Quote of the Day
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
When I was very young, I got my first opportunity in television with a show called 'Surfing the Menu,' and it was myself and another buddy. We traveled around Australia and we surfed and cooked and drank too much wine. And we had a lot of fun.
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.
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.
Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like - and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres.
Hector Hugh Munro
When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.
Philosophy and theology have so much to tell us about God, but people today want to experience God. There is a difference between eating dinner and merely reading the menu.
You'll know if you're a famous composer if 20 years from now your name appears on a pull-down menu in Band in a Box, alongside Hans Zimmer.
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.
If you're not at the table, you're on the menu.
The only good place for a sage grouse to be listed is on the menu of a French bistro. It does not deserve federal protection, period.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
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!
We had only snacks last time, I think it was OK for a day time menu. But this time it will be late night when people gather so we should add some proper meals.
Grown men have been seen fleeing after reading the menu posted outside.
William E. Geist
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.
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