Organic Gourmand Prints

"I love finding my food at the Farmers Market. Makes me feel like a true pioneer."

The wonderful world of cheese.

'We can order Lebanese, Thai, Italian, Indian, Greek or Chinese...'

The Coffee Shop Vats of New Jersey

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

Gaston's Gourmet Truckstop

"I'll have the spaghetti, does that come on toast?"

Grand Escargot at a Parisian Eatery.

"How's everything here? Let's start with your earliest childhood memories."

"Perhaps we should cleanse our palates first?"

"It's Chicken Mole!"

Just one more choccy...

Tomorrow we'll cheer the fourth of July! Picnics with families mean hot dogs to buy! Flags will be waving so proudly up high! And fireworks displays will light the night sky which Frank will miss due to way too much pie! Pie Eating Contest!

A London gent abroad

'Is it organic?'

Vegan Restaurant: ''amburgers! Sausages! RISSOLES!'

An art director eats: 'Waiter! Does this lettuce say 'salad' to you?'

"Uh, yeah, that looks a little too organic."

'Your fish dinner should be along shortly. Frank just had a nibble.'

'Are you ready for dessert?'

"Jeffrey eats everything, Mom, because no one has told him what he doesn't like."

Dijon Vu

'I couldn't put the book down... I had peanut butter and jelly on my hands!'

'You could use more fiber in your diet; go sow a few wild oat brans.'

'Don't worry, Sir. Most of our customers get indigestion when they see the bill.'

"I recommend the businessman's lunch, sir, mammon notwithstanding."

"Love the cheese - not so sure about the presentation."

Capturing a Cook

"Table number five have just eaten their table decoration!"

Coffee, toast and some of my special homemade turkey marmalade!

For once, I'd like to order a non-soy-based tofu substitute. No more health food. I have Tofurkey.

"I found out something last night that just totally destroyed my worldview."

"Now this is what I call a thanksgiving break."

"If I'm billing six hundred dollars an hour, lunch just cost me $ 638.75."

'What d'you say to a massive Szechuan-style wok fry-up before we start?'