GLOBAL LOCAL GOURMET COOKING EXPERIENCES FAR FROM EXPECTED YET CLOSE TO HOME COOKING CLASSES WELLNESS WORKSHOPS CULINARY TOURS
LED BY GREEN QUEEN OF CUISINE, CHEF NADINE
TEAM BUILDING INTERACTIVE CULINARY EDUCATION
OUT OF
30% OF AMERICANS, 1 IN 3 CAN NOT COOK MARKET WATCH
IN 2012
43% OF AMERICAN FOOD DOLLARS WERE SPENT OUTSIDE THE HOME
CIVIL EATS
MAKING YOU A STAR IN YOUR OWN KITCHEN! Global Local Gourmet is a roving community supported kitchen. We empower people through culinary education. Creating interactive programs and events around an appreciation of delicious food and lifestyle, we inspire sustainable communities through the pursuit of epicurean pleasure. With our partners, our goal is to show the interconnectedness of our world through food and culture while promoting business practices that respect the environment and each other in the form of cooking classes, culinary tours, team building events, wellness workshops and experiential food and garden occasions.
NADINE NELSON
Chef Nadine Nelson, the Green Queen of Cuisine, is the sustainable chef and social entrepreneur of Global Local Gourmet. Chef Nadine is from Toronto, Canada considered the most multicultural city in the world. She is of Jamaican Heritage and likes to combine global flavors with local ingredients.Â
She has studied the culinary arts in Paris at the Ritz Escoffier, farming at Sterling College and with Soul Fire Farm, has a certificate in food styling from the New School and a certificate in fundraising and philanthropy from New York University in New York, and earned a teaching degree from Tufts University in Boston. Her writing has appeared in Plate Magazine, Zester Daily, Farmer's Almanac, Kwanzaa Culinarians and more. She is a social activist, cooking instructor, chef, writer, recipe developer/tester, food consultant, event producer and culinary artist. Â Her favorite role is the mother of Soleil a mini gourmand that loves to eat her vegetables along with being a sous chef to her mom in the kitchen. Chef Nadine is an avid novice gardener and budding homesteader looking for land to start the ultimate ecologically conscious culinary art center.
.Â
Contact info: globallocalgourmet.com, www.facebook.com/GlobalLocalGourmet, nadine.nelson@gmail.com, 917-719-6859
WHY PARTNER WITH CHEF NADINE, GREEN QUEEN OF CUISINE & GLOBAL LOCAL GOURMET? Chef Nadine has a passion for cooking, wellness, and hospitality that food provides and motivated her to leave her job as a Dean in an independent school in Boston, to pursue her love of all things culinary. She can bring that same level of enthusiasm and zeal to your brand.
She is a professionally trained educator with a degree in English and a teaching certificate from Tufts University and a concentration in program planning and design. She is also classically trained in several areas of cuisine including a certificate in food styling from the New School. She has the appeal of a knowledgeable home cook, the girl next door persona, is an all terrain translator of culture, and entertaining with her world travels, ability to teach a variety of global cuisines,
and special diets with ease, fun, and depth.
Chef Nadine has a rapidly growing following online, as well as offline with her business, Global Local Gourmet. Chef Nadine’s cooking instruction, integrated marketing, and event planning experience will be professionally executed for your brand/product. If you believe that your brand, product, or service is a good fit for Chef Nadine and Global Local Gourmet please see the services offered, and let us customize a plan for partnership opportunities to execute. Please see the possibilities below.
