Multicultural Gourmet Pillows

"Whoa, Baldo! They're serving enchiladas! I bet you eat these every day!"

"Your food didn't melt, young man... this is the soup course."

"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!'

"So this coffee shop if your 'hangout'?"

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

'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."

"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?"

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

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

"Everything taste so divinely artisanal."

"Dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, dirt, onion bagel with Nutella and cream cheese, dirt, dirt, dirt..."

Gaston's Gourmet Truckstop

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

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

Too much cilantro

French wine

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

Hamish Harris. The boy bon vivant.

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

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

To do before Saturday...

The Main Types of Cheese

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

"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.'

"The recipe said to let the chicken rest after it comes out of the oven!"

Recipes from The Lying Gourmet