In which Matthew eats well

Scenes from a dinner/planning meeting for the Slow Food Autumn Feast, a food/performance benefit which turns out to not be affiliated with Slow Food (?!) but is still a good thing:

ME: Ara will build her choreography around the first course. That's the tomato amuse bouche, right?
HIPSTER CHEF Yes.
ME: I think we can work with that. Will the amuse bouche be, um, pre-cut? It'll be easier for us if it's already in bite-sized pieces.
HIPSTER CHEF: We're not going to just drop it on the plate, don't worry. We'll do something with it.
ME:We won't have to cut the amuse bouche ahead of time, then? For sure?
HIPSTER CHEF: Yes.
ME: Perfect. So when the amuse bouche is -- okay, I'm gonna come clean here and say that the only reason I even know what that means is because I saw that episode of Top Chef.

HIPSTER CHEF: Have you aggressively marketed this event yet?
HEAD PLANNER: Well.. it tends to sell out pretty quickly...
HIPSTER CHEF: I do have many connections, you know. I run underground restaurants and things. And I'm active on websites, you know, like FoodNet and FoodieBlog and FlavorPill.
HEAD PLANNER: Flavor... pill? Is that a food site?
HIPSTER CHEF: Oh. No. It's essentially a cultural -- it collects different events for different --
COOL GIRL: It's a site that tells hipsters where hipster things are happening.
HIPSTER CHEF: Yeah... yeah.
HEAD PLANNER: But would hipsters be able to spend fifty to a hundred dollars a plate?
[everyone shifts awkwardly]
COOL GIRL: Frankly, some of them probably would.
ME: Yeah, or their parents.