Category News & Events

Culinary Tours Roundup: Exploring Your City Through Taste

Want to explore your city without getting lost and finding yourself in the wrong part of town? Easy-peasy. Introducing: Food Tours, aka fun little events that are both informative AND tasty! Culinary tours have been around for decades, and can be found in a slew of cities around the world. The general format includes meeting up with the tour guide at a previously disclosed location, walking through a particular neighborhood tasting foods from multiple stores, and learning historic facts and secrets.

Such tasting tours are actually very popular in Chicago. Take your pick of a variety of companies offering food tours. For a list of tours, many of which focus on Chicago’s famous pizza, check out Chicago Traveler. They even have a food tours chart that allows you to easily compare tour features! One newly advertised tour company is Tastebud Tours.  Tastebud Tours does not limit itself to pizza, but also opens your eyes to Chicago’s special hot dogs, unique restaurants, bars and specialty food shops! If you’re lucky, you might find discounts on their website. (Ahem!) For a limited time, you can save $4.00 per ticket when you use the coupon code: TBWS

Seattle also offers a variety of culinary tours, the most popular being Savor Seattle food tours.  Their tours are said to tantalize your taste buds with Pacific Northwest seafood, fresh roasted coffee, artisan hand-made cheese, microbrew beer, gourmet chocolate, fine wine, and more! Even better, all 3 tours offered by Savor Seattle (the Pike Place Market Tour, Gourmet Seattle Tour, and Chocolate Indulgence Tour) focus on tasting fresh, local, organic, seasonal, and sustainable foods and beverages. Not only do you receive the food and beverage tastings with purchase, but also seasonal recipes, and a 10-15% discount card to use at all of their food partners!

Think you know all the best places to eat in San Francisco? Think again. Not only are there simply too many great restaurants to try, but there are so many gems hidden in unlikely places. Thanks to walking tour guides like GraceAnn Walden and Lisa Rogovin of In The Kitchen with Lisa, you can check a few of these gems off your list in one meal! GraceAnn conducts history-food walking tours of San Francisco neighborhoods, and publishes a free email magazine, the Yummy report.  And you’re in luck, her Fall Sale has just begun! Book 2, 4, or 6 people, and receive $20 off each pair of tickets! In the Kitchen with Lisa offers culinary tours in San Francisco, Berkeley, and West Marin in Sonoma County.

Great news! On October 16, 2010, Parties That Cook is teaming up with Lisa Rogovin to host a one-time-only, unique event sure immerse guests in culture! During this Mouthwatering Mission, guests will first meet with Lisa for a culinary tour of San Francisco’s famous Mission District. In addition to sampling authentic foods from local shops, guests take a guided mural tour! The moving tour concludes at La Victoria Bakery, where guests will be broken into teams to work on a recipe from the day’s Latin-inspired Sumptuous Small Plates menu while listening to lively music. After the cooking portion, the group savors their culinary creations together. For tickets, and more information on where you will go and what you will make during Mouthwatering Mission, click here. Want to know more about PTC cooking classes in general? Check out our cooking classes page!

Funky Fresh Tomato, Eggplant, and Mozzarella Stacks

With all the talk about Lady Gaga’s meat dress at the MTV Video Music Awards, I found myself craving something a little… vegetarian. Excuses aside, there is no better way to take advantage of late summer produce than these Heirloom Tomato, Eggplant and Fresh Mozzarella Stacks! The light and tangy Arugula Salsa Verde is a great accessory to this fresh and funky salad.

Heirloom Tomato, Eggplant, and Fresh Mozzarella Stacks
This recipe can also be found in our Soups, Salads, and Pasta Recipes Section!

Ingredients


Stacks:

2 medium eggplants (2 lbs.) cut crosswise into 16 slices
3 Tablespoons kosher salt (or rock salt)
1/2 cup extra-virgin olive oil
4 large heirloom or beefsteak tomatoes, cored and cut into 16 slices
1 1/2 lbs. fresh mozzarella cheese, cut into 24 thin slices
1/2 teaspoon kosher salt

Arugula Salsa Verde:
1 teaspoon marjoram or oregano leaves
1/2 cup arugula
1/2 cup basil
1/4 cup mint leaves
1/4 cup parsley leaves
1 small garlic clove, peeled
1 salt-packed anchovy, bones removed, soaked in 3 Tablespoons of milk for 10 minutes
1 Tablespoon salt-packed capers, rinsed and drained
1/2 teaspoon lemon zest
1/2 lemon for juicing
3/4 cup extra-virgin olive oil
1/8 teaspoon freshly ground black pepper

Methods/Steps

Preheat oven to 450ºF.

Roast Eggplant: Lay the eggplant on a cooling rack over a sheet pan that is covered with paper towels. Sprinkle with salt and allow the slices to drain for 30 minutes to eliminate the bitterness. Turn over the eggplant and salt the other side and let sit for 15 minutes. Brush off the salt, pat dry. Brush the eggplant generously on both sides with olive oil. Lay eggplant on a parchment or silpat-lined sheet pan. Roast the eggplant until tender and lightly browned, 15-20 minutes.

Prep Tomatoes and Cheese: Slice tomatoes and place on a plate and same for the cheese. Sprinkle cheese and tomatoes with salt. Set aside.

Make Salsa Verde: Put marjoram, arugula, mint, parsley, garlic, anchovy, capers, lemon zest and juice in a food processor. Pulse until coarsely chopped. Add olive oil and pepper and pulse until smooth.

Assemble Stacks: Put a cooked eggplant slice on a sheet pan. Drizzle 1 teaspoon salsa verde on the eggplant. Then place a mozzarella slice on top of the eggplant. Drizzle 1 teaspoon salsa verde on top of the cheese. Then place a tomato slice on top of the cheese. Drizzle 1 teaspoon salsa verde on the tomato. Then place a mozzarella slice on top of the eggplant. Drizzle 1 teaspoon salsa verde on top of the cheese. Then place a tomato slice on top of the cheese. Drizzle 1 teaspoon salsa verde on the tomato. Top the tomato with a slice of mozzarella. Repeat until you have 8 stacks. Bake in the oven for 5 minutes or until the mozzarella is melted and the tomatoes and eggplant are heated through.

Serve: Transfer the stacks to small salad plates and drizzle a circle of salsa verde around the stack and a little on top. Garnish with a sprig of mint or parsley and serve.

Serves 8

Check out our Soups, Salads, and Pasta recipes section for more great light meal ideas!