Custom Culinary Experiences
A Culinary Hub offering a taste of our locally and organically grown stellar ingredients.
Purple Spoon aspires to be a central gathering place for local farmers, talented culinary professionals and the expansive members of our community who appreciate stellar ingredients, healthful living and exceptional dining experiences.
We work directly with our local farmers to bring seasonal, beyond-organically grown ingredients to our kitchen and onto your plate.
Join us for a unique culinary experience featuring the bounty of Southwest Florida!
Experience the best of local, organically and sustainably grown goodness, in our kitchen or yours.
Our kitchen prepares foods such as soups, unique salads, & more seasonally creative dishes weekly.
Every Wednesday our farmers & producers come by and offer up stellar ingredients!
Visit our local farms to meet the farmers and enjoy a meal prepared from their seasonal bounty.
"Family, Farming, Commitment to Our Community" Words of beautiful wisdom that represent what ...
Farmers and producers located within a 50-mile radius of our kitchen gather at this weekly market to talk with our customers and to offer their organically grown ingredients.
All meals at Purple Spoon are prepared using locally sourced and organic ingredients whenever possible. All meat and seafood ingredients are sustainably raised and humanely harvested selections. There are no genetically modified ingredients (non-GMO verified) used at our cooking events or sold in our store. A custom culinary experience is a creative and delicious way to bring friends or family together in your home for a delicious meal they can prepare themselves with the assistance and guidance of culinary team.
Chef Kristina has a Culinary Arts degree from The Culinary Institute of America in Hyde Park, New York graduating in 2000. To expand her qualifications for the restaurant and catering industry she earned a Bachelor’s degree in Hospitality Management from the Collins School at California Polytechnic in Pomona, California completing the program in 2003.
August 27th, 2017
Recipe makes 4 portions 2 cloves Garlic, grated on a zester or finely chopped ¼ cup Grapeseed Oil or Regular Olive Oil 1 tsp. Kosher Salt 2 cups Bread that is cut into ½ inch cubes 4 cups Salad Greens, such as Romaine, Spinach, Red Leaf or Green Leaf 1 lb. Fresh Ripe Tomatoes, Heirloom […]