Chef Sali, still seated on the mat on the floor in the restaurant, finishing her tea, the colors of the dawn sky surrounding her, nods slowly at Ashley.
"That is quite a story indeed. It leaves one wondering how the infant-turned-young-adult would know his own story ... but, perhaps that is a story for another day."
She sets her empty teacup on the tray and stands in a single graceful motion, stretching her arms toward the ceiling, before lowering them to her sides.
"Thank you for sharing your story and your tea. I hope you will join me here again."
Chef Sali offers a small but sincere smile, before her mouth quirks to the side, and she gives Ashley a pointed look.
"Sometimes I even find it worthwhile to spend time with those I obviously consider my inferiors."
She rolls up the two mats, and carries them out with her, one under each arm.
"I will see you in the Kitchen at 9am, Chef Ashley."
Mouth quirked, he adds, "I find that such expenditures of time are, in fact, important for us all." says Ashley. "You are welcome on all accounts, and I shall, spirits be willing, do so."
He cleans her cup as well, and brings the tea set back to the kitchen, preparing for a day of work and learning.
---9am Wednesday---
You gather in the Kitchen, wearing your new uniforms and name tags, standing at your assigned stations, and surrounding Chef Sali, who stands at the island in the center.
"Alright, Chefs. As you probably know, this weekend is Shelyn's Day, which means half the world goes nuts with hearts and flowers and lovey-dovey stuff."
Her voice is dismissive, but her expression becomes intense.
"However, every year, those individuals, or rather, those couples, turn out in droves seeking exquisite food to complement the kindling or re-kindling of romance in their lives. And, who better to provide them with that amazing experience than us, at the grand opening of our new restaurant!"
A passion burns in Chef Sali's eyes.
"The theme for this first weekend is romance. There will be a fixed four-course menu. Each evening, Thursday through Sunday, we will be serving a dozen most-fortunate couples. Each guest will be served four of these plates in turn."
Chef Sali holds up an ivory heart-shaped plate with slightly raised edges, and a wavy ridge down the center, dividing it roughly in half.
"Each one of you will be responsible for filling half of a plate for each guest, and you'll need to coordinate with the chef filling the other half of the plate to ensure that the flavors, textures, and visuals for that particular course are complimentary. The first course will consist of some form of soup and bread. The second, vegetables and cheese. The third, surf and turf. The fourth, drink and dessert. And remember, the theme is romance. Make of that what you will."
Chef Sali suddenly glances at Ashley, and then Vincent.
"Of course, the soup or drink portions of a course may be poured into a small bowl or cup placed on the plate ... but the expectation is that they will be served on the plate."
She sets the heart-shaped plate on the island in front of her.
"Additionally, Lord and Lady Schmultzfeather will be among the couples we serve on opening night. Lord Schmultzfeather has assured me that there will be a hefty bonus in this week's payment for the pair of chefs who prepare what they consider to be the most romantic and delicious course of the meal."
Chef Sali gestures around at the lot of you.
"You will find yourself conveniently stationed next to your partner for this project. You have today and tomorrow to plan and prepare. I will be taste-testing one of each of your dishes tomorrow at 4pm. We start serving the first dozen couples tomorrow evening at 5:30pm. Are there any questions?"
"It seems to me," says Ashley, "that it would be in the best interests of everyone to cooperate as much as possible, bonus or no. Is that permitted?"
"Of course."
Ashley smiles.
"Bahram, Dinte, Kehlysch, Vincent: if I may, my lords, I would like to coordinate with you."
He looks first at Bahram and Vincent.
"Bahram, I have some experience with cheeses. If you give me some idea of what you're going for, I can either assist you directly, or work out a flavor of drink to complement. Similarly, Vincent, I think we should work on a singular expression - a singular way of serving drink and soup for a more homogeneous and enticing experience on all accounts, more appealing as a result."
Turning to his roommate, "Kehlysch, you and I can discuss our own things later this evening when we have more information - you can coordinate with Chef Phillip more thoroughly now, and I will tweak our own recipes and give you what we have to work with."
He looks at Dinte. "And you and I might be able to do so together, now, yes?" he asks the sweets chef.
