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  #1  
Old 08-10-2015, 08:07 AM
btcarfagno btcarfagno is offline
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I have a wonderful recipe that consists of ingredients that are only black and white in color...with just a hint of yellow in there. Then I serve half of it on a plate along with half of the next order I prepare.

I call it "The Freak".

Tom C
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  #2  
Old 08-10-2015, 08:44 AM
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egri egri is offline
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Put me down for the Rhode Island franchise. I've already hired famed dessert chef "Cookie" Lavagetto. And I'm working on getting horse meat chef extraordinaire Lou "Iron Horse" Gehrig to come out of retirement.
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  #3  
Old 08-10-2015, 09:17 AM
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pawpawdiv9 pawpawdiv9 is offline
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Frank. i heard your sandwiches are trimmed. and wheres the 'soak or not to soak' beverages.
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  #4  
Old 08-10-2015, 09:44 AM
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Is there a gluten free option?
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  #5  
Old 08-10-2015, 09:46 AM
Sean1125 Sean1125 is offline
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Great to see you at the national, Frank. Glad to see you are as awesome as ever.

Sean
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  #6  
Old 08-10-2015, 10:44 AM
Brian Van Horn Brian Van Horn is online now
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Does the cardboard have salt on it or is this one of those all natural taste restaurants?
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  #7  
Old 08-10-2015, 10:58 AM
grainsley grainsley is offline
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Hold the tomato makes it a variation.........
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  #8  
Old 08-10-2015, 11:18 AM
Paul S Paul S is offline
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Monday through Thursday Early Bird Special. (Must be seated before naptime, 3:30pm EST) - Monsanto Floridian Front-Nine Cheese-Spread T206 Cardboard Fiesta (Taking penalties not included, nor 'Smiling Titleists' from gator terrines}.
Last edited by Paul S; 08-10-2015 at 11:32 AM.
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  #9  
Old 08-10-2015, 06:34 PM
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Yumm, food made out of cardboard. Reminds me of the food in the chow hall in the navy.
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  #10  
Old 08-10-2015, 07:12 PM
jiw98 jiw98 is offline
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You could decorate the tables with a vase and a single Pete "Rose".
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  #11  
Old 08-11-2015, 04:00 AM
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Quote:
Originally Posted by jiw98 View Post
You could decorate the tables with a vase and a single Pete "Rose".
As long as the table is nowhere near the Hall
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  #12  
Old 08-10-2015, 12:02 PM
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Runscott Runscott is offline
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Quote:
Originally Posted by btcarfagno View Post
I have a wonderful recipe that consists of ingredients that are only black and white in color...with just a hint of yellow in there. Then I serve half of it on a plate along with half of the next order I prepare.

I call it "The Freak".

Tom C
I like this idea. My dish is a rainbow trout with a partial second head. It is served on a plate that is orange but was supposed to be red. If you turn it over it has bits and pieces of other fish.
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Last edited by Runscott; 08-10-2015 at 12:03 PM.
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  #13  
Old 08-10-2015, 12:09 PM
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Quote:
Originally Posted by Runscott View Post
I like this idea. My dish is a rainbow trout with a partial second head. It is served on a plate that is orange but was supposed to be red. If you turn it over it has bits and pieces of other fish.
You have to make sure that it is not "skinned".
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  #14  
Old 08-10-2015, 12:16 PM
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Quote:
Originally Posted by Bocabirdman View Post
You have to make sure that it is not "skinned".
For $5 extra you get pieces of parchment paper stuck to it.
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