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[color=E59081][h3][b]Velles 5th[/b][/h3]

[sup][b]Location:[/b] Au Boeuf Rouge - Ersand'Enise
[b]Day of the week:[/b] Taldes
[b]Time:[/b] 4:XX HE
[b]Characters:[/b] Ingrid [@dragonpiece], Kaspar [@Wolfieh], 
Maura [@Ti], Zarina, Zarra [@BreathOfTheWoof]
Anna, Au Boeuf Rouge's Staff, Carving Contestants[/sup]

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Au Boeuf Rouge, a renowned establishment that catered to the most wealthy in Ersand’Enise. Not quite a restaurant - the service industry had yet to truly blossom - but it provided chefs of considerable quality for households that sought to have feasts for the evening. Occasionally the building was used for events where servants would essentially serve as waiters with menus proposed to the rich. It was a first for Zarina, and she did take some time to absorb the many aromas coming from the kitchens.

A twig was given to her by Maura, prompting the young Virangish to blink rapidly whilst pinching it at the base, [color=C78A2C]“... What exactly is it? Do I just snap it or burn it?”[/color] her eyebrows rose as she was left perplexed. Still, she stored the peculiar item into the pocket of her apron.

[color=C78A2C]“Yeah, no, we’re going to get creamed by the competition.”[/color] confirmed Zarina as she adorned the fresh, white apron and tied her hair in a way that it’d avoid being a hazard for the coming challenge, [color=C78A2C]“So we gotta be smart about it. Starting with our dish choice.”[/color] she peered over at Maura, [color=C78A2C]“Apart from a singular Virangish pepper, the cost shouldn’t be too exorbitant, I reckon.”[/color] she then pulled the knives from the slots to inspect each one, nodding in satisfaction after a brief inspection of the equipment.

The Virangish lady’s attention then went to Ingrid, [color=C78A2C]“Glad to see you’re not too shaken after earlier today.”[/color] she chuckled, [color=C78A2C]“I’m going to have to insist that you don’t grace us with Eskandish delights - or anything Eskandish whatsoever - during this cook-off.”[/color] Zarina had plucked the last knife out and passed her digits over the surface of the blade. This was what she was going to use to carve the proper cut out of the carcass once she had properly treated it, [color=C78A2C]“So, I propose A Boeuf Bourguignon. It’s like Beef stew, but with a specific Burgundy Wine you can buy in the winery here. Very Perrench.”[/color]

A few taps of her index to the tip of the blade left her with her lips pursed before she waved the blade in Ingrid’s direction, [color=C78A2C]“I’ll leave you to decide what comes with the main meat and sauce.”[/color] her attention then went to Zarra and Kaspar, [color=C78A2C]“The competition is a butcher and a chef,”[/color] the tip of the knife as pointed right at them, [color=C78A2C]“So, instead I’d trust you guys to run interference on the other teams. They’re better than us, so we gotta play like dicks.”[/color]

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The carving room. A very spacious set of rooms where the contestants could bring their creatures to slaughter and later butcher them. Zarina, being who she was, opted for the carcass of a perfectly average cow. Of course, as the rules stipulated, she had to butcher it, meaning the whole process had to be completed, from emptying, to skinning to carving out the perfect slice. She sighed at the sight, but winced at the sounds of hoofs and calls of animals that echoed through the rooms. This wasn’t going to be pretty.

[color=orange]”Hi! Food, yum?”[/color] greeted Anna as she pointed at the carcass.

[color=C78A2C]“Well hey you,”[/color] Zarina replied back with far less enthusiasm, though she could muster a smile, [color=C78A2C]“That’s mine, yeah.”[/color]

Kikimoras was with her and on him were various bags with supplies to prepare the meats, most likely. A convenient giant to handle dumb labour for this minuscule girl, [color=orange]”Luck good! Win yes.”[/color]

[color=C78A2C]“Hah! You’re on you little shit.”[/color] Zarina smirked right as Anna did the same. They didn’t need to speak the same language to understand their fiery desire to win.

[b]Zarina’s Plan for the Carving:[/b]

[indent][i]❖ She is going to begin by cleaning her workspace, the carcasse and get some water boiling in the basin. The tail will be severed and the body will be dipped in the wanted to make the skinning easier.

❖ A marinade of soy sauce, rice vinegar, garlic, water and grated and dried Virangish pepper kept at a minimum to not burn some Perrench tongues!

❖ Once skinned, the animal will be emptied and the head severed along with the hooves. The carcass is ready to be carved. From there, she will show the world, after a good couple of months, what a dancer can do with a pair of sharp blades.

❖ Lacking a beat, she will lose her tempo. And so, she will snap the twig ... [/i][/indent][/color]