New Orleans Culinary History Tours

Our group (4 friends) enjoyed our history and culinary experience through the French Quarter. Our guide was extremely passionate and knowledgeable about the history and culinary arts of New Orleans.

We had a small all female group which probably was the best part because we got to ask all kinds of questions and had no trouble hearing our guide. The history woven into the food discussion was invaluable.

I enjoyed this tour. The tour guide was knowledgeable and amicable. I enjoyed the combination of culinary history and sampling at various restaurants and/or bars in the French Quarter.

My husband and I went on a culinary tour of Greenwich Village last year, and when we planned our trip to New Orleans, we were very happy to find another tour available there. Our New Orleans culinary tour was absolutely wonderful. We started off with gumbo at Petunia's, then pralines (and more) at Leah's Candy Kitchen (we couldn't get out of there without buying other candy too), and after that my memory gets a little fuzzy. I know we went back to Antoine's and went inside to see the building and hear the history, but we didn't eat there. I know we went down Royal Street to Brennan's and again, didn't eat there but learned a lot. At some point we had warm muffulettas at the Napoleon House, rum cake at Pirate's Alley Trading Company, red beans and rice and a roux demonstration at Creole Delicacies, saw the birthplace of the cocktail, and we ended up with braised brisket with horseradish at Tujague's, but I think I may be missing some other things. The tour guide also took us into a neighborhood grocery store to show us that we could buy NO food to take home a lot cheaper there than at the specialty shops. We got to hear not only about the history of NO and of the buildings and restaurants, but also the history of the food items themselves. Most NO-developed food is a version of a French and/or Spanish dish, made with NO-available ingredients and some African influence, too. For example, jambalaya is the culinary descendant of paella, with crawfish, oysters and filé (ground sassafras) instead of shrimp, mussels and saffron. We also learned the difference between Creole and Cajun food: Creole food is complex city food from NO, while Cajun food is simple country food developed by the Acadians, who are of French Canadian descent. Along the way we also learned the difference between a courtyard and an enclosed patio: a courtyard is in some way accessible from the street. Everyone comes out ahead with a tour like this; the restaurants get advertisement and business (we were already planning to eat later at some of them, but had to add to our list), the shops get on-the-spot and return customers, because there is time to buy items right then or go back after the tour, and tourists get not only history and food, but restaurant and bar recommendations (and criticism--you pick up an idea of where not to go). Our tour guide Randy not only knew his food and his history, but has a great sense of humor and made the tour very fun. I heartily recommend this tour and look forward to finding others like it.

Our guide was wonderful and the concept of the tour great but we were kept waiting for samples several times and at no time during the tour was there an offer to have something to drink -- water included. We came away with a rich knowledge but feel that 2 hours would have been just as productive and enjoyable. In other words, we reached the law of diminishing returns and started dragging. All in all, it was an enjoyable time! :-) Thank you!

Guide was knowledgable and personable. Restaurants were enticing. Food was delicious!

The tour was good and informative, but I found it a little long. I believe it was, for me, because I have been to New Orleans many times and taken many other tours. So I have heard most before, but not all. The others traveling with me enjoyed it also. Randy was knowledgable and entertaining. The food samples were very nice. Good if you are a foodie.

Our Guide, Randy, was very entertaining and knowledgable about the history and food that definds New Orleans. I would have enjoyed the opporturnity to sample some of the clasics such as Oyster Rockafeller from Antoines. Would also enjoyed viewing one of the famous kitchens. Otherwise this was a enjoyable experience.

I thought the tour was exactly what it was described to be. Our guide, Randy, gave us a great introduction to the cultural history of New Orleans and how it shows in the food. Sometimes it felt like the food portion wasn't particularly planned out (vendors not ready, not enough portions, etc.) but all-in-all it was a great way to spend an very pleasant afternoon in the Quarter.

I found the host to be lacking in personality, and was disappointed that we saw no more of the kitchens and prep area of such legendary establishments. The foods offered were good, but perhaps more individuals like Saundra who taught us how to make rue would be beneficial. We went on this tour with Kelly, the year it was started, and enjoyed it very much but we met restaurant personnel, and at least walked through the kitchens.

Renee was our guide and she did a fantastic job of telling the history and special tidbits about the palces. The samples helped us decide where to make reservations to eat two evenings. We had two who coould not make the trip for medical reasons. I wish we could have gotten their money returned.

This is a 3 hour (no less) walking tour that basically goes through the extensive history of how the different ethnicities of New Orleans affects the food culture of this unique location. The food samples were ample & we found ourselves making reservations to some of the restaurants we visited during the tour. The tour guide was local & well known to the "big wigs" at the restaurants...(example Antoine's) You'll enjoy this tour if you have the time. We enjoyed it.

This was a fantastic tour and a wonderful way to spend an afternoon in New Orleans. Most people know that the Big Easy is a dining city but this tour takes people behind the scenes to some of the city's classiest restaurants, gives a history of the places, occasional samples of food, a view of how things are prepared. Bibb, our tour guide, is very well acquainted with his city's best eateries. The cooking demonstration at Creole Delicassies was a fitting conclusion to it all.

Randy was passionate about his City and sharing his insight. Nice pace with time to sit and listen. Would have like to have had a chef or restaurant designated person actually acknowledge the group. The small tastings at the locations where perfect to keep you going. Saundra was very pleasant to listen too as well. Without too much detail, the person running Leah's was not very customer service oriented. I would suggest looking into some businesses that actually are excited about the tour coming to their location.

My wife and I enjoyed this tour imensely. In general, we are not tour people, but we enjoy eating. Randy was our tour guide and made our experience quite enjoyable! It became very clear from the git go that we were in for a treat. Not only does Randy know his stuff, he shares it with the group so we can get a better sense of what New Orleans cuisine is all about. Woven into the visits to various eateries was the real history of how this area got its different aspects of cuisine. Anyone who wants a good start point of the history of New Orleans should start with this tour on their first opportunity because it's not just about the food, its about the cultures that are the basis of this great city. All aspects of those cultures, from the influences of the Spanish, French, West Africans and Nova Scotians that were exiled from their homes by the English and ended up (along with their mineature lobsters - they look like lobsters but are a lot more work to get meat from) here in the Big Easy and provide both an elegant and simple aspect to their food. This was 3+ hours that gave us a great start to our vacation. Jim Lawrence - Ft. Myers, Florida