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Phillip sighs, he had been dreading and anticipating this happening. After the good first showing, he had suffered disastrous setbacks! Even his elixirs had not helped stop his fingers from fumbling and meat being either under or over-cooked, embarrassing himself and the restaurant.
He stands rather stiffly before Chef Sali, his face tense with the expected rebuke for his failings.
"Chef Phillip, a word, if you please..."
"Chef Phillip, we've been receiving some complaints about your meat being too tough. Now, it was not so when I tested your dish the first day, but perhaps you have grown somewhat careless on these subsequent days. Please pay careful attention to the length of time your dishes are cooked, and test periodically for tenderness. We don't want any more complaints from our guests."
Eventually, Sunday evening rolls around.
The guests are all fed, no chefs faint, and the applause is strong.
The eight of you return to the Kitchen, relieved and tired.
Chef Sali awaits.
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"Well done. We've made it through opening week. You can be proud of yourselves."
Chef Sali sets a sack on the counter and pulls out eight small velvet coin pouches, which she tosses precisely to each of you. You notice your initials embroidered on the pouch in gold thread, and your generous weekly wage inside. Ashley's and Dinte's pouches are slightly more full than the others.
"Everyone is being asked to return next week. If any of you are not planning to return to work Wednesday morning, for whatever reason, please let me know tonight."
She looks around at the eight of you.
"You are now free to do as you would like, remaining at the tower, or not, until we meet again in the Kitchen Wednesday morning. Get some rest and enjoy yourselves."
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Kehlysch gives an audible sigh as he returns to the kitchen. Lord Schmultzfeather's clientele were an exacting lot, demanding only the absolute best for the money. He rubs his ribcage through his coat in a gesture that almost appears as if he is consoling himself.
Gastone will most certainly seek to find some kind of way to gauge heat levels. Perhaps searching for an extract or alchemy formula that will give him the ability.
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"I am going to go into the woods to camp overnight and forage." Mimi announces this as its own statement, but getting used once again living amongst other people, it occurs to her to note. "Should any of you wish to join me, you are welcome." She pauses again and adds. "It will not be comfortable."
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"Will you be camping near a river or lake? If so, I may join you. River and lake fish have a different flavor, and it may afford me the opportunity to expand my list of specialties."
Mimi nods at Kehlysch. "It's best to be near fresh water. If you share your knowledge of the fish, I will show you the edible plants nearby."
Kehylsch nods in assent, and gives Mimi and friendly smile.
"Agreed. So, when shall we be heading out?"
When their time is finally accomplished, and Sunday has finished, with Monday rolled around, Ashley rises and leaves early in the morning, hopefully quietly. He attempts to avoid drawing attention to himself by using prestidigitation to dull the colors of his clothes, and by moving quietly and furtively.
Thus, he skulks around the tower...
... and then out of it.
At a ridiculously late - or some would say "early" - hour, Ashley skulks back in, and collapses, hiding his bags and bundles in his chest. He repeats the pattern on Tuesday, though he returns much earlier... enough to get more than an hour of sleep, at least. Though, still, he skulks around the tower for a time, first.
"Well done. We've made it through opening week. You can be proud of yourselves."
Chef Sali sets a sack on the counter and pulls out eight small velvet coin pouches, which she tosses precisely to each of you. You notice your initials embroidered on the pouch in gold thread, and your generous weekly wage inside. Ashley's and Dinte's pouches are slightly more full than the others.
"Everyone is being asked to return next week. If any of you are not planning to return to work Wednesday morning, for whatever reason, please let me know tonight."
She looks around at the eight of you.
"You are now free to do as you would like, remaining at the tower, or not, until we meet again in the Kitchen Wednesday morning. Get some rest and enjoy yourselves."
Tessara breathes a sigh of relief as the group receives their wages. She'd made it through the remaining public appearances gracefully, without a repeat of the first night's antics.
"Ma'am? Would it be acceptable for me to utilize the ovens here on my days off? I'd like to test a few new recipes I've been studying."
Gastone attempts to find out if he can locate an extract that will aid his temperature checking or a formula that can be created.
