Isabel Gillies Quotes

I don't eat fast food often, but I love tacos. I could write prophetically about how perfect the taco is.

A pound of Alaskan king crab legs and buffalo shrimp = happy Travie.

I love to share food, especially if I made it or I'm particularly proud of what I ordered.

What could smell better than supper being cooked by someone else?

Give me oysters and beer, for dinner every day of the year, and I'll be fine.

I grew up eating street tacos and burritos on the beach, so I like people who can eat and aren't afraid to show it.

Raw lobster tail, freeze dried, is amazing.

New England oysters are better than Chesapeake. But Chesapeake blue crabs are unbeatable.

Sometimes I thank God... for cheeseburgers.

I don't want to spend my life not having good food going into my pie hole. That hole was made for pies.

Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?

There is no sincerer love than the love of food.

Sweet, delicious Dungeness crab is always a treat.

Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It's eggs covered in eggs.

I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.

Sometimes it's just 'Oh my God, I love the taste of fried oysters on French bread with mayonnaise and an order of French fries.' I'm not going to lie to you - I deal with that temptation every single day, many times.

Tacos are the perfect food.

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.

When I used to do the Edinburgh Festival, there was a bunch of guys selling fresh oysters and I'd eat ten daily - marvellous.

I just love food, period.

Any good kitchen should be stocked up in oysters, shouldn't they?

One of my favorites to order in fancy restaurants is escargot.

I'm not a big oyster eater. But I know people who will sit at a raw bar and eat oyster for two hours.

I'm all about 'molde de arroz con picadillo'.

The most I like about cooking is eating what someone else has cooked.