Re: Episode 1.04: Call
The first hand had been played and first blood had been drawn. The players were thus settled and serious. As a rule, serious poker players never fooled around with hors d’oeuvres during a shooting match. But Chorro didn’t hire ‘Rousseau’ to sit on his saffron either. The job was to march fresh supplies of munchies in a continuous flow into the game room, flowing like the river beneath the riverboat’s hull, eclectic snacks delectable enough to satisfy the talons and toothsome maws of Chorro’s problematic guests.
So like the gamers it was time for Chef Rousseau to get serious. Moments after the opening deal, Rousseau arrived, his Madeleine and Miss Avrén in tow, each bearing trays to the game like nymphs offering food to the gods. (Secretly, Pieran was enjoying this part of the show a little too much –two beautiful handmaidens obeying his commands with an obedient ‘Right away, sir,’ here, or a demure curtsey, there. Oh, he knew that once the show ended they’d probably kick the snot out of him for it. But in the meantime, he was having fun playing the rakish satyr and so, carpe diem, as they say!)
Rousseau reintroduced himself with a bright but humble flair, the perfect showman’s entrance. The food was wheeled in on a sedan tray, a type of warming cart used in dim sum palaces, (and which was to be the conveyance for their mirror heist with the fake already on board -right under Chorro's nose). From there the food was trayed and carried to the table. As the trays were passed around, the players selected from a bouquet of morsels, each of which Rousseau described in proud detail, like a papa showing off his splendid children and boasting their every achievement. There was roasted cinnamon-ginger duck with shredded mango and cilantro, rolled in thin Mandarin pancakes and sliced into manageable bites; Sliced, seared beef Carpaccio roulades, raw inside, with mustard mint sauce, arugula, and Parmesan; Venison sausages with cocktail picks, smothered in a rosemary-port cranberry ragout; Phyllo baked in triangle packages stuffed with saffron-accented feta cheese, preserved lemon, onion, and cardamom; Crostini with gorgonzola, raisins, pine nuts, red chili, garlic chives, and fried kale; Toasted sesame nachos topped with diced lobster, gruyere, and charred tomato salsa; ‘Oyster shooters:’ sake (or vodka) shot glasses mixed with raw oysters, minced pickled ginger, lemon juice, Tabasco, smelt roe, and garnished with lime wedges; Feather-light shrimp crackers spooned with dollops of crab and cream cheese; And last, a particularly diabolical rolled sushi the chef was calling a ‘Crazy Ivan:’ rice colored red by beet juice, each bite crowned with Beluga caviar, and surrounding a filling of smoked herring, onion, cucumber, and dilled crème fraîche. “Neuf taystes fur neuf playars,” Rousseau beamed, lordly. “Betare zan pretzels ond ‘ot pockets, no?”
This message was last edited by the player at 17:56, Tue 24 July 2007.