Sea Salt held a special summer dining event, pairing chef-inspired seafood dishes and wine for each two courses. Jackie Eash, sommelier and beverage director at Sea Salt, chose four wines for the dinner, each selected to pair well with the menu created by Chef Kenny Tufo.
Some of the items were created for the dining event, others are available on the menu. Like the stuffed squash blossoms, which is a seasonal item. Other offerings appear on the menu in different ways, like scallops, the dry-aged New York Strip steak and grouper.
The star of the show, undeniably, was the wine. From the rosé to the pinot noir each pour, while different, was smooth and paired perfectly with the dish.♦
