The Chef

Thinly sliced and perfectly seasoned,

subtle kisses of thyme and black pepper cracked,


ovens exhale their aromatic seduction,

of tender loins exuding their savory juice.


Naturally pure, and deliciously rich,

paired with port and Stilton Bleu cheese,


Wedgwood China smiles when so beautifully dressed,

the distinguished guests are elated too,


a spontaneous idea comes to fruition,

it's a jalapeño and fresh lime sorbet,


a semi-frozen concoction, teases the tongue,

with a misleading sensation of impending heat,


the ruse is a success, the chef takes a bow,

relishing the praises for his impromptu cuisine

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