For every field of work or study of profession, there is always one person that stands out. Chef Timothy Roth is a well acclaimed culinary artist because of his high standards and perfection. Tougher than any critic and superior to any who came before him, Chef Timothy Roth is one of a kind. Although he has a passion for food, he was not a frugal man. No, I daresay he would never consume a dish, which at first bite was not absolutely exquisite. Who would think that this tall slender man, with dusty blonde hair and turquoise blue eyes has such high standards? Chefs and waiters cringe at his mere sight and remain awestruck in his presence.

His tastes in the simple pleasures of life are as his taste for his edible delicacies, only crème de la crème. Having tried the greatest delicacies from all over the globe he began to tire at the similarities of it all. Still, he searches for the perfect dish as far as to indulge in the consumption of illegal rarities such as Turtle soup with its collection of savory seasonings that include unsalted butter, all purpose flour, minced onion, garlic, celery, parsley, black pepper, lemon juice hard boiled eggs, dry Sherry cubed turtle meat, thyme, bay leaves, oregano, tomato puree and beef stock; and Tigers Paw, a six year old wine made of tigers blood and meat which the Chinese claim that has healing qualities , just to name a few of the horrendous dishes no one would ever touch without a bit of remorse. For Timothy there was no moral issue after all man was at the top of the food chain; was he not?

The dishes would come from the busy restaurant kitchen steaming hot just as many before got placed in front of Timothy. Chef Timothy would savor every last detail from preparation, seasoning, cooking, serving, presentation, texture, aroma, and last but not least the extraordinary taste. The restaurants owner observed Timothy as he ate without fulfilling his utmost satisfaction or desire. The chef had enjoyed himself contently but there was just something missing the unobtainable essences. The restaurants owner approached The chef with a tip on where he could find “choice cuts”.

There was a Butcher on the black market that transported and cut not rare animals to sell, among other things he would fiendishly acquire. This Butcher was only known to a select few residents and restaurants. The prices were sky high but worth it he had heard from his source. Where the ships docked at the cargo bay Chef Timothy found the hidden little shop; one would hardly realize it was there. Right away he entered and found himself in a rather uncommon place for a butcher shop really it was an office. Very corporate and cold, it seemed an odd place and it smelled musty as the fan slowly moved side to side blowing the streamers across the desk. He wondered if he had read the address wrong. Quickly he took the paper out of his pocket. No, it was the right place. Odd as it was, he waited and as soon as he was beginning to settle a large man came from a back room. His eyes beam eternal damnation, with a hinted echo of a maddening glare. A very shifty character, Timothy noted.

Timothy didn’t know what to think really he was frightened out of his wits and tried hard to compose himself. The butcher spoke first “What do you want? I saw you come in through my surveillance camera.” Returning to normal he gathered his courage and shakily said “I’ve come to place an order.” The butcher looked around suspiciously and eyed him up and down. It was an awkward silence lasting longer than both of them could have anticipated. Finally the Butcher spoke “Who are you? Who sent you here?” his thick German accent startled Timothy. With the rising chills of fear Timothy responded “A friend of friend,” that was the password to let them know what you wanted. With the given clear sign the Butcher took his new client through another door deviantly grinning the whole while.

Chef Timothy cautiously followed as they passed the other types of merchandise in his business. They came to another side entrance and there we stood in a room full of many varieties of meats. The shinny machines had just been used the meat on the table was still warm. It’s as if you could almost feel the blood pulsating through. Salivating at his choices Timothy licked his lips and slowly he said “Ribs, two slabs” the butcher eye the Chef and asked him “Are you sure you want two of them?” as the butchers thick accent bellowed around them in the crowded room. “Yes” was Timothy’s small reply. He was simply a wreck, so nervous that sweat beaded upon his forehead and neck. The Chef chagrinned as the Butcher smiled diabolically and said “You pay one thousand in cash; You’ll find no better deal in town or anywhere else for that matter.”

The Chef nodded in agreement and the exchange was made. The Butcher cackled and said “Do come again. They always come again.” He mumbled to himself. Timothy was electrified with excitement. Rushing away to his grand pent house the car couldn’t carry him fast enough it seemed. As soon as he got in the door he quickly took his package over took the kitchen sink. Cutting the string off the package and placing the succulent firm meat into a large baking pan. The blood flowed off the meat onto the pan and this blended with the seasonings that the Chef began to use as he marinated it in a red wine, Cabernet Sauvignon. Salt and fresh ground pepper filled the air. He let those sit thinking what a delectable dish he would soon enjoy. The side dishes, although complementary were not worked on thoroughly. He tossed a garden salad with choice vegetables from his personal garden. Those cherry tomatoes looking fairly ripened, the cucumber cut into perfect round slices and the carrots shredded into the salad with a vinaigrette dressing. Then Timothy thought what else he could make. He grabbed beef broth out of the pantry put it to boil and sliced up more vegetables. The salt pepper minced garlic and onion, celery and then mixing two eggs he made his own little interpretation of egg drop soup. The ribs were placed in the oven set at three hundred fifty degrees. In no time this intoxicating smell coursed its way through the rooms and even into the ventilation system. The onion and garlic minced over them browned and tantalizing. He wanted badly to have them done but they were a little undercooked.

“Rare” he said to himself. He picked up the rest of the wine and chilled it to serve with this fine dish. Set up his table and was getting ready to dine when there was a knock at the door. Angrily he stood up to see what could be as important to disturb his elegant meal. Ah, it was someone to share with. His fiancée, Alice, She wasn’t expected until later that week. Her beauty was unsurpassed by any other girl he had seen. She was 5’2 very round body, cinnamon skin, with shimmering amber eyes. Her small voice was a song to his heart. Already look magnificent in her red cocktail dress as if she’d been expecting to go out. He was ready to share his incredible meal. Like Eve holding the apple to Adam the taste so divine it should be sin. Perfect Chef Timothy thought, as he served another plate.

They sat and savored moaning melodiously every bite was better then anything humanly imaginable. Alice asked “Timothy what is this veal, or perhaps another one of your exotics?” Curiosity had struck them both. Chef Timothy. Returned the next day, the smiling Butcher exclaimed “Back so soon my friend?” that uncomfortable way he had but somehow Chef Timothy overlooked it now. Clearing his throat first he confirmed “Yes, I am back. I couldn’t resist and had to come get some other cuts.” They took the same path as before. The purchase was made but still Timothy hadn’t asked what exactly had he been buying? What wondrous beast had he ravenously consumed that tasted like a meal fit for the gods? Finally after time had gone by he dared asked the Butcher. The Butcher looked astonished. “Well what is it?” asked The Chef. The Butcher looked him straight in the eye, without so much as a blink retorted “Why the most noble of beast indeed, Humans.” Consternation in his mind reflected by the look upon his face and then a new kind of vile stir was developing within. The Chef was a reasonable man one with no remorse for inferior specimen. He didn’t know or have to know these people. His anguish passed and wildly smirking himself he answered “How bout the usual?”