Ferran Adria: The Invention of Food Dinner Immersions Coming to The Dali

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The Dali Museum is pleased to present a series of seven unique dining experiences in conjunction with our special exhibition Ferran Adria: The Invention of Food. Each meal serves as a one-of-a-kind homage to food innovator Adria, widely celebrated for changing the landscape of gastronomy in the same way Salvador Dali changed art. These exclusive dining events feature singular, chef-inspired menus and wine pairings from Masciarelli Wine Company, designed to immerse you in the transformative nature of food. Seating is limited, reservations required. Please join us for one (or more) of these casually chic, elegant evenings.

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Tuesday, October 4- Chef Michael Mina, FarmTable Kitchen at Locale Market

The Menu: From an installation of  light bites and canapes to three seated courses to a decadent dessert display, an experience “carefully curated to engage all the senses.” 

The Chef: A James Beard Foundation “Who’s Who of Food & Beverage” inductee, Bon Appetit and San Francisco Magazine Chef of the Year and the International Food and Beverage Forum’s Restaurateur of the Year, Michael Mina dazzles the culinary world with bold dining concepts.Learn more. 

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Wednesday, October 12- Chef Jeremy Duclut, Cassis American Brasserie

The Menu: The inspiration for this homage comes from the suite of Dali lithographs depicting the signs of the zodiac: twelve wine-paired courses reflecting the design of each print. 

The Chef: Chopped champion Jeremy Duclut started culinary school after junior high; began cooking professionally at age 14; and prior to helming Cassis, worked at L’Auberge du Cep, Le Bec Fin, Jean Ramet, Brasserie Perrier, Mia, Table 31, and George’s. Learn more. 

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Wednesday, October 19-  Chef Tyson Grant, Parkshore Grill

The Menu: Showcasing familiar ingredients in unanticipated ways, Chef Tyson’s Immersion Dinner menu plays with our notions of the unexpected, promising a unique dining experience full of sensory surprises and Adria-inspired challenges to diners’ expectations. 

The Chef: Self-taught and widely traveled, with tours in Washington D.C. and the Turks & Caicos Islands, Tyson Grant first won acclaim at The Grill at Feather Sound in Clearwater, FL, where his vision for contemporizing American cuisine won him the award for Best Chef of Tampa Bay. Learn more. 

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Tuesday, October 25-  Chef Greg Baker, The Refinery and Fodder & Shine

The Menu:“…a dinner that has no rules in the traditional sense, there will be no entree, no dessert, but a blurring of traditional roles and placement in the progression of the courses.”

The Chef: Known for resurrecting nearly lost Florida ingredients and cooking techniques, Greg Baker and his creations have earned accolades from Bon Appetit, Southern Living, Conde Nast Traveler, Esquire, New York Magazine, USA Today, The Washington Post and countless others.Learn more. 

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Sunday, November 6-  Chef Fabrizio Aielli, Sea Salt

The Menu: Guests will journey through a fusion of flavors Aielli calls “Venetian world cuisine,” allowing diners to explore traditional tastes authentic to the region, yet with dashes from faraway culinary palates. 

The Chef: Having lived, studied and worked in Italy, the Caribbean and the US, Fabrizio Aielli gained international acclaim with AAA Five Diamond and DiRoNA award-winning Teatro Goldoni. Sea Salt and Barbatella currently feature his creative approach to “innovative American cuisine.”  Learn more. 

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Wednesday, November 9- Chef Marty Blitz, Mise en Place

The Menu: Land, sea, local, imported, glazed, grilled, pickled, tartare, pureed, merinque, charred, compressed… artful dishes that offer a once in a lifetime journey.  

The Chef: Marty Blitz has an unusual process – he first creates dishes in his mind, mentally combining flavors, then works with his team to produce and serve the meal without ever testing the recipe. For over three decades, he has elevated expectations and continually reinvented dining. Learn more. 

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Wednesday, November 16- Chef Jeannie Pierola, edison: food + drink lab

The Menu: Featuring pedigreed ingredients – both indigenous and exotic – Pierola’s menu is designed with culinary subliminal text to heighten the senses and feed the psyche. 

The Chef:  Among four-time James Beard Foundation Semi-Finalist Jeannie Pierola’s accomplishments are her appearances on Regis and Kelly, CBS This Morning and FoodNation with Bobby Flay; and publication in Food & Wine, Restaurant Hospitality, Southern Living and Bon Appetit. Learn more. 

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Wines by Masciarelli Wine Company

Masciarelli Wine Company is a family owned and operated importing and distribution company dedicated to quality, small production wines from around the world. Masciarelli is a direct importer in 38 States and services some of the finest restaurants and cellars in Florida and Massachusetts. More about Masciarelli Wine Company. 

Beers by Estrella Damm

Estrella Damm, “The Beer of Barcelona,” is made from its original 1876 recipe to this day. Brewed with 100% natural, local Mediterranean ingredients, Estrella Damm is a refreshing, bright beer, wherein malt and Ebro Delta rice complement barley and hops to delight your palate. More about Estrella Damm. 

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