Special requests and silliness

For the most part my job is pretty routine. I go in check the client menus to see what they have picked out for dinner, pack the picnic lunches for the next day and then prepare dinner. Pretty straightforward. During hunting season it gets a little more exciting since the lunch is a sit down affair and I'm feeding the guides as well as the clients. So a 19 client lunch turns into a 38 person lunch due to the guides. The cooking is pretty straight forward but the plating can get a little challenging. At dinner I serve the clients and then have a separate meal ready for the guides that want to partake of it. This year we're offering the guide meal as an option for the clients as well since last year there were some comments like "wow I wish I could have meatloaf instead of this perfectly cooked steak, or brilliantly presented quail."

Ok that wasn't the real comment but something to that effect.
The point is now the guide meal is a client option. We'll see how that works.

Any hoo, for the most part my cooking usually falls in to a routine.
Every once in a while, however I get to break the routine and cook some special thing for a client. This is where it gets fun. Some times it's a cake to mark some special occasion like a birthday or anniversary. You've seen some of those pictures like this one.

But the best requests for me are the savory ones, like we caught some trout so can you create a surf and turf platter for us. The end result being Trout for ways and a couple of ribeyes on a platter together like this.

Then there is the whimsical like this one.

In this case the clients were giving one of the guides a hard time saying that he would get spam for dinner. Earlier they had asked me if I could come up with a fancy way of serving spam. And so the end result was Spam Fricassee with a stuffed tomato. After a hearty laugh the clients then gave the guide his real meal which was a 16 oz medium rare steak.
On occasion the client will ask to have his catch or kill cooked for him or her as was the case last week when I was presented with a grouse. Unfortunately I failed to take a picture of the result but it was: Mustard crusted Breast of grouse with a Ballontine stuffed with Cranberry Relish served with grouse pan jus.
The client loved it and it was truly a great time cooking it.
I guess we'll see what this year's hunting season brings.