While dining at a fancy restaurant with a friend who was visiting from out of town, Gary Andrews, 35, pretended to know about every single ingredient on the menu, even though he had never heard of half of them.
“Oh yes, this dish has matsutake and sorrel, very intriguing,” Andrews mumbled while looking through the menu of the Michelin-starred restaurant.
“And kohlrabi, of course that will go very well with the French chicory and dried ham consommé. Those are very complementary flavors,” Andrews added, with roughly no idea what he was talking about.
He almost was able to successfully convince the waiter he knew every ingredient, until he saw a species of bass listed and said, “Oh, and bronzini, I see you have a vegetarian dish, how lovely.”