Appetizers Quotes

If I were seducing you, I’d have you spread out like fine cuisine, working my way through the menu. From appetizer… to dessert.

My stomach lurched, an appetizer before the full portion of heartache I had a feeling was going to be served at some point soon.

Your beauty took my breath away, but your mind has stopped my heart.

Gradually I came to realize that people will more readily swallow lies than truth, as if the taste of lies was homey, appetizing: a habit.

Everything that is going to kill you is extremely appetizing.

If I were going to put a price tag on my lady parts, I’d find a more appetizing buyer.

I should warn you, I’m an expert on vampires. I’ve seen every episode made of Buffy, Angel, and Forever Knight, so don’t think a little fang-flashing is going to scare me.” – Nell to Adrian Oh, my God! You bit me on the leg! You drank my blood! I am not an appetizer!” You are much more then an appetizer. You are a twelve-course banquet. – Nell & Adrian I slid my tongue around the glossy enamel of his teeth, pausing to stroke down the length of an elongated canine tooth. Yeah. I know. How stupid is it to French kiss a vampire and not expect sharp teeth? – Nell

Surely, the span of time between the placing of an order and the arrival of appetizers is one of the most perilous in all human interaction. What young lovers have not found themselves at this juncture in a silence so sudden, so seemingly insurmountable that it threatens to cast doubt upon their chemistry as a couple? What husband and wife have not found themselves suddenly unnerved by the fear that they might not ever have something urgent, impassioned, or surprising to say to each other again?

Yet the upcoming year was going to be a new phase of my life. I would get to follow my big   brother to the big house. I had reached that golden age of six. Finally, I was going to experience the real deal. This was no appetizer, or tater tots, or French fries. This was the whole Ore-Ida. I would be amongst thechaos like all the neighborhood kids. Everyone that knew Jerry would get to know me, too. Since we were at Aunt Kathy’s, I had to curtail my exuberance. We had nothing like the freedom at mom’s shack. So, I did my best to remain out of sight. But those efforts were futile. School was just hours away. I really couldn’t contain myself without medication or God forbid, a good old-fashioned ass beating. Well, Aunt Kathy implored me to settle down. She kept issuing threat after threat with such statements, “Boy, do I needto beat the black off of you,” or “Gorilla will be your name when I’m finish!” Yes, I got the message but beating my butt wasn’t going to be enough. Heck, I had been waiting for three long, long years just to join Jerry. Anything short of a bullet wasn’t going to stop me.

I told you that you deserved better." My heart lifted at the sound of that deep, michivious voice. "Noah?" "Echo, you look..." He let his eyes wander down my body and then slowly back up. A wicked grin spread across his face. "Appetizing." "Like a chicken wing appetizing or succulent hamburger appetizing?" "Appetizing as in your boyfriend's a moron to leave you alone." "He's not my boyfriend." "Good. Because i was going to ask you to dance." He wrapped both of his hands around my waist and pulled me close. God, he felt good-warm, solid. I slid my arms to his neck, letting my gloved fingers skim his skin. "I thought you didn't do dances." "I don't. And, this afternoon, i had no intention of coming here." He swallowed. "This dance seemed so damned important to you. And you...you 're important to me." “Echo, I can’t tell you what’s going to happen because I don’t know. I don’t hold hands in the halway or sit at anyone else’s lunch table. But I swear...on my brothers that you’ll never be a joke to me and you’ll be much more than a girl in the backseat of my car.

I see the ground is the symbol for the poor people; the poor people is gonna open up this whole world and swallow up the rich people, ’cause the rich people gonna be so fat, they gonna be so appetizing, you know what I’m saying, wealthy, appetizing. The poor gonna be so poor and hungry, you know what I’m saying? It’s gonna be like — there might be some cannibalism out this mother. They might eat the rich.

If romance was only a prelude to everything that was supposed to come after, then to indulge it would be feasting on appetizers when all anyone wanted was dinner. I would be fooling myself and other people that I was something more.

Liam’s bunny was one of those things Dragos didn’t understand. The stuffed toy was floppy, super soft and had big, dark eyes. Liam adored it, although Dragos wasn’t quite sure why. In real life, a bunny that size would barely make an appetizer.

The appetizers were delicious, not because of the kitchen, but because all food eaten in anticipation of a kiss is delicious.

Raising his glass, Ivan motioned for another toast. “Here’s to meeting the real Jaden Thorne. Your beauty took my breath away, but your mind has stopped my heart.

Angeline’s gaze swiveled to Zoe. “Why didn’t you have us pick up something?” “Because that’s not my job!” Zoe lifted her head up high. “We’re here to keep Jill’s cover and make sure she stays off the radar. It’s not my job to feed you guys.” “In which sense?” I asked. I knew perfectly well that was a mean thing to say to her but couldn’t resist. It took her a moment to pick up the double meaning. First she paled; then she turned an angry red. “Neither! I’m not your concierge. Neither is Sydney. I don’t know why she always takes care of that stuff for you. She should only be dealing with things that are essential for your survival. Ordering pizza isn’t one of them.” I faked a yawn and leaned back into the couch. “Maybe she figures if we’re well fed, you two won’t look that appetizing.” Zoe was too horrified to respond, and Eddie shot me a withering look.

Her siren smile lit up my world. “Noah.” “Echo. You look …” I let my eyes wander up and down as I approached the car. “Appetizing.” Her laughter tickled my soul. “I think we’ve had this conversation before.” I settled between her legs and cradled her face with my hands. “And I think at the end of that night something like this also happened.” Her lips feathered against mine and she giggled. “You ready for a new normal?” she whispered. I kissed her lips one more time and plucked the keys from her hand. “Yes, and I’m driving.

We could, you know, go out for hot dogs. Don’t worry—they’re not actually dogs. It’s just a name. They’re these meat things that you put on buns—that’s a kind of bread—and then you top them with other things and—”             “I know what a hot dog is,” interrupted Mark. “You do?” I asked, legitimately surprised. “How?” “We’re not that remote. We have TV and movies. Besides, I’ve left Siberia, you know. I’ve been to the U.S.” “Really? Did you try a hot dog?”             “No,” he said. “I was offered one … but it didn’t look that appetizing.”             “What!” I exclaimed. “Blasphemy. They’re delicious.”             “Aren’t they compressed animal parts?” he pushed.             “Well, yeah… I think so. But so is sausage.”             Mark shook his head. “I don’t know. Something’s just not right about a hot dog.”             “Not right? I think you mean so right.

Merry was worrying about the hurt-a-lot bit when the door suddenly burst open and a group of men began to crowd into the room, carrying Alexander d'Aumesbery before them. It seemed either the men had grown weary of waiting, or the women had informed the men that she was ready and in bed when they'd gone below. She wasn't too pleased about that. Merry would have liked to ask more about this pain and blood. That didn't sound at all appetizing, but then none of it had. Kiss, kiss, squeeze, squeeze, and in it went? It hardly sounded the most exciting business in the world, and it made her wonder why the maids were so willing to let the soldiers and her brothers have at them at Stewart.

If I order an appetizer is there any chance I can get it quickly? I'm two and a half months pregnant with a Bradford," she said, not mentioning it was twins because the thought was actually starting to scare her and she hadn't told Trevor yet and didn't want him finding out this way. She just hoped the woman understood because she was close to crying. Judging by the slightly startled look on the woman's face she did. The waitress shook her head. "No, you're right. You probably won't be able to survive the wait," she said, sending Trevor, who was still trying to get the woman to leave, a glare. "I'll bring you out a bowl of clam chowder followed by chicken fingers, they'll only take a few minutes to prepare. Will that work?" Zoe nodded solemnly. "You are my hero." "I'll put a rush on your food," the waitress said before walking away. "Bless you," Zoe said, fighting the urge to kiss the woman.

The pale organisms of literary heroes feeding under the author's supervision swell gradually with the reader's lifeblood; so that the genius of a writer consists in giving them the faculty to adapt themselves to that - not very appetizing - food and thrive on it, sometimes for centuries.

I have to know.” “Know what?” Jaden demanded. “Well, for starters, I have to know why you left without even saying goodbye.” Without thinking, he caressed the soft curve of her cheek with his thumb, stroking it affectionately as he stared into her green eyes. “But more importantly, I need to know why a woman I barely know has left such a gaping hole in my chest, why when I open my eyes in the morning I’m disappointed that you aren’t there, and why every song on the radio sounds like Frank Sinatra. Why is it that one night with you felt more like a thousand?

…some bits of Dickens-books with which latter I am long familiar and long enamored for the restful falseness of their sentiment and the pungent appetizing charm of their villains.

Nothing was like knowing you were the appetizer for a feast of orgy, that you were what whetted the guests and enticed them to devour.

To be terrified and yet unafraid seems a great paradox of worship, but when one has tasted it, the notion of an eternity spent terrifyingly unafraid like that is remarkably appetizing.

I'm staying right here," grumbled the rat. "I haven't the slightest interest in fairs." "That's because you've never been to one," remarked the old sheep . "A fair is a rat's paradise. Everybody spills food at a fair. A rat can creep out late at night and have a feast. In the horse barn you will find oats that the trotters and pacers have spilled. In the trampled grass of the infield you will find old discarded lunch boxes containing the foul remains of peanut butter sandwiches, hard-boiled eggs, cracker crumbs, bits of doughnuts, and particles of cheese. In the hard-packed dirt of the midway, after the glaring lights are out and the people have gone home to bed, you will find a veritable treasure of popcorn fragments, frozen custard dribblings, candied apples abandoned by tired children, sugar fluff crystals, salted almonds, popsicles,partially gnawed ice cream cones,and the wooden sticks of lollypops. Everywhere is loot for a rat--in tents, in booths, in hay lofts--why, a fair has enough disgusting leftover food to satisfy a whole army of rats." Templeton's eyes were blazing. " Is this true?" he asked. "Is this appetizing yarn of yours true? I like high living, and what you say tempts me." "It is true," said the old sheep. "Go to the Fair Templeton. You will find that the conditions at a fair will surpass your wildest dreams. Buckets with sour mash sticking to them, tin cans containing particles of tuna fish, greasy bags stuffed with rotten..." "That's enough!" cried Templeton. "Don't tell me anymore I'm going!

He stands, loosening his black tie and stripping off his white shirt, dropping the latter just in front of my face. The appetizing smell of him reaches my face in a goading wave. As he walks around my body to the bed, he slaps my ass, making me turn and yelp.

Echo, you look..." He let his eyes wander down my body and then slowly back up. A wicked grin spread across his face. "Appetizing." "Like a chicken wing appetizing or succulent hamburger appetizing?

Fried mac ’n’ cheese balls. Does that sound appetizing?” “Fried … mac and cheese … balls?” Ezra dared to look away long enough to smirk at Aaron. “Don’t you know everything is better in ball form? Cheese, meat, donuts, snow … pasta.” “Real comprehensive list there, Ezra.

Surely, the span of time between the placing of an order and the arrival of appetizers is one of the most perilous in all human interaction.

What’s wrong? You can dish it out but can’t take it?” I sighed and gave him an obviously fake laugh. “Oh, I can take it. I just prefer an entree. Not an appetizer.

The appetizers were delicious, not because of the kitchen, but because all food eaten in anticipation of a kiss is delicious. The

I am waiting for the Last Supper to be served again with a strange new appetizer

the Count reviewed the menu in reverse order as was his habit, having learned from experience that giving consideration to appetizers before entrées can only lead to regrets.

Victor eyed the glistening tubes in the tray around Dibbler's neck. They smelled appetizing. They always did. And then you bit into them, and learned once again that Cut-me-own-Throat Dibbler could find a use for bits of an animal that the animal didn't know it had got. Dibbler had worked out that with enough fried onions and mustard people would eat anything.

I like this marriage thing, because it's the best of all of us. We get to be the whole meal. The appetizer, the entree, the luxurious dessert... And yes, the peas and the carrots.

Vomit began to spill out of me like pea soup, splattering the road with champagne and caviar, long island iced teas, of bacon appetizers and croissants, and a perfectly grilled filet mignonette. It had gone down easy, among the kiss ups of the lawyer world, but spewed out nastily and hard, in the company of a cheater.

When you go out to dinner, it is customary to order an appetizer in addition to the entrée. The appetizer is just an excuse for an extra meal. “Let’s see, I will start with the eighty buffalo wings, and do you have a low-cal blue cheese? Because I don’t want to fill up too much.” It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

But the moment I realized that Pomiane was not just sympathetic but deeply on my side came in his recipe for Bœuf à la Ficelle (top rump suspended in boiling water by a string). When it is done, you are told to: ‘Lift the beef from the saucepan and remove the string. The meat is grey outside and not very appetizing. At this moment you may feel a little depressed.’ Isn’t that one of the most cheering and pedant-friendly lines a cook ever wrote? ‘You may feel a little depressed.

You hold up a cross to protect yourself from Satan and he laughs in your face; you serve a vampire a roasted garlic appetizer and he comes back for seconds...on your neck. If this were Hollywood, the priest would be the culprit. He’d turn to his congregation, hold out his arms as if to embrace them, and smile a demon’s smile before pulling them all down to hell.

An apple a day might have kept the doctor away prior to the industrialization of food growing and preparation. But, according to research compiled by the United States Drug Administration (USDA) today’s apple contains residue of eleven different neurotoxins—azinphos, methyl chloripyrifos, diazinon, dimethoate, ethion, omthoate, parathion, parathion methyl, phosalone, and phosmet — and the USDA was testing for only one category of chemicals known as organophosphate insecticides. That doesn’t sound too appetizing does it? The average apple is sprayed with pesticides seventeen times before it is harvested.

It is a wonderful harmony. The plants make the antioxidant shields, and at the same time make them look incredibly appealing with beautiful, appetizing colors. Then we animals, in turn, are attracted to the plants and eat them and borrow their antioxidant shields for our own health. Whether you believe in God, evolution or just coincidence, you must admit that this is a beautiful, almost spiritual, example of nature’s wisdom.

Now don’t tell anyone,” she says, bustling in and sliding my dinner-table-cum-vanity over my lap. She sets down a paper napkin, plastic fork, and a bowl of fruit that actually looks appetizing, with strawberries, melon, and apple. “I packed it for my break. I’m on a diet. Do you like fruit, Mr. Jankowski?” I would answer except that my hand is over my mouth and it’s trembling. Apple, for God’s sake. She pats my other hand and leaves the room, discreetly ignoring my tears.

Of course I can.” He stuck out a rolled tongue and wiggled it, demonstrating, then pulled it back. “Everyone can do that, surely? Ian?” “Oh, aye, of course.” Ian obligingly demonstrated. “Anyone can.” “I can’t,” said Brianna. Jamie stared at her, taken aback. “What d’ye mean ye can’t?” “Bleah.” She stuck out a flat tongue and waggled it from side to side. “I can’t.” “Of course ye can.” Jamie frowned. “Here, it’s simple, lass—anyone can do it!” He stuck out his own tongue again, rolling and unrolling it like a paternal anteater, anxiously encouraging its offspring toward an appetizing mass of insects. He glanced at Roger, brows lifted.

The child tends to be stripped of all social influences but those of the market place, all sense of place, function and class is weakened, the characteristics of region and clan, neighborhood or kindred are attenuated. The individual is denuded of everything but appetities, desires and tastes, wrenched from any context of human obligation or commitment. It is a process of mutilation; and once this has been achieved, we are offered the consolation of reconstituting the abbreviated humanity out of the things and the goods around us, and the fantasies and vapors which they emit. A culture becomes the main determinant upon morality, beliefs and purposes, usurping more and more territory that formerly belonged to parents, teachers, community, priests and politics alike.

Ninety percent of the population spends time imagining their future and forgetting that now is where we live and breathe. The ten percent who live in the present are the ones who have the stories to tell, the ones who live life the way it's meant to be lived.

Sex is a drop in the ocean of sensuality. I call it an appetizer.

The waiter arrives, swapping out the empty appetizer plate with a giant platter of nachos, piled high with roasted pork, gooey cheese, and all the fixings.

It starts as an appetizer typically. That’s low risk. Then it migrates to an entrée dish. Then it becomes a food that you can buy and take home and fix for your family.

What do you call a guy who brings dinner for a rancor? An Appetizer!

A brick could be placed on your child’s cafeteria lunch tray, in place of the less appetizing and more unnatural food they normally serve.


Nobody cares what the entrée is..... if the appetizer is turds in a blanket!

Pomegranate seeds. They’re for the appetizer for your mother’s dinner party tonight.” Locally

I always thought that if I suffered enough in service of Art, if I laid down my life to please the world, I could live in peace," Duncan reflects shortly after the death of her children. "Now I know that the world will consume everything in its path. Art is not even an appetizer to the horrors of the world. The world consumes horror itself and savors it and is never sated.

Taking a sip, the Count reviewed the menu in reverse order as was his habit, having learned from experience that giving consideration to appetizers before entrées can only lead to regrets.

Mercy didn’t get embarrassed easily, but her cheeks flamed now. Because if Riley knew she was in heat—like a freaking wild cat!—then so did the rest of her own pack. “So what, you followed me hoping I’d lower my standards and sleep with a wolf?” She intentionally made “wolf” sound about as appetizing as “reptile.” Riley’s jaw tightened under a shadow of stubble a shade darker than the deep chestnut of his hair. “You want to claw at me, kitty-cat? Come on.” Her hands clenched. She really wasn’t this much of a bitch. But goddamn Riley had a way of lighting her fuse.

It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

He would probably think her just as shallow and ignorant as everyone else here was: eating appetizers and gazing out the window at the filthy Hudson, dressed in a gown the color of the vanishing forest.

Nancy scarcely had time to deposit her suitcase under her cot and freshen up after the long ride when lunch was announced by the ringing of a bell. Campers hurried from all directions to the dining hall. The food was plain but appetizing and Nancy ate with zest. The meal over, she was rushed from one activity to another. The girls insisted that she join them in a hike. Then came a cooling dip in the lake.

I told him I’m not sleeping with him. I’m not that easy,” she says. “Still, he invites me to Vegas and tells me he’ll get me my own private suite, and that I could invite my girlfriends. So, I mean, my girlfriends and I obviously decide to go. When we get there, he lets us go shopping with his credit card. So we bought new clothes, facials, massages, purses, everything! Then we joined him and his friends for dinner … Our dinner bill was, like—can you believe this?—$30,000! It was all the wine, appetizers, entrees, desserts, and champagne. The next week, I ignored his phone calls. I mean, I can’t be bought.

The willingness and ability to live fully in the now eludes many people. While eating your appetizer, don’t be concerned with dessert. While reading a book, notice where your thoughts are. While on vacation, be there instead of thinking about what should have been done and what has to be done when returning home. Don’t let the elusive present moment get used up by thoughts that aren’t in the here and now. There

You can be just as certain that God will give you little pieces of Heaven, little appetizers for Heaven, for the rest of your life on earth as you can be certain that He will give you the fullness of Heaven when you die.

I could put up with heartbreaks and abortions and busted romances, but I had to have something under my belt to carry on, and I wanted something nourishing, something appetizing. I felt exactly like Jesus Christ would have felt if he had been taken down from the cross and not permitted to die in the flesh. I am sure that the shock of crucifixion would have been so great that he would have suffered a complete amnesia as regards humanity. I am certain that after his wounds had healed he wouldn't have given a damn about the tribulations of mankind but would have fallen with the greatest relish upon a fresh cup of coffee and a slice of toast, assuming he could have had it.

I tried every diet in the book. I tried some that weren’t in the book. I tried eating the book. It tasted better than most of the diets. I tried the Scarsdale diet and the Stillman water diet (you remember that one, where you run weight off trying to get to the bathroom). I tried Optifast, Juicefast, and Waterfast. I even took those shots that I think were made from cow pee. I endured every form of torture anybody with a white coat and a clipboard could devise for a girl who really liked fried pork chops. One night while I was on some kind of liquid-protein diet made from bone marrow, or something equally appetizing, I was with a group of friends at a Howard Johnson’s and some of them were having fried clams. I’ll never forget sitting there with all of that glorious fried fat filling my nostrils and feeling completely left out. I went home and wrote one of my biggest hits, “Two Doors Down.” I also went off my diet and had some fried clams. There were times when I thought of chucking it all in. “Damn the movie,” I would say. “I’m just gonna eat everything and go ahead and weigh five hundred pounds and have to be buried in a piano case.” Luckily, a few doughnuts later, that thought would pass and I would be back to the goal at hand. I remember something in a book I read called Gentle Eating. The author said you should pretend the angels are eating with you and that you want to save some for them. I loved that idea, because I love angels. I have to admit, though, there were times I would slap those angels out of the way and have their part too. A true hog will do that.

Yubbazubbies, you are yummy, you are succulent and sweet, you are splendidly delicious, quite delectable to eat, how I smack my lips with relish when you bump against my knees, then nuzzle up beside me, chirping, "Eat us if you please!" You are juicy, Yubbazubbies, you are tender, never tough, you are appetizing morsels, I can never get enough, you have captivating flavors and a tantalizing smell, a bit like candied apple, and a bit like caramel. Yubbazubbies, you are luscious, you are soft and smooth as silk, like a dish of chicken dumplings, or a glass of chocolate milk, even when I'm hardly hungry, I am sure to taste a few, and I'm never disappointed, Yubbazubbies, I love you.

I’m not dressed for the piano bar, but I won’t go upstairs to get clothes. He is expecting me to stay and to apologize and cook dinner and tiptoe around his mood, but instead I’m gonna go buy a new dress and shoes for tonight, then get to the restaurant by six and treat myself to a long, slow dinner with appetizers, pasta, and dessert. And wine. Then I’ll play vintage jazz in front of a nice group of folks who actually appreciate me. That’s what I’ll do instead.

What is love? Is it a lightning bolt that instantaneously unites two souls in utter infatuation and admiration through the meeting of a simple innocent stare? Or is it a lustful seed that is sown in a dark dingy bar one sweaty summer's night only to be nurtured with romantic rendezvous as it matures into a beautiful flower? Is it a river springing forth, creating lifelong bonds through experiences, heartaches, and missed opportunities? Or is it a thunderstorm that slowly rolls in, climaxing with an awesome display of unbridled passion, only to succumb to its inevitable fade into the distance? I define love as education.... It teaches us to learn from our opportunities, and made the stupidest of decisions for the rightest of reasons. It gives us a hint of what "it" should be and feel like, but then encourages us to think outside the box and develop our own understanding of what "it" could be. Those that choose to embrace and learn from love's educational peaks and valleys are the ones that will eventually find true love, that one in a million. Those that don't are destined to be consumed with the inevitable ring around the rosy of fake I love you's and failed relationships. I have been lucky enough to have some of the most amazing teachers throughout my romantic evolution and it is to them that I dedicate this book. The lessons in life, passion and love they taught me have helped shape who I am today and who I will be tomorrow. To the love that stains my heart, but defines my soul....I thank you.....

You know, that stuff you get as a appetizer at Thai food restaurants. "meecrob" is way grosser than "shit," dude. I'd scarf down a whole wet bucket full of shit before I ate another plate of meecrob." Meecrob is really terrible to eat.

Everything coming out of the kitchen smells great. We’ve got tostones slathered with garlic as an appetizer, pernil that’s spending extra time in the oven for an epic crunch, and empanadillas that I always enjoy with a little hot sauce.

Salt was expensive, however, and so was used only with varieties of fish and meat that had demonstrated a capacity for surviving the preservation process in a reasonably appetizing state and were therefore regarded as “worth their salt.

Earthquake in Sumatra. Plane crash in Russia. Man holds daughter captive in cellar for thirty years. Heidi Klum separates from Seal. Record salaries at Bank of America. Attack in Pakistan. Resignation of Mali’s president. New world record in shot put. Do you really need to know all these things? We are incredibly well informed, yet we know incredibly little. Why? Because two centuries ago, we invented a toxic form of knowledge called “news.” News is to the mind what sugar is to the body: appetizing, easy to digest—and highly destructive in the long run.

She stood there, half lit by the street lamp, her diamond choker sparkling. A knot formed in my stomach, and I knew it wasn’t from the appetizers I’d eaten earlier that night. Then, in a haunting tone I still remember to this day, she whispered, ‘My dear, dear friend....Quo vadis?

I can tell it's one of those places where they serve "precious" food—appetizers the size of a mushroom cap, unpronounceable ingredients listed for each menu item that make you wonder if someone sits around making these up: cod semen and wild-fennel pollen; beef cheeks, meringue grits, ash vinaigrette.

I always thought that if I suffered enough in service of Art, if I laid down my life to please the world, I could live in peace. Now I know that the world will consume everything in its path. Art is not even an appetizer to the horrors of the world. The world consumes horror itself and savors it and is never sated.

Meanwhile I understood: my mistake with Olivia was to consider myself eaten by her, whereas I should be myself (I always had been) the one who ate her. The most appetizingly flavored human flesh belongs to the eater of human flesh. It was only by feeding ravenously on Olivia that I would cease being tasteless to her palate.

When you fall for your appetite too early, you may not be able to endure to the end.

The Prince’s name preserved, in the boldness with which its opening syllables were—to borrow an expression from music—attacked, and in the stammering repetition that scanned them, the energy, the mannered simplicity, the heavy refinements of the Teutonic race, projected like green boughs over the “Heim” of dark blue enamel which glowed with the mystic light of Rhenish window behind the pale and finely wrought gildings of the German eighteenth century. This name included, among the several names of which it was composed, that of a little German watering-place to which as a small child I had gone with my grandmother, under a mountain honoured by the feet of Goethe, from the vineyards of which we used to drink at the Kurhof the illustrious vintages with their compound and sonorous names like the epithets which Homer applies to his heroes. And so, scarcely had I heard it spoken than, before I had recalled the watering-place, the Prince’s name seemed to shrink, to become imbued with humanity, to find large enough for itself a little place in my memory to which it clung, familiar, earthbound, picturesque, appetizing, light, with something about it that was authorized, prescribed.

Tangy Barbecued Meatballs 2 lbs. ground beef 1 c. corn flake cereal, crushed 1/3 c. fresh parsley, chopped 2 eggs 2 T. soy sauce 1/4 t. pepper 1/2 t. garlic powder 1/3 c. catsup 2 T. dried, minced onion Combine all ingredients, mixing well. Form mixture into one-inch meatballs; place in an ungreased 13"x9" baking pan. Pour sauce over meatballs; bake at 350 degrees for 45 minutes. Makes 15 servings. Sauce:

For some months I had been ill in health, but was now convalescent, and, with returning strength, found myself in one of those happy moods which are so precisely the converse of ennui — moods of the keenest appetency, when the film from the mental vision departs — the αχλυς ος πριν επηεν — and the intellect, electrified, surpasses as greatly its every-day condition, as does the vivid yet candid reason of Leibnitz, the mad and flimsy rhetoric of Gorgias. Merely to breathe was enjoyment; and I derived positive pleasure even from many of the legitimate sources of pain. I felt a calm but inquisitive interest in every thing.

The truth was this: in Silas’s brief but only time on this earth, happiness had been a beautiful lie. An intended kindness, like Santa Claus or God, just convincing enough to make him feel ashamed of his skepticism, and double down. But then he kissed Sarah Kelly for the first time, and he knew that his happiness was only a fraction of the real deal. The appetizers at a buffet. A cut drug. But happiness can be cruel. If they hadn’t gone for that first walk, if he hadn’t felt her tongue in his mouth as they pressed against that tree in the dark, Silas would’ve thought—rather satisfied—that the happiness he had known thus far was as much happiness as any one person could know. He would’ve felt lucky for his crumbs, mistaking them for meals. Because the truth was he didn’t know he was starving until he tasted her. Until then, he believed himself fed.

It’s the struggle that refines them,” he explained, “the challenge. Give them too much water, sunshine, and fertile soil and they grow fat and tasteless, like a Concord grape, appetizing only when saturated with sugar and made into jelly. Or they wither and die of boredom. Like people. The best ones are survivors. Stripped of chaff, refined by struggle and hardship, they’re rendered complex and potent by their very endurance and ability to thrive in spite of deprivation.

One night, he left Stephen and me in the arcade and rushed off to a – this hurt my feelings – “real” game. That night, he missed a foul shot by two feet and made the mistake of admitting to the other players that his arms were tired from throwing miniature balls at a shortened hoop all afternoon. They laughed and laughed. ‘In the second overtime,’ Joel told me, ‘when the opposing team fouled me with four seconds left and gave me the opportunity to shoot from the line for the game, they looked mighty smug as they took their positions along the key. Oh, Pop-A-Shot guy, I could hear them thinking to their smug selves. He’ll never make a foul shot. He plays baby games. Wa-wa-wa, little Pop-A-Shot baby, would you like a zwieback biscuit? But you know what? I made those shots, and those songs of bitches had to wipe their smug grins off their smug faces and go home thinking that maybe Pop-A-Shot wasn’t such a baby game after all.” I think Pop-A-Shot’s a baby game. That’s why I love it. Unlike the game of basketball itself, Pop-A-Shot has no standard socially redeeming value whatsoever. Pop-A-Shot is not about teamwork or getting along or working together. Pop-A-Shot is not about getting exercise or fresh air. It takes place in fluorescent-lit bowling alleys or darkened bars. It costs money. At the end of a game, one does not swig Gatorade. One sips bourbon or margaritas or munches cupcakes. Unless one is playing the Super Shot version at the ESPN Zone in Times Square, in which case, one orders the greatest appetizer ever invented on this continent – a plate of cheeseburgers.

Merriem goes to the kitchen and quickly returns with a wooden tray piled high with thickly sliced bread and brightly patterned dishes of olive oil and dark vinegar. The bread is vivid yellow. It crumbles in my mouth and tastes sweet, honeyed. "Dandelions," Merriem says to me. Papa is staring at his half-eaten piece. "I thought dandelion was a weed?" "It is," Merriem replies with a grin. "Isn't it marvelous?" "Yes, it's very nice," Papa says, still looking a little puzzled. "Dad and I call it sunshine bread, eh, Dad?" Huia says.

Want a sandwich?” Mac shook her head. “I’m going to have dinner with Gage when he gets home.” Who said anything about dinner? This was more like an appetizer. That was another perk that came with being a werewolf. She could eat whatever she wanted and not have to worry about extra calories ending up where they shouldn’t. Khaki set everything on the counter. “I asked Xander flat-out when I went over to his place last night. He insisted he liked me just fine, but I knew he was lying. I could tell he was really uncomfortable around me. He was tense and on edge the whole time. Which is nothing new. He’s like that all the time around me. I think he finds me irritating and a nuisance.” Mac gave her a dubious look. “If you say so. But either way, you’d better be careful. If being with Gage has taught me anything, it’s that werewolves are extremely affected by certain pheromones. If you go walking around lusting over Xander, he’s going to pick up on it— and so is every other guy on the team. Then things will get really complicated. I learned that the hard way. Those guys can pick up on arousal like it’s barbecue and they aren’t shy about letting you know it.” Khaki groaned as she grabbed a plate from the cabinet. “Oh, God. I never thought about that.” “Yeah. And it gets worse.” Mac shook her head. “If I’m even slightly aroused and Gage picks up on it, he gets crazy horny— like he-can’t-control-it horny. What do you think is going to happen to if all the guys on the team pick up on the fact that the one and only female werewolf on the team is aroused? You’ll find yourself getting chased by fifteen out-of-control, horny werewolves going crazy with lust. And while there are some women who might find that entertaining, something tells me you wouldn’t.” Khaki set the plate on the counter with a thud. “Oh, crap. What the hell am I going to do?” Mac offered her a small smile. “Take a lot of baths?

Oh. I get it." Abby laughed. "This is where you bid on someone to wash your car." "Naked," Charli said. "Or check the shower tiles." "Also naked." Abby laughed. "I'm guessing that as long as there's wet and naked, we're all good." Fiona let out a long sigh. "What was that?" Charli asked with a lift to her perfect brows. "Have you got a victim---I mean a participant in mind?" Fiona glanced across the hall. "Have you seen Jackson's fireman buddy?" "No." Charli looked across the room. "Should we?" "Too late," Fiona said. "I've got first dibs." At that moment, Abby noticed the Wilder boys walk across the front of the room near the stage. Individually, they were stunning. As a group, they looked as appetizing as a decadent box of chocolates. Abby couldn't tear her eyes away from Jackson. Put him in a fireman suit, a tux jacket and jeans, or a simple T-shirt and cargo shorts, and he took her breath away. Truthfully, she liked him best in noting at all. "Holy guacamole." Charli gestured to a tall, dark, and devastating man walking with the group. "Is that who you are talking about?" Fiona nodded. "I want to lick him up one side and down the other like a cherry Popsicle." "Honey, you bid as high as you can go," Charli said. "And if you run out of money, you just let me know. I'd be happy to chip in.

With each deep inhalation, he was aware of a sweet, pure fragrance that entered his nostrils and spread through his brain like a drug. "What is that smell?" he muttered. Vivian answered in a hushed voice. "Mrs. Buttons distilled some vanilla water for me. Do you like it?" "We brought your perfume from the town house. Why didn't you use that?" Her gaze flickered to his mouth and back to his eyes. "It didn't suit me," she whispered. "Too heady." Grant drew in another lungful of delicate vanilla-scented air. "You smell like a sugar biscuit," he answered gruffly. One he badly wanted to bite into. Her scent was innocent and homey and appetizing, making his blood surge and his muscles harden in acute yearning.

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill. The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée.

The more we enjoy our food, the more efficiently our bodies make use of its nutrients. In a now-classic experiment done in the 1970s, researchers in Thailand and Sweden fed volunteers from each country identical spicy Thai meals, then measured how much iron each volunteer had absorbed from the meal. The Thai volunteers absorbed 50 percent more iron from the meal than the Swedes; the researchers hypothesized that being familiar with the food served, and liking it, helped the Thai women digest it more effectively. In the next phase of the study, researchers took the same meal, mushed it into paste, and fed it to the volunteers again. This time the Thai women absorbed a lot less of the iron than they had before, presumably because mush is not quite as appetizing as real food.14

If you had any ingredients at your disposal, what would you make?" "You said it was a small dinner?" "Yes," he affirmed. "In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus. Apicius licked his lips. "Yes, yes, go on." "Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia." "Perfect. Simple and the flavors would blend nicely at the beginning of the meal.

What is life? It is a series of arrangements that each of us makes in order to slow down the deterioration process as much as possible. Everybody faces the same decisions as they advance in age—behavior that was fun when you were younger (excessive drug and alcohol intake, indiscriminate sexual encounters with the powerfully magnetic and questionably sane, residing in shitholes with hygiene-averse scumbags) can’t continue when you get older or else the death march gets accelerated. Mature people learn over time how to structure their lives in such a way that the likelihood of dying is minimized. Eventually the menu of fun items that won’t instantly kill you is reduced to a small selection of spicy entrees, then a zesty appetizer or two, then a glass of water and a spoon (because forks and knives could cut your terrifyingly translucent skin, you decrepit old coot). I

I was sixteen back then, and I was going to a party with my girlfriend and Earl. Earl was driving, and his new squeeze was in the passenger seat. I was in the back, holding hands with mine. That was such a big thing at that age, clasping the hand of someone you loved. A heady declaration, the closing of a circuit, the joining of two souls. When you get older you don't seem to do it so much. Your hands are generally busy with other things, and every relationship goes through an accelerated evolution. Everyone you meet has an apartment, and either self-confidence or a desperate lack of it: Either tends to make you rush through the hand-holding stage. Sure, you may do it later, but it's not the same. It's like eating your appetizer after your dessert. When you're a grown-up, the only time you get to trace slowly through that delicious progression is when you're having an affair, which I guess is why so many people have affairs. A trip back in time, to when everything had weight, through the medium of unfaithfulness.

Tonight, Nellie had put on quite a spread: a vegetable platter to start things off, with radish roses and olives pierced with embellished toothpicks and fresh tomatoes from her garden; canapés and shrimp cocktail and Vienna sausages and deviled eggs; then her Chicken à la King, and when they were all nearly too full to eat another thing, Baked Alaska for dessert. The conversation had been pleasant, the men discussing the upcoming election and General Electric-Telechron's new "revolutionary" snooze alarm clock, the women swooning about Elvis Presley and gossiping about Marilyn Monroe's recent wedding to Arthur Miller, which everyone agreed was an odd pairing.

I hope you don’t mind that we’re crashing,” Wes says. “I’m trying to escape a hunting expedition. No joke. Dad thinks I’ll be more of a man if I can blow a rabbit’s head off. And my response? ‘Sorry, Dad, but as tempting as it is to obliterate Peter Cottontail first thing on a Sunday morning, I promised Camelia I’d swing by her house, because she’s been begging to abuse my body for weeks.’” “And speaking of being delusional,” Kimmie segues, “did I mention that my plan to reunite my parents was totally dumb?” She leads us into my bedroom and then closes the door behind her. “They could smell the setup before their water glasses were even filled.” “How’s that?” I ask, taking a seat on my bed. “The violinist I arranged to serenade them at the table might have been a tip-off,” she begins. “Either that, or the wrist corsage I ordered for my mom. I handpicked the begonias and had the florist deliver it right to the table.” “Don’t forget about the oyster appetizer you preordered for the occasion,” Wes adds. “Because, you know what they say about oysters, right?” An evil grin breaks out across her face. ‘I know, I know.” She sighs, before I can even say anything. “I may have gone a little overboard, but what can I say? I’m a dorkus extremus. Hence my outit du jour.” She’s wearing a Catholic schoolgirl’s uniform, a pair of clunky black glasses (with the requisite amount of tape on the bridge), and a cone-shaped dunce cap. “Yes, but you’re a dorkus extremus with a nice set of begonias,” Wes teases.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon. The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista. The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes.

She looked up to see a knob of canary-yellow butter being carried towards her in a glass-lidded container. 'All this butter just for me, when there's a national shortage...' Hearing Rika mumbling these words, the maitre d' smiled and lifted the lid of the dish. 'This butter had been flown in especially from overseas. Pleas help yourself to as much as you'd like.' Confronted with an overwhelming selection of different kinds of bread on the trolley, Rika chose the simplest option she could see--- a piece of baguette. Once again, she thought that she should have come with Reiko. Reiko would have told her which to choose. Rika spread a thick layer of butter on the bread. The butter, of a firmness that would break apart slowly on the tongue, went sinking into the crumb of the baguette. That alone was enough to make Rika glad she'd come. The next course to be served was a chilled dish of avocado and snow crab stacked delicately like layer cake, topped with a generous helping of caviar. The acidity of the pomegranate seeds that exploded juicily in her mouth accentuated the creamy richness of the avocado and the sweetness of the crab flesh. Their unabashed scarlet hue brought the color palette of the whole plate to life. Chased by the champagne, the taste of the crab and the caviar expanded like light suffusing her mouth.

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

Wyatt." She tore it open and stood there, drinking him in.Just the sight of him had her heart doing a happy dance in her chest. "Don't throw me out." He lifted a hand. "I come in peace.With food." When she didn't say a word he added, "Pizza.With all your favorite toppings.Sausage, mushrooms, green..." "Well,then." To hide the unexpected tears that sprang to her eyes,she turned away quickly. "Since you went to so much trouble,you may as well come in." "It was no trouble.I just rode a hundred miles on my Harley,fought my way through the smoke screen at the Fortune Saloon,had to fend off Daffy's attempts to have her way with me, and discovered that I'd left my wallet back at the ranch,which meant I had to sign away my life before Vi would turn over this pizza,wine,and dessert. But hey, no trouble at all.It's the sort of thing I do nearly every day." He followed her to the kitchen, where he set down the pizza box and a brown bag. He glanced over at the stove. "Are you going to lift that kettle, or did I interrupt you making a recording of you whistling along with it in harmony?" Despite her tears,she found herself laughing hysterically at his silly banter. Oh,how she'd missed it. He set the kettle aside.The sudden silence was shocking. Because she had her back to him, he fought the urge to touch her.Instead he studied the way her shoulders were shaking. Troubled,he realized he'd made her cry. "Sorry." Deflated,his tone lowered. "I guess this was a bad idea." "Wyatt." He paused. "It was a good idea.A very good idea." She turned,and he saw the tears coursing down her cheeks. "Oh,God,Marilee,I'm sorry.I didn't mean to make you..." "I'm not crying." She brushed furiously at the tears. "I mean I was,but then you made me laugh and..." "This is how you laugh?" He caught her by the shoulders and held her a little away. "Woman,I didn't realize just how weird you are. Wait a minute.Do you think being weird might be contagious? Maybe I ought to get out of here before I turn weird,too." The more she laughed,the harder the tears fell. Through a torrent of tears she wrapped her arms around his waist and held on, burying her face in his neck. "You can't leave.I won't let you." He tipped up her face,wiping her tears with his thumbs. "You mean that? You really don't want me to go?" "I don't.I really want you to stay, Wyatt." "For dinner?" "And more." "Dessert?" "And more." His smile was quick and dangerous. "I'm beginning to like the 'and more.'" She smiled through her tears. "Me,too." "Maybe we could have the 'and more' as an appetizer, before the pizza." Her laughter bubbled up and over, wrapping itself around his heart. "Oh, how I've missed your silly sense of humor." "You have?" "I have.I've missed everything about you." "Everything?" He leaned close to nibble her ear,sending a series of delicious shivers along her spine. "Everything." Catching his hand,she led him to the bedroom. "I worked very hard today making up the bed with fresh linens. Want to be the first to mess it up?" He looked from the bed to her and then back again. "Oh,yeah." He drew her close and brushed her mouth with his. Just a soft,butterfly kiss, but she felt it all the way to her toes. "I mean I want to really, really mess it up." "Me,t..." And then there was no need for words.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?