Epicurean Enthusiast T-Shirts

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

"Vindaloo hot enough?"

"I read somewhere that truffles are a gateway fungus."

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

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

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

'You're lucky there, Sir. That's the last one in the world.'

Holiday Supplies

"Hickory smoke—that's what gives it that hearty Western flavor."

"It was a really romantic dinner. I cried when he gave me roses. We had lobster and wine. He cried when we got the bill."

" . . . and white, not yellow. Block, not shredded. Aged, but not too aged that it doesn't slice well."

"What would you suggest as a dinner strategy?"

Michel Roux Jr

"Call this cordon bleu?"

"Honey, quick – the demi-glace is about to simmer – pass me a shot of Don Julio 1942 tequila!"

'...and that concludes this seminar on healthy living. Now, if anyone cares to join me, I'm off to that new place down the street for some steak and a few beers.'

'This Beef Wellington is as tough as old boots.'

'Frank, it's water.'

'If I have but one life to live, Pierre, it's going to be a gastric life.'

'How many Breadsticks have you eaten?'

"I see you've finished your meal, sir. Can I get you anything else?... Coffee? Brandy? A doctor?"

'On your way back from the Holy Land, can you stop at Paris and pick up some creme brulee?'

"Bob, no! You don't drown in white wine with steak!"

Romance novel writers make the best waiters. 'Tonight's special is chicken: ample,milky white breasts, touched with a slight hesitation of strong,rigid basil, too headstrong to stay and too scared to stop.'

"Do you have a strain that pairs well with Chunky Monkey?"

Nick's Greek Restaurant: Special - Nick's own translation of the Odyssey

Survival of the Foodiest

'The bill is part of the chef's surprise, sir.'

'Good thing the recipe doesn't call for two tablespoons of port, we'd need a second cart.'

"What's good here?"

"Wow - good job!"

'Does this restaurant allow substitutions?'

No Flash Photography of Meals