Not Your Average Dinner Party
Florabelle Food & Festivities serves the Kansas City community and beyond by providing personalized cooking classes, event catering, and meal preparation. We use seasonal and high-quality ingredients that nourish our clients and support a regenerative, local food system.
Meet Your Private Chef, Liza!
Named after my great-grandmother “Flo Belle”, Florabelle Food & Festivities embodies the magic of generational wisdom that comes from cooking and gathering during life’s most precious moments.
My mission with Florabelle is to nourish and educate my community through culinary education and aligned events. Florabelle offers private cooking classes and catering for celebratory events, holistic retreats, and farm-to-table gatherings. I take care of the logistics so you can savor the simplicity of connecting with the food on the table and the people around it.
Sourcing locally and seasonally is a key ingredient to Florabelle’s menus. Our meals are intentionally infused with bold flavor, powerful plants, and genuine love.
BESPOKE CULINARY OFFERINGS
Florabelle Food & Festivities offers three distinct services, with healthy and delicious food at the center of everything. Whether you want an immersive, educational experience or a freshly prepared, multi-course meal, Florabelle has you covered!
WANT TO KNOW MORE
ABOUT HOSTING A
FLORABELLE DINNER?
HIGH-QUALITY, SUSTAINABLE GOODNESS
I love plants and their wonderful ability to add flavor and nutrients to any dish. As a result of my formal study in Sustainable Food & Ag and Ayurvedic herbalism, I strive to honor the medicinal properties fruits, veggies, and herbs have for our bodies and the ecosystem. I love providing tips to clients on how to easily enhance their cooking at home using a home garden and spice rack.
INTEGRITY FOR INGREDIENTS
I am passionate about knowing what ingredients are in my food and where they come from. Florabelle ingredients are selected seasonally and from vendors that use regenerative farming methods whenever possible. I strive to be creative and conscious when cooking, using up all of my ingredients from “root-to-stem”, leaving little remains, and composting any scraps into nutrient dense soil.
