Meal for the Therapist Graduation

During the celebrations for the graduation of a new sensory therapists, one part is specifically devised to nurture the conviviality of the team, as a moment to freely indulge in the attentions of the others without expectations and explore new tastes and exotic flavours.
The meal that preludes at the more intense parts of the celebrations, is built from dishes that can be prepared in advance so to not take away time from the enjoyment of each other's company. The spread is as varied as the season and availability allows and the portions are small but energy rich, so to fuel any following intense activity, without weighting down the participants.
Whenever possible, aphrodisiac and exotic ingredients like the velvet flowers are employed, as a introduction to the variety of sensory stimulation soon to be experienced by the new therapist.

Example of a savoury spread

Fried spiced dough with hot sauce A modification of a traditional humble dish from Bada's inland, additioned with a selection of the best spices the apothecary has available and dipped in hot sauce.
Tarvan's sailfish in eggfruit sauce Tarvan's own modified recipe for the Gendan sailfish, dipped in a sweet and sour fruit sauce instead of the traditional red sauce one.
Battered velvet flowers. A flower originary from Bada's forests, with mildly stimulant properties, dipped in batter and quickly fried.
Wild herbs and qudhun cheese nuggets. A light snack of melted cheese and fresh herbs.
Raw sailfish on spicy cakes. Another light option using the finest local product and the shop's own blends of spices.

The meal is accompained by a selection of fruit based beverages and teas, the alcoholic ones limited to only a single shot of one of the sweet liquors traditional of the Bada if the graduate so wishes, to not risk influencing their judgement during the second part of the celebrations.

Example of a sweet spread

Fried cheese pastry served with wild honey. Another traditional Badan dish, filled with the cheese of the local qudhun.
Cream cheese and wild berries pots. Sometimes served with other types of fruits and jams depending on the season availability.
Mixed nuts biscuits Served at the end of the meal with a selection of teas and beverages.