Cost: $1,600 per person, based on double occupancy
Single Supplement: On request
Tour guide; all meals and wines listed on the itinerary; air-conditioned luxury coach, private coach transportation to/from airports; all events, cooking classes, and hotel accommodations as indicated in the itinerary International and domestic airfares; excess baggage charges; airport arrival and departure taxes; travel insurance; meals, wines, or sightseeing not included in itinerary; personal expenses such as laundry and communication charges; gratuities, email/fax/telephone charges, and hotel minibar.

New Orleans is world-famous for its food. The indigenous cuisine has developed from centuries of local Creole, haute Creole, and French cuisines which all combine to produce a truly unique Louisiana flavor. For 5 days join our tour guide Chantal Martineau, a travel, food and drinks writer and specialist in culinary New Orleans, as she introduces you to culinary highlights and little known treasures.

Arrive in New Orleans and transfer to the hotel. You are welcome to go exploring on your own in the nearby historical French Quarter and perhaps indulge in a Po'boy sandwich at Johnny's, a neighborhood landmark. Be back in time and save your appetite for a nouveau Creole dinner at Cochon. Located in the city's Warehouse District, the menu is built around swine with suckling pig, pork cheeks, and hogshead cheese. Cochon is also known for its signature cocktails. We'll arrive about half an hour before our reservation in order to visit the restaurant's in-house butcher shop. The owners make everything from their own sausage to their own cured meats here. (D)

We begin the day with breakfast at Luke, an authentic Parisian-style brasserie with a decidedly German-Jewish-Cajun twist. The menu includes shrimp and grits, crab cakes and eggs, and buttermilk pancakes, Luke serves delicious breakfast cocktails. The quintessentially New Orleanian Brandy Milk Punch is a must. Next, we'll head to the French Market, some 200-years "young" it is America's oldest operating public market. Filled with edible delights it also boasts a community flea market and houses the legendary Cafe du Monde. We'll stop to enjoy a cafe au lait and beignets before embarking on the New Orleans Culinary History Tour. We'll visit historic restaurants, including the two oldest - Antoine's and Tujague's, established in 1840 and 1856, respectively. We'll learn the difference between Creole and Cajun and learn about the different ethnic influences that contribute to New Orleans cuisine. And we'll save time for a delicious browse at the bookstore Kitchen Witch. Dinner tonight will be at the Casamento's Restaurant. (B,L,D)

After breakfast at the hotel we will board the St. Charles Avenue Streetcar. This quaint streetcar will take us past the city's two most prestigious colleges, Tulane and Loyola Universities. We'll continue past Audubon Park, where the 1884 World's Fair was held. Of course, the most splendid part of uptown New Orleans is seeing the Italianate mansions along the pretty, tree-lined streets. Our next stop will be for a hands-on cooking class and lunch at the New Orleans Cooking Experience. Time permitting, we'll visit the Edible Schoolyard - an expansive organic garden in a public school. The mission of this Alice Waters inspired project is to revive the city's rich gardening and culinary heritage among school children. A cocktail on the porch of the historic Columns Hotel is optional - but we hope you will join us. Dinner is on your own tonight. (B, L)

After breakfast, the morning is free to wander and shop. We will meet after lunch and visit the Southern Food and Beverage Museum with a stop after at Sucre, a treasure trove of artisanal sweets. Our farewell dinner tonight will be at the Commander's Palace. (B, D)

After breakfast, transfer to the airport.

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