Mimi nods in what might be a favorable glance to Kehlysch. "Let's depart just after sunrise, meeting outside at the kitchen door. We can catch our breakfast."
Provided Kehlysch finds that satisfactory, she will meet him at the proposed place with her pack. "I don't have fishing gear, but I suspect your methods don't involve tackle."
Kehlysh meets Mimi at the kitchen door. He carries his pack, minus the cook gear now stowed in the kitchen.
"Yes, the art of hand-fishing comes a little easier to me than most."
He offers her the lead to their destination. "Shall we, then?"
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Dinte spends the next 18 hours completely unconscious.
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In response to Tessara's question,
"Yes, of course. You may use the Kitchen here as much as desired on your days off for your own personal use and to hone your craft, just as long as it doesn't interfere with restaurant business and you clean up any mess you make."
Chef Sali would indeed be found meditating and stretching in the restaurant each morning at dawn. She would accept tea and continue to train Ashley in proper breath control.
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On Wednesday morning, the eight of you report to the Kitchen for your second week of work. A new tool, helpful for your particular specialty, rests on your workstation. Chef Sali paces before you.
"Alright, Chefs, we have our themes and guidelines for the next two weeks.
Listen up:
This week the theme is "Comfort Food."
The idea is to serve common, traditional, home-style dishes that happen to be uncommonly delicious.
Next week the theme is "Exotic Delights."
The idea is to serve foreign-themed delicacies the guests have probably never tasted before.
You can plan for both weeks now, since it may take a bit longer for any exotic ingredients you order to arrive."
Chef Sali purses her lips and gestures first at the half of you on her right, and then the half of you on her left.
"For the purposes of the next two weeks, Chefs Tessara, Vincent, Bahram, and Mimi will work together as a team, and Chefs Kehlysch, Phillip, Ashley, and Dinte will do so as well. Each team will collaborate to prepare a single three-course meal for that week. There are no restrictions as to who contributes how much to each course, or what exactly each course contains, as long as all four of you on the team contribute something to the meal. When the guests arrive in the grand hall, they will taste samples of the two possible menus (one prepared by each team), and each guest will choose between them, selecting one of the two options for dinner. The team that creates the best three-course meal overall, in the opinion of Lord Schmultzfeather, will receive a bonus for the week."
Chef Sali scans the lot of you.
"As usual, I will be taste-testing your dishes before opening night each week. It is now Wednesday morning. I will taste-test your "Comfort Food" tomorrow at 4pm. You may send out any special ingredient orders for this week or next week today at noon. Opening weekend was a success. We expect that success to increase each week, and it's up to you. Impress us!"
Gastone will purchase Masterwork Artisan tools as part of his quest to improve(55 gp)
Mimi nods to Kehlysch and leads him to a spot she wanted to try at the edge of the property, with a small river running through. She is reticent at first, but falls into pointing out plants that have various medicinal or edible uses, and he may notice she seems more relaxed than she has been than anywhere else.
She finds a good spot to camp and gets a fire going while he begins to fish.
"Chef Sali, what would your guests consider exotic? You have been able to import a great deal, from how far away would be considered untried? And would we be able to get very rare ingredients if so?"
"Likewise for comfort food, what is considered 'comfort' for your guests? Where do they come from? One man's homestyle meal is another's rare delicacy."
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Phillip nods to his new partners. Comfort food can be many things to many people. If we go by the classic 'down home' stereotype, meat and potatoes such as stew, a fine steak and grilled tubers or crisp fried fowl and gravy can fill the stomach quite well and give a pleasant haze of fullness. I will think of several meats that can blend with what is suggested.
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For his first day off, Vincent will relax in the room. He will write a letter back home, detailing his first week. It's successes with the dish and how he fumbled the words and that he demands better of himself. He mentions that he misses everyone at home, and perhaps next weekend his wife and granddaughter could visit for a day. He wonders what the next week will hold, and concludes the letter with a thought of love.
The second day, he rests his old creaky body. He ices down his knee, to prepare for the next weeks challenge.
