In response to Tessara's question about the mysterious old man, Chef Sali replies,
"He has written a poem for consideration. It may be sung by a bard at the restaurant as part of the entertainment."
Tessara thinks for a minute and turns back to Vincent.
"I...um...have another idea, but I'm not sure if it might accidentally overshadow your soup..."
She blushes a bit, her previous enthusiasm petering out, it seems.
Phillip notices Dolce's ice cream making and nods. A marvelous creation there and the milk will help remove any lingering spice from my meal. He turns to the others. Chef Kehlysch and I are putting together an oyster and spicy meat dish, does anyone have their ideas or suggestions?
What do you have in mind?, Vincent replies to Tessara.
"Chef Mimi This is more of what I was thinking" Grabs a piece of paper and quill and draws a single pasta shell with a light tomato based soft and it is filled with Buffalo Mozzarella, Parmesan, ricotta, Young Yak's milk Gouda cheese,Goat's milk Asiago." [/b]
the picture shows a single medium size shell over flowing with cheese
" I think a smaller bite and a lighter sauce will be better for everyone, I am more then willing to go ahead make a smaller dish and flavor. The amount of cheese that will be needed will be is going to be enough to have a good taste and a good bite to give the lovers a good tingle in their tongues for the next course
Mimi nods at Bahram. "Very well. I shall make the sauce, then? I can also provide a small tomato and herb salad on the side, which should provide counterpoint."
Mimi sets out checking the stores for what is available and ordering anything else she may need to contribute to the dish.
Phillip settles upon a final version of his spicy meat dish. The sliced meat is fanned out with the garnish drizzled and sprinkled over it while the vegetables are slightly tucked underneath to grant height.
The vegetables are crisp, yet tender on the inside and the meet has a firm crust yet tender inside like the vegetables and the marinade gives it a burst of flavor. The spicy sauce is drizzled down the middle and tingles the tongue and a sprinkling of sesame seeds add color and texture. All in all, a delicious mingling of heat and flavor.
Chef Mimi, Please I would be pleased if you make the sauce for me, I am looking for a slight tang with a semi-sweet finish on it. I am sure that you should be able to provide me with that, and I thank thee.
after talking with Mimi, Bahram runs down stairs and gathers all of the ingredients that he needs to make his dish after returning up the stairs he stops and thinks.
hmmm..... I ponder.. Tessara I know your doing breads, but do you know how to make fresh pasta as well ma'am? if so I am pondering if you might be able to help me out a little as I am no good at making pasta at all.
What do you have in mind?, Vincent replies to Tessara.
"Well, mainly an alteration to the shape of the bun. What if, instead of a simple heart, the bread was in the shape of Shelyn's sacred symbol, the Musethrush? I enjoy sculpting with dough, and making bread look as beautiful as it tastes. I worry that people might focus too much on it and ignite your soup."
She frowns, apparently thinking this might hurt Vincent's feelings.
Visuals are half of the eating experience, is it not? Your visual component, along with the smells of both the bread and soup will cause it to be that much better, right? Your bun will be sweet, complimenting the earthiness of the soup. So, I will make a chicken and rice soup, with roasted chicken. By roasting the chance glen, I am hoping to impart a balance of smokiness as well as more flavor into the soup. I will use a wild rice blend, flavored with earthy herbs like rosemary and thyme. I have confidence in your bun breaking the earthiness and adding lightness to the soup. The broth will be clear as to not add extra "weight" to the dish.
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Kehlysch sets the oysters in the large, steaming kettle and sets to work on the sauce.
He requests that several trays of crystal goblets be brought up for service.
In the interim, he begins work on the sauce. Butter, honey, and brandy simmering on low heat.
He watches the kettle and saucepan carefully, stirring the sauce to keep it from scorching in the pan. He also uses a ladle to gently shift the oysters, making certain that they all cook evenly.
Once the oysters are ready, he removes them from the kettle with the ladle, and begins carefully prying them from their shells.
Each shelled oyster immediately goes into the sauce for a thorough coating and is placed into one of the goblets. He places three oysters into each glass.
He then adds an additional spoonful of sauce into each goblet, just for assurance.
"Well....now we'll see if our guests appreciate this attempt, or would have preferred something more traditional," he says to himself softly.
"These are to be served with Chef Phillip's meat dish, both are part of the main course," he says to the servers.
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Dinte's last minute preparations include deciding on fanciful shapes for the ice cream, such as a nesting Swan, and a pair of swans with intertwined necks....
