A walking tour acquaints you with the city around you, helping you better plan parade routes and upcoming bouts of sleepwalking. Watch your steps with this Groupon.
Choose from Three Options
- $38 for a 3.5-hour Bites and Sights tour for two (a $79.98 value)
During the Bites and Sights tour, a group of up to 14 explores the area's locally owned restaurants, ranging from casual to five-star. Tours sample more than 10 foods and drinks and one dessert, and each participant also receives a complimentary cocktail and card good for discounts at local merchants. This tour takes place Monday–Friday from 11 a.m. to 2 p.m.
- $65 for a 2- to 3-hour Food and Wine tour for two (a $179.98 value)
The Food and Wine tour acquaints participants with five four- and five-star eateries within 10 city blocks. Each stop pairs a few bites of gourmet cuisine with complimentary wine or cocktails. This tour takes place in the evenings.
- $89 for an Around the World tour for two (a $259.98 value)
Around the World tours journey to five or six four- and five-star restaurants to try seven courses of global cuisines, which may include French, Italian, Moroccan, or Indian fare. Each stop includes wine or cocktails.
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.