Limited Time Special Winter Tour

Limited Time Special Winter Tour

Limited Time Special Winter Tour! Bonus Food, Same Price!

Cyber Monday Contest!

Cyber Monday Contest!

Enter for your chance to win two tickets for our Holiday Tour! #CyberMonday

Fun Foodie Tips:
LEFTOVERS!

Fun Foodie Tips: <br> LEFTOVERS!

Waste Not, Want Not! A few tips to help you with the parts of the bird you don't usually eat on Thanksgiving. Anyone can do this!

Fun Foodie Tip:
Thanksgiving Edition!
Holiday Wins

Fun Foodie Tip: <br> Thanksgiving Edition! <br> Holiday Wins

Don't just survive Thanksgiving, Win it! Or at the very least, enjoy the heck out of it! Here are some tips on how you can do just that!

SPOTLIGHT ON: Bo's Kitchen and Bar Room

SPOTLIGHT ON: Bo's Kitchen and Bar Room

Nola inspirations manifested into decadent dishes in Flatiron.

Fall Foodie Tips:
APPLE CORES!
They Deserve More

Fall Foodie Tips: <br> APPLE CORES! <br> They Deserve More

What to do with those leftover apple cores--aside from tossing them at that neighbor you hate.

Be-Sneak Peek into Greenwich Village's new Bespoke Kitchen

Be-Sneak Peek into Greenwich Village's new Bespoke Kitchen

A review of local newcomer, Bespoke Kitchen, creating custom plates in the West Village.

#TBT: A Spanish Invasion in Chelsea, SPOTLIGHT ON: Salinas

A couple of weeks ago I was invited to an event at a restaurant in Chelsea that I'd passed many times, but never made it into. The event was a ham and wine tasting, but not like the kind of ham you get at your local deli, unless that local deli happens to be in Spain. No, we were treated to some of the finest Jamon Iberico (Iberian Ham) that you can find, from Cinco Juntas. Paired with some really lovely wines.  

Beautifully, aged, marbled and sliced.

The beautiful Albariño from Bodegas del Palacio was the perfect summer white, which on the hot muggy day was what I spent most of the evening drinking. But I couldn't leave without tasting the red, which I almost regretted not having more of during the event. The 2008 Rioja was a Cerro Añón Gran Reserva from Bodegas Olarra that was a perfect complement to the richness of the ham, while remaining perfectly drinkable on its own, a classic Rioja wine.

Perfect Pairings

Along with the luscious wines and award-winning ham, Chef Luis Bollo, of Salinas took his inspiration from the salty, melt-in-your-mouth swine and created some very tasty passed bites. We were treated to Croquetas Fundientes de Hiberico y Maiz (Roasted Corn & Ham Croquettes); Tosta de Bonito con Dulce de Tomate, Hiberico y Caviar de Trufa (Crustini with sweet tomato, bonito tuna, ham and truffle caviar); and my personal favorite, that I had about 4 or 5 of, the Chupito de Salmorejo (Cordoba-style gazpacho shoot with ham, hard-boiled egg, croutons & olive oil). And while I did munch on a good deal of these treats, they did a good job in leaving me wanting for more.

The event itself was done very well. I think that it lasted just long enough, where we got to enjoy the food, drinks and beautiful venue and the company that was there. The representatives from both 5J and Salinas were all very engaging and seemed genuinely interested to be there. And did I mention how lovely the space is? It's an enclosed garden room, taking you off into a fantasy land that just happens to be in the middle of Manhattan. After the intimate event my friends and I had whetted our appetites just enough to seek out some of their larger tapas plates, and perhaps get something other than jamon inside of our bellies!

Cinco Junta's skilled slicer carved a picture perfect piece for this photo, but generously shared with me her favorite cut, which includes some more of that juicy fat!

