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Elbows on the table. i don t anthony: really? david: of course. come prepared with stories. don t drink too much. don t become sloppy. anthony: come prepared with anecdotes? david: absolutely. anthony: no elbows on the table? david: no. it s not it s not it s not proper. anthony: i m a total failure as a dining companion. what what is that? what s that, you ask? an iconic escoffier-era classic of gastronomy? ho, look at that sauce. holy crap. the devilishly difficult lievre a la royale, a boneless wild hare in a sauce of its own blood, a generous heaping of fresh black truffle, garnished with thick slabs of foie gras, seared directly on the top of the cabin s wood stove. oh, damn. look at that. david: we re we re in a wooden shack, over 3 feet of ice and 100 feet of water. anthony: you are hopeless, hopeless romantics, gentleman. oh, jesus. look at that. ....
Don t become sloppy. anthony: come prepared with anecdotes? david: absolutely. anthony: no elbows on the table? david: no. it s not it s not it s not proper. anthony: i m a total failure as a dining companion. what what is that? what s that, you ask? an iconic escoffier-era classic of gastronomy? ho, look at that sauce. holy crap. the devilishly difficult lievre a la royale, a boneless wild hare in a sauce of its own blood, a generous heaping of fresh black truffle, garnished with thick slabs of foie gras, seared directly on the top of the cabin s wood stove. oh, damn. look at that. david: we re we re in a wooden shack, over 3 feet of ice and 100 feet of water. anthony: you are hopeless, hopeless romantics, gentleman. oh, jesus. look at that. oh. the seared foie is perched atop an ethereal suspension of ....
anthony: no elbows on the table? david: no. it s not it s not it s not proper. anthony: i m a total failure as a dining companion. what what is that? what s that, you ask? an iconic escoffier-era classic of gastronomy? ho, look at that sauce. holy crap. the devilishly difficult lievre a la royale, a boneless wild hare in a sauce of its own blood, a generous heaping of fresh black truffle, garnished with thick slabs of foie gras, seared directly on the top of the cabin s wood stove. oh, damn. look at that. david: we re we re in a wooden shack, over 3 feet of ice and 100 feet of water. anthony: you are hopeless, hopeless romantics, gentleman. oh, jesus. look at that. oh. the seared foie is perched atop an ethereal suspension of joel robuchon-inspired potato puree, of course. david: this is cornas from ....
I don t anthony: really? david: of course. come prepared with stories. don t drink too much. don t become sloppy. anthony: come prepared with anecdotes? david: absolutely. anthony: no elbows on the table? david: no. it s not it s not it s not proper. anthony: i m a total failure as a dining companion. what what is that? what s that, you ask? an iconic escoffier-era classic of gastronomy? ho, look at that sauce. holy crap. the devilishly difficult lievre a la royale, a boneless wild hare in a sauce of its own blood, a generous heaping of fresh black truffle, garnished with thick slabs of foie gras, seared directly on the top of the cabin s wood stove. oh, damn. look at that. david: we re we re in a wooden shack, over 3 feet of ice and 100 feet of water. anthony: you are hopeless, hopeless romantics, gentleman. oh, jesus. look at that. oh. ....
I work super hard at being an excellent dining companion. anthony: when seeking excellence in a dining companion, what qualities does one look for? david: i turn my phone off. i you know, i never put my elbows on the table. i don t anthony: really? david: of course. come prepared with stories. don t drink too much. don t become sloppy. anthony: come prepared with anecdotes? david: absolutely. anthony: no elbows on the table? david: no. it s not it s not it s not proper. anthony: i m a total failure as a dining companion. what what is that? what s that, you ask? an iconic escoffier-era classic of gastronomy? ho, look at that sauce. horap. the devilishly difficult lievre a la royale, a boneless wild hare in a sauce of its own blood, a generous heaping of fresh black truffle, garnished with thick slabs of foie gras, seared directly on the top of the cabin s wood stove. ....