Oat Gourmet Mugs

Oat Cuisine in Horse's Nosebag

"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."

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

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

'Waiter...my entrée fell over.'

His Her Cakes

"Everything taste so divinely artisanal."

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

French wine

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

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

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

Too much cilantro

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

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

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

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

Gaston's Gourmet Truckstop

The Main Types of Cheese

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

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

To do before Saturday...

"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!"

Craft Donuts vs. Craft Beer

'So it's the Mumm's Cordon Rouge, '98 Pouilly-Fuisse, '86 Chateau Margaux, and the '92 Barsac - would you like any food?'