edison: food+drink lab is proud to announce we have earned the prestigious 2018 Wine Spectator Award of Excellence. Wine Spectator has consistently recognized edison’s wine program since 2015. Our Wine Director, Sarah J. Belyeu curates a tight list of undusty hip wines that pair perfectly with Chef Pierola’s modern cuisine. More than just a pretty label—edison’s wines are carefully chosen great finds of exceptional value. Uncork something unique today.
We are so honored to receive a Florida Trend's 2017 Golden Spoon Award. 2014, 2015, 2016 and now 2017! Thanks to Florida Trend, our loyal customers, and edison's dedicated staff.
Thank you again for selecting us for another OpenTable Diners' Choice Award this month! We're proud our diners have let OpenTable how much they enjoy edison.
We're honored that OpenTable diners have selected edison for the OpenTable Diners' Choice Awards this month. OpenTable: From cocktails to desserts, they were impressed!
Chef Pierola is pleased to invite you to a modernist meal—an exploration into the beauty of tension and balance. The reception and five-course dinner creatively reimagines Florida heritage cuisine through modern techniques and contemporary flavor profiles. Pierola’s menu muses are the museum’s Contemporary Collection and hand-selected fresh local and curated global ingredients. Each plate is cleverly composed to tease, and garner an unexpected response from you. Seating for this thought-provoking meal is limited—get your tickets today!
Shelby Goelz—edison's popular Bar Manager—will be Ocala Culinary Festival 2017 Official Mixologist!
She'll be mixing things up at various events throughout the five day festival March 1-5—including a Marquee Dinner Series event: Chefs at the Museum on Friday, March 3 at the Appleton Museum of Art / College of Central Florida featuring Chef Jeannie Pierola.
Shelby will also hold a festival workshop on the art and science of mixing the perfect cocktail on Friday and also on Saturday, March 3rd and 4th, from 3:30p-5:00p. Participation is limited to a group of ten enthusiasts for each workshop—hurry get your Friday workshop or Saturday workshop tickets today!
Florida Trend's Golden Spoon 2016 awards were covered by Creative Loafing and CL featured this mouth watering photo of Chef Pierola's Bone Marrow, Eggs+Toast in their article. We enjoyed CL's delicious coverage of this year's Golden Spoons and are truly honored Florida Trend has bestowed us with another coveted Golden Spoon.
We're swooning over our shiny new Florida Trend Golden Spoon. And you can bet we're going to proudly put it with our other Golden Spoon awards. Thanks Florida Trend for the recognition!
Congrats to our fellow Florida Trend Golden Spoon award winners!
Enjoy a photo taste of Chef Pierola's Dali Museum Ferran Adria Immersion Dinner: Sapience3
Many thanks to the Dali Museum, all those who attended, and the team from edison, for a successful evening.
Ferran Adria Immersion Dinner by Chef Jeannie Pierola
Wednesday, Nov 16, 6:15-10:30p
A unique dining experience, in conjunction with a Dali Museum special exhibition Ferran Adria: The Invention of Food, which 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. The Immersion Dinner features chef-inspired menu and wine pairings, designed to immerse you in the transformative nature of food.
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.
Bailey Catering loves our Crab Rangoon. "...Jeannie has taken the crab Rangoon to new heights. Who would have thought to stuff that wonderful crab filling into a squash blossom, tempura fried, and serve them with toasted macadamia nuts and an incredible blood orange ginger jam? Jeannie, that’s who. It is a masterpiece worth ordering.