Tessara nods at Vincent's approving tone, and gets right to work, making a few quick sketches and downing one of her extracts to get the creative juices flowing. She prepares a sweet dough with just a touch of honey, and gently sculpts each bun into the shape of the musethrush, with wings and a curling tail of feathers. After baking them, they have a slightly crispy exterior that gives the bun form, with a light, airy crumb on the inside to accommodate dipping in Vincent's soup. Beauty within and without, a bun Shelyn herself would be proud of, she thinks. The bun feels and tastes so light that it could almost fly away. Tessara hums an old hymn she once heard about love being in the air as she works.
Phillipe might be falling prey to fatigue, while his dish is arranged and cooked as per his plan, the spark and delight that would elevate it seems to be lacking.
A disappointment.
Ashley gets to work, building his primary drink with the hops gathered by Chef Sali.
He spends much of his time attempting to quickly and thoroughly create a fruity, lightly alcoholic, and exceptionally mild dark ale to compliment and enhance the flavor of Dinte's work, he calls "Ashbrown Haste (mild)" for effect.
During this process, he begins working on creating a low-proof kind of yellow chartreuse - a mild, sweet alcohol - over the course of eight hours that day.
Finally, he also brews a thick "head foam" from some black tea-infused elderflower, using eggwhites and mild lemons (plus some purified water to thin the flavor a bit), to create a cream foam - light to the stomach, but weighty on top of the ale - that he shakes and charges thoroughly, and chills over night (aiding cooling the process along with prestidigitation); he titles the red-brown resultant foam "Ashcloud Blossom".
He places a thin (though moderately thick for the depth of the plate) layer of Ashcloud Blossom at the base of each of the plates, and carefully pours his Ashbrown Haste over top, allowing the foam to rise and infuse the drink.
When Dinte and Ashley are almost finished, he uses an unseen servant to create a spray-mist of the chartreuse which he touches in the air with with a few flashes of spark to create a pleasant, enthralling aromatic blend that would hopefully strike the senses without overwhelming them - entice and speak of interest without drowning out the actual flavors they were about to consume.
Throughout this time, he also works with the general acquisition of a bland pale lager, which he infuses with a thin mass-produced green rooibos tea to compliment the rest of the dishes used throughout the night.
Though he tastes it to be sure, he believes he was a success - neither tastes over-proofed, soured, or spoiled. He names it, "Naughty is Nice" (if anyone asks).
Once the dish is agreed upon, Vincent will head towards the basement and the cold storage area. He will grab enough while chickens to make the first nights food. He then heads and grabs a variety of spices; thyme, rosemary, tarragon, salt, and pepper. He proceeds upstairs to begin the prep work.
After an hour, all the chickens have been gutted, the guts placed aside as he is unsure if he wishes to use them for stock. He then rubs each chicken down with extra virgin olive oil, and rubs each bird liberally with salt and pepper. He then does something different, he puts each bird in a pan, and let's the bird sit overboard get to brine so to speak.
The next day, he gets up early, prepares for he day as quietly as possible then retrieved his birds. He then roasts each bird over an open flame, until the birds are cooked to perfection. He uses the various guts, to infuse the stock with extra flavor.
He picks a wild rice blend, his mother always made. He cooks the rice in water, but adds rosemary, thyme and salt, with just a touch of fresh butter. Once the rice is done, he adds it to the fresh made stock, and adds shredded chicken to the mixture. He adds salt and pepper to taste, ensuring the final product will compliment the sweet bun of Tessara.
For presentation, he find a small cup, big enough to hold 12 ounces, preferably a pink or red hue. He carefully fills each cup, and places it in the middle of his "half" of the plate.
Phew, this old man is beat. I hope the guests enjoy our hard work.
with the intensiveness of the kitchen Bahram starts to shine. This is where he is in his element cooking. Running downstairs and grabbing the cheeses and the spinach for the dish, mixing the ingredients into a mixing dish he puts the bowl and cheese mixture into the red rod and making it cooler so that it clumps together quicker. Then he goes and grabs a huge pot of water and starts it to a boil on his station. making the pasta shells and quickly putting them in the boiling water and letting them par-cook. Bahram fills the shells with the cheesy filling and then grabs the light tomato sauce that Chef Mimi was so kind to supply. Bahram quickly places a sample of his dish on chef Mimi's station.
