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Founded by award-winning Executive Chef Rich Vellante, we offer fresh recipes and cooking tips, along with restaurant industry insights and consulting services.

Latest recipes

Roasted beet, avocado and grapefruit salad with toasted pistachios

Roasted beet, avocado and grapefruit salad with toasted pistachios

Every time I talk about how beautiful beets are – their color, subtle earthiness and sweetness, and how they complement so many other ingredients – someone…
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Thai pork skewers featured

Thai pork skewers al pastor

An ode to our love for the flavors of Thailand, this recipe is an adaption of a typical street food dish called moo ping. It is…
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Beer-braised short ribs

Braised beef is a quintessential comfort dish to serve on a cold chilly night. Although we don’t eat much beef (and when we do, it’s grass-fed),…
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Roasted Citrus Salmon, Baby Kale, Green Beans and Millet Salad

Roasted citrus salmon, baby kale, green beans and millet salad

The winter months bring a bounty of citrus bursting with tart and sweet flavors, from Cara Cara and blood oranges to grapefruits and kumquats. This dish…
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Cranberry chai chiller

Celebrating the holiday season right means making spirits bright! This wintertime cocktail features gin, lemon, cranberry, spiced agave, rosemary and Owl’s Brew Chai and Cranberry hard…
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Chicken marbella

Chicken Marbella. A classic Mediterranean dish that mixes prunes, capers and olives with meat, creating a beautiful blend of sweet and salty flavors. Inspired by the…
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Drink recipes

How to’s and hacks

  • how to shuck an oyster

    Video: How to shuck an oyster, the right way!

  • prepping and using leeks

    Video: All about leeks: how to prep and use this versatile vegetable

  • pomegranate seed removal how to video

    Video: The trick to removing pomegranate seeds

seasuitekitchen

The Silver Monk: a refreshing blend of yellow char The Silver Monk: a refreshing blend of yellow chartreuse, tequila, lime, cucumber and mint. This cocktail was invented by Phil Ward, former head bartender of NYC’s famed @deathandcompany. We veer from the original by using chili salt instead of regular salt and subbing the simple syrup with agave. A great cocktail to welcome in the springtime.

Ingredients
•	2 oz blanco tequila 
•	1 oz freshly squeezed lime juice
•	.75 oz yellow Chartreuse
•	.25 oz agave syrup
•	6 mint leaves
•	3 cucumber slices (reserve 1 for garnish)
•	Pinch of chili salt (mix 1 tsp. of sea salt with ½ tsp. of chili powder).
 
Instructions: 
In a cocktail shaker, muddle 2 cucumber slices, mint leaves, agave and a pinch of the chili salt. Add ice, tequila, Chartreuse and lime juice. Shake well. Pour through a fine strainer into a chilled coupe glass. Garnish with cucumber wheel.
Buona Pasqua, Key West style 🐰🐰 Buona Pasqua, Key West style 🐰🐰
Gochujang-glazed salmon with lemon-basil fregola, Gochujang-glazed salmon with lemon-basil fregola, asparagus, artichoke, blistered cherry tomatoes and pea shoots. Spring is here and it’s time to cook with lighter and brighter flavors. Gochujang is a fermented Korean chili paste that imparts the right amount of spice to the richness of salmon. The bright colors, fresh spring vegetables and toothsome texture of the fregola  make us yearn for warmer days and comforting sunsets🌅
Latin-spiced shrimp tacos with grapefruit guacamol Latin-spiced shrimp tacos with grapefruit guacamole. A refreshing pick-me-up dish on a dull winter day. 

🍤Shrimp seasoned with a blend of @stockandspice BT spice including smoked paprika, ancho chiles, chipotles, cayenne, Aleppo pepper, pasilla chiles, paprika, garlic, onion and cumin
🥑 Guacamole with cilantro, jalapeño, diced onion and surpremed grapefruit
🥬Pickled cabbage and radishes
🥛Fresh crema with unsweetened plain yogurt a dash of ground cumin seed
Lentils and cotechino (pork sausage) is a typical Lentils and cotechino (pork sausage) is a typical Italian dish for New Year’s Eve. If eaten before midnight, folklore says it will bring you good fortune for the upcoming year (and the sausage is sliced like coins). We kept the tradition rolling and added some roasted mushrooms, paired with a glass of red wine. Happy New Year and here’s to a prosperous 2023. 🪙 🪙
Flavors from the Italian regions of Lazio (Rome, O Flavors from the Italian regions of Lazio (Rome, Orte), Tuscany (Lucca, Montepulciano) and Umbria (Orvieto). 

- Cacio e pepe, one of the four classic Roman pastas, with the addition of fresh local ricotta @soramargherita. 
- Prosciutto pizza at @gliorti. Light, flavorful and substantial.
- Pici pasta: thick noodles hand rolled with a classic meat ragu. A warming dish paired with🍷from @la_vineria_di_montepulciano
- Steamed shellfish: razor clams, sweet clams and earthy mussels. Rome’s @piroosteriadipesce keeps it simple and lets the ingredients shine.
- Truffle season. Black with fettuccine. White with Tonnarelli at @Pierluigiroma. Both blissful to our taste buds 
- Fried artichokes in Rome’s Jewish Ghetto @casalino.osteriakosher. Crispy, chip-like on the outside and pure artichoke flavor on the inside.
- Espresso @barnumroma.…it just tastes better in Italy. 
- Fresh veggies in Rome’s oldest market, Campo de Fiori.
- There’s nothing better than enjoying a pizza with your wife sitting in a piazza. We enjoyed the Iberico ham toppings at @emma_pizzeria_restaurant , paired with a glass of Emidio Pepe Trebbiano.
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