My Bunko group has been gathering once a month for over a decade. However, lately it’s struggled somewhat with consistent turnout. Since November was my month to host, I opted to make things a little swankier than usual to bring back the crowds and the enthusiasm. (“Crowds” in this case refers to a total of twelve women.) Yes, it was time to bring in an upscaling professional.
Chef J. is an executive chef and a friend of an acquaintance. Because I’d sampled his work before and my stomach had wholly approved, I decided to hire him to make some heavy-duty small plates at my Bunko event. His menu for the evening consisted of Underground chicken skewers with a blood orange aioli sauce and warm tortillas, cold soba noodles with raw vegetables and a coriander wasabi sauce, and dark chocolate mousse with a mocha rum sauce. While everything was delicious, the mousse was definitely my favorite; I could have eaten a mountain of that stuff, or a molehill at the very least.
My fancification tactics were satisfactorily successful. Nearly a full dozen ladies showed up ready to high roll and gobble some hired grub. Hooray for gaming made gastronomic!