A Quote by Charlie Trotter

The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time. — © Charlie Trotter
The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.
The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.
I love to visit the comic shops, and I don't want to call myself a 'foodie,' because that word is just stupid, but I love diner food, and I'm a hardcore fan of 'Diners, Drive-Ins and Dives.'
In America, diner food or roadside barbecue is the best road food, but I am not a fan of eating while driving - too messy.
The entire trendy foodie world - food writing, food television, celebrated restaurants - is all about food for the rich. But the most important food issue is how to feed the poor or the hardworking middle class.
Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.
My parents owned a soul food diner. It inspired me to go to culinary school.
I'm not going to sit at your table and watch you eat, with nothing on my plate, and call myself a diner. Sitting at the table doesn't make you a diner.
Used to be, conservatives revered the Average American, that Norman Rockwell oil painting of diner food, humble faith, honest toil, and Capraesque virtue.
There's a safety in thinking in a diner. You can have your coffee or your milkshake, and you can go off into strange dark areas, and always come back to the safety of the diner.
I think for diners, it is about crafting an identity around food which we have not really had in a mainstream way in this country. So there is a mass movement of people who identify themselves through their food preferences or even just that they prioritize food - that's where we get this idea of being a foodie.
A poet could write volumes about diners, because they're so beautiful. They're brightly lit, with chrome and booths and Naugahyde and great waitresses. Now, it might not be so great in the health department, but I think diner food is really worth experiencing periodically.
When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere.
Never be a food snob. Learn from everyone you meet - the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!
I'm a fast foodie - like, a foodie, but with food courts. I'd love to go with all my friends to a food court that's also a buffet - with unlimited orange chicken from Panda Express, curly fries from Arby's, Hawaiian pizza from Sbarro, and Coke Zero. I'm a simple man with simple pleasures.
Italian food is my favorite food. It's the most sophisticated eating system.
We think it's food that matters the most, but exercise and food both matter.
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