Buffet Quotes

“All worries are less with wine.”
― Amit Kalantri, Wealth of Words

“The lesson of Buffett was: To succeed in a spectacular fashion you had to be spectacularly unusual.”
― Michael Lewis

“Hunger gives flavour to the food.”
― Amit Kalantri, Wealth of Words

“Some people when they see cheese, chocolate or cake they don't think of calories.”
― Amit Kalantri, Wealth of Words

“Creativity is not so much a boundless well, but an all-you-can-eat buffet of elements for your creative endeavor.

Eventually you've eaten your fill, and it's time to digest and then make something.

But at some point, it will be time to return to the restaurant.”
― Vera Nazarian, The Perpetual Calendar of Inspiration

“It's probably not easy for a woman to understand what it's like to be a man. Imagine you're starving, and someone puts a huge buffet in front of you. There's delicious, mouth-watering food all around you, and it's really really hard not to eat it all. That's what it's like to be a man around attractive women. The urge to want to hump everything that moves is part of a man's natural programming. It's a deep-seated hunger. To suppress that hunger takes civilization and a lot of willpower.”
― Oliver Markus, Why Men And Women Can't Be Friends

“Don't expect life to serve you what you expect. Just enjoy the buffet.”
― Manoj Vaz

“I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity cooking and that is just not my field at all. The last time we had 12 for a sit-down dinner and I did all the cooking, and Paul and I did all the setting up, serving, and washing up afterwards, I said never again. I’ll do a buffet, but I don’t consider that civilized dining; it is feeding, and I like to sit down at a well-set table.”
― Julia Child, From Julia Child's Kitchen

“Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.”
― Hannah Tunnicliffe, The Color of Tea

“Sis rolls her eyes and leads the elderly lady over to the S-shaped tables crammed with silver trays of ham biscuits, pickled shrimp, stuffed mushrooms, venison pate, fruit and cheese in ornately carved-out watermelons, smoked salmon with all the trimmings, sausage balls, and pimento cheese garnished with little cocktail pickles.
Sis's mama gets a nibble of shrimp and a ham biscuit and points to another corner of the tent where Richadene's brother, Melvin, is carving a beef tenderloin and serving it on rolls with horseradish and mayonnaise. Next to Melvin, R.L.'s chef friend from Savannah is serving up shrimp and grits in large martini glasses.”
― Beth Webb Hart, The Wedding Machine

“My safety rules for eating from the food buffet: 1. Eat the hot food, as it is the least likely to food poison you. 2. Avoid the cold food, as it may have bacterial contamination. 3. Wash your hands, as they may have bacterial contamination from the handles of the food ladles. 4. Do not eat with your hands, use the knife, fork and spoon.”
― Steven Magee

“Adrienne snatched an hors d'oeuvre from a passing tray. She had eaten a sausage grinder for family meal but this food was too gorgeous to pass up. She stopped at the buffet table and dipped a crab claw in a lemony mayonnaise. Her champagne was icee cold; it was crisp, like an apple. Across the tent, she saw Darla Parrish and her sister Eleanor standing in front of a table where a man was slicing gravlax.”
― Elin Hilderbrand, The Blue Bistro

“He was too busy attacking the buffet table- tenderloin, crab claws, gravlax, mushrooms, cherrystones on the half shell. He held one out to Adrienne.
"Eat this," he said.
"No, thanks."
"Come on."
"I'm not hungry."
"Not hungry?" he said. He piled his plate with Chinese spare ribs. "This food is incredible.”
― Elin Hilderbrand, The Blue Bistro

“Aunt Charlotte was everyone's Auntie, and provided the food: the ladies' sugared ratafias, plates of toasted cheese at four in the morning, and beef and eggs for the gentlemen's hearty breakfasts. But her pastry-cook's heart was in the buffets that glittered under the colored lamps: the sugarwork Pleasure Gardens, and Rocky Islands decorated with jellies, rock candies, and pyramids of sweetmeats. And best of all were the chocolate Little Devils, morsels of magic that all the gentlemen loved.”
― Martine Bailey, A Taste for Nightshade

“Dreams are life! They are what I call, the buffet for our sensuality.”
― Lebo Grand

