Public relations (PR) is sort of a nebulous term to the uninitiated of us. What exactly is PR? The Public Relations Society of America defines it more globally as a tool to help “an organization and its publics adapt mutually to each other.” This is done in a variety of ways. These include, but are not limited to, press releases, speech writing, creating special events targeting the public and media and market research on a client's messaging and outreach. To some of these ends, some local media outlets and I were contacted by Preddy PR , a local PR firm, to attend a media dinner at Sea Salt, a restaurant in Naples.
Sea Salt was preparing something really special for all of us. As a courtesy to both Preddy PR and Sea Salt and of possible interest for readers, I had documented the evening.
A social hour preceded our meal, and participants, mostly knowing each other in a journalistic capacity, had a chance to catch up.
A number of very interesting passed starters were served to participants. These included truffle caramel drops, the combination of the two intriguing,
liquid Mozzarella, cherry tomato and balsamic jelly
and completely over the top lobster Rubens.
We all sat down in anticipation of a very nice meal,
while one of the proprietors, Ingrid Aielli, made all of us comfortable with her savior faire.
The meal was a complement to all attending, and included a wine pairing with each of the nine courses.
I do not want readers to get lost in the details, but wines served included a French Rose, Vouvray, a Malbec, California Cabernet and the dessert wine Sauternes.
For those of you who do prefer the details, here was the evening's menu.
It was interesting watching the chefs plate out some of our courses,
and included chefs Brooke Kravetz, Sous Chef, Josh Zeman, Executive Chef, Jason Goddard, Corporate Executive Chef and Fabrizio Aielli, Chef Owner.
Here were some of the standouts, though the whole evening's meal was quite wonderful.
Prosciutto di Parma, frozen Gorgonzola and pistachio drops,
Breaded swordfish (Milanese) with egg, capers, anchovy and rosemary sauce and
Everyone finished with a Humbolt Fog cheese with burnt marshmallow (Brulee) and chocolates and mini macarons.
I cannot thank the proprietors, Fabrizio and Ingrid Aielli, in addition to Preddy PR enough for their organization and execution of this delightful social and dining experience. I hope I will be fortunate to be included on their guest list next year!
1186 3rd St. S.
Naples, FL 34102