FRONT OF THE HOUSE services COOKING CLASSES COOKING DEMOS KID'S KITCHEN OASIS KITCHEN OASIS CULINARY TOURS WELLNESS WORKSHOPS LUNCH & LEARNS CULINARY TEAM BUILDING WINE TASTINGS FOOD TASTINGS POP - UPS FARM TO TABLE EXPERIENCES SPEAKING ENGAGEMENTS COOKING RETREATS
One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food – Edna Lewis
917-719-6859 | nadine.nelson@gmail.com
globallocalgourmet.com
BEHIND THE SCENES services EVENT DESIGN & PRODUCTION CONFERENCE & FESTIVAL CONSULTING EDUCATIONAL DEMONSTRATION DESIGN FOOD STYLING RECIPE TESTING NTEGRATED MARKETING I
CONTENT CREATION MENU PLANNING COMMUNITY ENGAGEMENT FOOD WRITING FOOD PHOTOGRAPHY CULINARY TOURISM ECONOMIC DEVELOPMENT
A recipe has no soul. You, as the cook, must bring soul to the recipe. –Thomas Keller
917-719-6859 | nadine.nelson@gmail.com
globallocalgourmet.com
SELECTED PRESS, RECIPES & MEDIA New Haven Independent - Kitchen Sync Ep. 100 | Nadine Nelson and Kitchen Wellness Wednesdays
bit.ly/2KETRsf
New Haven Arts Paper - “Our Bodies,” With Old And New Eyes bit.ly/2WRvMER
New Haven Independent - Ely Exhibit Revisits “Our Bodies, Ourselves” bit.ly/2Wje6xq
Daily Nutmeg - Stirring Committee bit.ly/2JXhcFK New Haven Arts Paper - Master Cooks Stir the Pot
bit.ly/2WOeM2m
Yes Magazine - A Digital Map Leads to Reparations for Black and Indigenous Farmers
bit.ly/2HYJgGu
Yes Magazine - What White People Can Do for Food Justice bit.ly/2Im4QUt
James Beard Foundation - Odyssey Across Africa
bit.ly/2WGWCQb
Foodtank - Food can “translate love, community, and togetherness” bit.ly/2QPOTKd
The Boston Globe - EATING LOCALLY, On the street where you live bit.ly/2cWAj1m
New Haven Independent - Think Global, Eat (Gourmet) Local bit.ly/2WbLVk8
New Haven Register - Culinary experiences offered at Arts & Ideas in New Haven bit.ly/2cMvFlI
ABC WTNH - Eating and Drinking Green is Healthy New Haven Independent - Brunch Pop Ups
bit.ly/2dmS8oy
bit.ly/2d5JrkL
Yale Daily News - Brunch makes brief appearance downtown bit.ly/2ct2XYS
Cooking Matters Cookbook - Moroccan Carrot Salad bit.ly/2nZAf4w
Boston Magazine - Fresh Food Generation Wants to Make the Food Truck Farm-to - Table bit.ly/2dpfrkA
Public Kitchen bit.ly/2dgaD21 Grist - Meals with wheels: A fresh food movement rolls into Boston bit.ly/2d5R4rA
New Haven Living - Bugging Out with Bun Lai Elm City Market TV - Asian Lobster Salad
bit.ly/2WcFxsY
bit.ly/2cqM0JT
Elm City Market TV - Shrimp with Harissa and Fig Mustard bit.ly/2cXh7yQ
CRISPY CURRY CHICKPEAS 2 cans (3 cups) cooked chickpeas, drained and rinsed 2 tablespoons olive oil 1
½ tablespoons curry powder
1 teaspoon dry Jerk seasoning 1 teaspoon garlic powder 1 teaspoon pepper 1 teaspoon sea salt
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Rinse the chickpeas and dry thoroughly with a paper towel. Then remove any loose skins. Pour the dried chickpeas out onto the baking sheet and drizzle with olive oil. Coat the chickpeas in oil by shaking the pan. Sprinkle the curry powder, Jerk season, garlic powder, pepper and salt over the chickpeas and then shake the pan again to distribute the spices evenly. Bake in the oven for 15 minutes, then toss and mix the chickpeas and return to the oven for another 15 minutes. If you want your chickpeas to be extra crunchy, turn the oven off and leave the chickpeas in the oven for another 15-20 minutes. Remove and cool before eating. Store in an air-tight container.
