, marinated heirlooms,
warm house-made ricotta cheese, basil oil
Second Course
Sous vide pork tenderloin, golden acorn squash, green buttercup squash,
roasted Indian corn, cider glaze
Third Course
Heirloom apple tarte tatin, spiced mascarpone gelato