Main Kitchen – Austin Bunton Designs

Originally designed to be much smaller, this kitchen is now 10 stories tall. This is the ‘mess hall’ of the gods, and the biggest ‘restaurant’ in Inisfree.

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Table of Contents:

Included Rooms/Sections
Introduction
Dimensions & Layout
Special Features
Favorite/Frequented Meals
Auz Makes His Own
Relevant Holidays
Design & Features
The Sexiest Women in Creation Cook Here
2022 Update: Minecraft Model in Progress
2022 Update: Minecraft Model
2023 August: Example Creations

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Included Rooms/Sections:

Balconies: nine wide wrap-around walkways used as distinct cooking areas; salads on one level, soups on another, etc.
Freezers: walk-in, dozens of them (inside the back-walls of the walk-in refrigerators)
Nook Kitchen: a normal-sized home kitchen with a few clever extras
Refrigerators: walk-in, dozens of them
Wine Lobby: not part of the original plan, but added for a few special sommelier and super-taster guests

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Introduction:

The kitchen of the largest and most luxurious mansion in all of Inisfree is well-matched to the needs and wishes of those who reside in this towering palace here. Staffed by expert professional chefs ’round the clock (all Inisfreean Master Females, of course), this kitchen can cook up, at a moment’s notice, anything your heart (or stomach) could desire.

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Dimensions & Layout:

Measuring 100’x150′ across its floor, and standing 100′ tall, this kitchen is more like an aircraft hangar in terms of its size. Walk-in cold-storage and hot-storage pantries are evenly spaced out across the walls along its main floor and nine balconies. Multiple islands, each with cupboards, ovens, and stove tops, are spread out across its main floor, too. Each stove burner, not just the ovens, has a digital readout showing its exact temperature. Each cold-storage compartment has one of these, as well. Every cooking utensil and related device to ever be required or dreamed of in the finest kitchens the Universe over is organized first by type and function, then by name, in the hundreds of clearly labeled cabinets here. The finest China and other dishware and cutlery are equally well organized, always inspection ready, always effortless to locate and work with at the drop of a hat. Golden gurneys are kept neatly stacked in one of this massive kitchen’s storage closets (Inisfreean girls (ICVs) lie nude upon these gurneys and have the gourmet cuisine prepared in this kitchen served upon their bodies as a half-living presentation). Industrial-sized and industrial-strength mixing bowls and other devices and instruments are all found in this room of the mansion, as well.

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Special Features:

This elite kitchen comes complete with the finest culinary equipment capable of sous vide recipes and everything else a chef or aspiring one might ever imagine. The ICVs have every culinary term and technique in their memories, and know exactly what guests mean when they describe items the guests do not yet recall the names for. Cooking, even for giant parties such as galas here, has never been easier.

All range hoods vent to the outside, not just fan up above cabinets.

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Favorite/Frequented Meals:

Some of the popular and frequented dishes you’ll see being made in here, then carried out on electrum platters, or pushed out atop nyotaimori displays/kajirae on golden gurneys, are:

