Gourmet Emperor: Master Of Culinary World 208 Banquet Arrangemen

"Alright girls….I had enough ma.s.sage already. Tomorrow we will have a banquet to manage, and you also have to perform during the banquet. You all should go sleep now and have enough rest, understand?"

"Yes Henry….We take our leave now"

Clara, Claire and Carina get down from the bed and prepare to leave my room. As usual, I give them a good night kiss before they leave the room. I stand before the door, so they can get their kiss then leave the room immediately. Clara, Claire and Carina make a line up near me waiting for their turn to get kissed. It seems Clara and Claire already accept the fact that I will kiss carina too. I start with Clara first since she's the oldest girl here. After a pa.s.sionate kiss is given, she opens the door and leave the room, gives the chance for Claire to get her turn. And after Claire leaves the room, the last one is Carina. For her, I specially must lower my back to kiss her since she is way shorter than me, I also use this chance to rub her crotch while kiss her, and as I suspected she didn't wear any underwear down there, not to mention how wet she is.

"Naughty little girl….your sisters will scold you if they know this, you know?"

I whisper it on her ears after finish kiss her. Carina only smile mischievously while sticking out her tongue like a spoiled child.

"Alright, get out there and sleep already"

I give her a light spank on her small b.u.t.t as punishment before she comes out from my room. After all my maids get out from my from, I lock the door and sit on my desk to start make banquet arrangement for the party tomorrow

Let's start with the layout first. How guests will placed, how many tables and chairs will needed, arrangement for VIPs (Earl Stamfort and his family), agenda during the banquet, menu for the banquet, etc.

Dining hall in our castle surely not enough for over one hundreds guests, so I must move the banquet to the great hall in castle which more s.p.a.cious. I should make a stage and place musical instruments there to for music performance by my girls. That means the guest will welcomed outside the great hall and guided to their respective seat when they enter great hall. I should put Mr. Nicholas and Uncle Jake who knows more about the guest for the receptionist position in the front door. Maybe with some maids or servants which act as guide as well?

Also, I would need some parking attendants to arrange the placement of carriage that our guest brings to our castle. This would not be too difficult since it already practiced on the welcoming arrival of Earl Stamfort this afternoon. The servants who handle this job surely know how to do it.

One thing that missed from my attention is eating utensils. Do we have enough plates, bowls, and other eating auxiliaries like spoon, fork, and knives? What should we do if we lack eating utensils? I must thinking of a way that makes the guests can eat by using eating utensils as minimum as possible.

I work my brains hard to search the solution for eating utensils problem. To make minimum usage for eating utensils…..that would be good if one plate can be used to eat 2-3 kind of food.

One plate for many foods….wait…suddenly I got an idea for that.

That's right! That can do…the modern eating concept called buffet or smorgasbord or in j.a.pan known as Baikingu (Viking) where the guest can pick any food they like from a various choice of food that presented on the table.

The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for serving large numbers of people at once and are often seen in inst.i.tutional settings, business conventions, or large parties. Buffet meals are increasingly popular among hosts of home dinner parties, especially in homes where limited s.p.a.ce complicates the serving of individual table places

This method not only decreases the number of maids needed to serve the food, reduce the usage of eating utensils, but also suitable for our hall which probably not enough to place many tables for guests.

I believe this modern meal concept hasn't applied here. Surely there will be confusion about how to eat using this system, so I need to properly explain this system works to the kitchen personnel. Hmm…maybe not just kitchen personnel, but it should be explained to for Earl Stamfort and our family as well to reduce confusion during the banquet. I can't let them line up with other guests to pick the food from the dining table. Their portion will be served specifically by maids like in welcoming party, so they don't have to shuttle between their table and dining table just to pick the food. And their dishes, of course, will slightly better than our common guests. Alright, let's talk about it during breakfast later.

If I want to make a grand banquet with a buffet style, of course, it won't go just by one kind of food for each course. We can't just serve only frikkadel or croquette for an appetizer. It would be better if we can serve 3-4 kinds of appetizer, side dishes and desserts, then let the guests choose whatever they like from the table.

I try to recollect every menu that I already teach to our cooks, and try to add more recipes that easy to make but tasty enough for this banquet. Let's start with appetizer first. There're frikadel, croquette and gyoza. I guess that three kinds of foods are enough to serve as an appetizer. Next thing is soup dish, we have birds nest soup and consommé soup. Should I add more soup for this? Maybe corn soup or vegetable soup or meatball soup?

Wait…meatball, maybe I should make this one. Beside for soup, maybe I can put the meatball in a skewer and grilled it, served with sauce as well for side dishes. That's a good idea! So tomorrow morning, I will teach the cooks to make this meatball soup and other dishes that uses meatball as well. With this dish, the menu for appetizer and soup had been decided.