Unfortunately I didn't get any shots of our dishes when we went back into the restaurant, BUT I can tell you that it was all beautiful and absolutely delicious. The patatas bravas was, in fact, so good that my friend refused to share hers with me so I had to get an order of my own. One of the quintessential Spanish tapas, this dish was so beautifully done, from the perfect cut on the potatoes that were treated with the perfect balance of their spicy "brava sauce" a tomato based sauce & a drizzle of creamy aioli to cool it down, I was happy to not have to share with her in the end! I also ordered the alcachofas fritas (fried artichokes), which were very good, but in comparison to the patatas and then the Negros y Curjientes (Catalan crispy vermicelli, shaved sepia, watercress squid ink broth, aioli), it was a little bit lost, but I was just trying to get some veggies in. We sipped our wine and indulged in the food before us until we just couldn't anymore. And I know a lot of people can't "get full" from tapas, but they just aren't doing it right and filling their bellies with pork eats beforehand! I would also like to mention that before I went into the event I had a drink at the bar, which was expertly crafted by a very talented bartender, whose name is escaping me now. And although I don't know that I would order the Romero y Limon again, it was a very nice summer cocktail to start off the evening. I shall certainly return to Salinas, now that I know what I've been missing. And I look forward to more events from Boucher & Co, thanks for the invite!

Hey, I'm Walkin' Here! I'm walkin'!

Well I just wanted to post a quick update as I'm finally fit enough to be able to run my tours again beginning in August! I look forward to having you and yours on a tour soon, if you haven't been already! Recovering from this injury has been a long journey, and it's not over yet! BUT I think, after spending a couple of hours at The Met a week ago, that I should be able to manage one of my tours. Many thanks to the guides who've helped me through this process: Susan, Riley, John & Jocelyn! And to everyone else who's helped get me back on my feet, literally! I definitely don't wish this experience on anyone, except for my enemies--you know who you are! ;) 

Bourbon and Cheeseballs Birthday Dinner of Winners! :) I promise not to serve you these addictive balls of toxins on your tour, unless you specifically request them!&nbsp;&nbsp;

Bourbon and Cheeseballs Birthday Dinner of Winners! :) I promise not to serve you these addictive balls of toxins on your tour, unless you specifically request them!  

I'd also like to let you all know that the Fall tours have been posted as well, so you may book your Hell's Kitchen adventure now! I've already received requests about December tours, but I'll probably post those within the next month or so--as soon as the dates for this years holiday market are posted.

Hope to see you all soon!

Broken, but not...er...Broken?

Broken, but not...er...Broken?

Broken bones make it harder for me to run a walking food tour business, but not impossible! WINTER BE GONE!

Italian Gets Local in Astoria, Queens

Homemade Marmalades (Top-Bottom:&nbsp;Onion, Hot Pepper, Eggplant)&nbsp;with&nbsp;Imported Cheeses at Ornella Trattoria Italiana.

Homemade Marmalades (Top-Bottom: Onion, Hot Pepper, Eggplant) with Imported Cheeses at Ornella Trattoria Italiana.

On a cold and snowy day in February, I managed to drag one of my oldest friends out of the comfort of her warm home to join me for a special feast all the way out in Astoria, Queens (we're both in Upper Manhattan). Neither of us could have anticipated what was in store of us on the other side of the East River.

One part of my job--the one that everyone's always trying to get in on--includes trying as many restaurants in this great city as I possibly can, whether it's to feature them on one of my tours, or just to keep in my pocket for the very frequent question that I'm asked: "So where should I have dinner when I'm here?" Because of this I'm usually not one to turn down an offer for a meal at a place I've never been before. But I could tell that something would be different about this experience. I had received an email from Alysia Stern. who put together a gathering of food-lovers at a restaurant called Ornella Trattoria, that she felt was just too good to keep to herself. And so I chose to rearrange my weekend, and skip out on brunch with my sister on her birthday so that I could go "work"--don't worry I met up with her later to make up for it. Also, Alysia called me a "food blogger" which I found oddly flattering so I figured I just HAD to be there!

We arrived at the restaurant just before 2pm, which was our invited time and were greeted with smiles from fellow foodies, and our host/owner of the restaurant, Giuseppe. Luckily, the restaurant is just around the corner from the subway, so getting there was not at all difficult; even in such wintry weather! As welcome exchanges were shared, the very prominent Giuseppe kindly handed me a copy of Mimi Shraton's book: 1000 Foods to Eat Before You Die, which includes, not 1, but 2 of Ornella's unique dishes that display the owners creativity & respect for his ingredients.

Of course, eager to share his passion with the group, he sat us as quickly as possible and offered some vino for the table, then explained for us the food already on the table. We had a lovely cheese plate with imported Italian and Spanish cheeses (pictured above), but as good as the cheese was it was merely a vessel for the real star on that plate which was the homemade marmalades that accompanied them. The onion marmalade was both sweet & smoky, which to me is just as it should be. While the hot pepper delivered on its promise of heat but it complimented the hard cheeses very well. The eggplant marmalade was definitely a first for me, and while I didn't love it on its own--perhaps due to texture, I did enjoy it very much with the spicy cheese that was on offer. 

