Gourmet Reader Prints

'What would you like to eat with your book tonight?'

Edible food section in the library.

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

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

'Sparky, fetch me an impudent little chardonnay.'

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

"The chef is going to need more than just your ‘compliments’ tonight … he’s in one of his moods."

"And which regional cuisine would you be interested in this evening—Northwester, Southwestern, Southeastern, or Northeastern?"

'Of course you're very dear to me - that meal just cost a fortune.'

"Waiter! Two of your finest menus!"

'Why, of course I remember our first date -- I had filet mignon, potatoes au gratin, sauteed....'

"You're the lid to my pot."

'This is one of our most recent vintages!'

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

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

"Tonight, perhaps Mrs. Lewis would prefer this quiet little table for two from which to send back her entrée?"

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

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

'Waiter...my entrée fell over.'

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

"Compliments to the chef! Pass it on."

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

French wine

To do before Saturday...

"Can you romance me after my tiramisu?"

"Pizza sounds wonderful. Italian, Greek or Hipster?"

Too much cilantro

The Main Types of Cheese

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

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

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

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

"Everything taste so divinely artisanal."

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

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