"Of course, even throughout the day, it would be advantageous for us to communicate, regardless. But we can fine tune ideas and elements during those times." he looks at the others. "And those who share rooms or are stationed with you can work with you as well."
He nods, "Does this sound acceptable?"
--9 AM Wednesday---
Phillipe is up bright and early to clean himself and get prepared. He makes a breakfast of scrambled eggs, toast, bacon, coffee and juice, putting additional servings to cooking if anyone asks him for a helping. He dines rather quickly, clearly one who has developed the ability to dine during a limited amount of time. After finishing, he uses the rods to clean the area and utensils used. After which, he heads down and dons his uniform and returns upstairs.
As Chef Sali gives there assignments, he nods to Kehlysch. Hmm... romance. Something spicy complimented with something cool? Neat slices, small bites, don't want to get weighed down before further enjoyments.
Tuesday night ---8pm--- you notice that Bahram is already in bed sleeping.
Wednesday ---8am---
Bahram's alarm is going off and he shuffles out of bed
upon getting down to the kitchen in his uniform
"Ashley, sure, I haven't thought 100% about it yet, but I think that I will need to configure with chef Mimi as well, since hers and mine will be sharing a plate. hmmm....
thinking deeply for a moment and then looking to Chef Mimi
"Depending on what your definition of romance is it could mean different things to different people after all, That would mean different types of food. since I know nothing more of vegetables then I know of tea perhaps I can only say what my definition of romance is." To quote Brillat-Savarin "Tell me what you eat, and I will tell you who you are." My definition of romance at this point is something that is hearty and heart warming, Comfort food with a twist. hmmmmm..... Ah! I got it"
moving with a speed and grace that you did not think that was possible from him.
grabbing several different cheeses and several different ingredients
12 ounces jumbo pasta shells
1 1⁄4 cups Water Buffalo mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
1 1/4 cups of Young Yak's milk Gouda cheese. Shredded
4 large eggs, lightly beaten
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
1 cup shredded Goat's milk Asiago
6 or 7 leaves fresh basil, torn or shredded
"My thought is stuffed shells, covered in a light tomato sauce, Chef Mimi what do you think for yours? Is that something you will be able to work with? I would be glad to whip up a couple of them right now for everyone to taste so that you can get a taste for it if everyone would like?"
looking at chef Ashley
"Chef? is that something that you can work with to complement with a drink? Normally I would pair this with a slightly dry red wine
quickly looking at Chef Sali
Chef do we have a Sommelier on staff? Do we even have a wine Cellar? I am assuming that we have access to an ale house as well?
waiting for Chef Sali to respond
and after words
"hmm... okay.
Well, Chef Mimi? Chef Ashley? what do you think? should I whip up a couple of servings for you to taste? Chef Sali? how about you? Anyone? I would be more then happy to do this.
"I suppose I need to get moving, and start my day," Kehlysch says to no one in particular.
He heads back down to the dormitory level, strips off his clothes and heads to the bathing room.
He watches as the large tub fills with water from the spigots. Once the tub is full, he loweers himself into the water. He sighs with relief as his skin absorbs much needed moisture.
As he soaks, he ponders to himself. Oysters, perhaps? Lord Schmutzfeather will certainly have oysters on hand, and it is common knowledge that oysters are considered both a delicacy and an aphrodisiac. I will just need to add something to make them a little different...a little special...
After about 20 minutes, he rises from the tub, and feels the oil begin to secrete from his pores, trapping the water in his skin. He empties the tub and returns to his room. Once dressed, he makes his way to the basement to review the contents of the cold storage.
What if he doesn't have oysters, will I have time to get down to the shore and dive for some? Perhaps I should have a secondary option...
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To Mimi, Chef Sali responds,
"Yes. We will move forward from here, and you will each be held responsible for your own actions."
A slightly odd expression crosses Chef Sali's face, but it is quickly gone.
Instead, she refocuses on Mimi with a slight smile."Chef Mimi, I wanted to mention ... I was most impressed and intrigued by your stuffed squash. The flavor was delicious, and unlike any I have tasted before. I consider myself a specialist in foods that refresh and foster a healthy body and mind. Some might even say I do so at the expense of flavor."
The barest hint of a scowl appears, but she moves past it quickly.
"At any rate, I wanted to commend you for creating such a hearty, healthy, and flavorful dish. You said it was your twist on a Shoanti recipe?"