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Vincent listens to the next challenges before him. I know home cooked, it is what I have done for the past years. I think Chef Bahram and Mimi will be very well with their exotic trainings. I wonder what I could bring to the table?, he thinks to himself.
I have some ideas for hearty stews that may lend well to the upcoming week. Maybe braised quail or kobe beef stew. Tessara could make some tender dumplings to incorporate into the stew. Mimi knows vegetables better than I, she can help to pair the meat and vegetables. Bahram knows cheese, perhaps we could pair a cheese to thicken the stew and give it some richness to balance the earthy vegetables and meat? Thoughts from you talented folks?
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Kehlysch listens intently as Mimi points out the various herbs growing in the area. Every so often, the description of a particular herb's flavor catches his attention, and he gathers a cutting of his own.
"Thank you for sharing you time and knowledge with me, Mimi. This trip has been a worthwhile experience, even if it hasn't been a high adventure."
Once back to river side, Kehlysch says: "now it is my time to return the favor. Many people fish rivers like this with a hook and line, or with a small net. Sometimes, you find yourself with neither, but still wish to eat. For myself, I can breath underwater, and swimming is no more difficult than walking. But from the land-bound people who raised me, I learned the art of hand-fishing. Come, I will show you."
Kehlysch strips down to a loin cloth, and steps out into a shallow area of the river. He wades toward an area where the water is pooling around an area of rocks and squats down, so that his head and shoulders are the only part of him above the surface.
After several minutes of stillness, Kehlysch jerks suddenly, and rises from the water, holding a very large fish in one hand.
"A catfish," he says. "They live in the rocks, and can grow very big. They are also quite tasty! Care to give it a try?"
As Kehlysch stands, bare-chested in the water. It is clear that there is a large, dark patch of skin on his ribs under his right arm.
It's not a normal discoloration. Possibly a burn?
It looks like a growth. He may have some sort of skin fungus or possibly even a tumor.
It is a tumor. Whether it is malignant or benign would require a more thorough examination.
He smiles as he waits for Mimi to make up her mind about learning to fish.
"It's actually fun, once you learn how, and a catfish bite doesn't really hurt that much."
**************************
Kehlysh nods as the challenge and team assignments are read.
"Excellent timing on the first challenge, seeing as I just came back with a haul of catfish from a river nearby. Catfish is most certainly a comfort food."
When the issue of the exotic challenge comes up, Kehlysch asks, "Chef Sali, the exotic ingredients in my specialty tend to be...well...dangerous to procure, and therefore extremely expensive. Are the limitations on what we are allowed to request? In other words, are there some things I will need to procure myself..uh...due to the risks and expenses involved?"
In answer to both Mimi and Kehlysch,
"As for rare ingredients for next week, Lord Schmultzfeather says the sky's the limit, so long as the ingredients get ordered today. So, yes, Kehlysch, your most excellent dire shark is a valid option. Just make sure whatever you choose will actually taste delicious and will not repulse our guests into avoiding tasting it. For example, I would not recommend using any part of a troglodyte, no matter how delicious that part might actually be."
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"For the purposes of the next two weeks, Chefs Tessara, Vincent, Bahram, and Mimi will work together as a team, and Chefs Kehlysch, Phillip, Ashley, and Dinte will do so as well. Each team will collaborate to prepare a single three-course meal for that week. There are no restrictions as to who contributes how much to each course, or what exactly each course contains, as long as all four of you on the team contribute something to the meal. When the guests arrive in the grand hall, they will taste samples of the two possible menus (one prepared by each team), and each guest will choose between them, selecting one of the two options for dinner. The team that creates the best three-course meal overall, in the opinion of Lord Schmultzfeather, will receive a bonus for the week."
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Phillip pulls out a few suggestions. Perhaps this can stimulate ideas for a satisfying meal, Stewed Hare with Root Vegetables and Herbed Dumplings. A thick gravy surrounds the rabbit with rich dumplings floating on top.
Link for inspiration
Camping with Mimi
Kehlysch listens intently as Mimi points out the various herbs growing in the
area. Every so often, the description of a particular herb's flavor catches his
attention, and he gathers a cutting of his own.
