Guys, come on, what's going on here?
I was just explaining some basic tenets of fieldcraft to these three.
Yeah, you gotta blend, but I meant what's going on hors d'oeuvre-wise?
Wouldn't you like to...
Ahem. Blend.
[each presenting platters] This is a deconstructed slider made from certified Kobe beef from Hyogo prefecture, with a tarragon aioli.
Tapas of pata negra jamon iberica, topped with queso Torta del Casar.
And these are tiny quiches, probably made from endangered quail eggs, or...
No, none of this is that. [Takes one from each platter and puts them together] This is the world's most expensive Mc10:35.
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