New Menu Quotes & Sayings

The new, hyper-partisan think tanks had impact far beyond Washington. They introduced doubt into areas of settled academic and scientific scholarship, undermined genuinely unbiased experts, and gave politicians a menu of conflicting statistics and arguments from which to choose. The benefit was a far more pluralistic intellectual climate, beyond liberal orthodoxy. — Jane Mayer

If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of, you've got a full menu. — Lisa Edelstein

As the daughter of immigrants, growing up in New York City, you are either at the table or on the menu. — Grace Meng

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

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

According to a new poll, Republicans are more likely to have a doughnut for breakfast, while Democrats prefer to eat bagels and croissants. While Independents are that annoying friend who's still looking at the menu after 15 minutes. — Jimmy Fallon

Try to be surprised by something every day. It could be something you see, hear, or read about. Stop to look at the unusual car parked at the curb, taste the new item on the cafeteria menu, actually listen to your colleague at the office. How is this different from other similar cars, dishes or conversations? What is its essence? Don't assume that you already know what these things are all about, or that even if you knew them, they wouldn't matter anyway. Experience this once thing for what it is, not what you think it is. Be open to what the world is telling you. Life is nothing more than a stream of experiences - the more widely and deeply you swim in it, the richer your life will be. — Mihaly Csikszentmihalyi

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

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 love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu. — Jean-Georges Vongerichten

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

Are you ready for dessert?" I finally asked.
"Where are you from?"
"I moved around a lot growing up."
"Family in the military?"
"No."
"Why New Hampton?"
"I'm a big fan of pork. Are you ready for dessert?"
Cooper smiled softly, but his gaze was dark. "Did you bring a boyfriend with you to town?"
"No," I said, stepping back. "I'm focused on school."
Nodding, Cooper gave me a little grin. "Message received," he muttered, taking the dessert menu and glancing at it. "For now anyway."
"I can come back."
"Nope. Bring me the brownie. Extra whip cream."
"I don't think that comes with whip cream."
"It does now. Extra whip cream in fact. — Bijou Hunter

If you're on a budget, Sweetgreen is a new chain of salad bars that are very good but inexpensive. You choose from a menu or customise your own, with some protein, a healthy salad and a great dressing. — Daniel Boulud