Italian Style Lox Plate with Burrata

Italian Style Lox Plate with Burrata

The first course that was brought out to us was, as Giuseppe explained, his take on a New York tradition of a smoked salmon plate. He told us how it reminded him of a dish he would have in Italy. Rather than a bagel and a schmear, he added a freshly made, creamy burrata cheese topped with a basil leaf, with the traditional  fixings of capers and red onion over some radicchio leaves for us to put together how we saw fit. As a native New Yorker, I had to try it with some bread to satisfy the lack of bagel, however I enjoyed it even better on it's own. The salmon provided had a perfectly refined fishiness that the bread complicated when combined with the cheese.

As we ate, the passionate Giuseppe regaled us with his philosophies on food, cooking, art and history. And for someone who works as a food tour guide, you can imagine the kind of heaven I was in. One of the many profound statements he made was in regards to his thoughts on celebrity chefdom and his respect for the ingredients that he puts on the plate that often come from his farm upstate. "I don't believe in chefs, nature is the chef." He proclaims in his thick Italian accent. He's not just trying to bring you traditional Italian cuisine, but more importantly the traditional Italian way of life. The kind of life that allows him to share his childhood traditions with his own children. You don't need to go to the store for sausage when you can grab a link from a line in your own kitchen. He'd rather play with the local and seasonal ingredients to give you an experience you didn't even know you were missing out on, than serve you another Chicken Parm, BUT he is a true hospitality professional, so if that is what you would like he will accommodate your wishes. But if you ask me that's just a mistake to ask.

Duck Meatballs

Duck Meatballs

Offered family style, was the next dish to come out of the kitchen: Duck Meatballs. With meatballs having recently been such a trendy food recently I thought I was over yet another offering of a new kind. Birds in general are often a dangerous way to go for meatballs as they can so easily dry out, however with duck they've managed to make the extra fat work in this case, because these meatballs were divine. And as with everything else so far--they were matched with just the perfect sauce which was just the perfect amount of sweet to compliment the saltiness from the meat as well as the cheese stuffed inside these decadent balls of joy. Obviously at this point I figured I should quickly down the white wine I was still drinking (although it did work with this dish which was nearly as rich as I was expecting), so that I could move it over to the red, as a meat course was surely on its way.

Clockwise from Top Right: Pizzocherri, Imbustata, Pasta di Castagna

Clockwise from Top Right: Pizzocherri, Imbustata, Pasta di Castagna

But, like the old Pink Floyd song, we couldn't have our meat before we ate our pasta--or something like that. Finally we were presented with our first taste of the food that we must consume before we die, Giuseppe's Pizzocherri, which is a most unique buckwheat pasta paired with cabbage and diced potatoes, things usually reserved for the harsher winters in northern climates--so suited perfectly for this winter that's beating us down in NYC in 2015! My first bite into this dish was unsure, but I found that I just kept wanting more and more. I never would have thought to combine these ingredients into one plate, but it has all of the elements that you're looking for in the colder weather: heartiness, nutiness, and a hint of creamy perfection from not only the texture of the potatoes but also from the sage butter that's used to sauce the pasta. 

The next pasta on the plate was Imbustata, which may not be in a book by Mimi Sheraton, but it's listed by Bradley Hawks as one of their 100 Favorite Dishes at The Village Voice. And I could easily see why. The envelope of pasta will remind you of a lasagna, but it's so much more. Rather than a red meat addition, this bite includes some earthier elements like roasted chickens and mushrooms. The array of textures that are offered to your mouth will have you wishing there were more. And luckily for me, there was.

The pasta di castagna may not have been specifically mentioned in the official foodie bucket list book, but the star ingredient of this pasta: the chestnut, is. On the menu at Ornella, its listed with the vegetarian items and served with arugula, cherry tomatoes, garlic and oil. But, if you ask him nicely, I recommend you have it as I did; bathed in a creamy and unctuous pesto that for my palate was not too heavy and combined with such a special ingredient as the chestnut pasta worked magic on my tongue. As I'd consumed so much already I was very grateful to have such defined flavors to keep me excited for even more!

