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Immersion Dinner by Chef Jeannie Pierola – SOLD OUT

Wednesday, Nov. 16, 6:15–10:30pm
  • This event has passed.

Ferran Adria Immersion Dinner by Chef Jeannie Pierola

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.

Pierola

About the Menu
Chef Jeannie Pierola invites you to open your mind, see with your tongue and taste with your eyes. Her reception and seven-course dinner homage to Ferran Adria draws inspiration from his culinary mastery; Salvador Dali’s genius; and Sigmund Freud’s clarity. Featuring pedigreed indigenous and exotic ingredients, prepared with modern techniques, Pierola’s menu is designed with culinary subliminal text to heighten the senses and feed the psyche. A luscious dining immersion into a contemporary degustation of sapience, a taste of wisdom.

About the Beverages
Chef Pierola has paired the following with the menu, compliments of Masciarelli Wine Company: MV Cava, Masia can Mayol, ‘Saniger Loxarel,’ Brut, Carinena, Spain; Adegas Gran Vinum, Albarino, Rias Baixas, Spain; Castroviejo, Viura, La Rioja, Spain; Casar de Burbia, Godello, Bierzo, Spain; Gran Vega, Garnacha, Campo de Borja, Spain; Casar de Burbia, Mencia, Bierzo, Spain; Castillo de Fuente, Monastrell, Valencia, Spain; Bodegas Olarra, ‘Anares Reserva,’ Rioja, Spain.

More about Chef Jeannie Pierola
The James Beard Foundation (JBF) Awards were created in 1986 to honor the best and the brightest culinary and beverage professionals in North America. Within the industry, getting a nod for a JBF Award is akin to being nominated for an Oscar. It’s that prestigious. Chef Jeannie Pierola has been a four-time James Beard Foundation Semi-Finalist (2005, 2006, 2007 & 2008) and was the first Tampa Bay area chef invited to cook at the renowned James Beard House itself, which she did in October 2015, preparing a seven-course dinner paired with wine and cocktails. Over the course of her career, she has cooked for luminaries such as former President George H. Bush and his wife, Secretary of State Hillary Clinton, and TV icon Oprah Winfrey. She was also selected to cook at our country’s most prestigious food industry awards ceremony, the James Beard Foundation Awards.

She’s been called “passionate” and “gifted,” as well as “articulate” and “funny,” traits that are clearly visible in broadcast appearances on Regis and Kelly, Tampa’s local morning Show, Daytime, CBS’s This Morning and Food Network favorites, FoodNation with Bobby Flay and Best Of.

In addition, many of her recipes have been featured in national publications, including Delta Sky, Food & Wine, Restaurant Hospitality, Southern Living, Bon Appetit, and Florida International Magazine.

 In January 2014 and again in 2016, Tampa Bay Times’ Food Critic Laura Reiley named edison: food+drink lab, “No. 1 Restaurant in the Tampa Bay Area,” subsequently referring to Chef Pierola as amongst the country’s best chefs, while Margaret Swaine exclaimed that edison is her “favorite spot for dining” while in Tampa, in Canada’s Travel Industry Today magazine.

Nicholas DeRenzo recommended edison as one of three “Where to Eat” locations in the June 2013 issue of New York magazine. Florida Trend Magazine’s Chris Sherman named edison one of 2012’s best new restaurants in the state and in 2015 and 2016, awarded edison a coveted Golden Spoon.

The Tampa Tribune’s Food Critic Jeff Houck named Chef Pierola’s Soft Lobster Scrambled Eggs with Caviar one of his “Favorite Foods of 2010.” Creative Loafing’s Brian Rees wrote of her first Kitchenbar, “The menu reads like the dream of an inveterate fine-diner, where the main ingredients seem less like the star of the show and more like a foil for the flavor text. Fingerling potatoes Bourguignon? Great, but add duck fat shallots, and spuds get exciting. Cauliflower with harissa brown butter and lemon confit; duck leg with mole and sopes; steak with bone marrow hash browns – it’s easily the most exciting collection of dishes I’ve seen in a long time.”

As Bobby Flay once exclaimed, “That girl can cook!”

Immersion Dinner Date: Wednesday, November 16
Time: 6:15pm
Cost: $150 per person
Location: The Dali Museum

 

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