Gourmet Sauce Guru Mugs

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

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

Counting ribs

'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?"

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

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

"You'll love this. It's swarthy yet munificent, didactic and gregarious with hints of dogma."

"Waiter! Two of your finest menus!"

"Will you have a Sphinx?"

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

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

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

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

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

'Waiter...my entrée fell over.'

"Compliments to the chef! Pass it on."

"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.'

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

Flying sauces.

"Can you romance me after my tiramisu?"

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

French wine

"Everything taste so divinely artisanal."

"I come here for the pepper."

'You realize we're only having three people over...'

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

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

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

"Is the asparagus farm-raised or wild-caught?"

"I'll have the barbecued half-pounder, with all the ramifications."

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

Gramma's Tators & Gravy...All You Can Eat!

Cheese