This is the Big Easy from two different culinary takes. The "New Orleans' Original Cocktail Tour" takes visitors to the French Quarter's famous bars and oldest restaurants, detailing the city's dining and drinking past. On this 2.5 hour walking tour, guides will relay the stories of how cocktails like the Pimm's Cup and the Hurricane came into being and about the people who created them.
The "Crescent City Nights" tour provides a glimpse into a typical night out in the French Quarter where food, socializing and music all diverge. The evening includes a three course dinner at Tujague's Restaurant, the second oldest restaurant in New Orleans, admission to a local nightclub to enjoy jazz music while sipping a complimentary cocktail, and café au lait and beignets to end the night.
French Quarter Culinary History and Tasting Tour
Get a lesson in food history from a true historian. The proprietor holds a Masters degree in History and teaches at Xavier University. This walking tour allows guests to taste samplings as they dive into the city's evolution of food. By the end of the tour, visitors will understand the differences between Creole and Cajun and learn how New Orleans' food culture has been influenced by the French, other ethnicities and its proximity to the ocean. Samples normally include gumbo, red beans and rice, brisket, muffulettas and New Orleans rum cake. Historic restaurants visited during the tour include the city's two oldest, Antoine's (1840) and Tujague's (1856).
Those wishing to indulge their culinary curiosity with a little more time and money can do so with a "New Orleans Culinary Adventure." Over three days, guests enjoy two cooking lessons, a food history walking tour and a special dinner at the James Beard Award-winning Brigsten's. The cooking school is located in an 18th century home converted into a bed and breakfast, where guests will also stay. These adventures give visitors a hands-on lesson on the history of New Orleans' Creole and Cajun cooking. Dishes that may be prepared include seafood gumbo, shrimp bisque, eggs sardou, bread pudding, or café au lait crème brulee.