New Local Food Tour Debuts

Three Stops, Three Saturdays, $35 Ticket Price

Philadelphia residents and visitors hungry to taste the local bounty this harvest season will get their fill during the newly created Philly Homegrown Tour presented by City Food Tours, a two-hour walking tour that includes samples of autumn-inspired eats from some of the city’s local food hotspots. Running on three Saturdays (November 27, December 11 and December 18), the seasonal tour is the result of increasing public interest in locally grown food and is the product of a first-time partnership between the Greater Philadelphia Tourism Marketing Corporation (GPTMC), creators of the Philly Homegrownconsumer education and tourism marketing program, and City Food Tours, a top-rated Philadelphia attraction on

Taking place from 3:00-5:00 p.m., the $35-per-person tour requires advance reservations, which can be made online at or by calling (800) 979-3370. Tour stops include:

  • Reading Terminal Market: At the country’s oldest continuously operating farmers’ market, tour participants will have the chance to partake in seasonal goodies from the Fair Food Farmstand. They’ll sample a selection of crisp apples, local honey, fresh-baked bread, smooth yogurt and handmade granola before heading off to Salumeria to feast on a variety of cheeses, which they’ll also learn how to select and serve.
  • Tweed: Next up, tour participants make their way to one the city’s newest restaurants where locally sourced foods are the focus. Chef David Cunningham will prepare decadent dishes from his acclaimed menu. Guests will learn how Cunningham draws inspiration from the local harvest and find out where he gets the restaurant’s farm-fresh meats and produce.
  • Capogiro: No dining tour is complete without dessert, and that’s exactly what tour takers will be treated to at the last stop on their food journey. As the foodies participate in a blind taste-test of six seasonal gelato and sorbet flavors, their tour guide will dispel some myths about gelato and give them the scoop about how it’s different from ice cream.

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