Gourmet Lifestyle Prints

Claret

"I was with you right up to the cumin."

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

"Boil, toil and trouble, I wish I'd never started this risotto."

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

"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.

'A cheeky red?'

"Yo, Cézanne, paint faster. I need those grapes for the Madeira sauce."

'This is one of our most recent vintages!'

La Table

"You're the lid to my pot."

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

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

Cookbooks

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

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

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

'Wait until you taste the artisanal water. It's not to be believed.'

'Waiter...my entrée fell over.'

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

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

"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?"

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

Too much cilantro

"All the butter was gone. There was no way out. The puff pastry had to be made with margarine... from a tub."

Hamish Harris. The boy bon vivant.

French wine

MUSHROOM MASACRE.

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

To do before Saturday...

Gaston's Gourmet Truckstop

"Sure, while you went out robbing folks I stayed here and made a nice quiche, and just to prove I'm not a sissy I made it with mountain lion instead of ham."