Cookin' Up Trouble
Bon Appetit

"Introduction to multi-course dining must be a pleasure, never a pain."






Time wasn't on his side.

Still, Renne persisted and found the Great Helm Inn. Once there, it had been an unexpected but appreciated breeze to find out what this cook-off was, how to get involved and even if he was allowed to in the first place.

He was beyond elated when he was granted a table.

Renne was careful, watchful as he could be with the pair of assistants assigned to him. It wasn't the assistants themselves he was paranoid of; the mere fact of transporting a finished dish was what got him on edge.
It went smoothly, without a hitch.

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Entr?e

A delicate fish platter served in a spiral formation stands at the beginning of the presentation. Arranged in such a spiral, varying filets of fish begin with the lighter varieties and end with the darker, bolder types. This is both in taste, texture and appearance.
Included in this order: White sea bass, yellowtail, flounder, red snapper, common nurse shark, salmon, turatol and dr?thna.

Turatol is noted for its iridescent shade of blue and a light taste. Its texture lends toward the smooth rather than being flaky. This is often served lightly seared as in Ahi tuna with a lemon-like garnish.

Dr?thna is the boldest of the fish selections. In appearance, it boasts a dark, almost navy blue colour with distinctly prominent "fluorescent" yellow veins. Unlike its predecessor, the turatol, dr?thna tends toward a bold taste, much like its appearance. Deep in tone yet flaky in texture, dr?thna is often served without garnish.

Cookin' Up Trouble
The Main Attraction

"If you cannot stand the heat, stay out of the kitchen."







It was time to transport the main course.

Renne quietly chirped to the two assistants he had been allotted, explaining to them how his dishes were to be carried and why such care was involved. His tone told them he was placing trust and confidence in them. When it was time to present the main course, he smiled as one offered a suggestion.
Presentation was, after all, part of the appeal.

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The Main Course

The Main Course features a tower-like design, layering delicacies for both the carnivorous and the vegetarian palate. The heavier meats ring the bottom of the platter, followed by alternating flora and progressively lighter meats, fowl and fish.

Meats include: Beef, pork, venison, goat, gazelle and bison, Dr?thna in a wasabi sauce.
Produce includes: Squashes, celery, carrots, lettuces of varying origin, T'hari, Naga Jolokia.

The heavier meats, such as the beef, pork and bison vary from rare to medium-well done; each matched with a sauce to taste. Dark sauces complement these heavy, flavourful meats.
On the lighter side, the goat, gazelle and venison are done specifically rare to medium-rare and come with whie to yellow sauces. The exception to this is the goat, which comes matched with a mild butter melt.

The produce featured presents itself in a layered salad without dressing or vinegrette to begin. These dressings and salad sauces however, are provided for use at the guest's discretion. Notably, there is a warning placed near the Naga Jolokia and T'hari, as these are extremely spicy fruits and must be handled with some care.
Naga Jolokia, or Ghost Chili, is known throughout India and on Earth it is regarded as the world's hottest pepper. Its flavour might be said to be masked behind that intense fire...but try it and see.

T'hari has its warning displayed prominently as well. However, despite the intense heat from this fruit, its taste has a smoky beginning and a deep, almost earthy finish. T'hari is easily noted for its nearly pearlescent red/pink veined skin. The fruit's flesh might be comparable to a mango in texture although its purple-black colour notes that it is definitely not the mango in disguise.