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.
Proceeds from this dinner will benefit Track To T...
Our local farmers of Southwest Florida are bringing amazing organically grown produce to Purple Spoon for our weekly Locally Grown...
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.
December 6th, 2016
Recipe makes 8 to 10 dessert portions 6 ounces Semisweet Chocolate Chips, 60% to 62% Cocoa 11 Tb. Butter, cut into small pieces 1 ¼ cup Sugar 3 Eggs, beaten 1 tsp. Vanilla Extract 1/2 cup Pastry Flour 1 tsp. Ground Cinnamon ¼ tsp. Kosher Salt Smoked Salt and Fresh Fruit for servin Combine the […]