Trying to differentiate from the competition across the street or across town is one goal of hospitality professionals; another goal of destination marketing organizations is to create a unique taste of place for a region; in short, culinary (food) tourism involves building a brand to sell. Selling food tourism experiences can be a successful marketing tool that creates positive gastronomic memories. To determine how gastronomic memories are created, this study included interviews with participants using auto-driven photo-elicitation, the process of which explored trigger points within the tangible and intangible attributes of the presented experience. A focus group was also held where an avant-garde meal was served to ‘foodies’ (food-elicitation). This chapter is about how authenticity was presented in the narratives of the participants, and how authenticity played a role in their creation of participants’ memorable gastronomic experiences. The findings show that memorable experiences are genuine, but opinions swung widely when asked for definitions of authentic experiences and authentic foods? In addition, a discussion on perceived authenticity in gastronomic experiences is in the “eyes of the beholder” is presented and how globalization and technology affects these perceptions based on involvement. A final argument questions if “foodies” are taking away the mystique from dining-out by over analyzing the product by posting what they eat and therefor creating ‘non-events’.