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

"I cook the sausages in French mineral water, I wear a French beret and I can call you 'Monsieur'."

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

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

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

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

'I hope you all like stuffing.'

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

Haute Chinese

Join me for dinner?

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

"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!

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

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

Cut out and keep your own Chef

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

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

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

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

'Pass the grey stuff.'

Culture clash

'Good thing you ordered a double portion.'

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

"Whatever is quickest - I'm starving!"

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

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

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

"When I eat out, I like to order something I would never make at home."

"I'm sorry, but Chef Scott feels he's moved beyond that concept."