"Please Ma'am make sure that it isn't going to over power what you are planning to make"
While Quickly glancing he goes back and makes several more small samples and hands them to the rest of the team here.
---
When the plate is all said and done Bahram's plate has a single baked stuff pasta shell on it overflowing with a mixture of Goat's milk Asiago, Young Yak's milk Gouda, Ricotta, Parmesan, and Water Buffalo mozzarella. There are green flakes of parsley and spinach inside the mixture. The whole thing is covered with a light tomato sauce.
Phillip takes a few bites of the cheese and sauce. A very intriguing mix of cheeses, and the sauce is tasty as well. A fine dish.
Mimi nods at Bahram to show her approval of his part of the dish. He might have acted the fool the other day, but he does have some skill at acquiring Flavor.
Mimi obtains several small, hearty, sweet red tomatoes, as well as a basket of golden plum tomatoes. She snips off bundles of sweet basil, parsley, and chives, and grabs shallots. She also has some wild sorrel gathered from the woods this morning.
For the sauce, she keeps it simple, to let the flavor of the tomatoes shine through with as little interference as possible, cooking down the red tomatoes with the shallots and some butter, adding just a dash of red wine and a handful of basil toward the end, attempting to balance the sweetness and tang to highlight and counterpoint the rich cheeses in Bahram's stuffed shells. When Bahram finishes plating his side, she garnishes it with a chiffonade of parsley and basil.
She also chops up additional red tomatoes with the less acidic yellow plum tomatoes, also with shallots and fresh herbs, including the sorrel to add a slight tang. She drizzles fine olive oil and white balsamic vinegar (the usual dark would be too rich and distract from the cheese) over the top. She fills the salad into the top "bump" of one of the hearts, with the drizzle leading toward the bottom. Between her and Bahram's dish the "heart" is red, pink and white.
She works in almost a meditative fashion, breathing rhythmically in and out as she adds an ingredient here, tasting the sauce there. Still, perhaps she allows herself to be a bit more distracted than usual--working in a kitchen with so many, and in concert with another, was a new experience. Her contribution is definitely above average, but not the best work she has done--perhaps a tad too conventional.
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After much preparation, 4pm Thursday arrives, and you all gather in the Kitchen for Chef Sali's taste testing of your Shelyn's Day Romance Banquet.
She is first presented with roasted chicken & wild rice soup and a musethrush-shaped honey bun, courtesy of Vincent and Tessara.
Then, Chef Sali receives a cheesy stuffed shell with tomato sauce and a tomato & herb salad, courtesy of Bahram and Mimi.
Next, Chef Sali is given a spicy steak & crisp vegetable marinade mixture and a chalice of steamed oysters in honey brandy butter sauce, courtesy of Phillip and Kehlysch.
Finally, Chef Sali is presented with a mild dark ale with a cream foam and swan-shaped ice cream in a crested pastry bowl drizzled with fudge and topped with a chocolate-dipped strawberry pair, courtesy of Ashley and Dinte.
Chef Sali's face remains maddeningly inscrutable as she takes several bites of each of the dishes in turn. It's hard to tell whether she is pleased or not.
Finally, after taste-testing each course, and acquiring a slight foam mustache, she nods, wipes her mouth on a cloth napkin, and stands.
"This will do. You all pass. Our guests should enjoy this banquet. Well done."
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Kehlysch does his best to hide his relief as Chef Sali approves of his dish. He tries his best to appear confident and competent as he moves through the kitchen. He gives each of his fellow chefs a congratulatory smile, and a reassuring hand on the shoulder.
"Well friends, it seems we're off to a good start. Let us hope that the evening's service goes as smoothly."
Ashley would situation himself in the welcoming area to serve specially-brewed tea for those who arrive early.
He works to engage them, assure their pleasant stay, and generally make the experience exquisite with simple magic tricks, and temporary baubles, though mostly by stimulating conversation.
Once several sets of guests arrive, or it is time to start, Ashley takes his leave.
Thereafter, Ashley works to ensure the rest of the night goes smoothly, thanking Kelysch for his congratulations, and working with everyone to fix any last-minute problems that might arise.
He also attempts to finesse any tensions or fears his fellows have.
Despite his inner misgivings, Phillip does not let it show and keeps a professional attitude going and makes sure his Meis en Piece is in place for the evening and will briefly observe the incoming guests to gauge them to see what might be useful in the future. If they are more or less well-heeled, then simple rustic dishes would be less preferred. If more commoners show up, then perhaps hearty dishes like stew and dumplings would be welcome.
