Me and my family recently completed this Portland food tour with guide Donna.
The good: Donna was great! She had a ton of information and seemed to love what she was doing. I would absolutely enjoy having her as a guide again.
The less good: We stopped at 5 different locations, but 3 of them felt like they were chosen to save the tour company money, 2 locations were owned/operated by the same chef.
Stop 1: Headwaters--This was a great first stop on the tour and had a great plate to sample, along with a small taster of beer.
Stop 2: Q--This was also a great place to try and included a bottle of wine to split between the tour (6 people total who were drinking).
The remaining stops fell vert short of expectations.
Stop 3: A food cart featuring steamed buns. Each tour recipient got 2 halves of a bun, rather lackluster to say the least.
Stop 4: A pizza place owned by the same chef as Headwaters (I can't remember the name), where the entire tour group was provided a large pizza to split. This felt cheap, because it was. We had already tried something from the same chef, and the pizza was pedestrian at best.
Stop 5: Ruby Jewels, where we each got 1/2 an ice cream sandwich. Nothing gourmet or foodie about this here, and at $3 a person in value, one would question the motives here.
Overall the cost per person was nearly $90, which would indicate a level of quality and uniqueness in a sample tour. For my group of 3, the total cost of food/drink was likely far lower than $90 total (I would estimate $75 total, including drinks and 20% tip). I'm sure the guide was not paid anywhere close to the remaining $200+ we paid for this tour. The average item was about 1/3 of the size of a full price appetizer at the given restaurant (Ie at Q each of us got a single rissoto ball, I would guess a full price appetizer would include 3 of those balls at a minimum).
I would not recommend this tour at this price to anyone interested, without a guarantee of what caliber restaurants will be visited, and an assurance of variety in terms of "foodie destinations" and chefs.