HIYAYAKKO (JAPANESE COLD TOFU) 4 tablespoons light soy sauce (use wheat-free tamari or shoyu for gluten-free) 2 tablespoons sesame oil 2 tablespoons spicy bean paste 2 tablespoons rice wine vinegar 2 to 3 teaspoons grated or finely minced fresh ginger 1 to 2 teaspoons Sambal Oelek, or other favorite hot chili paste, plus more to top
⅛ teaspoons finely ground white pepper, optional 1 block (14 oz) extra firm tofu, chilled Optional toppings: 2 small carrots, julienned; 3 scallions, thinly sliced (or 1 Tbsp dried
½ small cucumber, peeled, seeded, and julienned; 2 to 4
chives); 4 radishes, julienned;
tablespoons bonito flakes; 1 tablespoon black or white sesame seeds, a few picked cilantro leaves, to garnish
Other toppings: corn, peas, basil, shiso, chives, ham, seaweed, shredded nori, mushrooms, tomatoes, onions, shrimp, mint, swap Sambal Oelek with Sriracha, Korean gojuchang, chili oil, another favorite pepper paste/condiment, or thin slices of fresh chilies. Mix fish sauce or hoisin sauce into the dressing for another alternative.
In a small bowl, whisk together tall liquid ingredients. Stir in the ginger and Sambal (or other chilli paste); taste, adjusting seasoning as needed. (If it gets too hot for you, stir in a tiny drizzle of honey.) Season with white pepper.
Drain the chilled tofu while still in its container, then carefully turn it out whole onto a serving platter. (Alternatively, slice the tofu into 4 pieces, and plate individually. Pile on as many or as few of the toppings you wish. Just before serving, drizzle the plated tofu with the dressing (or over the 4 individual pieces with 1 Tbsp each). Serve cold, and at once.
Nutrition Info
¼ of the tofu + ¼ of the dressing (about 1 Tbsp); does not include toppings
Serving Size:
Calories: 68 Fat: 4 Saturated fat: 1 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 3 Sugar: 1 Sodium: 309 Fiber: 0 Protein: 7 Cholesterol: 0
KALE PESTO WITH ZUCCHINI NOODLES ¼ cups
Makes 2
divided between 6 servings
¼ cup pine nuts, toasted or walnuts, almonds, pecans, pumpkin seeds, or sunflower seeds ¼ cup parmesan, grated or nutritional yeast 4 cloves garlic, minced 2 Teaspoons sea salt 6 Tablespoons olive oil
⅛ cup water ⅛ cup lemon juice 1 teaspoon red pepper flakes or to taste 1 bunch of kale, 12 ounces roughly chopped
½ cups basil, parsley, mint (any combination of herbs of your liking), roughly chopped and
1
packed For Serving: Vegetable Noodles Cherry tomatoes, quartered (optional) Grated Parmesan (optional) Toasted Pine Nuts (optional)
1. Place the ingredients in the order listed into the blender or food processor. Blend on low, pushing the kale down little by little. Increase the speed when necessary until pesto is mostly smooth.
2. To make vegetable noodles with zucchini, summer squash etc. peel if desired cut the ends off the zucchini. You should have around one zucchini per person. Push zucchini along the top of the grater in long strokes in order to create long, thin ribbons. Grate zucchini by height not width.
3. Serve immediately with vegetable noodles and toppings. If you’re keeping the Kale Pesto for a day or two, cover the surface with plastic wrap or a thin layer of olive oil to keep it from turning brown.
This recipe gives you 195% of Vitamin A and 184% of Vitamin C daily needs Nutrition Information Serving size: 6 Calories: 245 Fat: 20g Carbohydrates: 14g Fiber: 3.8g Protein: 7g
LOBSTER PASTA WITH HERBED CREAM SAUCE 31
½-pound live lobsters
3 tablespoons olive oil
¼ cup tomato paste 2 large plum tomatoes, chopped
¼ cup dry white wine 2 tablespoons white wine vinegar 2 garlic cloves, sliced 2 fresh tarragon sprigs 2 fresh thyme sprigs 2 fresh Italian parsley sprigs 6 cups whipping cream 1
½ pounds fettuccine or linguine or spaghetti
Bring a large pot of salted water to boil. Add lobsters. Boil until cooked through, about 110 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 25 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer.