Dinte manages his presentation and composure as if he feels would hear "Off with his head!" at the slightest misstep, and keeps everything bland and smooth and displays absolute confidence in his creations, and keeps an eye on the diners and the returning plates, waiting for the absolutely perfect timing to craft each dish in turn, and send them out at JUST the right temperature.
Chef Mimi works efficiently and perfunctorily, still ever breathing meditatively throughout the process. When she is finished with her work, she immediately begins to clean her station and of course, her knives she rat-a-tat tatted away the evening with.
Inwardly, she is not as centered as she'd like to be. I managed, but I was not at my best, she chides herself.
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Tessara psychs herself up for the big night, telling herself the buns turned out perfectly, that Chef Sali loved them, that everyone would love them. It gives her a boost of confidence and soon she's beaming at everyone, the spirit of Shelyn's day radiating from her moon-like face.
Vincent, usually one of the most gruff, rigid, and structured individuals you could meet or know...somehow relaxes as the presentation of his portion of the dish is presented to all the guests involved. A dish gets spilled, but instead of "blowing up" towards the waiter, Vincent took a deep breath, redid the dish and sent it out the kitchen.
Bahram grumbles thru out shift and does his work diligently
The evening runs smoothly.
Despite a few very minor hiccups, all goes well. Ashley works the definitely-well-heeled pre-dinner crowd, including Lord and Lady Schmultzfeather, and then all of you get your culinary creations out looking (and hopefully tasting) great.
Right after the dessert course is served, Chef Sali gathers you together in the center of the Kitchen.
"Alright, chefs, it's almost time for your public appearance. Hats on, and use the red rod to make sure your uniform is perfectly clean. Hat brims should cover ear-tops. All you have to do is walk out up there in order of dinner course and stand in a line in front of the little corner restaurant stage while Lord Schmultzfeather says whatever he's going to say. Bow if he calls your name, and then head back down to the Kitchen when he's done. Got that?"
Upon hearing Chef Sali's instructions, Ashley moves over to a corner, and sits on a stool. There, he weaves his hands almost like a dance, and sings a small song. A swirl of something, and suddenly he's as clean as if the rod were used.
The whole of his uniform is crisp, white, and somehow play with light and shadows to be pleasing to the eye.
He then waits, holds his fan, and, shortly before its his and Dinte's time to step forward, stands next to the half-elf, sings a song that seems to almost cause him to (figuratively) glow.
As they head out into the stage, he carefully looks around the crowd and examines their reactions to things and the cooks.
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As Kehlysch takes his place in line with the others, he is suddenly painfully aware of all the eyes on him. His breathing gets faster as he recalls those times in his childhood when the older kids of the dock would chase him, corner him...
"This isn't the same...this isn't the same...you're a chef here, not the local freak...get it together...this isn't the same..." he whispers under his breath.
When Lord Schmultzfeather calls his name, Kehlysch startles, as if hit by something thrown at him. He moves hesitantly forward, gives an awkward bow, and retreats quickly back to the line.
He readjusts his coat and hat, and tries his best to stand still...though his body shakes visibly. He reaches up and begins stroking his ribs with one hand, as one might calm a distressed dog.
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Mimi of course is impeccably dressed and presented. But whether the focused expression comes off as professional or sour and disinterested...
... Fortunately for Mimi she has managed less of a "resting b$&~% face" and rather a more confidence-inspiring set of her jaw.
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Dinte cleans himself with the rod, and smiles briefly to everyone before waiting patiently for his turn. He makes an elegant, and deep bow to where his tall hat ends up just inches from the floor, styled far to the east, rising smoothly and fluidly upright, hat still stiff and centered.
He keeps his expression vehemently neutral during the entire proceedings.
Only after they retire to the kitchen will he allow a small smile to cross his features. He had looked to see the facial expressions of the patrons, and had felt pleased with his work.
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Phillip cleans his uniform and straightens his back as he walks out onto the stage. When his name is called, he steps forwards and gives a friendly smile and a polite bow before vanishing into the jitchen.
A bit of brandy will be excellent after such a long day.
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Almost as suddenly as Tessara's confidence rose, it fell again when she was out in front of all those people and Lord Schmultzfeather called her name. Shaking and beginning to hyperventilate, she attempts to bow, wobbling back and forth for a moment, but the stress finally gets to her and she faints. Fortunately, her overstuffed derriere (and overstuffed everything else) prevents her from being seriously hurt.
