A Quote by Charlie Trotter
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, What are you in the mood for? Fish? Meat? White wine?
Related Quotes
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
I was in a restaurant, and it just struck me, something I'd never thought of before. And it's menus in the restaurant just hit me. I was ordering and I thought, "God, think of all the people who handle these meals day in and day out" and they, I mean you're going to a restaurant, you can be pretty - you can feel secure that they wash the silverware in the kitchen and the linens and all that stuff, but they don't wash their menus, who washes menus? Now, I've got to worry about that for the rest of my life.
Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.
Don't you hate people who drink white wine? I mean, my dear, every alcoholic in town is getting falling-down drunk on white wine. They think they aren't drunks because they only drink wine. Never, never trust anyone who asks for white wine. It means they're phonies.
I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.'
You white folks have long been eating the white meat of the chicken. We Negroes are now ready for some of the white meat instead of the dark meat.
In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.
Much is written about wine ... of its makers, its nuances, its myths. The white hot center of each wine’s mystery lies in humble corners of the world, where growers pour their intention, their character and their love of labor into each wine.
People often ask if I have a favorite song that I've written. And the answer is yes, but it depends on the day and what mood I'm in.
You can do anything with beer that you can do with wine. Beer is great for basting or marinating meat and fish.
I like white wine when it's young and vigorous. I don't think you should cellar white wine at all, unless it's white Burgundy, and definitely not nonvintage Champagne.
It’s too much of a drinking culture, everything tastes better with a drink. Like, watch TV: glass of wine. Cooking dinner: glass of champagne. White wine vinegar hasn’t got white wine in it. Has it?
I have developed recipes that are diabetes-friendly for my restaurant menus.
Undecidability is a useful category even in dealing with restaurant menus.
Here is a tip for all you young people drinking wine. With pasta, drink white wine. With steak, drink red wine. And if you're vegan, you're annoying.
I ate no butcher's meat, lived chiefly on fruits, vegetables, and fish, and never drank a glass of spirits or wine until my wedding day. To this I attribute my continual good health, endurance, and an iron constitution.
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