Δαφνη Ευτυχια Αρθουρος

From the Quotation of the day mailing list, 2003-10-25:

"American gastronomy is too young and U.S. wine consumption far too meagre for the country to have developed any classic regional food-and-wine pairings. Fancy New York chefs may tinker with merlot sauces or chardonnay vinaigrettes in an effort to sell more merlot or chardonnay. But there's no U.S. analogue to the grassroots European classics, like boeuf bourguignon with pinot noir or osso buco with Barolo -- unless you count Oreos with milk, which is sublime but beside the point."

(Does anybody other than me hear that last bit in badmagic's voice?)