Quotes & Sayings About Food Menu

One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu. — Louis Pullig De Gouy

Enjoy your Evening."
"That will depend on the menu. If it's beef, it will be a tolerable meal. If it's chicken ... " Elliot shuddered. "What is the point of chicken?"
"Eggs? — Anne Bishop

I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food. — Gayle King

I've never seen Salisbury steak on a restaurant menu. It's only in frozen dinners. Is there something we should know about that? What IS Salisbury steak anyway? And where do they hunt or harvest the salisburies? — Kelli Jae Baeli

I'll be busy for the next eight weeks, so let's set this for November 15th.
MENU
I want lamb or venison steak. Baked potatoes with honey butter. Corn on the cob. Rolls. And apple pie, like the one you made before. I really liked it. I want it with ice cream.
You owe me one naked dinner, but I'm not a complete beast, so you can wear a bra and panties if you so wish. The blue ones with the bow will do.
Curran,
Beast Lord of Atlanta — Ilona Andrews

The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell. — Joe Bastianich

I don't understand why people expect tips. In hotels you order food in your room, and it's already more expensive from the room service menu, so it's a cheek to expect a tip on top. I do sometimes reward good service, but it should be at my discretion, and I'm not going to be held to ransom. — Bernard Hill

The menu of this kitchen will have more than soup; it will serve as an opportunity to explore the vast untapped power of food as a force for participatory democracy, as a means of empowerment for those who have little and as a lens through which we embrace, and in fact relish, our differences but see and live through our commonalities. If you eat, then you are a part of this. — Sam Kass

Many cooks and food writers have nothing but negative things to say about people who have dietary restrictions or preferences. Quite often it's suggested that you just make what you want to make, and everyone can find something to eat, most likely. But if feeding people around your table is about connecting with them more than it is about showing off your menu or skills, isn't it important to cook in such a way that their preferences or restrictions are honored? — Shauna Niequist

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. — Jodi Picoult

Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food. — Robert M. Pirsig

I did not wait to hear the end of my father's story, for I had been with him myself after mass when we had met M. Legrandin; instead, I went downstairs to the kitchen to ask about the menu for our dinner, which was of fresh interest to me daily, like the news in a paper, and excited me as might the programme of a coming festivity. — Marcel Proust

We email, teleconference, webinar, but we are not in the room with the people. It is a false connectedness - artificial team-building. It's like eating the menu instead of the food. — Linda Robinson

Fast food is popular because it's convenient, it's cheap, and it tastes good. But the real cost of eating fast food never appears on the menu. — Eric Schlosser

I like a restaurant called Bruci, and there's some really nice people who work there and good food. They change their menu a lot, so maybe that's what keeps me coming back. I never know what I'm going to get. — Paul Dano

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures. — Raymond Sokolov

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu. — Daniel Boulud

Lou recovered some foie gras, duck confit, and assorted veggies and herbs. As she grabbed the items, a menu started bubbling to the surface: foie gras ravioli with a cherry-sage cream sauce, crispy goat cheese medallions on mixed greens with a simple vinaigrette, pan-fried duck confit, and duck-fat-roasted new potatoes with more of the cherry-sage cream sauce. For dessert, a chocolate souffle with coconut crisps. — Amy E. Reichert

I'm very good at ordering off the menu and eating food that other people cook for me. My husband's a fantastic cook. I always come with a good appetite! — Kelly Rutherford

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book. — Marcus Samuelsson

The proper place to eat lobster ... is in a lobster shack as close to the sea as possible. There is no menu card because there is nothing else to eat except boiled lobster with melted butter. — Pearl S. Buck

But everything good in this shit world is either by prescription, sold out, or so expensive you have to sell your soul to taste it. Life is a restaurant you can't afford. Death the bill for the food you didn't even have a chance to eat. So you order the most expensive thing on the menu - you're in for it anyway, right? - and if you're lucky, you get a mouthful. — Jo Nesbo

Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu. — Jamie Oliver

But after World War II, the brothers realized they were running hard just to stay in one place. They weren't building volume even though their parking lot was always full. So they did a courageous thing. They closed that successful restaurant in 1948 and reopened it a short time later with a radically different kind of operation. It was a restaurant stripped down to the minimum in service and menu, the prototype for legions of fast-food units that later would spread across the land. Hamburgers, fries, and beverages were prepared on an assembly line basis, and, to the amazement of everyone, Mac and Dick included, the thing worked! — Ray Kroc

She paused, and said, "May I ask you a question?" He said, "Sure." "Are we having dinner?" "That's what it said on the menu. Lunch was different, and this sure ain't breakfast." "No, I mean having dinner, as opposed to grabbing road food." "As in candlelight and piano music?" "Not necessarily." "Violin players and guys selling roses?" "If appropriate." "Like a date?" She said, "Broadly, I suppose." He said, "Honest answer?" "Always." "Suppose we had found Keever yesterday, maybe stepping off the train, or fallen over in a wheat field somewhere, with a sprained ankle, somewhat hungry and thirsty but otherwise OK, then yes, for sure I would have asked you out to dinner, and if you had accepted, then we'd be having that dinner right about now, so I guess this half-qualifies. — Lee Child

Anything good on the trucks?"
"Some beautiful lake salmon, fresh asparagus, and new potatoes."
"New enough their skin is peeling?"
"Yes."
"I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims.
"We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus. — Amy E. Reichert

Today I say am an addict. A respectable addict, of course. Not like the desperate addicts who have cashed in their mortgage... After all, my drug is cheap, the cheapest of all drugs, and therefore the most pernicious... And my drug is everywhere I look: in the drive-through gas station's convenience store, in the supermarket, on the lusciously displayed menu of an exclusive restaurant. — Vera Tarman

When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more. — Steve Ells

Have you ever noticed how a man orders food at a fast-food drive-through window? ... men have an innate desire to be cute while placing their order through the drive-through microphone. It's as if they believe the invisible mike on the plastic menu screen is actually connected to a standup comedy stage somewhere in the recesses of the restaurant. — Becky Freeman

When I tour, it's like, well, like a food tour as much as a comedy tour. I try to eat at all the weird places, the obscure barbecue joints, burger places. There are a few spots in L.A. that I'm obsessed with - one of them is the Taco Zone taco truck on Alvarado. There are secret off-menu items that are amazing. — Aziz Ansari

Don't order any of the faerie food," said Jace, looking at her over the top of his menu. "It tends to make humans a little crazy. One minute you're munching a faerie plum, the next minute you're running naked down Madison Avenue with antlers on your head. Not," he added hastily, "that this has ever happened to me. — Cassandra Clare

I can't go to a restaurant and order food because I keep looking at the fonts on the menu. — Donald Knuth

How did we ever get to a point where we need investigative journalists to tell us where our food comes from and nutritionists to determine the dinner menu? — Michael Pollan

Their menu points out that: "It took Vikings many centuries to create the smorgasbord. It brings you the fish of the sea, the meats of the range... the fruits of the land and the wings of the sky in a gracious gesture of hospitality and welcomes you to the meal that follows.... — William C. Speidel Jr.

He looked like he wanted to eat you."
With that, I throw my head back and laugh. "That man has no problem finding a meal. I highly doubt he's starving."
She scrunches her nose to show me she doesn't agree. "Well, maybe he just spotted something new on the menu. You know men and their food; they have to try a little bit of everything until they're completely satisfied. — K.K. Allen

Our cultures used to be almost hereditary, but now we choose them from a menu as various as the food court of a suburban shopping mall. Ambition, curiosity, talent, sexuality or religion can draw us to new cities and cultures, where we become foreigners to our parents. Synthetic cultures are nimbler than old ones, often imprudently so. They have scattered so widely that they can no longer hear each other and now some have gone so far afield that they have passed through the apocalypse while the rest of us are watching it on TV. — Neal Stephenson

A home that nourishes life embraces the little moments and appreciates the rhythmic seasons of life, including the time necessary to cook real food from scratch...It doesn't have to take too much time, however, with efficient menu planning and wisely planned trips to the grocery store and farmers' market.
The payoffs are astronomical - better health, good stewardship of our environment, and setting a good example for our children are just a few of the benefits. It also fosters an appreciation of the ebbs and flows of seasons because you'll be using fresh ingredients that are more readily available (and of higher quality) when they are in season. If you feel too busy to cook from scratch, then I argue that you're too busy, period. Reevaluate your priorities and commitments. If you want to live a healthy, long life and to pass the same luxury on to your children, then you MUST take the time to cook real food — Tsh Oxenreider

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food? — Emeril Lagasse

We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes. — Riteish Deshmukh

Pigpen and Dust chuckle, but the rest of the patrons take an intense interest in their food or menu. — Katie McGarry

This caveman just made your panties wet with a kiss, and you're the only item on the menu that I want to dine on." A delicious shiver crept down my spine. "I'm not food." "You're right, Syn. You are so much more ... and I wouldn't want word getting out that I like to play with my food." I pulled away. "It's not funny, and I'm not a fucking Fairy happy meal, Ryder! — Amelia Hutchins

A rich and varied menu is for people who have no work to do. — Roald Amundsen

Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention. — Auguste Escoffier

He expected pages and pages of bright pictures of pancakes of every variety shown in plain stacks, or built into castles or bridges or igloos, or shaped like airplanes or rowboats or fire engines. And pitchers of syrup to choose from
partridge berry syrup, thimbleberry syrup, huckleberry syrup, bosenberry syrup, and raspberry syrup. Then there would be cheese plates and cheeses a la carte. Creamy cheeses, crumbly cheeses, and peculiar little cheeses in peculiar little clay pots. — Michael Hoeye

Birth is to celebrate, death is to mourn - Menu 8 (Death: Loved Ones!) — Santosh Avvannavar

QUICK TALK Kelis The 34-year-old singer first hit it big in 2003 with a single called "Milkshake." In the decade since, she's diversified her menu with a stint at Le Cordon Bleu culinary school, a hosting gig for the Cooking Channel and a new album, out April 22. It's titled
what else?
Food. — Anonymous

Now i believe that the way to anyone's heart is through their stomach, and, my boy, i'm here to tell you, we ware in the heart business. we're going to reach deep past the menu and into the emotional power of food because a person comes back to a restaurant again and again for one reason only - to fee their soul. — Joan Bauer

It had long been accepted that if a species put mankind on its food-chain menu the species would be extinct before long. — Dan Simmons

Advice is like food, and teaching is a menu. — Rajneesh

If one could order a crime as one does a dinner, what would you choose? ... Let's review the menu. Robbery? Frogery? No, I think not. Rather too vegetarian. It must be murder - red-blooded murder - with trimmings, of course. — Agatha Christie

2 Searching for Health Information
1. Choose a fitness or diet plan to research.
2. Determine the keywords you will use in the search query.
3. Time how long it takes you to find the information you are seeking using multiple
search engines and the Internet Explorer Search box and QuickPick menu.
4. Evaluate how well you perform the search:
a. Record how many Web sites you visit.
b. For each site you visit, evaluate the quality of information and credibility of the
site. List the qualities that make the site more or less credible.
c. For the fitness or diet plan that you choose, find out the recommendations for
exercise and any major food restrictions.
d. Write down what further steps you should take to evaluate the quality of the
information.
3 — Gary B. Shelly

cultivating mindfulness is not unlike the process of eating. It would be absurd to propose that someone else eat for you. And when you go to a restaurant, you don't eat the menu, mistaking it for the meal, nor are you nourished by listening to the waiter describe the food. You have to actually eat the food for it to nourish you. In the same way, you have to actually practice mindfulness, by which I mean cultivate it systematically in your own life, in order to reap its benefits and come to understand why it is so valuable. — Jon Kabat-Zinn