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Ice Cream Man - Jonathan Richman

Get swept up in the moment, that's why you're there. I dined there for two, early '04, much greener and poorer in my fine dining.

Are you going to start with a cocktail? Champagne? Some other aperitif? Will you want to finish more than just coffee as well? Port, whiskey, etc? Will you remember an extra $15 or the bubbles and oak chasing the salmon cornet as you toast to the next few hours.

As for wine proper, do not forget about half bottles. They're a nice way to get off the 'by the glass' menu. We had still memorable 1/2 of Gevrey Chambertin and white by the glass, perfectly fine.

Above all, be earnest, honest, and enthusiastic about the experience. And don't take pictures.

For my tongue, fourme d'ambert got me liking blue. It's got enough creaminess to that you're not trying to irrigate dry crumbles of blue into swallowable solution. It does not have that crystalline crunch of some more aggressive blues but is genuinely full flavored.

But, as a general thing....it'd say it's dilution. Take them with bread, cut them with fruit, nuts, jams, veg, etc. Even a little of something, say, mixed into mashed potatoes. You get the essence of it, the hints and the sich, then you wean yourself. Similar to people take their coffee black. Eventually they just like coffee and stop needing sugar then cream.

Also, try them with friends. So much of food is memory, as many above have stated. If you haven't been exposed early, ok, create your own pleasant associations.