Clockwise from Top Left: Short Ribs, Gnochhi &amp; Stuffed Pork Chops

Clockwise from Top Left: Short Ribs, Gnochhi & Stuffed Pork Chops

Now, I wish that my pictures were doing the food justice, but just as Giuseppe is not shackled by the desire to make the plates look like a masterpiece to forgo flavor and quality, I am much better at giving you the flavors I tasted through my words, and if I take too much time to worry about the precision of my photos, then I will not taste the food at the correct temperatures as intended by the restaurant. So, with a full glass of red wine in my glass I dug in to the final savory dish before me.

With great pleasure I found the short ribs to be perfectly tender and falling off of the bone for me to sop up with the beautiful Madeira sauce that was the perfect balance of sweet and acidic for the meat. The lovely gnocchi that comes with the dish was a great pairing for the sauce of the beef, and the heartiness of the pork. And while I don't think I would make the trek out for the gnocchi alone, it was a great buttery texture with just the right amount of bite for my liking.

Possibly because I had just eaten so much food at this point (I cleaned all my plates up until this point), but the pork chop was my least favorite dish we'd consumed that day. It's a very rich dish, stuffed with mushrooms, prosciutto and cheese, so I think for such a grand tasting that it was a bit off-putting just based on that alone. But I also think that it did suffer the fate that most cooked-prosciutto plates do, which is  an unappealing dryness that is not very forgiving, especially for a smaller portion. However, the flavors were still there and as pronounced as ever, which is quite a skill given the ingredients.

Sanguinaccio: Chocolate Pudding with Pig's Blood

Sanguinaccio: Chocolate Pudding with Pig's Blood

For a list of food that you should eat before death, it doesn't get much bloodier than this. The 2nd and last item listed by Sheraton as a must-have in her book, is called Sanguinaccio, which of course for all you Latin-heads out there comes from blood. Yes, blood. There are many cultures that use blood in their cooking, including my father's own, the British who like to call their blood sausages black pudding, which can be a deceitful name if you're a child. And from my mother's side, the Argentinians enjoy a similar sausage which they refer to as morcilla--commonly found on a parillada plate--but that's for another restaurant, another time. Because this sweet dessert provides a very different take on an ingredient that adds an interesting textural component that you will not find in your typical chocolate pudding snack. Not only are you treated to a richer texture, but the flavors of the chocolate and citrus that are added to the mix are more enhanced than you could imagine. And the simple toasted pastry dough brought me back to my childhood when baking pies with my mother and she'd bake the leftover crusts and top them with sugar. This, more than anything I had all day was the most transformative plate of food. And the perfect way to end such a meal. Especially as it was served with a coffee dessert better than your average affogato.

Coffee Sorbet with Natural Snow

Coffee Sorbet with Natural Snow

At the end of any meal a nice bit of espresso is always a welcome treat, and especially to top this one off, after eating so much! But this is not just any espresso. Nor is it the familiar Italian coffee/ice cream combo. This is a special treat made with coffee and real snow from upstate New York (promised by our guide Giuseppe that he would not serve us dirty city snow!). The coffee was beautiful and even more so was the treat of eating snow again--as I did as a kid in upstate New York or nearby Connecticut the few times that we did brave the white for an escape from Urbania! The perfect complement to a fantastic meal that left my guest in a coma, but certainly rid of the hangover she had started this party with!

The event was such an experience that it wasn't even just about the food. It was an afternoon where a bunch of like-minded people came together OVER food, which is why so many of us enter this crazy business. Not JUST for our love of the tastes, the sights, the smells and the sounds that the food itself brings to us, but also for the love of connecting with others who are sharing the experience with you. It was certainly and honor and a pleasure to be dining at Giuseppe's table, and I highly recommend you do the same some day. But is was also a great joy to be in the company of the many talented foodies I was surrounded by. So a special thanks again to Alysia Stern, and a shout out to the great company I kept for hopefully not one singular afternoon: Richard-Rumith F. Mumith of Local Finds Queens Food Tours, Angel Rodriguez of NYCTalking.com, Rebecca Berman of Under the Blue Suburban Sky, Joe DiStefano of Chopsticks and Marrow, Jeff Orlick of Jeffrey Tastes, Sinclair Jones & Olivia Rahim of Social Lifestyle Magazine, and lastly my friend and dining companion Ms Kay Barte!

Thanks to all and I look forward to the next dining adventure!

