//------------------------------//
// Bonus Scene: The Making of a Meal 
// Story: Learning to see Luna, the story of Vivid Colour. 
// by Hope 
//------------------------------//

The Chef, in fact an Executive Chef named Evergreen, stood at the head of the table while her Executive Sous Chef, two sous chefs, and a prep chef stood along the sides.

“This will be a particularly unique meal,” Evergreen said as she pinned up a small menu onto a cork board behind her. “Unlike any other that you may have assisted me with. We do not often discuss the differences between pony and griffon tasted, but there are differences we must be aware of. Griffons we cook for once or twice a year, and we must forgo our senses of taste and smell when we do so.”

She took a breath and paused, looking around at her crew.

“This morning we will be tasting the food we prepare.”

There was no visible reaction, but they all felt a tingle up the back of their necks.

“If this is something you cannot do, go assist with lunch preparation,” Evergreen concluded.

Nopony left.

Evergreen nodded, and fetched a covered pan from the stove where a low flame had been heating it.

“None of you smell the smells we are used to in preparing meat for griffons, correct?” Evergreen asked.

They all shook their heads, and she took the top of the pan off to reveal a seared chicken breast, breaded in golden brown breading with herbs in the oil and grease at the bottom of the pan.

“This is one way ponies historically prepared meat,” Evergreen explained. “In our two preparations, this is the one which is least difficult for a pony to enjoy.”

She took the chicken out of the pan and cut it into strips.

“Note the middle is slightly pink, while the outer surface is nearly white. This preparation is only possible due to the quality of our stock. If you were to be cooking this in Griffonstone, I would recommend that you cook it more thoroughly. The loss of moisture is a small price to pay for the health of your guests.”

She then directed them each to take a strip and try it. They were quiet as they ate, and pondered the flavor. Two of them even seemed intrigued, while only one of the sous chefs had to step away and cough, struggling with the flavor.

“There is no shame in having difficulty with the flavor,” Evergreen said quickly, reassuring them. “Pork is more difficult than this, and we ponies should never attempt to eat beef, as it may poison our magic, and make us violently ill. When we prepare it for griffons, we will always maintain a separation.”

“But in the future, if we wished to eat chicken or pork, or prepare it with more skill?” the sous chef who was not struggling asked.

“Then you could do so,” Evergreen nodded.

After they finished the chicken, Evergreen fetched a small piece of pink meat on a plate.

“This is raw pork. Chicken you can treat as though it is… artichoke, aubergine, or other vegetables. Pork should not be. If you are using pork, you are using a moderately intelligent animal’s flesh. Chickens are considered non intelligent. The pork should be used sparingly and it’s unique traits amplified.”

A certain amount of nervousness came over the group, as they fell still and watched Evergreen season the piece of pork.

“Salt, pepper, lightly on both and then a bit of cumin. You’ll notice that most meat can utilize cumin to mask the flavors we find less pleasing. Pan on high heat with a bit of oil, until it ripples.”

They waited and watched as the pan got hot, and then the pork was placed into the oil, hissing immediately.

“We ponies find caramelized and charred meat more pleasing than raw meat, in most cases. Sear heavily, and flip often to create a seasoned crust, but be careful not to get past honey brown, we don’t want to eat charcoal,” Evergreen explained before finally taking the meat out and placing it on the plate next to the chicken. “More seasonings can be used, but we won’t be doing much more this morning.”

She cut into it, similarly slightly pink in the middle, with a golden brown outer surface. Again, each chef tried a piece. This time everypony except the prep cook and Evergreen wretched or at least coughed before getting it down.

“The meat taste is much more prominent,” Evergreen nodded. “With a sauce, especially a potent one, this will be largely masked. Horseradish can obliterate most flavors, but of course we will be creating a cream sauce with grated horseradish within, to preserve as much of the initial flavor as possible.”

She took note of her executive sous chef, who had finished her piece and was contemplating trying another.

“It is an acquired taste,” Evergreen offered. “Like caviar, the initial flavors are jarring and some ponies will never like it. But our princess apparently has that taste, along with her consort and some other pony. Probably a snotty noble.”

A soft chuckle rounded the kitchen, and Evergreen smiled, nodding.

“Alright, so! Cucumber sandwiches with mustard, battered chicken with cheese and red sauce, seared pork with a cream horseradish sauce, roasted broccoli and kale, finished by the Bichon au citron that our dear baker has been working on all day.”

She pointed to the prep cook first.

“You’ll be fetching the ingredients from the ice cave. One whole chicken, a pork tenderloin, half of the remaining horseradish, a basket half broccoli half kale, and an assortment of herbs.”

The cook nodded and trotted off as Evergreen turned to the remaining three.

“None of you have worked in Griffonstone, correct? No knowledge in butchering?”

One of the sous chefs held up a hoof, to Evergreen’s surprise.

“I grew up in the northern reaches of Equestria. We still eat meat occasionally there, though I never did. I learned how to butcher a chicken though.”

“Well that will save a huge amount of time,” Evergreen said happily. “You are in charge of the chicken then. Break it down to boneless fillets, prepare the breading and red sauce, and we'll store the pieces in the ice cave once you’re done, until an hour before the meal.”

She then gestured to the remaining sous chef, who was least comfortable with the meat so far.

“I’d like you to prepare the horseradish sauce while the prep for the roasted salad is done by the prep cook. When it’s time to cook, I think that I’ll have you take over the dinner for the castle, while we focus on this.”

He blinked a few times, surprised.

“Meal head?” he clarified with surprise.

“Meal head,” Evergreen nodded. “You may not be good with meat, but I trust you with this dinner, alright?”

“Yes, Chef.”

Finally she looked to her executive sous chef.

“You’ll be double checking everything, learning how to butcher a chicken from her,” she gestured to one of the sous chefs. “In addition to coordinating the appetizer and dessert. I’ll be at the pass.”

“Yes Chef.”

“Then let’s get to work.”