Gourmet Surgeon Prints

Culinary surgery.

"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?"

"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."

"Waiter! Two of your finest menus!"

'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....'

'This is one of our most recent vintages!'

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

"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."

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

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."

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

Too much cilantro

"Can you romance me after my tiramisu?"

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

French wine

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

"Everything taste so divinely artisanal."

To do before Saturday...

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

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

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

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

The Main Types of Cheese

"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?"

"Grass...Grass and more damn grass... What I wouldn't give for a lightly poached Dover sole with a garlic infused tarragon sauce."