‘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.
- 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.
Lavish Truffle & Wine Dinner, Oct. 11
October 10th, 2016 Cookbook
white truffles | sweetbread ragù
Inspired, Imaginative Events
October 4th, 2016 Cookbook
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.
warm house-made ricotta cheese, basil oil
roasted Indian corn, cider glaze