Mimi nods to affirm Sali's response. When Sali compliments her dish, a faint coloration of her cheeks appears and dissipates.
"Thank you, Chef. I am glad the dish met your approval." She nods. "There are Shoanti tribes that prizes the 'three sisters' -- three plants which grow companionably together, corn, beans, and squash. The idea of 'companion plants' fascinates me and I have been experimenting with how this may transfer to combining complimentary flavors."
Mimi's expression looks a little blanker than usual as Sali describes their first challenge. Romance was a thing rather out of her personal experience--although she was well aware cooking for couples would not be an unusual request.
"Ashley, sure, I haven't thought 100% about it yet, but I think that I will need to configure with chef Mimi as well, since hers and mine will be sharing a plate. hmmm....
thinking deeply for a moment and then looking to Chef Mimi"Depending on what your definition of romance is it could mean different things to different people after all, That would mean different types of food. since I know nothing more of vegetables then I know of tea perhaps I can only say what my definition of romance is." To quote Brillat-Savarin "Tell me what you eat, and I will tell you who you are." My definition of romance at this point is something that is hearty and heart warming, Comfort food with a twist. hmmmmm..... Ah! I got it"
(snip)
Well, Chef Mimi? Chef Ashley? what do you think? should I whip up a couple of servings for you to taste? Chef Sali? how about you? Anyone? I would be more then happy to do this.
Mimi listens, eyes flickering back and forth as she watches the energetic Bahram rapidly brainstorms a possible contribution to the menu.
"For potential 'marriage' of flavors, your plan has merit. My only concern is that a stuffed pasta dish such as what you describe could be too rich or filling for a second course -- with filling meat and seafood to come afterward, let alone dessert. We must be sure to leave them wanting more."
She pauses, considering. "One approach would be to manage portion, and balance--miniature shells, with lighter textures throughout. Another would be to perhaps apply a deconstruction: tomatoes and cheese are the key to the pairing you propose. A caprese salad, instead, perhaps? That would showcase your unique mozzarella in particular."
Phillip heads down to the basement as well to examine the stocks. Hello, Chef Kehlysch. I am just considering a spicy meat dish to help bring up memories of passion. Something a bit Tien Xia, with sliced steak marinated and dressed with a light sauce that tingles the tongue. Some sesame seeds for texture and stirfried vegetables for a crisp accompaniment.
"That sounds wonderful, Chef Phillip. I was considering something featuring oysters, as they have long had a reputation as a food that fires the blood. I was just about to see what our new benefactor has in his stores."
Ashley takes a moment to acknowledge Kehlysch's departure. "I look forward to hear what you have in mind, later." he notes to his roommate. He then nods to himself and others in the brainstorming.
To Chef Vincent, he adds, "Actually, sir, perhaps Chef Tessara could be of assistance." Looking at the rotund elf, he asks, "I wonder if you and Dinte could somehow create a glazed crust or bread to hold liquids as part of the presentation?" he asks, pleasantly.
He continues, fan partially concealing his smile, "I don't know - but would it be possible to create something like a solid shell of some sort to hold or absorb the soup or beverage?"
To Bahram, he nods. "Indeed, a nice wine of that sort would go with such, and would be excellent for stimulating romance, socially, but I would not be able to produce such as quickly as needed, and it would need to be in specific yet limited quantities, lest the romance be drowned. Until such a time as I have an advanced schedule, I will have to rely on tea, non-alcoholic beverages, or the current stores of Lord Schmulzfeather."
He looks at the present company. "At present, though I spent time down there this morning, I simply am uncertain of all the vintages and brands available, though I doubt much of anything is beyond our new employer's reach, unless it is too outlandish or new. That said, in addition to whichever special drink I serve for my course, I'd recommend something small, light, and slightly bland to maintain throughout in order to prevent a clutter of flavor, but not too bland in order to permit enjoyment. Hm." He smiles, glancing down for a moment, in thought.
He looks up again, wryly. "Chef Mimi, Chef Tessara, Chef Bahram: do the three of you think you could come up with a minor side for the dishes - a bland cheese, and some sort of cleansing vegetable paste or bread, perhaps? Served in very limited quantities, these might be ideal. I might add a pale lager, though with as little characterization from the hops as possible - negligible is best in this case. This should be easily available."
