Garrison Keillor: after a word from the Cafe Boeuf, where the elite meet to eat. Maurice the maitre'd, Bonjour--
Tom Keith: If you're not sure, why come?
GK: I said, Bonjour. Bonjour. Good day.
TK: Oh! Good day. Bonjour.
GK: That's what I said. Bonjour.
TK: Mature? You? Yes, I hope so.
GK: Never mind-- I am surprised to see you here at the State Fair, Maurice.
TK: I am here with the Cafe Boeuf Booth.
GK: The Cafe Boeuf Booth.
TK: Not easy to say.
GK: So fairgoers are interested in gourmet French food?
TK: We are selling a great many escargot, yes.
GK: People at the fair know they are eating snails?
TK: When they're deep-fried, nobody cares.
GK: Deep-fried snails?
TK: We call them calamari. Also we have creme brulee on a stick. We are selling it by the truckload.
GK: Creme brulee?
TK: We use extra heavy cream. It's like spackle. And we caramelize the sugar by hooking jumper cables up to it.
GK: How much is it?
TK: Five dollars.
GK: Well, give me one.
TK: Get in line.
GK: Where?
TK: Down to the end of the street and turn left.
GK: That's the line for your booth?
TK: It's the new thing and people love it and -- (FRENCH SHRUGGING)
GK: So when did you suddenly get so successful?
TK: Right about the time we stopped advertising on your show. -- Hey! (HE SHOUTS IN FRENCH. TR SHOUTS BACK IN FRENCH. TK REPLIES WITH FRENCH OBSCENITY)
GK: What's the problem?
TK: He's not putting in enough gelatin.
GK: You put gelatin in creme brulee?
TK: It helps hold the shape.
GK: Gelatin?
TK: Go away-- hush. Keep your voice down. Here-- have two. (TK OFF, FRENCH)
GK: The Cafe Boeuf Booth, at the Minnesota State Fair -- look for it where you see a long line of people -- just get in line -- that's for the Cafe Boeuf. (TK FRENCH) Thank you for your patience