| Rating |
Date Attended [v] |
Reviewer |
Gender |
Age |
Where From? |
Group Type? |
|
Enjoyable Experiece
|
| Fri, Dec 5, 08 2:00 PM |
higinns |
Male |
50-59 |
Domestic Tourist(s) |
Group of Friends |
| 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. |
|
Learned a lot!
|
| Tue, Dec 2, 08 2:00 PM |
cherylcloud |
Female |
50-59 |
Domestic Tourist(s) |
Group of Friends |
| 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. |
|
|
EXCELLENT
|
| Tue, Nov 25, 08 2:00 PM |
LAURALOZANO |
Female |
30-39 |
Domestic Tourist(s) |
Individual |
| 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. |
|
|
Excellent and Quite Enjoyable
|
| Sat, Nov 22, 08 2:00 PM |
patriotizm |
Female |
30-39 |
Domestic Tourist(s) |
Family Without Children |
| 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. |
|
|
Excellent Tour Guide. Great Knowledge of History.
|
| Sat, Nov 15, 08 2:00 PM |
inkpeace |
Male |
50-59 |
Domestic Tourist(s) |
Couple on a Date |
| 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! |
|
|
A wonderful way to absorb the flavor of the City
|
| Thu, Nov 13, 08 2:00 PM |
BobbiRiese |
Female |
40-49 |
Domestic Tourist(s) |
Group of Friends |
| Guide was knowledgable and personable. Restaurants were enticing. Food was delicious! |
|
|
good but a little long
|
| Sat, Nov 1, 08 2:00 PM |
jhessenflow |
Male |
50-59 |
Domestic Tourist(s) |
Group of Friends |
| 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. |
|
|
Fun and Informative
|
| Sat, Nov 1, 08 2:00 PM |
Billplant |
Male |
60-69 |
Unspecified |
Unspecified |
| 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. |
|
|
Very informative and interesting
|
| Sat, Nov 1, 08 2:00 PM |
cwbysm |
Male |
40-49 |
Domestic Tourist(s) |
Individual |
| 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. |
|
No kitchens
|
| Mon, Oct 27, 08 2:00 PM |
bobbiemorril |
Female |
60-69 |
Domestic Tourist(s) |
Family Without Children |
| 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. |
