April 26th, 2011
08:00 PM ET
Share this on:
Share
Permalink

From the brilliant folks at Radio Macabre and VincentPrice.org, a reading from the works of Vincent Price - in his own voice. Click to play.


"Wine Is Elegance: Part 1" on Nelson Industries records in co-operation with the California Wine Institute – 1977

"I think all of us like a touch of elegance in our lives now and then. I certainly do. I am of course taking about inviting a few friends for dinner and serving wines with every course. It's so easy and everyone enjoys it so much. You know, we Americans are basically a really friendly and formal people, and somehow we feel embarrassed about doing things in a formal and magnificent way, and we shouldn't."

"First of all, a formal dinner party for six or eight people is fun, because graciousness is always pleasant and formality provides a refreshing break from everyday existence."

Amen, Mr. Price. Amen.

And consider this an amuse bouche for the audio bounty that's about to befall you. Yup - Vincent's hosting dinner, and you're all invited.

Vincent Price Tapes

Posted by:
Filed under: Books • Sip • Think • Vincent Price • Vintage Cookbooks • Wine


soundoff (3 Responses)
  1. Mildred

    Oh wow... is there a way to get these re-released on a CD/DVD?

    April 27, 2011 at 8:11 am |
    • Jerv@Mil

      Yeah, I second that!

      April 27, 2011 at 8:24 am |
Facebook Twitter RSS
Previous Next
Eatocracy on Twitter follow »
Twitter icon
Jesus Christ ice pops made from frozen, inadvertently blessed wine. No, we can't believe we typed that, either. http://t.co/8eLcJriH 10:23 pm UTC, May 18 2012
Twitter icon
Our @kittenwithawhip is moderating Restaurant 101 @GoogaMooga Sun. 11:15-12:30 w/ panelists @asytsma @kkrader & @mylastsupper. C'mon by! 9:34 pm UTC, May 18 2012
Twitter icon
If you had Zuck-style cash, where would you take your pals for IPO dinner? We're thinking we'd just rent out New Orleans. You? 8:23 pm UTC, May 18 2012
Twitter icon
RT @ChefBradleyO: @eatocracy In its honor, a twice-baked blue cheese souffle, for your consideration: http://t.co/swcaPfNX 7:50 pm UTC, May 18 2012
Twitter icon
RT @qualityrye: Writing a four-star review can be as stressful as a goose egg b/c if you get it wrong, you've wasted your readers' hard-earned $$ @eatocracy 5:11 pm UTC, May 18 2012
 
| Part of