Suddenly, he stops, looking to the side with an obvious expression forming across his face, causing a different smile. "Actually..." he ponders, "I'd imagine that there are a few local brewers. Perhaps I could acquire the hops from them, and use higher temperatures to craft a rapid ale, though my options for continuing such would be limited over time. It would tend to be fruitier as well, and probably relatively low gravity... which is actually perfect in this particular instance." He looks at Dinte. "Though it would tend to be fruity, and, if handled improperly, could be undrinkable entirely." He breathes. "I wonder if, perhaps, the wand could handle that, however. Certainly would be a... unique taste, and not something I'd ever normally do on purpose. Hm, hm." he ponders, looking amused and excited.
Chef Sali looks at Bahram.
"There is no dedicated Sommelier here at the tower, but Chef Ashley should be able to fill the role admirably, should you desire his assistance. There is indeed a wine closet in the basement, along with brewing equipment."
In response to Ashley's comment, Chef Sali mentions,
"Ordering hops from a nearby brewery should not be a problem."
In response to Chef Bahram's offer to whip up some sample stuffed shells, Chef Sali gestures in deference to the others and to Bahram himself.
"As you would like."
Wednesday Morning
Waking bright and early after a restful night, Tessara prepares her extracts for the day, allowing Mimi to watch, if she wishes. Once done, she sets the muffins she made the night before out on the center table of the living room, and brings one wrapped up for Chef Sali after the meeting at 9.
Her face lights up when Sali describes the meal-plan.
"Oh sweet Shelyn, I absolutely LOVE Shelyn's Day celebrations!" she practically squeals once Sali's done describing the job. She waddles over to Vincent, bursting with excitement.
"I can't WAIT to get started, Mr. de Sol! So! Any thoughts on what to prepare? I'm thinking a heart-shaped bun or preztelly kind of thing would be delightful for dunking in a soup! What do you think?"
Hmm..If I am planning a spicy dish, I should check with Chef Dolce,something that cools the palate would go good afterwards, can't expect to kiss with scorched lips. Philipe heads up stairs to find Dolce.
FInding that oysters are available, Kehlysch heads back up to the kitchen to find Sali.
"Excuse me, m'am, but is there, perchance, an herb garden on the premesis?"
Tessara prepares her extracts for the day, allowing Mimi to watch, if she wishes.
Mimi does watch after her sunrise meditation, and stays respectfully out of Tessara's way. At the end she asks some banal questions about the sources of some of Tessara's reagents ().
He looks up again, wryly. "Chef Mimi, Chef Tessara, Chef Bahram: do the three of you think you could come up with a minor side for the dishes - a bland cheese, and some sort of cleansing vegetable paste or bread, perhaps? Served in very limited quantities, these might be ideal. I might add a pale lager, though with as little characterization from the hops as possible - negligible is best in this case. This should be easily available."
Mimi nods. "A palate cleanser? Indeed."
FInding that oysters are available, Kehlysch heads back up to the kitchen to find Sali.
"Excuse me, m'am, but is there, perchance, an herb garden on the premesis?"
"That also reminds me, chef, if it would be permissible for me to forage in the woods for herbs and mushrooms. I am not sure where Lord Schmultzfeather's property extends."
Phillip attempts to find Chef Dolce. Pardon me, but have you thought of what you might like to make for your dish? I am planning a spicy dish and think that something soothing would be a good finisher. Dairy is a good way to soothe the palate after eating spice.
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To Chef Vincent, he adds, "Actually, sir, perhaps Chef Tessara could be of assistance." Looking at the rotund elf, he asks, "I wonder if you and Dinte could somehow create a glazed crust or bread to hold liquids as part of the presentation?" he asks, pleasantly.
"I can think of an idea or two, depending on the flavor and temperature of the liquid you have in mind I can think of a few candy shells that would work as an edible glass. It would take a bit of experimentation to get the tensile and compression strengths just right, thin enough to be light and pretty, yet strong enough to not shatter between someone's fingers, or melt under the weight of the liquid. THAT is a disaster none of us want.
As for soup, a more classic bread-bowl might be an interesting twist, not necessarily for this particular project, but still a fabulous option."
