|Sun Dec 24||10am- 4:30pm|
|Mon Dec 25||CLOSED|
|Tue-Wed Dec 26-27||10am-6:30pm|
|Thu Dec 28||10am-8pm|
|Fri-Sat Dec 29-30||10am-6:30pm|
|Sun Dec 31||10am-4:30pm|
|Normal Hours Resume
Mon Jan 1
Last ticket sold at 5:15pm
7:45pm on Thursdays
Store & Gardens remain open
for 30 minutes after galleries close
Closed Thanksgiving & Christmas, 2017 and March 9-11, 2018
|Ages 18-64 admission to all galleries, free audio guide & public tours||$24|
|Seniors 65+ admission to all galleries, free audio guide & public tours||$22|
|Military & Police with ID admission to all galleries, free audio guide & public tours||$22|
|Firefighters & Educators with ID admission to all galleries, free audio guide & public tours||$22|
|Students 18+ with ID admission to all galleries, free audio guide & public tours||$17|
|Students 13-17 admission to all galleries, free audio guide & public tours||$17|
|Children 6-12 admission to all galleries, free audio guide & public tours||$10|
|Children 5 & younger||FREE|
|After 5pm on Thu: Adults, Seniors, College*||$10|
|After 5pm on Thu: Students: 13-17||$10|
|After 5pm on Thu: Children: 6-12||$8|
|After 5pm on Thu: Children 5 and younger||FREE|
Ferran Adria Immersion Dinner by Chef Jeremy Duclut
This event is now sold out, thank you for the support! View the entire list of Immersion dinners here.
This series of seven unique dining experiences, in conjunction with our special exhibition Ferran Adria: The Invention of Food, 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 events feature singular, chef-inspired menus and wine pairings, designed to immerse you in the transformative nature of food. Seating is limited, reservations required.
About the Beverages
Chef Duclut has paired the following with the menu, compliments of Masciarelli Wine Company: Bellussi Prosecco, Extra Dry, Veneto, Italy; Domaine Barmes Buecher, Riesling Tradition, Alsace, France; Sancerre Domaine Daulny, “Clos du Chaudenay,” Loire Valley, France; Masciarelli Rose d’Abruzzo, Abruzzo, Italy; Camille Cayran, Le pas de la Beaume, Cote du Rhone, France; Chateau Rocher Calon, Montagne St. Emilion, Bordeaux, France; Delheim Edelspatz, Noble Late Harvest, Botrytis, South Africa.
More about Chef Duclut
Jeremy Duclut was born in Macon Burgundy, France. Like most French children, he was inspired by his mother and grandmother’s cooking and raised developing his olfactory and gustatory senses while spending most of his spare time in the kitchen.
From the age of 3, he knew he wanted to be a Chef. Convinced that this path was his, he started culinary school after Junior High and began cooking professionally at age 14. He spent his apprentice years at L’Auberge du Cep, a two-star Michelin restaurant in his native Burgundy. During an exchange program in the United States with the Restaurant School in Philadelphia, he had the opportunity to work under Georges Perrier’s magical wings at the legendary, Le Bec Fin. Georges Perrier, impressed with young Jeremy’s talent, organized the necessary residency paperwork and hired Jeremy as an “entremetier” for the next eight months.
Returning to France for his military service, Jeremy was assigned to an officer’s mess, like most talented French cooks and worked at the Cercle National des Armees in Paris preparing daily luncheons for French government officials. After a position as first cook at renowned Jean Ramet, a one-star Michelin restaurant in Bordeaux, he returned to Philadelphia in 1996 and became sous-chef at Georges Perrier’s new restaurant, Brasserie Perrier where he worked for the next 5 years. Jeremy then participated in the opening of several of Georges Perrier’s restaurants and worked as Executive Chef, at Mia (Caesar Casino, Atlantic City), Table 31 (Comcast Center, Philadelphia), and George’s (Wayne, Pennsylvania). Chef Jeremy Duclut was recently awarded the title of “Chopped” champion after participating in the famous show presented by Ted Allen on the Food Network. Jeremy joined the team of Cassis as Executive Chef and it is an honor to welcome him to the Tampa Bay area.
“As a Chef, you do not cook to live, but you live to cook.” – Chef Jeremy Duclut
Immersion Dinner Date: Wednesday, October 12
Cost: $150 per person
Location: The Dali Museum
Thank you to our sponsors: