Tue Oct 25, 6:15 PM - Tue Oct 25, 10:30 PM
The Dali Museum
One Dali Blvd., St. Petersburg, FL 33701
Community: St Petersburg
Description
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.
Event Details
Seating is limited, reservations required.
About the Menu
Chef Baker – six time James Beard Best New Restaurant and Best Chef semifinalist – is a pioneer in the Tampa Bay dining scene. Named as the chef responsible for changing the modern culinary landscape of Tampa Bay by every major media outlet, he is also recognized nationally for his culinary creativity, his local farm support and for resurrecting nearly lost Florida heritage ingredients at his flagship The Refinery and at his newest restaurant Fodder & Shine. Inspired by Adria’s ability to blur the lines between savory and sweet in mid-meal and traditional “dessert” dish placement and the viewpoint that pastry chefs are the true creators, Chef Baker will present a provocative meal in which there will be no entree or dessert, but instead a blurring of traditional roles and placement over several courses.
About the Beverages
Chef Baker has paired the following with the menu, compliments of Masciarelli Wine Company and Estrella Damm: Estrella Damm, Inedit, El Bulli, Costa Brava, Spain; Casale del Giglio, Bellone Bianco, Lazio, Italy; Monmousseau Chinon, Loire Valley, France; Monmousseau Pouilly-Fume, Loire Valley, France; Dante Robino Reserva Malbec, Lujan de Cuyo, Argentina.
More about Chef Greg Baker
Raised in Clearwater, FL, Baker set his sights on Western Culinary Institute in Portland, OR directly out of high school. He chose to leave the sunshine and white sandy beaches (and a fully paid college tuition) for diverse farmland, abundant adventurous eaters and an awesome punk rock scene. It would be in Portland where he would find his love and cement his respect for the elegance of Poor Man Food. Forging partnerships with local farmers for nearly a decade, Greg took these lessons back home to Tampa Bay where he would change the culinary scene by putting faces to farmers and daringly utilize all aspects of proteins. To do this successfully, he was forced to change his menu every week. In the beginning, there were only crickets; with each week pass
About the Menu
Chef Baker – six time James Beard Best New Restaurant and Best Chef semifinalist – is a pioneer in the Tampa Bay dining scene. Named as the chef responsible for changing the modern culinary landscape of Tampa Bay by every major media outlet, he is also recognized nationally for his culinary creativity, his local farm support and for resurrecting nearly lost Florida heritage ingredients at his flagship The Refinery and at his newest restaurant Fodder & Shine. Inspired by Adria’s ability to blur the lines between savory and sweet in mid-meal and traditional “dessert” dish placement and the viewpoint that pastry chefs are the true creators, Chef Baker will present a provocative meal in which there will be no entree or dessert, but instead a blurring of traditional roles and placement over several courses.
About the Beverages
Chef Baker has paired the following with the menu, compliments of Masciarelli Wine Company and Estrella Damm: Estrella Damm, Inedit, El Bulli, Costa Brava, Spain; Casale del Giglio, Bellone Bianco, Lazio, Italy; Monmousseau Chinon, Loire Valley, France; Monmousseau Pouilly-Fume, Loire Valley, France; Dante Robino Reserva Malbec, Lujan de Cuyo, Argentina.
More about Chef Greg Baker
Raised in Clearwater, FL, Baker set his sights on Western Culinary Institute in Portland, OR directly out of high school. He chose to leave the sunshine and white sandy beaches (and a fully paid college tuition) for diverse farmland, abundant adventurous eaters and an awesome punk rock scene. It would be in Portland where he would find his love and cement his respect for the elegance of Poor Man Food. Forging partnerships with local farmers for nearly a decade, Greg took these lessons back home to Tampa Bay where he would change the culinary scene by putting faces to farmers and daringly utilize all aspects of proteins. To do this successfully, he was forced to change his menu every week. In the beginning, there were only crickets; with each week pass
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