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The Invention of Food logo

Immersion Dinner by Chef Fabrizio Aielli – SOLD OUT

06 Nov
Sunday
6:15pm - 10:30pm

Immersion Dinner by Chef Fabrizio Aielli – SOLD OUT

Sunday, Nov. 06, 6:15–10:30pm
  • This event has passed.

Ferran Adria Immersion Dinner by Chef Fabrizio Aielli

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 Dalí 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.

Aielli
About the Menu
The creative vision of Chef Fabrizio Aielli is on full display in his Venetian Carnival menu, a culinary interpretation of one of the world’s most sophisticated and artistic festivals. The nationally-recognized, award-winning chef is featured in an Adria biography with the quote that Adria is a “wake-up call for every chef in the world.” In a nod to Adria, Chef Aielli’s menu draws from the earth and sea in dishes that reflect centuries of tradition and the latest technology. Guests will journey through a fusion of flavors Chef Aielli calls “Venetian World” cuisine, allowing diners to explore tastes authentic to his native Venice, yet with dashes from faraway culinary palates. Each dish is a revelation of new flavor reflecting the Chef’s open mind and imagination.

About the Beverages
Chef Aielli has paired the following with the menu, compliments of Masciarelli Wine Company: Beaumont des Crayeres Fleur de Grand Rosé Brut, Champagne, France; Nals Margreid, Sirmian Pinot Bianco, Alto Adige, Italy; Hunter, Sauvignon Blanc, Marlborough, New Zealand; Fazio ‘Torre dei Venti’, Nero d’Avola, Erice, Sicily, Italy; Conte Loredan Gasparini Venegazzu ‘Capo di Stato’ Colli Trevigiani, Veneto, Italy; Stefano Accordini, Recioto Classico della Valpolicella  Acinatico, Veneto, Italy.

More about Chef Fabrizio Aielli
When renowned food journalist and editor Colman Andrews consulted Chef Frabrizio Aielli while writing his 2011 biography of Ferran Adria, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food, Aielli told him, “Ferran was a wake-up call for every chef in the world.” The quote is included in the book as Aielli’s homage to Adria.

Fabrizio Aielli names Adria as a major inspiration for his own innovative cuisine and a journey that began in the heart of the Adriatic coast of Venice, Italy, where he was born and raised. From his earliest days, he had the passion to cook, and was permitted by his mother and grandmother to work alongside them in the kitchen preparing the day’s pastas and sauces. His love for market-fresh ingredients was instilled in childhood in the family kitchen in Venice, and at his grandparents’ farm outside the city. He began working in restaurant kitchens after school and during the summers at the age of 14.

The chef’s talent led to a profession that allowed him to hone his art at restaurants and hotels in Italy, the Caribbean and America, and to travel throughout the world. He eventually returned to Venice to become executive chef of the renowned Taverna la Fenice next to the city’s legendary opera house.

In the nineties, Aielli and his wife, Ingrid, moved to Washington, D.C., and rose to national prominence with their acclaimed Goldoni restaurants. Esquire magazine hailed Teatro Goldoni as one of the nation’s Best New Restaurants, and Gourmet magazine named it one of the top 20 restaurants in Washington, DC. Other stellar reviews followed for Teatro Goldoni, which ultimately received the prestigious AAA Five Diamond and DiRoNA awards.

In 2007, Fabrizio and Ingrid Aielli moved to Naples, Florida, to seek a location for their next restaurant. Sea Salt, a name that acknowledges the restaurant’s seaside location, opened in November 2008 to high praise, including another Best New Restaurant award from Esquire.

In 2012, Chef Fabrizio launched Barbatella, a spirited Italian trattoria, just steps away from Sea Salt. The second location of Sea Salt, at Sundial in downtown St. Petersburg, opened in February 2015.

Fabrizio Aielli describes his favorite style of cooking as “innovative American cuisine,” reflecting the melting pot of cultures in the United States. His creative, open-minded approach encourages diners to explore food in new ways.

Like one of his inspirations, Ferran Adria, Fabrizio Aielli’s cuisine is a “wake-up call” for the palates of the many devoted diners of his restaurants.

Immersion Dinner Date: Sunday, November 6
Time: 6:15pm
Cost: $150 per person
Location: The Dalí Museum

SPECIAL HOTEL OFFER We are pleased to provide guests coming from outside the area special rates at downtown St. Petersburg luxury hotels. Learn more

 

Thank you to our sponsors:

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