Nodding to Philip as he returns to the kitchen.
"As for myself, I have a few ideas, and would welcome coordinating suggestions reducing the options down a bit more. I'm primarily leaning towards finger foods to feed the other person, such as chocolate covered strawberries or other such fruit artfully embellished. The plate is not quite conducive to a Fondue fountain, but with some stretching, could work. Hmm, perhaps an edible candy spear or three for dipping. Or perhaps a White chocolate Parfait with a fruit garnish? The ideas, they keep bubbling forth. As for a dairy spice reducer, I'll discuss it with Ashley as well, perhaps we can collaborate on a drink that will handle that perfectly."
"Sadly, I must admit, I do not believe I am as familiar with the Shelyn's day celebrations as perhaps the rest of us are... What are some of the traditions?"
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Hmm.. A sundae with two spoons so people can twine their arms around and feed each other is a classic.
Vincent is happy to hear a courier service does exist. He gives the person the 5cp for delivery, plus an additional 1cp tip in appreciation. Vincent then has a quick bite to eat, a sandwich with some local ham and cheese then goes to bed for the night.
Vincent wakes early, even after being out of the military for a couple decades, his body refuses to sleep in. He enjoys a cup of coffee, with a touch of vanilla. He bathes last, as his old, creaky body doesn't move as fast, and he doesn't want to make people wait. He makes sure his face is clean shaven, his hair fits under the chef's hat and he proceeds to the kitchen for his first official day of employment.
When hearing about the occasion, he has a quick smile as he thinks about a memorable Sheylyn day with his wife Terrah about 6 or 7 years ago. When Chef Saki is done with the briefing, he cannot get a word out as Tessara starts to squeal with joy. After her series of rapid-fire questions and thoughts, he ponders for a moment about how to compliment her baking skills.
Well I have a few ideas. If we go with pretzel bread, I could make a thick tomato bisque, using a hotter spice blend to signify Sheylyn Day. Romance is love and passion and heat. Or if we go with a sweeter bun, I could make a savory chicken and rice soup, with savory herbs like tarragon, parsley, and other earthy herbs.
"Ooooh!" Tessara coos at Vincent's suggestion.
"I like the chicken and rice soup idea! Would you be using a cream or broth base? Cream might be better for dipping, but it might make the soup too rich. We're sort of the appetizer, aren't we?"
Philip decides to prep a 'proto-type' of his spicy sliced steak dish. He gets a small steak from the basement and a number of spices that bring out the flavor of Xian-ta as well as a few vegetables that are served in that area. A few tomatoes to infuse into the sauce and he gets to work. He seasons the meat and whisks together the sauce which will be reduced through heating and thinly slices any vegetables, these will be crisp-cooked to provide more texture. The meat is marinated in the spice for every part to tingle the tongue before the burst from the sauce.
Once the meat is thinly sliced, Philipe has the vegetables and sauce ready as he grills the meat to a medium-rare.
Hardly his best, but for a first idea it is workable.
The meat is then allowed to rest for the juices to pull back in and then arranged on a plate with the vegetables tucked net to it. A drizzling of sauce and a sprinkling of sesame seeds to stand out against the rich sauce and draw the eye
Here we go, Chef Kelysch. A proto-type of what I had in mind.
Well, I could go with a clear broth, keep it light. I agree since we are the appetizer, it shouldn't be too filling. I am thinking of the soup portion be around 12 ounces or so, that way they get a taste, but not be too much. Your thoughts?
Philip decides to prep a 'proto-type' of his spicy sliced steak dish. He gets a small steak from the basement and a number of spices that bring out the flavor of Xian-ta as well as a few vegetables that are served in that area. A few tomatoes to infuse into the sauce and he gets to work. He seasons the meat and whisks together the sauce which will be reduced through heating and thinly slices any vegetables, these will be crisp-cooked to provide more texture. The meat is marinated in the spice for every part to tingle the tongue before the burst from the sauce.
Once the meat is thinly sliced, Philipe has the vegetables and sauce ready as he grills the meat to a medium-rare.
[dice=Craft-Cook]1d20+10Hardly his best, but for a first idea it is workable.
