The Gourmet Goddess

05/29/2024

Has this happened to anyone recently?

05/17/2024

Last minute cancellation call to all URI graduates! Need a few solutions for your graduate weekend? Have no fear!

We helped redesign the true meaning of Farm to Table.

We offer a wide range of services including Personal Chef Options like our Weekly Meal Planning service and delivery to your home, Provisioning and Drop Off Meals to your boat, home, or launch service; Private Dinner Parties and Larger Event Planning; Chef’s Tasting Tables featuring menus with tapas and multiple small courses; Interactive Cooking Classes for children and adults in our kitchen or yours focused on regions, cuisines, culinary techniques, such as pasta and bread making, pastry arts, sauces, marinades, and dressings, the art of fermentation, and alternative lifestyle and food preferences such as plant based, Celiac and Gluten Free, Vegetarian/Vegan, Keto/Paleo/Whole 30 programs, low to no carbohydrate, and sustainable.

Call today to book your next event!

05/17/2024

Are you looking for a seasoned yacht chef to provide shore support for your race to Bermuda? Whilst I won’t trim your jib, I can provide the sustenance you need to keep everybody in shipshape conditions. Message me for our yacht drop off packages. With over 25 years of experience and 5 Atlantic crossings, I know what you need to keep the sails trimmed and your crew happy.

08/20/2023

GG's Rosemary Sea Salt Crackers

08/20/2023

Launching new menu Chilled Insalata de Mare

08/20/2023

08/20/2023

Tuna Tartare with Watercress in Bamboo Cups

08/20/2023

How adorable are these slippers? Part of the fundraiser for Eating with the Ecosystem this past Friday at Fort Adams.
The Shipwright's Daughter

Their mission:
We are committed to supporting our community and the culinary industry by embracing sustainability as a cornerstone principal. As a farm and sea to fork restaurant, we prioritize supporting our local growers, farmers, and fishermen ensuring that every delicious dish we serve is made from the freshest, locally sourced ingredients from the bounty of New England.

08/20/2023

I think a late summer pasta dish with burst cherry tomatoes is what’s for dinner tonight. I cannot get enough of this campanelle.

08/20/2023

Hey you, wanna play?

The Gourmet Goddess is getting very excited to bring on the braising!

08/20/2023

What a wonderful event and fundraiser for Eating with the Ecosystem!

09/01/2022

The process is long, though not arduous. I’ll be your guide.

GG Process for Sunday Gravy

09/01/2022

I convinced a client to go with this salad in 2014. When they rebooked with me in 2022, they said, “Can we please eat that salad again?”

Poached Egg Wilted Friseé White Wine Roasted Wild Mushrooms

09/01/2022

Another gorgeous event on Ocean Drive Newport, RI.

Tuna Tartare with Watercress in Bamboo Cups

09/01/2022

Because wasabi should be this colour.

09/01/2022

I love making fresh cheese! Feta heading into a second stage with thyme, pink peppercorns, and olive oil.

Unpasteurized Milk-The making of feta cheese Part I

09/01/2022

These lavender dumplings were part of a culinary course I taught called Lavender, Lambrusco, and Lemons: An Italian Odyssey. My sister teased me relentlessly on the corny title, but it stuck. My clients adored this class while playing Italian music in the background.

09/01/2022

I’m obsessed with broccoli cakes!

Daily Vegetarian Obsessions: GG Broccoli Cakes

09/01/2022

From the ocean to your plate within minutes.

Launching new menu Chilled Insalata de Mare

09/01/2022

Making gluten free crackers because I need a better option for my clients.

GG's Rosemary Sea Salt Crackers

09/01/2022

Let’s party!

Part of a GG Six Course Wine and Tapas Tasting Menu Oysters served on the half shell with mojito granita

01/13/2022