Led by Chef Nadine, Green Queen of Cuisine, whose work has been celebrated and showcased at  James Beard House, Global Local Gourmet through interactive cooking classes and experiential food events explores how markets can bring the world to our kitchens while engaging in themes around longevity, sustainability, and culture. Offering one-of-a-kind experiential epicurean events, our chefs are connoisseurs of all things cuisine and teach customized hands-on cooking classes, demonstration workshops , and culinary tours to the novice cook and professional gourmand.

Our menus support local, sustainable, and regional cuisine with an international sensibility.

Classic techniques, chef’s secrets, global wellness, cultural etiquette, the art of entertaining and homesteading, are shared in our unique, informative, and palate pleasing programs.

Not only will you leave our events with a full stomach, you will gain a couple of friends, recipes, and resources to recreate the occasion, and the confidence to know every meal can be a feastful celebration.

Cooking is an art and patience a virtue… Careful shopping, fresh ingredients, and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table.

With a combination of these things you can be an artist – not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love. – Keith Floyd in A Feast of Floyd

Specializing in interactive culinary education, Global Local Gourmet cooks up adventures far from expected, yet close to home in the form of cooking classes, wellness workshops, food as medicine training, culinary tours, team building, homesteading instruction, tastings and experiential food occasions.

Global Local Gourmet is a gastronomical sanctuary for the food and art inquisitive, to mix, mingle, and cook, with the diversity that the region has to offer in food artisans, seasonal produce, and epicurean retreats.

HOW CAN WE CREATE AN INTERACTIVE COOKING EXPERIENCE, FAR FROM EXPECTED YET CLOSE TO HOME AND MAKE YOU A STAR IN YOUR OWN KITCHEN?