Gourmet Experimenter Prints

Hugh Fearnley-Whittingstall

Salsa on a Stick.

The Blending Of Comestibles And Foam Rubber At The Submolecular Level!

A dozen predictions for foods of the future.

"While the chef's dishes tonight are rather bland, his ideas are fresh and appealing."

"Trust me, it tastes good – you won’t like it."

"It's just sea urchin. Don't be such a baby."

Chick-fil-A Sauce & Maker's

Deconstructed Street Foods - Pizza

'I downloaded these recipes. Care to try virtual meatloaf?'

Though he created more than 300 products from peanuts, George Washington Carver was unable to change even one of them back into a peanut.

'I think the salmon is thoroughly smoked.'

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

'A cheeky red?'

La Table

"I have no idea what, hic, went wrong. I did everything, hic, Mario Batali said."

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

"You say your crème needs more Brulée?"

Cookbooks

"First cook the cake, then apply icing sugar and candles..."

"...But ASIDE from that, how was your trip to France?"

"Is the MSG local?"

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

Jeff soon discovered his mistake in ordering the one ton soup.

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

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

"Which wine would you pair with the complimentary bread and butter?"

"I cook the sausages in French mineral water, I wear a French beret and I can call you 'Monsieur'."

"I want some long, thin square ones - for chips..."

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

'My husband made my cake from scratch...even the candles.'

'White smoke means she decided what to cook. Black smoke means it's done.'

'Muriel's philosophy is that what happens in the kitchen, stays in the kitchen.'

"You have a big check because you had a big wine."

'What wine goes with comfort foods?'