Houston Culinary Tours

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Three Culinary Tours on Sale Monday! Tickets to the Farm, Korean and Oyster culinary tours go on sale Monday, Dec. 3 at noon (central time). Tickets can only be purchased online at www.HoustonCulinaryTours.com. At noon, a "Buy Now" button will be added to the homepage. Only 16 tickets are sold per tour, and they are expected to sell out very quickly. Tours are $180 per person, which includes tastings at each stop, complimentary Saint Arnold's beer, limo-bus transportation and gift bag. Ticket proceeds will benefit Foodways Texas.

Farm (Randy Evans, Monica Pope, Claire Smith) Sunday, January 13 Get outta town! Canopy and Shade Chef Claire Smith, Chef Randy Evans of Haven restaurant and Sparrow Bar + Cookshop's Monica Pope venture beyond the Loop to celebrate all things locally-grown. Visit each of the chefs' favorite farms for pick-your-own produce and a tour of the land, with tastings at each stop. Korean (Ryan Pera, Chris Shepherd) Sunday, January 20 Join Chef Ryan Pera of Revival Market and Underbelly's Chef Chris Shepherd as they spotlight the 'underbelly' of Korean cuisine in Houston. Guests will go beyond barbecue, discovering traditional Korean fare in everything from a classic noodle house and Korean sushi bar to a Long Point Road mainstay and authentic Korean grocery store. Live octopus, anyone? Oyster (Bryan Caswell, Robb Walsh) Sunday, February 17 Catch the bus when cookbook author Robb Walsh and Chef Bryan Caswell of Reef set out in search of all-things oyster. Discover where to find the best bounty in the city, helpful shucking tips and get a lesson on the difference between East Coast and Gulf varieties. Caswell and Walsh will also highlight the local seafood counters selling Galveston Bay oysters, before bellying up to a few H-Town oyster bars for a taste of the sought-after seafood.

RECIPE: Grapefruit Oyster Cocktail By Robb Walsh 12 raw Galveston Bay oysters, freshly shucked 1/4 cup lemon juice Dash of Tabasco Sauce Salt Supremes of one Texas red grapefruit In a bowl, season oysters with lemon juice, Tabasco Sauce and salt. Place one oyster and one grapefruit supreme in each shot glass or small cocktail glass and divide juices from the bowl among the glasses. Serve with cold white wine or a hoppy beer.

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