Investment Gourmet Prints

Build Your Own Portfolio

"Your broker has 'comped' your meals."

"It's this trend that leads us to believe we should supplement our oil commodities with investments in some of the Earth's rich vinegar and crouton reserves."

"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.

'This is one of our most recent vintages!'

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

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

"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.'

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

'Waiter...my entrée fell over.'

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

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

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

"Is there any way I can un-drink this wine?"

French wine

Gaston's Gourmet Truckstop

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

His Her Cakes

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

Too much cilantro

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

"Hmmm... low ash content. Smells like someone switched to canola oil... wait, is that tripe I smell?"

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

To do before Saturday...

"Everything taste so divinely artisanal."

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

Every time you make a blend, somewhere, a wine maker dies.

The Main Types of Cheese

"Ten Dollars?! I can't eat that." Bob was on a strict low-cost diet.

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

'Why, thank you. When they started the vineyard five generations ago, I heard they were shooting for freakin' awesome.'