The meat is then allowed to rest for the juices to pull back in and then arranged on a plate with the vegetables tucked net to it. A drizzling of sauce and a sprinkling of sesame seeds to stand out against the rich sauce and draw the eye
Here we go, Chef Kelysch. A proto-type of what I had in mind.
"That is quite good," Kehlysch replies, tasting a bit of Phillip's entrée.
"I had a notion of serving oysters in a brandy or wine sauce. I think it would pair nicely with this."
I look forwards to tasting it. There is also the classic Oysters Varasifeller.
Well, I could go with a clear broth, keep it light. I agree since we are the appetizer, it shouldn't be too filling. I am thinking of the soup portion be around 12 ounces or so, that way they get a taste, but not be too much. Your thoughts?
"No arguments here. 12 seems reasonable. Should I go with a soft bun or something crustier like a baguette? I think softer would be easier to dunk in broth, it'd soak up more. Crustier breads work better with creamier soups. I want to give it a sweet taste to blend with the savoriness of your soup. How would you recommend I achieve it? Honey? Sugar?"
Gastone does offer some of his spicy meat dish to Chef Dolce so he can gauge the heat and what would work as a counter to the heat.
How well would a honey glazed bun work? It would be soft and airy, the honey glazed top could be the sweet factor. Hmm, Vincent's thought trails off.
"Perhaps...a glazed bun might be more difficult to use for dunking in soup, though. I think you're on to something there, though...should we ask the others for input, see how our course complements theirs?"
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"I can certainly make use of bread crumbs to coat the oysters, which would allow for a transition from the soup to the entree," Kehlysch suggests.
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"Thank you Chef Phillip! I'll take this into consideration when making a final decision. I like the idea of a few samples.... Oh, Chef Sali? Is the guest list already fixed? I had an idea for family crests or signets or sigils, but that only works if the guest list is known, and the majority have one.... As is, 96 servings of some of my ideas is a daunting task. I may not be able to do all I had hoped to. Chef Tessara, I think this might work for your sweet buns.... "
Dinte whips up 3 or so sample dipped strawberry pairs with what could have been intricate designs drizzled on top, and a parfait or two which he slices into 9 wedges for any interested in trying. He also looks into the idea of Sundae's.
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Chef Sali looks at Kehlysch.
"We do not currently have an herb garden ... something we may perhaps have to remedy soon ... but a variety of dried herbs are stored in the basement, and any fresh herbs desired can be ordered for tomorrow morning."
Chef Sali looks at Mimi.
"If you wish to go foraging in the forest, you may certainly do so. Take care, however. There have been some bear attacks in the not-so-distant past."
Chef Sali would sketch Mimi a very rough map of the area, if she is interested.
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Vincent will look towards the pair of chefs, with the vegetable and cheese pairing. What thoughts do you have for your dish. I would like our dishes to compliment one another. Are you going on the heavier side or lighter side? If I go with a savory soup, and Tessara makes a sweeter bun; will you be able to have enough creative room to make a dish that builds on ours?
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Oishi comes unbidden into the Restaurant meeting, and bows to all the fellow cooks
"Best of luck to all of you, for the opening night!"
Then he hands Chef Sali a scroll of paper, seemingly written with great care and large letters, as he overheard her thinking aloud and got bored earlier
It reads:
"Greetings, dear Guests, to Lord Schmultzfeathers tower,
we'd like to impress you with our food power,
while you glance over there at the Reichenbach Falls,
only restricted by these here glass-made walls,
Your cooks for tonight, and all future dinings,
we introduce to you, with a spotlight shining,
First up for Soups, Vincent del Sol,
he had went to a war, it was a close call,
his Bread Partner tonight, Tessara the Green,
her skilled kind, around her, seldom seen,
For the second course, chef Bahram von-Humperdinck,
skilled with a knife, and cheeses that stink,
His partnered cook Mimi, Mistress of Chop Fu,
her vegetable art a big boost for the crew,
The third dish tonight, part of it meat,
from Philip Gastone, brought right to your seat
the other part seafood from our very own Gillman,
Kehlysch his name, savant with the frying pan,
the grand finale, again split in two,
Ashley Kusuma Na-ti will serve a fine brew,
and Dinte Dolce, the "Sweet Tooth" he's called,
brings up the dessert, and hopes you're enthralled,
Dear guests, we took enough of your time,
entertaining you with wit and rhyme,
Let the music play and the dinner begin,
enjoy the evening and leave with a grin!"
