Arthur Conan Doyle Quotes

Forget the cheap white wine: go to beef and gin!

Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.

I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.

I'm a really good dinner party guest. I am always so appreciative, impressed that anyone has even managed to turn on the oven and cook for me.

There is great food in Vegas.

People who have come to appreciate well-sourced and well-cooked food refuse to pay too much for food that they wouldn't want to pay anything for.

In heaven, after antipasti, the first course will be pasta.

I have eaten very well in Los Angeles. Marvelously!

I adore summer entertaining. For a dinner party at the farm, I might prepare homemade fettuccine with porcini mushrooms, soft-shell crabs, spinach from the garden, and lemon tarts with fraises des bois for dessert.

At home, we're listening to TV or playing with our computers, so our entertaining is rusting. We don't know how to be good hosts and guests in business situations.

When writing a thank-you if you've had lunch with someone downtown, send an e-mail. If somebody is giving you a dinner party in his or her home and all the work that takes, that person deserves a written thank-you.

Good-quality travel and good-quality food are the two luxuries that I never have any guilt indulging in.

An excellent wine, someone's best attempt at cooking, and the candles and flowers on the table can turn the simplest dinner into an unforgettably romantic event.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

I don't know how many Michelin stars Barcelona has, but you don't have to spend big money to eat great.

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.

The odour of Burgundy, and the smell of French sauces, and the sight of clean napkins and long loaves, knocked as a very welcome visitor at the door of our inner man.

I beg you come tonight and dine A welcome waits you and sound wine The Roederer chilly to a charm As Juno's breasts the claret warm.

It is a very poor consolation to be told that the man who has given one a bad dinner, or poor wine, is irreproachable in private life. Even the cardinal virtues cannot atone for half-cold entrees.

By insisting on having your bottle pointing to the north when the cork is being drawn, and calling the waiter Max, you may induce an impression on your guests which hours of laboured boasting might be powerless to achieve. For this purpose, however, the guests must be chosen as carefully as the wine.

If you wou'd have Guests merry with your cheer, Be so your self, or so at least appear.

When you ask one friend to dine, Give him your best wine! When you ask two, The second best will do!

A guest is really good or bad because of the host or hostess who makes being a guest an easy or a difficult task.