Golf Gourmet Mugs

'Fetch me the leftover meatballs! Thanks!'

"Thanks to the Oscars, we're going to be the hottest finger food this season."

LAY ZEE FUK

'I want to make a positive environmental statement - What do you suggest I order?'

'This is one of our most recent vintages!'

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

"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."

'I'm a vegetarian.' - 'If it's so wrong to eat animals, why are they made out of meat?'

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

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

'Waiter...my entrée fell over.'

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.'

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

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

Queen of Quinoa

'I go to St. Patrick's Church, I go to St. Patrick's School, and my name is Patrick. Is it also necessary for me to eat green food?'

To do before Saturday...

"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!"

'Why, thank you. When they started the vineyard five generations ago, I heard they were shooting for freakin' awesome.'

"This is locally grown and good for the environment, but it may give you greenhouse gas."

'Is this still America?'

Holiday Supplies

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

Cheese

Recipes from The Lying Gourmet

"I use broccoli rabe as a litmus test."

'This wine is dreadful - try some.'

"You ordered the organic, unprocessed, whole wheat spaghetti?"

"Vegetables, vegetables, vegetables, welcome to my dystopian world!"

'Six different chefs in six months and they still can't make a decent broth!'