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally. Meanwhile, cook pasta in large pot of boiling salted water until firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 5 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.
JAMAICAN CHOCOLATE MOUSSE 1 cup heavy cream 3 tablespoons brown sugar
½ teaspoon allspice 1 tablespoon vanilla paste preferably Nielsen Massey 2 oz chocolate, milk or dark, broken into small pieces preferably Taza chocolate
¼ cup heavy cream, hot In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form. Whisk the chocolate and hot cream in a separate bowl until smooth, add allspice, vanilla, then fold in the mixture into the cream with a spatula until well blended. Split the chocolate cream mixture evenly between two glasses or your serving dish of choice, then chill for at least 1 hour. Garnish with whipped cream, berries, mint, and/or cookies.
TELEVISION& VIDEO
This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun. -Julia Child
SELECTED CLASS & PROGRAM OFFERINGS COOKING CLASSES
WELLNESS
- Under the Tuscan Sun
- Skinny Food on the Fly
- Spring in Paris
- Menu Planning
- Vietnamese Food
- Cooking on a Budget
- Sangria, Tapas, and Paella
- Fast and Healthy Lunches
- Caribbean Feast and Fete
- Meatless Monday
- Vegetarian Gourmet - Farmers' Bounty - Cooking without Recipes
- Cooking for Diabetes and other Special Diets - Spa Cuisine at Home - Longevity Cooking
- Cooking from the International Pantry
CULINARY TOURS
AUXILIARY WELLNESS SERVICES
- Vermont's Northeast Kingdom - The Tuscany of America - Harlem - Pan African Food Mecca - New Haven - Pizza and Small Town Gourmet - Boston - Shop Local and Ethnic Enclaves - Manhattan's Korea Town - Jamaica - Caribbean's Epicurean Paradise
- Yoga - Pilates - Acupressure - Meditation - Massage - Stress Reduction - Reiki - Deep Breathing - Art
Cooking is my muse, meditation, and medication - Chef Nadine Nelson
PLACEMAKING, SPACE ACTIVATION, & SOCIAL ENGAGEMENT ART FRESH
PICKS
PRESENTS
Food is an opportunity to play with art each and every day to nourish our souls and bellies. Ultimately, the success of social practice art is the pairing of faith and comprehension – a community’s trust of the artist and their understanding of the needs of the community and to engage with them accordingly. Through a community asset mapping approach I believe as the great social sculpturist, Rick Lowe, has said culinary ” art need (s) to become more a part of the communities,” because “after all, it is is in the home, in the neighborhood, where we develop our taste of things.” With this, I challenge many assumptions like the notion of food oases that have existed in vulnerable neighborhoods forever, showcasing original S.O.U.L. (Sustainable, Organic, Unprocessed, Local) Food of beans and greens being about health and the fundamentals of the “green” movement that has been hijacked and isolated from the source. Societal notions of depravity are countered with projects that celebrate abundance and our interdependence, fellowship, and self - care for our survival and to thrive. Adventures in culinary artistry become a means to activate and be involved with ideals of sustainability and unity, principles worth replicating with the kitchen and food as the center from seed to waste.
