Modern Gastronomy Enthusiast Mugs

'My compliments to your bioengineer.'

Come dine with me!

Try to guess the continent dining...

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

"I'll have the drum an sea bass, the house salad and the techno nachos!"

"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.'

"I'm afraid it's not cheese, it's 'cheese-like'."

"We'd like the roasted homework for two. And fetch us a bottle of your finest toilet water."

"And exactly how is the peanut-butter-and-jelly prepared?"

'I'm sorry, sir, but it's hats off for the Chef's Special!'

'I hope you all like stuffing.'

"The food here is excellent- what time is breakfast?"

I told you I got us the best table in the house. Pizza.

"Yes, he is a celebrity chef, but he doesn't have any opinions on Iraq."

Haute Chinese

"Waiter... my entrée fell over."

Gracious, child...bubbling cauldrons of potions are old hat. I get mine over the internet, delivered frozen and ready for the microwave!

Join me for dinner?

'This is delicious. I'm glad I didn't try to order in Italian.'

Man with a 'menu', woman with a 'womenu'.

"You see, I don't believe in eating fast. I believe in savoring. I....hey, stop looking at my food!"

"Sorry about the delay, sir. The manager is interviewing chefs at this very moment."

'You want to eat out tonight? -- What if we get addicted to good food?'

Cut out and keep your own Chef

Culture clash

'Pass the grey stuff.'

'Good thing you ordered a double portion.'

Couple sharing the plastic widget from a pizza box like a chicken's wish bone

"When you said, 'Let's go out for dinner,' I thought you meant foraging. This is much better!"

"Whatever is quickest - I'm starving!"

"How much longer on your visionary gnocchi, Stefano?"

"Pinot Noir, God's apology for White Zinfandel."

A restaurant with a "Main Dining Room" and a "Room for Dessert".

"And it was at the moment I realized that the only thing holding me back from culinary excellence was a bucket-load of butter."