"Thank you for sharing you time and knowledge with me, Mimi. This trip has been a
worthwhile experience, even if it hasn't been a high adventure."
Once back to river side, Kehlysch says: "now it is my time to return the favor.
Many people fish rivers like this with a hook and line, or with a small net.
Sometimes, you find yourself with neither, but still wish to eat. For myself, I
can breath underwater, and swimming is no more difficult than walking. But from
the land-bound people who raised me, I learned the art of hand-fishing. Come, I
will show you."
Kehlysch strips down to a loin cloth, and steps out into a shallow area of the
river. He wades toward an area where the water is pooling around an area of rocks
and squats down, so that his head and shoulders are the only part of him above
the surface.
Survival: 1d20 + 4 ⇒ (16) + 4 = 20
After several minutes of stillness, Kehlysch jerks suddenly, and rises from the
water, holding a very large fish in one hand.
"A catfish," he says. "They live in the rocks, and can grow very big. They are
also quite tasty! Care to give it a try?"
Mimi watches Kehlysch with almost comic (to anyone but her) intensity, eyes darting back and forth to note the rhythms of his movements and breaths. She nods, and carefully removes her jacket (under which is simple wrappings around her chest) and rolls up the legs of her hakama, removing her slippers.
Trying to mimic him, she steps into the waiter, waits patiently and when opportunity strikes, tries to grab a fish.
And manages to do so successfully on the first try! There is just for a hair's breadth of a second a brightening of her eyes as she might, just might, be delighted by her accomplishment, but she quickly regains her stoic composure. "Thank you very much. Fresh fish is of course the tastiest. I suggest cleaning and cooking them at once."
If Mimi notices the mark Kehlysch has on his chest, she unfortunately does not seem to grasp its significance and perhaps even presumes it is simply a gillman birthmark.
"For the purposes of the next two weeks, Chefs Tessara, Vincent, Bahram, and Mimi will work together as a team, and Chefs Kehlysch, Phillip, Ashley, and Dinte will do so as well. Each team will collaborate to prepare a single three-course meal for that week. There are no restrictions as to who contributes how much to each course, or what exactly each course contains, as long as all four of you on the team contribute something to the meal. When the guests arrive in the grand hall, they will taste samples of the two possible menus (one prepared by each team), and each guest will choose between them, selecting one of the two options for dinner. The team that creates the best three-course meal overall, in the opinion of Lord Schmultzfeather, will receive a bonus for the week."
Vincent listens to the next challenges before him. I know home cooked, it is what I have done for the past years. I think Chef Bahram and Mimi will be very well with their exotic trainings. I wonder what I could bring to the table?, he thinks to himself.I have some ideas for hearty stews that may lend well to the upcoming week. Maybe braised quail or kobe beef stew. Tessara could make some tender dumplings to incorporate into the stew. Mimi knows vegetables better than I, she can help to pair the meat and vegetables. Bahram knows cheese, perhaps we could pair a cheese to thicken the stew and give it some richness to balance the earthy vegetables and meat? Thoughts from you talented folks?
Mimi is quiet awhile in thought as she ponders the strange names given the different kinds of foods. In the Chop Do monastery, acolytes came from all over the world and submitted all kinds of dishes as they attempted to master their craft. It was all both comforting and exotic at the same time.
But she took Sali's interpretation as "central Avistan peasant food" to mean "comfort" and "Garundian, Vanaran, and beyond" to mean "exotic" although of course she found such epithets confoundingly inaccurate. She finally reconciled the idea as it was what Lord Schmultzfeather himself thought might belong to such categories, and then it made more sense to her.
She nods at Vincent. "I would trust your instincts regardless as to your specialty, but I particularly agree a lean, slow-cooked meat would be most agreeable. Earthy vegetables, as you say, such as root vegetables, would compliment. Indeed, as foods aligned with Earth, they calm folk who are overbalanced in Water and Fire. Wood-aligned vegetables may also suit, such as kale and cabbage. I shall check the root cellar to see what is available. Rather than a stew, however, may I suggest a braise? Something like a pot roast.
"Tessara and Bahram could then focus on the other two courses."