apples, apple cider (sparkling), and apple sauce by the pan and bottle, sometimes even carafes of the cider
baked zucchini sticks (way thicker, way juicier, way healthier alternative to French fries)
barbecue (and we call our vegan BBQ “VBQ”), such as Bosh’s “spooky ribs-cage” for our terraced-pools grills/hangouts
boneless vegan wings
bread bowls (some the right size to hold a cup of soup or stew, others big enough to hold a bowl or gallon of it!)
brisket (and on nachos), “ribs”, roasts, and vegan steaks so tender, juicy, and flavorful you’ll forget their meat-based inspirations
“catfish” fingers (vegan) with dipping sauce/s –inspired by those of Famous Dave’s
cheese wheels, not just blocks and wedges (vegan, of course)
cornbread muffins the size of baseballs, and loafs as big as Power Wheels cars
crackers by the barrel
crepes so wide they toss like pizza dough, and sprinkled with the best vegan cheddar
dal
desserts that look like the world’s finest pastry chefs and chocolatiers had their hand in their making
dips and spreads in cauldrons instead of bowls
dolmas the size of a burrito
eclairs as big as a briefcase
edamame salted just a hint
fish-looking vegan substitutes shaped to look like a normal filet or entire side of a massive 100+ lb. Alaskan catch
flatbreads of all kinds, each of them the size of a ship plank
gingerbread house so big you can walk in them and eat them from the inside
guacamole made tableside
gyros of seitan or tempeh (or just veggies and sauce; your pick) –inspired by those of Three Carrots
horchata by the liter or gallon, veganized with almond milk
ice sculptures of all the most beautiful girls in the world
juices for familiar and exotic fruits and berries, including golden raspberry and dragonfruit
“Juicy Lucy”; a (vegan) burger with a slice of (vegan) cheese inside the patty (which keeps it as a melty delicious surprise)
kabobs as long as baseball bats
lettuce and cabbage wraps
loafs of woven multi-colored bread
mashed potatoes and yams, piled high with ‘the works’, each a meal unto themselves
“milkless shakes”; dairy-free
“no-chicken noodle soup”, piping hot and served from a trough into steins
Oreo-crust ice-cream pies and Yule logs
pho, beef flavor, by VeggiEAT
pizzas with your favorite vegan toppings, even stuffed crusts, cauliflower crusts, etc.
pop-overs the size of basketballs
“popcorn chicken” (vegan)
potato chips (and chips made from many other vegetables, as well as dehydrated fruits
Prone to Plants (“P2”) menu items, esp. the fried-mushroom cheese-like biscuit “sliders”
quiches made with “JUST Egg”
rice bowls, Mongolian stir-fry style
salads that eat like a meal
sampler platters with everything here and more; vegan charcuterie boards
sandwiches that put the classics (BLT, etc.) to shame; master chefs’ “takes” on them
seitan, tempeh, and tofu loafs seasoned to cut and taste just like a brisket or stuffed turkey
sliders; all the classic ones, just veganized
“sloppy joes” (jackfruit base)
soup, stew, and curry by the bucket
steamed and boiled vegetables piled higher than you’ll ever be able to eat (including purple and white asparagus, and Brussels sprouts still on the person-tall stalk!)
stuffed mushrooms and peppers big enough to feed a whole family
sweet-corn tamale-cakes (three per tray) from The Cheesecake Factory
tamales of many stuffings, all vegan
tofu pot pies and shepherd’s pies, every one of them the size of a truck tire
tofurky legs (just like a Ren’ Fest’ turkey leg, but vegan) so massive you might have to share
Udon noodle bowls in hearty broth
vegan “crab” cakes bigger than hockey pucks
vegan “shrimp”, battered and seasoned to perfection
vegetable chilis, spiced just the way you like, crowned with diced onions, shredded vegan cheeses, homemade crackers, and more
veggie burgers loaded up with everything that belongs on them, held together by a toothpick spear, giant pickle and dipping sauces on the side
“vushi”; vegan sushi –literally every sushi roll that has ever been on a respectable menu, here… veganized to perfection (and you can have an ICV bring it to you by the boat, not just one roll at a time!)
whole watermelons, some carved like sculptures and works of art, others diced into popsicle sizes and chilled (not frozen)
xoconostle cactus fruit, known as the prickly pear
xylocarp cupcakes (a fruit similar to coconut)
yellow dal by Maya Kaimal; “Organic Red Lentil + Butternut Squash + Coconut Everyday Dal” (Auz’s absolute favorite kind –and we serve it by the cauldron-full here, so grab your favorite mixing bowl and dig right in!)
zereshk (Polish for “barberry rice”) polo (saffron chicken –veganized here), which looks like the healthiest plate of nachos ever when done right

And we make our own fortune cookies (which taste way better than the originals, and are way healthier). They have little scrolls in them, not pieces of paper, and their script is in calligraphy, cursive, or Elven. The fortunes are written by our ICVs, and are based on actual fortune-telling done by some of our goddesses.

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Auz Makes His Own:

Having found a great many nearly-perfect foods and drinks made by humans, the king of Inisfree has since set out to perfect their recipes, scenting them to his own palate. Some of those he has practiced making in this kitchen are:

almond milk
baked zucchini wedges & ‘wheels’
breads (pumpernickel, sourdough, wheat, etc.)
cakes (carrot, chocolate, German chocolate, layer, red velvet)
cereal (so no one adds any iron shavings to it)
chips (not just of potato)
crackers
dal
dips
enchiladas; Amy’s, but by the tray (mmm, that olive sauce!)
French fries (a yam or sweet potato-based baked alternative)
granola mixes & bars
ice cream & gelato
inari
incense
pancakes & crepes
pastas (ravioli, etc.)
pies (apple, chocolate, pecan, pumpkin)
rice-cake minis, flavored (like chips)
salsas (so they are just like his favorite brand/consistency)
seaweed ‘papers’/sheets/snacks
spreads (pesto, etc.)
soups
stews
stuffed peppers
sushi (& nyotaimori presentations of it)
tamales
taquitos
teas
vegan bacon (made from a dozen different plants, as well as mushrooms)
vegan chili
vegan ‘hot dogs’ & burgers

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Relevant Holidays:

5 January (5 Janus on our calendar): Spaghetti
7 January (7 Janus on our calendar): Beans
19 January (19 Janus on our calendar): Popcorn
21 January (21 Janus on our calendar): Cheese
22 January (22 Janus on our calendar): Blondies
23 January (23 Janus on our calendar): Pie
27 January (27 Janus on our calendar): Chocolate Cake
4 February (6 Februus on our calendar): Stuffed Mushrooms
6 February (9 Februus on our calendar): Ice-cream for Breakfast
9 February (12 Februus on our calendar): Pizza
12 February (15 Februus on our calendar): Plums
23 February (26 Februus on our calendar): Biscuits
24 February (27 Februus on our calendar): Tortillas
26 February (1 Mars on our calendar): Pistachios
1 March (4 Mars on our calendar): Almond Butter
2 March (5 Mars on our calendar): Frozen Food
9 March (12 Mars on our calendar): Potato Chips
11 March (14 Mars on our calendar): Pot Roast
15 March (18 Mars on our calendar): Tea
18 March (21 Mars on our calendar): Cabbage
22 March (25 Mars on our calendar): Melba Toast
25 March (28 Mars on our calendar): Waffles
26 March (1 Aperire on our calendar): Spinach
27 March (2 Aperire on our calendar): Something-on-a-stick Day
2 April (8 Aperire on our calendar): PB&J
12 April (18 Aperire on our calendar): Pecans
13 April (19 Aperire on our calendar): Peaches
15 April (21 Aperire on our calendar): Grilled Cheese
19 April (25 Aperire on our calendar): Garlic
23 April (1 Maiesta on our calendar): Zucchini
24 April (2 Maiesta on our calendar): Pigs-in-a-blanket
29 April (7 Maiesta on our calendar): Pretzels
6 May (14 Maiesta on our calendar): Oranges
11 May (19 Maiesta on our calendar): No-diet Day
15 May (23 Maiesta on our calendar): Chocolate Chips
25 May (5 Venus on our calendar): Salad
27 May (7 Venus on our calendar): BBQ
31 May (11 Venus on our calendar): Macarons
3 June (14 Venus on our calendar): Doughnuts
7 June (18 Venus on our calendar): Chocolate Ice-cream
10 June (21 Venus on our calendar): Herbs & Spices
14 June (25 Venus on our calendar): Fresh Veggies
22 June (5 Auzdein on our calendar): Chocolate Eclairs
2 July (15 Auzdein on our calendar): Creative Ice-cream/Gelato Flavors Day
8 July (21 Auzdein on our calendar): Blueberries
12 July (25 Auzdein on our calendar): Pecan Pie
19 July (4 Shakira on our calendar): Piña Coladas (‘virgin’)
29 July (14 Shakira on our calendar): Lasagna
30 July (15 Shakira on our calendar): Cheesecake
2 August (18 Shakira on our calendar): Ice-cream Sandwiches
3 August (19 Shakira on our calendar): Nuts
4 August (20 Shakira on our calendar): Watermelon
8 August (24 Shakira on our calendar): Mustard
29 August (17 Agharta on our calendar): Less-salt Day
30 August (18 Agharta on our calendar): Eat Outside Day (but not picnic)
1 September (20 Agharta on our calendar): Pop-overs
2 September (21 Agharta on our calendar): Bacon
13 September (4 Harvest on our calendar): Fortune Cookies
2 October (23 Harvest on our calendar): Vegans’ Day
4 October (25 Harvest on our calendar): Kale
5 October (26 Harvest on our calendar): Oktoberfest
6 October (27 Harvest on our calendar): Seafood (vegan)
12 October (5 Thor on our calendar): Eggs (vegan)
17 October (10 Thor on our calendar): Pasta
20 October (13 Thor on our calendar): Fruit
21 October (14 Thor on our calendar): Pumpkin-cheesecake
6 November (2 Odin on our calendar): Deviled Eggs
8 November (4 Odin on our calendar): Cook-something-bold Day
16 November (12 Odin on our calendar): Clean-your-refrigerator Day
19 November (15 Odin on our calendar): Broccoli
23 November (19 Odin on our calendar): Cashews
25 November (21 Odin on our calendar): Thanksgiving / Native Appreciation Day
28 November (24 Odin on our calendar): French Toast
29 November (25 Odin on our calendar): Asparagus
2 December (28 Odin on our calendar): Red Apple
7 December (5 Nibiru on our calendar): Pastries
8 December (6 Nibiru on our calendar): Brownies
14 December (12 Nibiru on our calendar): Cupcakes
16 December (14 Nibiru on our calendar): Pumpkin Pie
19 December (17 Nibiru on our calendar): Muffins
23 December (21 Nibiru on our calendar): Christmas Eve, and Festivus
24 December (22 Nibiru on our calendar): Christmas Day; girls as gifts

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Design & Features:

Again, we prepare presentations nyotaimori; we place non-hot food/meals atop the naked bodies of flawlessly-sexy females. Both fruit, and having sex with those nyotaimori “living platters”, are considered our dessert/s. Anything else is uncivilized, even barbaric, backward, and evil –not to mention unappetizing!

electrumware and washable reusable fancy chopsticks for thousands of guests
range-hood (vent) over every island-grill/-stove
vents behind island surfaces; on the side ICVs and kajirae don’t stand up against to cook
vents in ceiling

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The Sexiest Women in Creation Cook Here: