Gourmet Dinner Quotes

Sometimes when I'm faced with an atheist, I am tempted to invite him to the greatest gourmet dinner that one could ever serve, and when we have finished eating that magnificent dinner, to ask him if he believes there's a cook.

Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner

... food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.

Alien Parasites. These beings literally feed off your negative energy: anger guilt, jealousy, depression, frustration, sadness and fear; for these intense and often harmful emotions are a gourmet dinner for these evil beings.

Children are as content with a little fruit for dinner as they are with a gourmet meal. Their eyes don’t search for things to attach to, but for things to let go of. Instead of imposing their will on life, they flow with the stream.

Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.

If I ever have kids, this is what I'm going to do with them: I am going to give birth to them on foreign soil—preferably the soil of someplace like Oostende or Antwerp—destinations that have the allure of being obscure, freezing, and impossibly cultured. These are places in which people are casually trilingual and everyone knows how to make good coffee and gourmet dinners at home without having to shop for specific ingredients. Everyone has hip European sneakers that effortlessly look like the exact pair you've been searching for your whole life. Everything is sweetened with honey and even the generic-brand Q-tips are aesthetically packaged. People die from old age or crimes of passion or because they fall off glaciers. All the woman are either thin, thin and happy, fat and happy, or thin and miserable in a glamorous way. Somehow none of their Italian heels get caught in the fifteenth-century cobblestone. Ever.

Ben Hawkins stopped at a Tahoe City market to buy a case of canned gourmet dog food not unlike what Dorothy had served, as well as deli sandwiches for his own dinner.

They say the way to a man's heart is through his stomach, right?" I said. "How about Tristan and I make you and Jax a romantic dinner? And you bake him a cake for dessert. We'll warm him up with a gourmet meal, but once he tastes your cake, he'll be putty in your hands.

And seriously, get over yourself. Just because you didn’t do it doesn’t mean things don’t or won’t get done. They will, give it a try, and in case they really don’t get done, you already have the expertise and super speciality skill of getting things back on track, right? I am guessing you have realised by this time that you get no medal, trip to Switzerland, gourmet dinner at doorstep, acknowledgement certificate or much less appreciation for being there for everybody every single time, so learn to be there for yourself once in a while. Say

Imagine that the brain and the genitals are a couple of friends on vacation together, wandering down the street deciding where to have dinner. If they're women, it goes like this: The genitals notice any restaurant they pass, whether it's Thai food or pub grub, fast food or gourmet (while ignoring all the museums and shops),and say, "This is a restaurant. We could eat here." She has no strong opinion, she's just good at spotting restaurants. Meanwhile, the brain is assessing all the contextual factors [...] to decide whether she wants to try a place. "This place isn't delicious smelling enough," or "This place isn't clean enough," or "I'm not in the mood for pizza." The genitals might even notice a pet store and say, "There's pet food in here, I guess..." and the brain rolls her eyes and keeps walking. [...] Now, if the friends are men, it goes like this: The genitals notice only specific restaurants -- diners, say -- and don't notice any restaurants that aren't diners. Once they find a diner, the brain says, "A diner! I love diners," and the genitals agree, "This is a restaurant, we could eat here," unless there's some pretty compelling reason not to, like a bunch of drunks brawling outside.

Just a few nights ago the roaring fire prompted a conversation about Gaston Bachelard's Psychoanalysis of Fire,' I said to Foucault. 'Did you by any chance know Bachelard?' 'Yes, I did,' Foucault responded. 'He was my teacher and exerted a great influence upon me.' 'I can just visualize Bachelard musing before his hearth and devising the startling thesis that mankind tamed fire to stimulate his daydreaming, that man is fundamentally the dreaming animal.' 'Not really,' Foucault blurted out. 'Bachelard probably never saw a fireplace or ever listened to water streaming down a mountainside. With him it was all a dream. He lived very ascetically in a cramped two-room flat he shared with his sister.' 'I have read somewhere that he was a gourmet and would shop every day in the street markets to get the freshest produce for his dinner.' 'Well, he undoubtedly shopped in the outdoor markets,' Foucault responded impatiently, 'but his cuisine, like his regimen, was very plain. He led a simple life and existed in his dream.' 'Do you shop in the outdoor markets in Paris?' Jake asked Michel. 'No,' Foucault laughed, 'I just go to the supermarket down the street from where I live.

keep getting asked by letter and on the street by Jane and John Does dressed in spandex how they can prepare simple “gourmet” dinners in ten minutes so as to prolong, presumably, their cross-training and spritzer-drinking binges, massage and colonic appointments, drumming and marriage-counseling sessions, and tarot-card swap clubs. An easy answer here. Scoop ample quantities of Skippy on two paper plates. Handcuff each other and then slam your faces down into the plates with gusto. Good for the gluteus maximus. And it will bring you together at the sink, plus you won’t have to violate your space by answering the phone. Back to the

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake. My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, and my mother would find this cake interesting, and Sam wouldn't be crazy about it but he'd be hungry and have a slice anyway. Maybe I could convince Camille it wasn't a cake at all. Maybe I could bring them all together, or at least that's what I dreamed about while I measured out the oil.

Cooking for Life shuns all things caloric and fatty, so this version of boeuf bourguignon will not include bacon or pancetta as it should, nor will I use even half as much olive oil as I'd like to. I will increase the wine, and it'll be pretty good beef stew without the potatoes, essentially, which will delight Uncle Benny when I take him his casserole dish tonight. It certainly won't hurt me to eat gourmet lite for dinner, I think, then shake my head to clear it. It's amazing how one five-minute conversation with my mother can undo every affirmation I've ever taped to my bathroom mirror. After giving the beef another poke or two, I scrub the cutting board in the dish-crowded sink, then chop and stir in carrots, celery, and onions. I mince fresh thyme and Italian parsley for flavor and color, pour in defatted beef stock, then leave it to simmer for a while, the individual aromas already commingling and filling the apartment.

If we went to Les Agarves, which is twice the cost, but about as gourmet as we can get without actually being in France, that would qualify as a special evening out. Ronnie will do it on an anniversary or on a birthday, but I know his true opinion of it is that it’s not worth it. I’ve come to believe his taste buds can’t reach gourmet level so he can’t appreciate the difference. For him, then, it makes little sense. But it’s not only the food that is exquisite; it’s the ambience and the service. You feel you’re special, even if only for one night, one dinner. Ronnie likes to make it seem that only women want this. Sometimes I wonder if that’s not true. It’s certainly true when it comes to his friends or most of the husbands of my girlfriends. It’s almost as if there’s something unmanly about elegance. They’d rather associate themselves with Clint Eastwood than Cary Grant or George Clooney. Eastwood can be tough, virile and dangerous, and be grimy at the same time, except, of course, in a movie like The Bridges of Madison County, but men don’t talk about that film.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

And now is the time to make our move. The Neverseen are scrambling. We caught Gethen. Brant’s all charred and burned. And my mom”—he cringed at the word—“isn’t as tough as she’s pretending to be. She won’t last long with the ogres. She needs gourmet dinners and fancy clothes—and she’s horrible with bad smells.

I come bearing brews and treats for Longganisa. There was a gourmet pet store by the restaurant I went to last night and the salesperson promised these treats were both delicious and diet-friendly." Jae held up a four-pack of beer, a bottle of Adeena's cold brew, a bag of Elena's calming tea blend, and a box of organic dog treats. "Where should I put them?" I led him into the kitchen, where Longganisa lay in wait. As soon as he stepped into the room, she pounced on his legs, barking and nudging him until he'd set down everything and stooped down to pet her. "Hey there, Longganisa. I missed you, too." He held out a treat and she went still. "Son jooseyo." She put a chubby paw in his hand and received a treat in return. I laughed to myself at this scene as I washed my hands and got dinner ready. Jae had taken Nisa out one day when I was sick, and his mom had taught my dog the command for "paw" in Korean. Which was adorable in itself, but it wasn't until Jae translated and explained his mom had been politely asking my dog to "please give me your hand" that I melted.

There are signs, however, that a good time was had all last night. Jo might have found herself caught in the middle of a love triangle, but she clearly didn't mind staying around when she thought that one of the angles had been dispensed with. The remains of dinner still grace the table---dirty dishes, rumpled napkins, a champagne flute bearing a lipstick mark. There's even one of the Chocolate Heaven goodies left in the box---which is absolute sacrilege in my book, so I pop it in my mouth and enjoy the brief lift it gives me. I huff unhappily to myself. If they left chocolate uneaten, that must be because they couldn't wait to get down to it. Two of the red cushions from the sofa are on the floor, which shows a certain carelessness that Marcus doesn't normally exhibit. They're scattered on the white, fluffy sheepskin rug, which should immediately make me suspicious---and it does. I walk through to the bedroom and, of course, it isn't looking quite as pristine as it did yesterday. Both sides of the bed are disheveled and I think that tells me just one thing. But, if I needed confirmation, there's a bottle of champagne and two more flutes by the side of the bed. It seems that Marcus didn't sleep alone. Heavy of heart and footstep, I trail back through to the kitchen. More devastation faces me. Marcus had made no attempt to clear up. The dishes haven't been put into the dishwasher and the congealed remnants of last night's Moroccan chicken with olives and saffron-scented mash still stand in their respective saucepans on the cooker. Tipping the contents of one pan into the other, I then pick up a serving spoon and carry them both through the bedroom. I slide open the wardrobe doors and the sight of Marcus's neatly organized rows of shirts and shoes greet me. Balancing the pan rather precariously on my hip, I dip the serving spoon into the chicken and mashed potatoes and scoop up as much as I can. Opening the pocket of Marcus's favorite Hugo Boss suit, I deposit the cold mash into it. To give the man credit where credit is due, his mash is very light and fluffy. I move along the row, garnishing each of his suits with some of his gourmet dish, and when I've done all of them, find that I still have some food remaining. Seems as if the lovers didn't have much of an appetite, after all. I move onto Marcus's shoes---rows and rows of lovely designer footwear---casual at one end, smart at the other. He has a shoe collection that far surpasses mine. Ted Baker, Paul Smith, Prada, Miu Miu, Tod's... I slot a full spoon delicately into each one, pressing it down into the toe area for maximum impact. I take the saucepan back into the kitchen and return it to the hob. With the way I'm feeling, Marcus is very lucky that I don't just burn his flat down. Instead, I open the freezer. My boyfriend---ex-boyfriend---has a love of seafood. (And other women, of course.) I take out a bag of frozen tiger prawns and rip it open. In the living room, I remove the cushions from the sofa and gently but firmly push a couple of handfuls of the prawns down the back. Through to the bedroom and I lift the mattress on Marcus's lovely leather bed and slip the remaining prawns beneath it, pressing them as flat as I can. In a couple of days, they should smell quite interesting. As my pièce de résistance, I go back to the kitchen and take the half-finished bottle of red wine---the one that I didn't even get a sniff at---and pour it all over Marcus's white, fluffy rug. I place my key in the middle of the spreading stain. Then I take out my lipstick, a nice red one called Bitter Scarlet---which is quite appropriate, if you ask me---and I write on his white leather sofa, in my best possible script: MARCUS CANNING, YOU ARE A CHEATING BASTARD.

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

It has been a few days since I left the apartment, other than to fetch flour and sugar and royal icing mix. I have an impulse to walk to the gourmet supermarket, my mind already starting to wander the aisles. Maybe we can have an antipasti plate for dinner with cold wine in big glasses. I'll buy smoked salmon and ham cut from the bone, olives and cheese.

I hung my belly-dancing outfit on a hook in my room, rather than on the outside of the door where it usually stayed. That would be a painfully obvious ploy for Hunter’s attention. I made myself a gourmet dinner by opening a pack of peanut butter crackers, and I settled on my bed to study. Listened for Hunter in the outer room. Waited for him to burst in. Of course he didn’t. It bothered me that he didn’t come in to bother me, and he knew this. However, I had vowed to close my heart to him, and I meant it this time. I tried my best to throw myself into my history reading. But come on, it was history. Versus Hunter.

A year after the gold lamé shoe, the gift basket I received from Donald and Ivana hit the trifecta: it was an obvious regift, it was useless, and it demonstrated Ivana’s penchant for cellophane. After unwrapping it, I noticed, among the tin of gourmet sardines, the box of table water crackers, the jar of vermouth-packed olives, and a salami, a circular indentation in the tissue paper that filled the bottom of the basket where another jar had once been. My cousin David walked by and, pointing at the empty space, asked, “What was that?” “I have no idea. Something that goes with these, I guess,” I said, holding up the box of crackers. “Probably caviar,” he said, laughing. I shrugged, having no idea what caviar was. I grabbed the basket handle and walked toward the pile of presents I’d stacked next to the stairs. I passed Ivana and my grandmother on the way, lifted the basket, said, “Thanks, Ivana,” and put it on the floor. “Is that yours?” At first I thought she was talking about the gift basket, but she was referring to the copy of Omni magazine that was sitting on top of the stack of gifts I’d already opened. Omni, a magazine of science and science fiction that had launched in October of that year, was my new obsession. I had just picked up the December issue and brought it with me to the House in the hope that between shrimp cocktail and dinner I’d have a chance to finish reading it. “Oh, yeah.” “Bob, the publisher, is a friend of mine.” “No way! I love this magazine.” “I’ll introduce you. You’ll come into the city and meet him.” It wasn’t quite as seismic as being told I was going to meet Isaac Asimov, but it was pretty close. “Wow. Thanks.” I filled a plate and went upstairs to my dad’s room, where he’d been all day, too sick to join us. He was sitting up, listening to his portable radio. I handed the plate to him, but he put it on the small bedside table, not interested. I told him about Ivana’s generous offer. “Wait a second; who does she want to introduce you to?” I would never forget the name. I’d looked at the magazine’s masthead right after speaking to Ivana, and there he was: Bob Guccione, Publisher. “You’re going to meet the guy who publishes Penthouse?” Even at thirteen I knew what Penthouse was. There was no way we could be talking about the same person. Dad chuckled and said, “I don’t think that’s such a good idea.” And all of a sudden, neither did I.

An unplanned tomorrow is like a potluck dinner not a gourmet meal.

Thanksgiving Day can be a good or bad day, it all depends if there's anyone here at the house. If the family gets invited to head over to pig out at one of the relatives, then I'm screwed. No gourmet meal with the trimmings for me, just the same old drab dog food. But when they stay here and fire up a feast there's plenty to chow down on. I sleep enough as it is, but wow, that tryptophan in the turkey knocks me out even twice as long. The more I think about it, I'm done after dinner until Black Friday morning. So how can I be a dog and smart enough to know about something like Black Friday? It all comes down to one thing - cable TV, the Wikipedia of dog smarts. Ask me anything about news, sports, fashion, weather, celebrity gossip, World War II history. Oh, I can't leave out food.

Parents who live in a state of being teach their children to live for their inner purpose, which is born of their spirit, not for money or image. Children are as content with a little fruit for dinner as they are with a gourmet meal.

Daniel Boorstin in The Image: or What Happened to the American Dream offers a conducted literary tour of the new photographic world of travel. One has merely to look at the new tourism in a literary perspective to discover that it makes no sense at all. To the literary man who has read about Europe, in leisurely anticipation of a visit, an ad that whispers: “You are just fifteen gourmet meals from Europe on the world’s fastest ship” is gross and repugnant. Advertisements of travel by plane are worse: “Dinner in New York, indigestion in Paris.” Moreover, the photograph has reversed the purpose of travel, which until now had been to encounter the strange and unfamiliar.

With the oysters, I'm at the shore, swimming in the heat of the day. She serves us baby cream biscuits and smoked peach butter that taste exactly like those we'd eat around her mother's table during a Sunday dinner, only better, tweaked in a way that makes me want to taste it again and again. Buttermilk panna cotta with spot prawns and spring vegetables pulls me right into lazy picnics in Delilah's backyard, when we'd gorge on plump peas, sweet tomatoes, crisp cucumbers. The tender shrimp and tart buttermilk--- all of this is our childhood on a plate. I never wanted to look too closely at that time, but it's slapping me tight in the face. Oddly, it doesn't hurt. Not this version. It feels fragile and rare, like I should be protecting it, like I should be proud of where we come from and who we are. And then the menu changes on me. The servers bring out what Delilah says is butter-poached cod with potato galette and shellfish emulsion dotted with petals of mango and peach. It is the clean taste of the sea; it is buttery velvet along my tongue, bright bursts of juicy fruit. Underneath it all is a crisp, airy version of what is essentially a gourmet tater tot. The taste is erotic. Heat and lust wash over me in a wave that has my balls clenching and my cock stiffening. I can't figure out why. Then it hits me like a kick to the chest. This dish is us. Frantic kissing on the beach, eating juicy mangos at the market, peaches and tater tots. She's created us. A compilation of all she holds dear.

In einer Zeit, in der wir ständig mit massenproduzierten Inhalten bombardiert werden, die darauf ausgelegt sind, konsumiert und gleich wieder vergessen zu werden, wie beschissenes Fast Food für den Geist, entscheidest du dich für das Gourmet-Dinner und schreibst Bücher.

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