Then, with a smile, Oishi bows, and leaves back for his room
Vincent will look towards the pair of chefs, with the vegetable and cheese pairing. What thoughts do you have for your dish. I would like our dishes to compliment one another. Are you going on the heavier side or lighter side? If I go with a savory soup, and Tessara makes a sweeter bun; will you be able to have enough creative room to make a dish that builds on ours?
"Bahram is still considering my response to him, it seems, but I think whatever we decide, it will follow your course well."
Mimi says to Chef Sali, "No matter the direction we take, we will need some fresh basil and parsley."
Chef Sali nods at Mimi and steps over to a clipboard hanging on the wall near the door.
"You can write supply or ingredient request orders here. They will be picked up each day around noon and the supplies or ingredients should be delivered before noon the next day."
Hmm..Alas these plates are not in the curved design from Xian Tia. Philip makes a gesture. Sort of like two tadpoles chasing each other's tail.
Philip decides to settle on a moderate heated spice to dress the meat with so as not to overwhelm any bites of oyster.
The marinade is prepped and placed in the cool in readiness for service and he inspects some vegetables for his dish as well, these will be cooked to a crisp outside to add to the meat's tenderness.
What ideas do you have for your dish, Chef Kelsych?
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"I did consider the popular Varisian dish , as I could incorporate crumbs from Chef Mimi's bread, which I thought would add to the coherence of the entire meal. But I also considered doing something a little more unusual to fit the romantic occasion. I was considering steaming the oysters and marinating them in either a white wine or brandy sauce, and serve them in two crystal chalices. The oyster fillets would be cut small, but not diced, so that our guests could sip the pieces from the chalice, savor them a moment, then allow the fillets to slide down their throats."
That is indeed novel, I am looking forwards to seeing the finished product.
Phillip makes some little testers of his sauce for others to sample and get their input.
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Oishi comes unbidden into the Restaurant meeting, and bows to all the fellow cooks
"Best of luck to all of you, for the opening night!"
Then he hands Chef Sali a scroll of paper, seemingly written with great care and large letters, as he overheard her thinking aloud and got bored earlier
It reads:
"Greetings, dear Guests, to Lord Schmultzfeathers tower,
we'd like to impress you with our food power,
while you glance over there at the Reichenbach Falls,
only restricted by these here glass-made walls,Your cooks for tonight, and all future dinings,
we introduce to you, with a spotlight shining,First up for Soups, Vincent del Sol,
he had went to a war, it was a close call,his Bread Partner tonight, Tessara the Green,
her skilled kind, around her, seldom seen,For the second course, chef Bahram von-Humperdinck,
skilled with a knife, and cheeses that stink,His partnered cook Mimi, Mistress of Chop Fu,
her vegetable art a big boost for the crew,The third dish tonight, part of it meat,
from Philip Gastone, brought right to your seatthe other part seafood from our very own Gillman,
Kehlysch his name, savant with the frying pan,the grand finale, again split in two,
Ashley Kusuma Na-ti will serve a fine brew,and Dinte Dolce, the "Sweet Tooth" he's called,
brings up the dessert, and hopes you're enthralled,Dear guests, we took enough of your time,
entertaining you with wit and rhyme,
Let the music play and the dinner begin,
enjoy the evening and leave with a grin!"Then, with a smile, Oishi bows, and leaves back for his room
Tessara blinks in surprise and confusion
"Um...ma'am? Who was that?" she ask Chef Sali quietly after he's left.
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"I did consider the popular Varisian dish , as I could incorporate crumbs from Chef Mimi's bread, which I thought would add to the coherence of the entire meal. But I also considered doing something a little more unusual to fit the romantic occasion. I was considering steaming the oysters and marinating them in either a white wine or brandy sauce, and serve them in two crystal chalices. The oyster fillets would be cut small, but not diced, so that our guests could sip the pieces from the chalice, savor them a moment, then allow the fillets to slide down their throats."
Mimi blinks at Kehlysch. "You seem confused. First you referred to our head chef by my name. Now our bread baker. She is Chef Tessara. I am Mimi. I handle the vegetable courses." She holds up a bunch of wild onions that were in her apron pocket.