SPOTLIGHT ON: Korilla BBQ

This year, in 2015, I wanted to start a new Blog Segment, called SPOTLIGHT ON--real original I know, where I focus on a food/drink venue to highlight the things that I think make them special. And for the first one, I'm starting it off with a little something special in the East Village: Korilla BBQ.

If you don't know about Korilla, please read this and then go to their restaurant immediately and eat some of their damn good food! Like many of the coolest new restos today, Korilla started out on the streets of this cruel city, as a food truck back in 2010. And way back then they were the only ones in NYC to be slinging Korean-Mexican BBQ, which is now it's own genre of food [truck]! 

Korilla made waves in the food truck scene, not only for their unique style of food, but also with their crazy bright and unmissable colors! And did I mention their family secret kimchi added a tantalizing taste to their tacos and burritos?! My mouth is watering right now just thinking about it. Actually, I'm now recalling that theirs was the very first kimchi I'd ever tried! Aw, now I'm getting all foodstalgic.

Anyway, the truck became successful rather quickly and with a huge following in NYC already, they decided to try broadening their  scope to a more national audience when they appeared on Season 2 of Food Network's The Great Food Truck Race (You know, back when they still cast already established trucks). They actually left the season a midst a controversy as they were accused of putting their own money into the show earnings, although they were the front-runners of the competition anyway.

Luckily, for us New Yorkers, their TV stint didn't take them out of the food-producing game, AND they returned to their home to sling some of that delicious kimchi bacon fried rice (YES) goodness! Back when I spent a summer helping my friend--owner of the Feed Your Hole truck, I enjoyed the spoils of working next to them on several occasions. In the food truck world you often trade food with the trucks parked near you! 

After a little hiatus from the truck in 2013, to travel to Korea and work on their already solid kimchi game, they came back with a new gameplan that included sites on a brick and mortar shop, which finally opened in October of last year on 3rd Ave, just north of St. Mark's Place.

I had seen it a few times and I finally had an opportunity to have a late lunch there just a few weeks back and was SO HAPPY I did! First, because of the time, there was barely anyone there, so I got full-service by their eager and super-friendly staff. The space is small but comfortable and while the bathroom is tiny, it does exist, which is good enough for me! And while the front of the restaurant is mostly taken up by the food--it's a build your own type spot, the back of the space is painted by a local artist with historic East Village scenes, which warms my tiny little NY heart!

Of course, by the time I was there I was starving so the number of options, which really isn't too many on a normal day, was daunting in those first moments. But fortunately the nice guys working behind the counter informed me they were offering a limited special menu that day as they had paired up with another bomb ass team, Kimchi Smoke, who are based out of New Jersey where they conjure up their Fat Boy sauce, which you know I threw into my everything!

The guys suggested I get a bowl so I could get the most bang for my buck and I obliged. For my protein I picked the special smoked pork and for my rice I went with the B.K.F.R. or bacon kimchi fried rice. I also said that YES I would definitely take the special kimchi fries, and so by this point the boys knew I was serious, so with appropriate assumption they asked: you want everything on top? UM yes. And although I said--I don't think I need meat on the fries, they're smarter than me and so they gave it to me anyway!

Behold: what fat girl dreams are made of!

With the food in front of me, I inhaled a few whiffs of deliciousness and took the mandatory photos of the feast before a very unpromising Tinder date just hours later. All of the food groups were there and I was a happy camper. There was nothing between me and my food. And so I just enjoyed with a few groans and moans about how spoiled my tastebuds were. "Tell the boss!" Yelled the boys, and I did!

That's what I call BEASTed.

As I sat and drank some water, and digested the food, I had a thought. If the owner's here, perhaps I can talk to him--not only to gush about my amazing lunch, but also to see if perhaps he'd be interested in participating in my new show, The Food Funny. So I introduced myself to Edward "3D" Song, who's a fellow native to these boroughs and lucky for me, interested in joining in on the Fun on the UWS! When I sent him the deets of the show he asked if he could participate in the Stand-up competition and I was happy to oblige, as I knew I'd pair him up with my good friend and hilarious funny lady Adriane Hamilton.

So, to wrap up, I want you to eat at Korilla, because it's the smart thing to do. And tell you that if you're already a fan of theirs then you should come check out a show where the owner gets to try out his funny-man chops! Lastly, I don't have public tours of the East Village, however I am happy to bring a group to the area for a private group, and if you want to do an Asian-Fusion tour, I couldn't think of a better neighborhood to do it in!

