Well good afternoon! I'm so happy to see you. It's been such an exciting past few months, and I so enjoyed the Wattpad Class of 2014 Dinner Party that I think we should continue with this with some other Wattpad members. (Of course, the Wattpad Class of 2014 Dinner Party isn't done either, but more on that later.)

Today's guest is Taran Matharu, and this menu is inspired by his high fantasy young adult novel Summoner: Novice. A great read and certainly worth checking out. This party is just getting started. Check on the interview in the preceding chapter, and do enjoy some of these scrumptious delights!

Scrying Soda

(Guaranteed to put a sparkle in your eye and a spring in your step without having any hallucinogenic or alcoholic properties. The word around town is that this is what the elves use to keep themselves looking so young. The fact that you could probably dissolve a nail or a baby tooth in this if you left it long enough suggests that elves and humans aren't exactly the same. Anyway, brush your teeth afterward and follow up with an ice cold glass of fresh mountain water to prevent any long term negative side effects.)

1 2 liter Coca Cola Classic

1 cup black cherry juice (regular cherry or even cranberry juice can work too)

¼ cup lime juice

Orange slices

Stir ingredients together in large pitcher. Chill. Serve with orange slices.

Summoner Smoked Mussel and Black Cod Chowder

(After consuming this chowder, your summoning abilities will be increased by at least 50% of what they were. Of course, if you have no summoning skills to begin with, that still leaves you with 50% of nothing, which is still...nothing. But at least the chowder tastes good!)

4 tbsp butter

1/2 cup fresh cubed fennel

1 red onion finely chopped

½ cup leeks finely chopped

1 tbsp flour

1 bay leaf

¼ tsp ground coriander

½ tsp salt

¼ tsp black pepper

1 cup heavy cream

1 cup milk

1 tsp lemon zest

¼ cup celery finely chopped

2 tbsp fresh parsley coarsely chopped

¼ tsp lemon juice

¼ tsp thyme

½ cup smoked mussels (you don't have to use smoked, but that's my favorite. If you don't use smoked, you may need to add a little more smoke; do make sure that they are cooked thoroughly)

one stick butter (separate from first)

6 black cod fillets (you can use fewer if you do not want as strong a fish taste)

kosher salt

Melt 4 tbsp butter in saucepan over medium heat. Add fennel, onion, and leek. Cook until tender. You should be able to slice the onions with the spatula. Next add flour, bay leaf, coriander, salt, and pepper. Stir for one minute.

Slowly add in the cream and milk. Turn heat to medium low. Simmer until it thickens. Cook for another 10 minutes. Stir in zest. Add salt and pepper to taste. Allow to cool for 30 minutes. Then seal and set aside. This is your chowder.

In another bowl, stir together celery, parsley, and mussels. Sprinkle with kosher salt and pepper.

Take 3 tbsp butter, lemon juice, and thyme. Whisk together and melt over low heat. Remove from heat and brush over black cod fillets.

In separate skillet, melt another 3 tbsp butter. Place black cod fillets skin side down in non stick pan. Sprinkle with salt and pepper (go light). Cook for another 6 - 8 minutes. It will be done when the skin is crisp and the center is opaque. If it seems like it is starting to stick or burn, add more butter to the skillet. Brush remaining butter, lemon, and thyme over fillets. Remove from heat and set aside. Cut each fillet in half width wise.

Remove bay leaf from the chowder. Serve chowder in bowls. Place at least one fillet in each bowl on top. Spoon celery, parsley, and mussels onto top of black cod fillets. (Note: if you don't like the hot cold contrast, then you can sauté the celery, parsley, and mussels to bring it to temp.)

Fletcher's Picanha Roast with Charred Sweet Peppers, Cherry Tomatoes, and Pearl Onions

(Hmm, if this doesn't get your mana levels up for summoning, nothing will. Not that it carries any inherent special powers. I've heard rumors that only nobles get to enjoy this sort of meal, but I've wrested the recipe away thanks to the intrepid efforts of an especially fleet footed dwarf and a Wendigo making quite a distraction!)

