Collaborative Gourmet Gifts

"Look what we can achieve when we put our differences aside and make some tough choices...LUNCH!"

"Your food didn't melt, young man... this is the soup course."

'Sparky, fetch me an impudent little chardonnay.'

"And the cheese in your omelette? Cheddar, Brie, aged Gouda, Morbier, Torta del Casar, Double Gloucester, Époisses, Shropshire blue, or American?"

"The chef is going to need more than just your ‘compliments’ tonight … he’s in one of his moods."

"And which regional cuisine would you be interested in this evening—Northwester, Southwestern, Southeastern, or Northeastern?"

'Why, of course I remember our first date -- I had filet mignon, potatoes au gratin, sauteed....'

'Of course you're very dear to me - that meal just cost a fortune.'

"Waiter! Two of your finest menus!"

"Tonight, perhaps Mrs. Lewis would prefer this quiet little table for two from which to send back her entrée?"

"I just finished your manuscript and I found the ending delicious."

"Compliments to the chef! Pass it on."

'Waiter...my entrée fell over.'

"Can you romance me after my tiramisu?"

"Everything taste so divinely artisanal."

"Yes, we have blue cheese. Do you want it in electric, sky or navy blue?"

'You realize we're only having three people over...'

"Dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, onion bagel with Nutella and cream cheese, dirt, dirt, dirt..."

"Pizza sounds wonderful. Italian, Greek or Hipster?"

French wine

'No, I'm not the sommelier; in fact, I don't even work here - I've just always wanted to try this wine.'

"Hmmm ... you're right — I forgot the brie."

"Is the asparagus farm-raised or wild-caught?"

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"It comes with a small Greek salad."

"I'll have the barbecued half-pounder, with all the ramifications."

"Deep-dish pizza calls for deep-glass beer."

'The beef has been genetically modified to make it taste like a more expensive cut.'

'Thank you so much, but I just followed the directions in the cookbook.'

"Spoiler alert! If you read the specials, you'll find out the Chef's Surprise!"

'It's the essence of springtime. You're really enjoying it.'

Cheese

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"Well I wouldn't eat it, but don't let that put you off."

"Now, in contrast to the last olive oil you tasted, this one is infused with sixty-five more dollars."