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