During The Days Off
Tessara spends her days off shuffling between the kitchen and her room to tinker with her attempts at concocting a potion-bread. Her attempts aren't successful, resulting in a number of breads that are palatable, but some of the potion additions make the flavors a little off. She offers some of these "rejects" to the others, but when there are a few loaves left, she takes them to her room and through much of the evening the sounds of munching can be heard within as she tinkers with her alchemical set some more.
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In The Kitchen
Tessara smiles a bit as Chef Sali announces the new challenges. They catered to her interests really well.
"I like your ideas, Mr. Del Sol. I know that for a lot of lower-class families who provided me shelter on my journeys would greatly enjoy a stew, whether with biscuits to dunk in it or dumplings already in it...or maybe! Maybe we could put the stew IN the bread, a bread bowl! Like a trencher, but for stews!
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actions for time off
Bahram goes about and stays at the restaurant leaving once to get a couple of more scrolls of crafters fortune.
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for the most of the cheesiest of all comfort foods, is Macaroni and Cheese, I would suggest that it be a Lager fortified Macaroni Cheese. with Smoked Gruyere Cheese and a Sharp Yak's Milk Cheddar.
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Ooooh! We could put that in a bread bowl too!" Tessara coos.
"Catfish can be prepared a few different ways," Kehlysch says to his teammates. "One method is to roll the fillet in a mixture of flower, bread crumbs and spices and then cook it in a deep skillet filled with lard that has been heated to liquid. It can also be seared on a cast iron griddle, slow-smoked, or roasted over an open flame. The first method is the one that I would say best meets the description of 'comfort food'. What do you think? Would deep-fried catfish match the selections you have in mind?"
"This will require much thought, but I did have a couple ideas.... a delicious Stuffed Pear ... and a twist on a classic... an Apple Pie, built with layers of cream and
Custard all wrapped up like ... He quickly whips up an example. "one of these."
The pie sounds delightful. As for the fish, I suggest grilled corn on the cob with chef's choice of spiced butter.
What about a creamy macaroni and cheese, in a sourdough bread bowl. I know I have eaten a few in my day, he he pays his stomach. I haven't made one myself I must admit. Perhaps we could incorporate some roasted peppers to add a touch of heat to wake the tongue to the salty, smooth cheese flavor as well as the slight tartness of the bowl?
"Thank you for showing me this. Perhaps we can both expand our repertoires."
"Chef Vincent, what do you think of my suggestion of pot roast rather than stew? Either way my work will not be much different."
To the discussion of macaroni and cheese, "So we have a... starch course with the macaroni and cheese, and a meat and vegetable course. Before we finalize those recipes, perhaps we should choose what our third course will be, then refine.
"For a first course, we might want something lighter before the heavier courses are presented. A broth, perhaps. If we were to use the third as a final course, I would suggest perhaps a fruit and cheese plate, or perhaps Tessara could think of something that could be baked?
"While I am technically vegetable chef, I consider myself accomplished with all produce and could assist with fruit selections and preparation."
As for exotic, one idea i have is 'Steak Tar-Tar' it does involve eating minced raw steak with capers, onions and seasonings. Along with toast points. Servings are small so people are not confronted with such a significant amount of uncooked meat, but it can provide a new experience.
Needless to say, the product must be kept chilled and served swiftly.
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"I had a few thoughts on exotic, myself. It seems that diners who want unusual food want more than just flavor; they want to be shocked by what they are eating. That being said, I was thinking of procuring a giant moray eel, specifically a spawning female. I would steam it while it is still alive, and serve it in dramatic fashion by displaying it on a grand serving tray, then slicing it open, allowing her eggs to cascade out onto the tray. The servers would collect the caviar into small serving bowls and present them to the guests with a light but flavorful sauce. What do you think?"
He looks at the others as if to ask, Too much?
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No curing?
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"Curing involves heavy use of salt, doesn't it?" Kehlysch asks, clearly out of his element with the question. "I thought that was done only if you are storing food for a long time. I was hoping to have the eel live when I put her in the steamer."
It is traditional to salt the caviar for flavor and preservation. We should see if a steamed eel is palatable.