Menu Innovator Gifts

'Do you have a traditional Christmas dinner, but for a lacto-vegan fruitarian?'

'It's the same special as yesterday...'

'I represent the Student Cafeteria Committee. With finals coming up, we demand more fish on the menu. We hear that's brain food.'

'If Darwin had been the cook on the Beagle' 'Menu- its Evolution'.

'Due to global warming the Baked Alaska has been replaced by Thawed Alaska.'

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

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

'I ran out of sugar, so I used salt.'

"Mom, I'm at work – let me call you back after I finish stocking milk for wealthy vegans who like beet juice in their meat alternatives so they can still get that bloody effect when cooking without guilt."

"Is the MSG local?"

'We don't know which gate flight 311 to Denver is boarding. These are the menus.'

'Men order. . . women shop.'

"They always throw us stale bread, so I've decided to bake my own, fresh break..."

"The secret of my success is combining eggs, meat and bread in enough ways to make an eight page breakfast menu."

"That was a great ideaof yours, chester."

"There are no croutons. I use tater tots on my salad."

"I don’t know, Margaret. She looks like the type who makes exotic stuffings."

"What if Newton came up with a different idea from a fallen apple."

"We needed to replace our kitchen floor and it kind of grew from there."

'Well, if you're going to order 'left wings' and I'm going to order 'right,' maybe we should just order burgers instead.'

Cook in the cookery section.

"Can you reinvent the classic grilled cheese for me?"

'The Specials are the same as the Main Menu dishes, but with more florid descriptions.'

"Well..I think the old Thermograph machine I rescued from work goes a treat with our kitchen units."

'Lets all thank Martha for her very innovative 'Hot Dog Crepes'.'

"Not bad, but it has a sort of plastic aftertaste."

"Fresh pepper?"

"Sure, ha ha, it’s all ‘free-range’ beef."

'Beat 3,000 eggs and add one quart of 10-30W oil? So much for putting my recipes on the computer.'

"I wonder what our self-cooking kitchen has for us today."

Skyscraper Chef's Hat.

'Propane ran out.'

'Isn't it great? It gives us four times the storage space as a regular fridge!'

'Oh, sure, it gets the creative juices going, but is it worth the cost?'

"And not only do I make my own pizza sauce, I have a special way of crushing the tomatoes!"