“The cheerful array of fruits and vegetables, all so much larger and more vividly colored than those you could find in a regular supermarket, made Rika feel as if she were visiting a market in a far-flung land. She was drawn by the look of the kebabs and various kinds of bread, but it was the rice that called to her the most powerfully. The lamb pilaf, stuffed vine-leaves, and roast peppers filled with pilau particularly caught her attention. The smooth, boiled dumplings with their savory yoghurt sauce fired up her appetite. At each bite of the bean salad, she could feel resolve rising up from the pit of her stomach. The teeth-tingling sweetness of the small hard pies lit up a honey-colored light in a part of her brain she didn't usually use, so that it felt ready to melt.”
― Asako Yuzuki, Butter: A Novel of Food and Murder

“ব্যুফে সিস্টেমের এটাই তো মজা
যত ইচ্ছা ঢেকুর তোলা যায়”
― Rik Amrit, College Streeter Chaplin

“The golden rules of eating from the unlimited food buffet: 1. Eat the hot food, as it is the least likely to food poison you. 2. Avoid the cold food, as it may have bacterial contamination. 3. Wash your hands after eating, as they may have bacterial contamination from the handles of the food ladles.”
― Steven Magee

“The feast is family-style, of course. Every six-person section of the table has its own set of identical dishes: garlicky roasted chicken with potatoes, a platter of fat sausages and peppers, rigatoni with a spicy meat sauce, linguine al olio, braised broccoli rabe, and shrimp scampi. This is on top of the endless parade of appetizers that everyone has been wolfing down all afternoon: antipasto platters piled with cheeses and charcuterie, fried arancini, hot spinach and artichoke dip, meatball sliders. I can't begin to know how anyone will touch the insane dessert buffet... I counted twelve different types of cookies, freshly stuffed cannoli, zeppole, pizzelles, a huge vat of tiramisu, and my favorite, Teresa's mom's lobster tails, sort of a crispy, zillion-layered pastry cone filled with chocolate custard and whipped cream.”
― Stacey Ballis, How to Change a Life

“The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive."
"That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.”
― Stacey Ballis, How to Change a Life

“Ich häufte meinen Teller voll. Schon immer waren für mich Büfetts mit einer gewissen Panik verbunden. Erst habe ich Angst, dass ich nicht genug bekomme, und dann ist es mir unangenehm, wie viel ich mir auf den Teller schaufle.”
― Joachim Meyerhoff, Hamster im hinteren Stromgebiet

“I wish people woke up to the realization that working on your sensuality is like creating a buffet for life.”
― Lebo Grand

“Dreams are a buffet for our sensuality.”
― Lebo Grand

“Dreams are life! I regard them as food for our sensuality. In fact, they are the buffet "all-you-can-eat" for ultimate soul pleasure and life fulfillment.”
― Lebo Grand

“Life is a buffet of experience that so few people taste.”
― Anthony T. Hincks

“If my mouth wasn't so small, I could fit all of the food in.”
― Anthony T. Hincks

“One of the buffet tables was laden with assorted muffins, scones, bagels, and croissants accompanied by butter, cream cheese, and flavored jams. There was a create-your-own-omelet station and platters of maple sausage, crispy bacon, and hash browns. Quiche lorraine and brioche French toast with mixed berry compote and whipped cream rounded out the breakfast part of the buffet.
For those who preferred something other than morning food, there was a second table featuring mixed green salad with pomegranate vinaigrette, grilled salmon, chicken picante, roasted vegetables, rice pilaf, a craving of roast beef, lobster Newburg, and shrimp scampi.”
― Mary Jane Clark, Footprints in the Sand

“A buffet with a mix of Indian and Italian food beckons. It's like a fever dream from the bonkers corners of my recipe-obsessed mind--- samosas stuffed with zucchini blossoms and creamy ricotta; chapatis with tomato and mint chutneys made with local produce; artichoke pakoras topped with cilantro and ginger; local truffle panipuris, and even more truffles on the creamy turmeric lentils. There's a chef slicing a porchetta that's been rolled up with cardamom, cumin, black pepper, amchur, and coriander. The air is spiced and herbaceous, and I dive in the moment I see others partaking.”
― Ali Rosen, Recipe for Second Chances