​$89 Per Person

Tours are held on selected dates and space is limited 

June 8, 2017 - Chef Subarna Sijapati  (5:00-7:30 p.m. Thursday Evening)

June 10, 2017 - Chef Jennifer Williams (9:00-1:00 p.m. Saturday)
August 12, 2017 - Chef Chris Spear  (9:00-1:00 p.m. Saturday)
September 9, 2017 - Chef Jennifer Williams (9:00-1:00 p.m. Saturday)

​New Dates, New Chef's, New Cuisine!

Jennifer’s passion for cooking began at the early age of 15.  She trained at the number #1 culinary school in America, Le Cordon Bleu in Miami, Florida.  While in Miami, she spent 2 years honing her skills at the high end steakhouse, “The Forge”.  After a cooking tour throughout Spain and France, she found her way back to Los Angeles where she worked under such notable chefs as Mario Batali, Raphael Lunetta, Nancy Silverstein and Jeremy Berlin, to name a few.  

September 9, 2017 -9:00-1:00 p.m.

​Concentration on soups for the chilly weather.

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August 12, 2017 - 9:00-1:00 p.m.

June 8, 2017 - 5:00-7:30 p.m.

June 10, 2017 - 9:00-1:00 p.m.

 Focusing on creating salads & vinaigrettes featuring summer produce. 

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Frequently Asked Questions:

  • Saturdays in downtown Gettysburg can be busy, so please give yourself plenty of time to park and arrive on time.
  • Tours run rain or shine.  Dress appropriately for the weather.
  • Tours are limited to eight participants and typically sell out in advance.
  • All food and drink tastings and tour of market are included in the ticket price.
  • Gratuity for your tour guide/chef is not included in the ticket price but is always greatly appreciated.
  • Once purchased, tickets cannot be refunded or rescheduled as space has been reserved.
  • Hands-on cooking class held at the Adams County Arts Council on Washington Street, Gettysburg, PA



Subarna Sijapati is a trained chef with a Culinary Arts degree from the Colorado Institute of Art in Denver. He began his career in the kitchens of San Francisco and has over 20 years of experience in the culinary field. He was born and raised in Kathmandu, Nepal and has worked in kitchens across the US. He specializes in contemporary cuisine and love to share his passion for the fine foods, local foods, and creative menus that utilize local ingredients and global flavors. He currently hold a position as a Market Manager/Program Director for Adams County Farmers Market Association in Gettysburg.


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Chris Spear is the chef and owner of Perfect Little Bites, a personal chef and culinary instruction business in Frederick, MD. Originally from Marlborough, MA, he obtained his culinary degree from Johnson & Wales University in Providence, RI. After college, he traveled around the country, running kitchens in Seattle and Philadelphia. Since moving to Maryland, chef Spear has focused on contemporary mid-Atlantic and southern cuisine, incorporating regional and global ingredients and techniques into his dishes.

Gettysburg is known for its long-standing history of rich agriculture, and we are proud to showcase our area's finest produce, meats, honey and cheese. Taste how truly delicious fresh food can be - Saturday morning just got even better!

Join our local chefs for a colorful walk through Gettysburg's Farmer's Market, where they will take you through the market and show you how to shop like a chef. This dynamic downtown experience is filled with inspiration coupled with chef's tips and techniques. You will never look at fresh produce the same! Then it's on to the kitchen for a hands-on cooking class where the chef will teach you how to turn the bounty from the market into creative and delicious dishes, paired with local wines. The menus are created based on seasonal ingredients, all 100% delicious and fun and easy to prepare.

​The limited group size of eight guests per class makes the tour intimate and gives you a greater opportunity to immerse yourself in the whole Gettysburg food experience while developing newly taught skills and techniques. Our itineraries are designed for a more personal and rich experience, so you walk away feeling inspired and ready to create dishes in your own kitchen.

"There is no better way to get to the heart of any city than through its cuisine.  And that means not just eating it, but shopping for it, cooking it and beginning to understand it." Taylor Holliday, New York Times