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Dinte bows to Oishi as he enters, perhaps far enough out of range as to be unseen, listens to his rhymes politely, while clearly having one ear cocked towards Chef Sali. At a hint that his idea MIGHT be doable he pipes up.
"If this idea has ANY hope of working, I have a lot to do, and not much time to do it in. There's a dish from the land of my birth served exclusively to the leading nobles of the land, I'm unsure if it has made it's way this far west, and there was a way they served it that one time.... Please excuse me, I'll be in the cold room in the basement for much of the day if anyone needs me. I feel Inspired!"
Dinte walks quickly out of the kitchen, bowing briefly again to Oishi en passent before almost flying down the stairs one hand lightly on the rail, clearly moving at a pace JUST this side of dangerous as he cautiously skids into the turns on the landings, gently pulling back on the hand rail to dump velocity.
Dinte's first stop in the supply basement is to grab a LARGE (15+ gallon), hand cranked, spinning barrel, butter churner, and drag it into the cold room off to one side, where the ice is stored. Next, he goes and finds a couple 5 lb bags of salt, and drags those in as well. Then he hunts in and among the supplies for a fair sized (5-8 gallon) metal pail with a firmly sealing lid that could fit comfortably in the churner, with room to spare, and fills it with a lightly sweetened cream, some vanilla and a few crushed strawberries. Dinte layers some salt and ice in the bottom of the churner barrel, and then He carefully places the now tightly sealed tin in, and carefully layers and packs tight the tin in ice and salt.
Over the next 6 hours, every 10-15 minutes or so, he stops by the cold room and rotates the barrel a few times to gently churn the ice cream.
Meanwhile, he gathers up 3 large mixing bowls, and a large double boiler, and prepares the base for 3 sauces, one strawberry, one cherry, and one hot fudge.
During one of his visit's to the Kitchen he marks down an order for 36 small presentation glasses with a pour lip for the sauces (3 per table), and 24 long handled, narrow spoons, as well as anything else he can think of that he needs. He then digs into his cabinet and pulls out two molds, one ever so slightly larger than the other, so that they nest nicely together. The molds are similar in nature to a muffin tray, shaped into a deep, round bowl with a slopped edge.
Dinte whips up a sample of a flour based thin shell similar in concept to a cone and a second one in a slightly different shade, sets them to bake briefly until just firm and then nests them one in the other after punching a few small holes in the smaller of the two, returning them to the oven area for a little longer, varying the wait times for each of the bowls on the mold rack to test for the perfect timing on the bowls.
Dinte spends almost the entire day, baking racks, and racks of bowls, with the outer shell having a bit of chocolate mixed into the flour for a darker shade, and a touch of strawberry juice into the inner shell, giving it a lighter shade with a hint of red or pink. In the middle of the baking cycle, he pulls each rack out, and using a thin, pointed probe, carefully etches either a single family crest into the lighter bowl, or carefully melds two crests if the couple has one each, and makes a few generic ones with hearts surrounding the Schmultzfeather Crest. Once the etching is done, he carefully paints a thin glue out of sugar, and fits the two shells together before returning them to the oven area to finish.
While those are baking he finishes gallons of the three sauces, strawberry, cherry and hot fudge. After the sauces are prepped, he gathers up two dozen cherries and two dozen medium sized strawberries, and carefully dips them in chocolate in a paired format , resulting in dozen cherry pairs, and dozen strawberry pairs, and sets them aside on a tray for later.
Late into the evening, he does the finishing steps, likely after the dinner starts, filling each bowl with a sculpted pile of smooth vanilla ice cream in fanciful shapes, each concealing the crests. The layout is the dish of ice cream with a pair of spoons laid out facing opposite directions, accompanied by three small cups of sauce to drizzle as desired, with the ice cream crowned at the last moment by either a strawberry pair or cherry pair, served with the ice cream, JUST softening.
"Oh, uh...yes..of course." Kehlysch replies to Mimi's correction. "My apologies, Chef Mimi, and to you also, Chef Tessera. I am terrible with names. I call recall every face I have ever seen, but names seem to slide off my brain. I meant no disrespect. I will try harder to call each of you by your proper names."