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Dali Museum


Seaworld Orlando - details / Tabs



Soak in the brilliance as you are surrounded by an unparalleled collection of works by renowned artist Salvador Dalí. Enjoy an afternoon wandering through the awe-inspiring building and interactive gardens and then grab a bite of authentic Spanish cuisine at Café Gala.

  • Activities:
  • Educational Sessions Available,
  • Amenities:
  • Baby-changing station, Bus Parking, Food/Beverage Service
  • Average Visit Time:
  • 2 - 3 hours,


Immersion Dinner by Chef Greg Baker

October 25, 2016
Ferran Adria Immersion Dinner by Chef Greg Baker 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 Menu Chef Baker – six time James Beard Best New Restaurant and Best Chef semifinalist – is a pioneer in the Tampa Bay dining s ...Read More>> ene. 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 passing he forged a new food climate in an area known for little culinary creativity. He now boasts thousands of food fans that travel from all over to enjoy his creations. But Baker remains very humbled by his success often being quoted “I’m just a dumb kid who cooks.” Baker opened The Refinery with his wife Michelle in 2010 in the historic neighborhood of Seminole Heights in Tampa. His menus incorporate the flavors of the vast countrysides from across the globe, mixed with classical French technique all the while keeping in mind Florida’s rich cultural history. He is known for resurrecting nearly lost Florida ingredients and cooking techniques, for whole animal butchery, whole vegetable use, and for being an avid defender of farmer worker rights and policy reform. Both The Tampa Tribune and The Tampa Bay Times consider The Refinery one of the most prized restaurants of Tampa Bay. Chef Greg and The Refinery have been recognized in Bon Appetit , Southern Living, Conde Nast Traveler,, Esquire Magazine, New York Magazine, The Local Palate, USA Today, The Washington Post, Edible Tampa Bay and Garden & Gun Magazine as well as countless other local and national publications. Southern Living Magazine named The Refinery “Best 100 Restaurants in the South” 2014. Celebrity Chef Mario Batali included Greg in his most recent cookbook “America: Farm to Table” for his work with local pig farmers. Greg currently can be followed on Zagat rated The Refinery “Best Restaurant” 2012 – 2015. The James Beard Foundation named The Refinery as a semi-finalist for Best New Restaurant in 2011 and named Baker a semi-finalist for Best Chef South in 2012, 2013, 2014, 2015 and 2016. Immersion Dinner Date: Tuesday, October 4 Time: 6:15pm Cost: $150 per person Location: The Dali Museum Ticket link: Read Less


Dali Talk: Chef Greg Baker – “Farm to Table: A Revolution of Local Cuisine”

October 27, 2016
In conjunction with the exhibition Ferran Adria: The Invention of Food, please join us at The Dali Museum for this special talk presented by Chef Greg Baker. A Clearwater native, Chef Baker and his wife Michelle co-founded both the restaurants The Refinery and Fodder & Shine, which have been transformative anchor businesses in the emerging Tampa Seminole Heights community. Chef Baker, a six-time James Beard Best New Restaurant and Best Chef semifinalist, will discuss the Farm to Table movement, reflecting on the way that it has changed the way people eat and understand local cuisine. He will also discuss the craft brewery phenomenon, and how ...Read More>> ocal brewery development often ushers in major culinary changes within a community. Cost: Free Location: The Dali Museum Theater Read Less

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