$69 for a Foodie Tour for Two from Food Fun Adventure ($139.98 Value)

Central Business District

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In a Nutshell

Walking tour groups stop by eateries and sample some of their specialty entrees and desserts

The Fine Print

Expires 180 days after purchase. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Reservation required; subject to availability. 24 hour cancellation notice required.; must reserve at least 1 week in advance. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Even though it'd be nice to find a man who is willing to push you around in a stroller for little to no money, you can get around a city simply by walking. Get out there with this Groupon.

$69 for a Foodie Tour for Two ($139.98 Value)

Participants visit several restaurants around town; at each location, guests enjoy small plates for sampling. The tours run on weekends, and the location will be revealed when you book the tour.

Food Fun Adventure

When Gerald Bennett began work as head chef at the InterContinental Hotel in Cleveland, he was accustomed to whipping up dishes for celebrity clientele. But when the royal family of Dubai came to visit and he served them in their opulent suite, he never thought they'd ask him to leave with them as their personal chef. Since returning to the states and stepping into his role as the president of the Private Chef Association, Gerald has worked to bring his gastronomic prowess to the masses through Food Fun Adventure’s classes and tours. He passes along a visible passion for culinary fusion, which shines through in dishes blending French and Thai or American and German influences.

Culinary tours take participants to local sushi houses, steak houses, and bistros, each highlighting specialty dishes. When head chefs come out to greet their visitors, they often divulge culinary secrets and answer questions about curfew hours for free-range ingredients while doling out tapas and other small plates.

In a more hands-on culinary experience, customers gather in classes and learn to refine dishes based on a chosen theme. Using mostly local and organic ingredients in two kitchen classrooms, chefs show students how to craft delicacies such as scallion waffles with orange-zest chicken and tagine-roasted rack of lamb. In one kitchen, which doubles as an art gallery, knives flick through ingredients, and pots clatter at island stations and small burners. The company’s event center, Heaven, fills with chatter as up to 40 pairs of students filter in. Beneath projectors for screening chef demonstrations and documentaries about the life of a paring knife, separate kitchens equipped with ovens and burners fill with the bustle of creation, which gives way to reverent exhalations as patrons finally sample the fruits of their labor.

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