A few years ago, I had the good fortune to participate in one of Houstonâ€™s first â€œWhere the Chefs Eatâ€ Culinary Tours, a collaboration between some of the cityâ€™s most adventuresome chefs and the Houston Convention and Visitors Bureauâ€”both groups who sought to elevate the cityâ€™s reputation as a world-class food town. Instead of visiting some of Houstonâ€™s many well-regarded â€œfine diningâ€ spots, we explored a half-dozen or so casual and/or family-owned joints that the chefs frequent when theyâ€™re not cooking in their own restaurants. We toured the kitchens, met the owners, traded recipes and stories, and generally had a blastâ€”feasting on veritable banquets of barbecue, Thai entrees, Indian dishes, and interior Mexican specialtiesâ€”with professional chefs to guide us in our exploration of new cuisines, ingredients, and preparations.
The only downside to the tours? Theyâ€™re so popular that they sell out quickly. So I was excited to receive the 2012 tour schedule and to learn that the three-year-old program has grown to encompass more tours, more chefs, and more restaurants. Another interesting element: Proceeds from the 2012 tours will benefit the new Foodways Texas organization (www.foodwaystexas.com ), which opens to public membership in 2012 and whose mission is to â€œpreserve, promote, and celebrate the diverse food cultures of Texas.â€
Tickets for the first tourâ€”January 22â€™s â€œChinese New Year with Chefs Chris Shepherd and Justin Yuâ€ â€”go on sale December 1, followed by opportunities to join tours such as â€œLate night Bars and Bites with Chefs Seth Siegel-Gardener, Terrence Gallivan, and Bobby Heugel and Kevin Floyd,â€ â€œOysters with Chefs Mark Holley and Jonathan Jones,â€ and many others. New additions for 2012 include farm tours, explorations of coffee and dessert, and a look-see at citywide Day of the Dead celebrations; popular â€œrepeatsâ€ include explorations of barbecue, street food, Southern comfort food, and Vietnamese cuisine. See www.houstonculinarytours.com for a full run-down.