Economic Gourmet Prints

'Today the Yuan rose against the pork belly, the chicken beak, the eel, the wanton, and the egg noodle.'

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

"I know you didn't order the snails, sir. They're complimentary with the salad."

"When I was your age. I was really smelly."

The wonderful world of cheese.

Build Your Own Portfolio

'This is one of our most recent vintages!'

"And I'm teaming that burned sausage up with a warm, flat local lager."

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

"So this coffee shop if your 'hangout'?"

'The heart and eyes feel nothing, but the stomach and ears are completely infatuated.'

'Plastic corks, then screw caps; when they come out with a flip-n-sip Chateau Petrus I'm hanging up my tastevin.'

It turns out they don't go together so well,

"I feel like we are the polyester of dairy products."

'Waiter...my entrée fell over.'

'You wanted to be a wine maker in the worst way, Paul - and you've succeeded.'

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

Every time you make a blend, somewhere, a wine maker dies.

"Hmmm... low ash content. Smells like someone switched to canola oil... wait, is that tripe I smell?"

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

"Everything taste so divinely artisanal."

"Ten Dollars?! I can't eat that." Bob was on a strict low-cost diet.

'He doesn't ask for a menu... he asks for an estimate!'

French wine

Gaston's Gourmet Truckstop

'If by 'great', you mean 'terrible', then yes, we have plenty of great beers for under $4.00 a six-pack.'

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

"I forgot to take a pic of the tacos."

To do before Saturday...

Too much cilantro

The Main Types of Cheese

"Keep your glasses on. It will look like twice as much."

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

"Grass...Grass and more damn grass... What I wouldn't give for a lightly poached Dover sole with a garlic infused tarragon sauce."

"The recipe said to let the chicken rest after it comes out of the oven!"