5 garlic cloves

3 tbsp kosher salt

5 tbsp olive oil

3 pound picanha tri tip roast

3 cups fresh washed cherry tomatoes

1 ½ cups fresh pearl onions

1 ½ cups halved fresh sweet peppers

Coarse ground pepper

Halve the garlic cloves and then crush. Sprinkle garlic with kosher salt and chop and smear. Continue until you have a coarse paste. You can use a mini blender or a mortar and pestle if you prefer. Spoon paste into bowl. Add in a tablespoon of olive oil.

Trim fat and connective tissue from roast. Place in baking tray. Prick with fork all over. Rub paste into the meat. Cover and marinate at room temperature for one hour.

Preheat oven to 375. Scrape paste off the roast.

In separate cast iron skillet, turn heat to medium high. Add 3 tbsp of olive oil. Sear beef in it until browned on both sides. This will take 5 minutes on each side. Move skillet into oven and cook for 35 - 45 minutes. Cook longer if you want it to be more well done but bear in mind that roast will continue cooking when removed from oven. Cover with foil. Set aside to rest for 10 minutes before slicing and serving.

Bring a grill pan to temperature over medium high heat. Place cherry tomatoes, peppers, and pearl onions on metal skewers. Brush with remaining olive oil and sprinkle with salt and pepper. Place vegetables on grill and char on both sides.

Pelt's Succulent Fries

(Inexpensive, tasty, and surprising in variety. Just like Pelt. Be careful though. I'll leave it to you to determine which vegetables correspond to which members of the Pelt community. All theories are welcomed. As a side note, this recipe can use just about any vegetable, and it is quite fun to see people's faces when they first see it and then when they try it because it definitely tastes better than it sounds. If you would like to make this particularly authentic, you could always travel to Pelt and see what you can dig up. Just watch out for the town bullies.)

3 fry sliced portabello caps

¼ cup of fresh snapped green beans

3 peeled and fry sliced parsnips

4 peeled and fry sliced golden potatoes

½ cup olive oil

1 cup parmesan cheese

½ tsp thyme

coarse sea salt

black pepper

Preheat oven to 425. Line cookie sheet with foil. Place washed and sliced vegetables on cookie sheet. Make sure they are evenly distributed. Brush with olive oil.

In separate bowl, mix together parmesan cheese and thyme. Sprinkle over vegetables. Then sprinkle salt and pepper to taste. Place in oven and bake for 10 - 15 minutes. Remove mushrooms and green beans if done. Cook potatoes and parsnips for another 10 minutes if necessary. If you want your fries extra crispy, broil for the last minute.

Ignatius's Tempura Fried Ice Cream

(For best results, you can use a demon with fire channeling abilities to help you fry the ice cream. If you don't have a demon with fire channeling abilities, then regular frying will suffice. If you do have a demon though, please make sure that you allow it to sample at least the first sandwich. Otherwise, something unfortunate may happen to the rest.)

2 scoops vanilla ice cream

¼ cup of fresh berries, cherries, chocolate pieces, or textured ice cream topping

4 slices pound cake (each one should be approximately ½ an inch thick)

1 beaten egg

¾ cup water

1 ½ cup flour

fresh frying oil for deep frying

Place a scoop of ice cream on a clean plate or cutting board and flatten with paddle. Spoon 1/8 cup of berries, cherries, chocolate, or whatever topping you have chosen on top. Mix and roll the ice cream around the toppings. Repeat on the second scoop. Place each scoop between two pieces of pound cake. Press firmly and make sure ice cream is distributed evenly. It should look similar to an ice cream sandwich. Seal the cake edges around the ice cream, covering as much as possible. Wrap in plastic wrap or place in Ziploc freezer bag. Freeze for 2 hours.

Heat oil. Only use fresh oil. Bring to 375 degrees.

In a medium bowl, whisk together egg and water. Slowly whisk in flour. Whisk until no lumps. Remove ice cream sandwiches from freezer. Dip into tempura with tongs. Hold over bowl for a few seconds, allowing excess batter to drip off. Then place in hot oil for 20 to 30 seconds. Remove as soon as golden brown. Place on paper towel. Repeat for other sandwich. Cut in half to serve.

If you'd like, you can drizzle with fruit sauce or caramel or chocolate sauce.

Well, doesn't that sound absolutely delightful? I wish that you could be here to join us for this delicious meal because I would sure love to cook it for you. But this will have to do for now. Have a splendid day and we'll talk to you soon!