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Seeing her roommate fall, Mimi sidesteps to try to catch her. She stumbles herself in the process, so while she does not manage to catch Tessara, she is quickly kneeling beside her, and gives Tessara's face a light slap.
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----
Bahram, looks over and sees Tessara falling. I run over and grab her and slowly help her down to Mimi's arms and watching her slap her.
Once Mimi has Tessara I stand back up.
"As you see here tonight, We are your Chef's.
My name is Chef Bahram your Cheese chef, This lovely lady that has absorbed the amount of love and emotion in the air tonight is Lady Tessara your Bread chef, The one holding her up is Lady Mimi your Vegetable chef, The one standing next to them is Chef Vincent, your Soup chef. Behind them is Chef Phillip your Meat chef, and then Chef Kehlysch your seafood chef. Chef Ashley the drink chef, Chef Dinte your desert chef.
Standing up and bowing before the crowd
Tonight I hope that you have dined on the best of the best tonight. Lord and Lady Schmultzfeather has been ever so kind to allow us all to cook for you tonight. We're all deeply gratified that we are allowed be here tonight for you. Please enjoy
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Phillip sees that the others have things well in hand and stands by.
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Kehlysch edges towards the group of chefs tending to Tess, showing concern for the plump woman now swooning.
Kehlysch is relieved that everyone is looking at, and is concerned with Tessara. He is concerned for her as well, but also hopeful that everyone will forget how awkard and foolish he looked just a moment before.
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The moment arrives for your public appearance after dinner, and the eight of you, cleaned-up and ready, step out into the restaurant. The now-dark windows only add more emphasis to the interior finery of the guests and furnishings surrounding you. Everything glows in the light of at least a hundred candles. A musician with a lute standing over to the side still strums softly. Lord Schmultzfeather, dressed even more opulently than when you first met him, is standing on the little corner stage, speaking to the assembled guests, and he grins broadly when you appear.
"And here they are now, the Fixers of the Feast, the Cultivators of the Culinary, the finest chefs to be found anywhere!"
The guests applaud sincerely. Lord Schmultzfeather gestures for each of you to step forward in front of the stage as he mentions your name to the guests.
"Your roasted chicken & wild rice soup and musethrush-shaped honey bun was courtesy of Chef Vincent and Chef Tessara."
"Your cheesy stuffed shell with tomato sauce and tomato & herb salad was courtesy of Chef Bahram and Chef Mimi."
"Your spicy steak & crisp vegetable marinade mixture and chalice of steamed oysters in honey brandy butter sauce was courtesy of Chef Phillip and Chef Kehlysch."
"Finally, your mild dark ale with cream foam and swan-shaped ice cream in crested pastry bowl drizzled with fudge and topped with chocolate-dipped strawberry pair was courtesy of Chef Ashley and Chef Dinte."
The applause, which has continued softly throughout Lord Schmultzfeather's introductions, rises to a crescendo after the description of the final course. One particularly well-dressed patron springs to his feet to give a standing ovation, and the rest of the guests quickly follow suite.
The nervous excitement, the heady sensation, the enthusiastic applause, the two dozen grinning faces ... It's just too much for Tessara, who suddenly collapses into a faint. A collective gasp arises from the small crowd, but fortunately Mimi and Bahram are quick to catch the falling elven woman. Bahram quickly addresses the room, improvising a line about Tessara having absorbed the love and emotion in the air and thanking the guests for their patronage. Meanwhile, Mimi slaps Tessara's face, and her eyes snap open into a sudden, terrified consciousness. Lord Schmultzfeather leans down over Tessara from his position on the low stage behind her.
"My goodness, my dear, are you quite alright?"
dot
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Mimi mutters quietly to those near her and to Tessara. "Perhaps we should get Tessara back to the kitchen." She offers Tessara a hand up.
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Kehlysch lends a hand helping Tess to her feat.
"It's okay. They loved our food," he whispers encouragingly to the plump elf.
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Tessara's eyes open to see Lord Schmultzfeather himself standing over her. Her cheeks turn redder than sautéed beets and her eyes start getting teary. As the rest of the crew lead her off stage she finally breaks down.
"I'm so embarahahahased!" she bawls as they arrive in the kitchen, her sobbing causing her obese frame to jiggle in a unsightly fashion.
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Gastone sighs slightly and starts up some tea that can hopefully soothe Tessara's nerves.