Kitchen Sanctum
Harvest Mandala
Ely Center for Contemporary
Ely Center for Contemporary
Art, New Haven, CT
Halem Mixed Plate Laundromat Project, Harlem, NYC
Daughters of the Dust Table Franklin Park, Boston, MA
Art, New Haven, CT
Public Kitchen
Greens on the Green
Boston, MA
New Haven, CT
SELECTED CLIENTS & PROJECTS 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
CULINARY INSTRUCTION,PROGRAM & CURRICULUM DESIGN Kitchen Oasis, Kids Kitchen Oasis, Boston Center for Adult Education, CitySeed, Common Ground School, Rhode Island School of Design, New Haven Department of Education, Cornell Scott Health Plan Diabetes Curriculum, Masters Cooks Corps - Train the Trainer Community Cooks Program, EuroStoves, Havard Pilgrim Health, Mass General Hospital, PBS, House of Blues Foundation, The National Park Service, Boston Public Market, The Food Project
EPICUREAN EVENT PRODUCTION & FESTIVAL CONSULTING Wheelock College, Columbia University, City of New Haven, New Haven Land Trust, New Haven International Festival of Arts and Ideas, Jamaican Epicurean Escape, Tobago Jazz Festival, Boston Jerk Festival, Vermont Jerk Festival, Travel Weekly, Shirley Eustis House, Roxtoberfest, Canadian Consulate
CULINARY TOURISM & ECONOMIC DEVELOPMENT Vermont Department of Agriculture, Jamaica Tourist Board, Greater Boston Convention & Visitors Bureau, Project Storefronts, Union Square Main Streets, Mission Hill Main Streets, Made in New Haven, Discover Roxbury, Fresh Food Generation
SOCIAL MEDIA & INTEGRATED MARKETING Tropical Foods, Jamaican Eats, The New Haven Food Policy Council, Ely Center for Contemporary Arts, Blacker the Berry Food
WRITING & BLOGGING Plate Online, Kwanzaa Culinarians, Elm City Market, Zester Daily, Boston Jerk Festival
CULINARY ARTS & PLACEMAKING Kellogg Foundation, Kresge Foundation, Boston Foundation, ArtSpace - Vagaries of the Common, Design Studio for Social Intervention- Public Kitchen . Artist in Transit - T - Stop Meal, Harvest Mandala, Greens on the Green, Peace Through Pie
SPEAKING, PRODUCT DEMOS, CHEF AMBASSADOR Newark Conservancy, Tufts University, Harvard University, Yale University, Wellesley College, Just Food, National Association of Independent Schools, Boston Globe's Let's Talk About Food, Boston Local Food Festival, Eight Bells Rum, New England Sweetwater Farm and Distillery, Neilsen Massey
FOOD STYLING, PHOGRAPHY& RECIPE TESTING Farmers Almanac, Elm City Market Blog, Up South Cookbook, Cooking Matters, Garden Girl TV, Bun Lai - Gluten Free Recipe Testing for Japanese Menu, Cooks Passport
HOW VALUABLE ARE PARTNERSHIPS? Did you know that… • 59% of women feel misunderstood by food marketers* • Women make more than 80% of all consumer purchasing decisions* • 85% of brand purchases are made by women* *according to SHEconomy.com
Chef Nadine believes in a new approach to connecting with consumers. She offers a real connection to potential customers and clients through interactive culinary education and customized experiential epicurean events.
The goal of our team is to create a community of supporters that embrace living
Sustainable/Seasonal, Organic/Occasional, Unprocessed/Universal and Local/Light) in regard to food when possible. the S.O.U.L Squared Lifestyle (
Holistic culinary education is the fundamental framework for living a healthy "whole" life and nourishing our bodies from the inside out to cultivate our own health, happiness, and pleasure as well as help preserve the planet with our choices.
Experiential marketing campaigns are designed to educate, entertain, and inform customers. They create experiences where users are able to interact with the brand in person and discover what they’re all about. Used correctly, an experiential event gives companies a tangible way to connect with people and convince them to share their experiences with their friends and family. Let us plan a memorable edible experience for your brand.
GLOBAL LOCAL GOURMET COOKING EXPERIENCES FAR FROM EXPECTED YET CLOSE TO HOME
COOKING CLASSES WELLNESS WORKSHOPS
LED BY GREEN QUEEN OF CUISINE, CHEF NADINE GLOBALLOCALGOURMET.COM
CULINARY TOURS TEAM BUILDING INTERACTIVE CULINARY EDUCATION
What does cooking mean? It means the knowledge of Media and of Circe, and of Calypso, and Sheba. It means knowledge of all herbs , and fruits. and balms and spices. . . . I means the economy of your great-grandmother and the science of modern chemistry, and French art, and Arabian hospitality. It means, in fine, that your are to see imperatively, that everyone has something nice to eat. – John Ruskin (1819 – 1900)
globallocalgourmet.com