Funnily Combining Comedy and Food! The Food Funny

Almost three years ago I started taking comedy writing classes--the same time I started working for City Food Tours, and then preparing to be a tour guide myself! Since then I've been struggling to find a way to combine my two passions--food and comedy. Then a few months ago I realized that a lot of the chefs I know are rather funny and a lot of the funny people I know are really into food and thus the idea was created! Make the food people be funny and the funny people make food! :) So, I found the perfect venue on the Upper West Side, which happens to be managed by my sister, and spoke with the owner and started booking the talent. Well--now I have a show to put on! 

Of course, it's rather appropriate that the first show of the New Year features two food pros who are known for a healthier relationship with the edibles. Christy Harrison is a Registered Dietitian Nutritionist with her own podcast about the psychology of food, which I'll touch on more tomorrow, and she'll be battling with her improv chops against Nicholas Feitel, who'll be recognized by Bethenny Frankel fans as her former chunky food blogger who lost over 60 pounds with a little help from his friends!

Our funny ladies, however, are more known for their comedy stylings on the prestige Upright Citizens Brigade stages. But the daring broads will be taking on a mystery box cooking challenge with 5 junk food ingredients that I'm already nervous about tasting! Johnna Scrabis, who's a very funny improviser on the UCB Harold team, Side-Piece, has not even bothered to tell me how much (or how little?) skill she has in the kitchen. And her counterpart, Sarah Wharton, who was on the 1st all-female house improv team at UCB, Detroit, promises she's an "avid home cook", but if she lives alone, that's not saying much.

All of this is going down on Mondays at 9pm, starting on January 5th at the legendary West End Lounge. Located on the Upper West Side, we're sandwiched between one hell of a line up for anyone into the arts, and of course, F&B! Before The Food Funny, you can check out Bound for Broadway, where you'll catch tomorrow's big superstars. Then, after the show, you can get drunk at the hand of my sister who's on bar starting at 10pm. And if you're in the service industry yourself, you can stick around for Service Industry Night, which gets you 50% off drinks after midnight! Which is when Midnight Movie Massacre begins as well!

You should definitely come out for the show that's only a $5 cover (I gotta pay for that food somehow) and a $15 food/drink minimum. You're not gonna get a better deal like this on the UWS, I guarantee it! :)

The Funnest Foodiest Time of Year!

I know that Thanksgiving is considered to be the holy holiday of food. It is a day in which we, Americans, are to sit down with our family and friends and whatever others you've invited to the table and break bread or just consume broken bread in the form of stuffing. There aren't traditionally any gift exchanges going on, but of course the last few years has seen the consumer madness known as Black Friday turn into a whole week-long event that includes our beloved Turkey Day. But I'm not going to rant about that--enough people in the world do, and it's got little to do with the food part of things. Instead I just wanted to say that I'm thankful for this whole season.

Sure, it's a cray time of year--especially for someone who works in the hospitality business. This is the craziest time! But it's also, often the most fun time! Especially in New York City! Thanksgiving was the beginning (or if you're young enough to appreciate a party night, I suppose Thanksgiving Eve was the start for you--but I was busy battling a chest cold to be drinking all night). We have the parade  here, which of course most New Yorkers enjoy just like the rest of the country--from the comfort of their own homes. And then the many drinking establishments that are open to comfort you after you day of family dealings.

And then you hit December, and tonight we start the many festivities that will take us through the Christmas/Hannukah/Kwanza/New Year's season!

Tonight, I'll be trying my best to head down to the Upper West Side for the 15th annual Winter's Eve event! There's always so much to see and do, and I suggest getting there early as the crowds to come and the food will run out! You know if I'm there, there's tasty food on hand, but there's also tons of music, and plenty of festive fun!

Tomorrow, I'll be back in the Lincoln Square area as it is the first day of the Columbus Circle Holiday Market! And as I take my Festive Food & Holiday Fun tour there, I've gotta scout out the best food that the market has to offer!

Course, Wednesday starts the madness of the holiday party season and so I'll be going back and forth between Holiday Tours and Holiday Parties. The Fall tours are now over, except for one this weekend--so if you're interested on checking out the last Fall Tour of 2014, book today there are only 8 slots left! Of course, if you're more into the holiday spirit then you can come along on the holiday tour anytime after tomorrow! 

I hope to see you soon!