Stardew Valley’s Farming Master

Chapter 155: A Vision for Barbecue

After chatting with Emily for a while longer, Gus carried out a large tray of food from the kitchen.

“Thanks for the hard work, Gus,” Leon said once Gus had placed the dishes in front of him.

“Haha, not at all. I’m a chef—cooking food that fills my guests’ stomachs is my duty.” Gus waved a hand and grinned at Leon. “Starfruit is always open to you, Leon.”

“Hahaha, then I guess I’ll be coming to bother you often,” Leon replied with a laugh.

“Good.” Gus nodded, then remembered to add, “Still, I suggest you cook for yourself sometimes. Emily told me your cooking is excellent, and you’ve even come up with some new cooking methods. I think you have the potential to become a great chef, so don’t let that talent go to waste just because you’re lazy.”

“Haha, it’s not something I invented. It’s just the cooking style from my hometown,” Leon explained.

“Close enough. Either way, I look forward to seeing you improve your skills. Who knows—maybe we can exchange tips in the future.” Gus leaned closer and lowered his voice.

“If you want to learn new recipes, I can give you my personal recipe collection. This is old Gus’s secret stash—don’t tell anyone.”

“That’s… a bit too much, isn’t it?” Leon was touched. They hadn’t known each other long, and Gus was already offering to share his most guarded recipes. It was overwhelming.

“There’s nothing wrong with it. Constant exchange is how we grow as chefs. Besides, I have no children—if I don’t pass my improved recipes to a talented friend like you, they’ll just go to waste.” Gus patted Leon on the shoulder encouragingly.“Not planning to take on an apprentice?” Leon asked.

Gus gave a wry smile. “Not many young men in Stardew Valley enjoy cooking. Some girls are interested, but they can’t handle the physical strain of a high-intensity kitchen.” (Gus’s opinion, not the author’s—please don’t take the character’s views as the writer’s.)

“Then how about we trade recipes?” Leon suggested.

“Even better. I’d love to see your recipes. But right now, your job is to eat.” Gus chuckled and nodded, reminding Leon to start his meal.

“Deal.”

Leon bumped fists with Gus before picking up his knife and fork to enjoy his dinner.

The dinner Gus had prepared was distinctive. The main dish was bread stuffed with ham. The side dishes included both meat and vegetables. The meat was mostly fish fillets with the bones removed, coated in starch and fried to a golden crisp—crispy on the outside, tender and juicy on the inside.

The vegetables weren’t just simple salad. They were blanched, then roasted with seasoning. The flavor was similar to vegetable skewers from a barbecue, but without chili powder or cumin—more sweet-and-sour in taste.

“This dish was inspired by Emily’s description of your cooking style,” Gus said as Leon ate the vegetables. “I tried it before and thought it was okay, but it feels like something’s missing. The texture just isn’t as refreshing as fresh vegetables when combined with salad dressing. Do you have any suggestions?”

“What’s the final result you’re aiming for?” Leon asked.

“A new flavor where the vegetables are dehydrated but still retain their original taste,” Gus summarized.

“In that case, you should be grilling them over charcoal, then seasoning with spices,” Leon replied.

“Spices? Like bay leaf, nutmeg, sage, rosemary?” Gus frowned. “Wouldn’t those overpower the natural taste of the vegetables?”

“Not those. Chili powder and cumin are best. They’re spicy enough to whet the appetite and, as long as you don’t overdo it, they enhance the vegetables’ natural flavor while adding a smoky barbecue note,” Leon explained.

“That’s an interesting pairing. I can already imagine the taste—it sounds perfect with beer,” Gus said, proving his chef’s instincts.

“Exactly. Think of it as BBQ, but with vegetables instead of meat. Of course, you could try it with meat too—it might work just as well,” Leon added, recalling his favorite late-night barbecue joints.

If Gus started serving barbecue at Starfruit, having a beer with some skewers would be fantastic.

“That’s a great idea. I’ll try it out, and if it’s good, I’ll add it to the tavern’s menu,” Gus said enthusiastically, then quickly added, “When that happens, I’ll write to you. You’ll have to come taste it. If you want, we could even develop a new recipe together—and if it sells well, I’ll give you a share of the profits.”

“No, no. I’m happy to give advice, but there’s no need for profit sharing. If you make something delicious, I’m already benefiting,” Leon refused quickly, worried Gus would actually rope him into the barbecue project.

“If it weren’t for the fact that we’re still open, I’d already be in the kitchen experimenting,” Gus said, glancing regretfully at the busy tavern.

Emily, who had been listening from the side, chuckled. “It’s been a while since I’ve seen Gus this excited. Leon, you seem to get along with everyone.”

“Maybe because I know a little bit about everything,” Leon replied.

Coming from an age of information overload, Leon really did have a broad range of knowledge. With the constant flood of short videos and bite-sized content, people’s worldviews and knowledge expanded like never before.

As long as you could filter out the junk, you could learn almost anything online—even the theory behind building an atomic bomb at home. Of course, actually getting the materials was another matter entirely.

“Alright, you young people keep chatting. I’ll go back to my kitchen,” Gus said, giving them both a wink before retreating, clearly enjoying the role of matchmaker.

Emily sighed helplessly at Gus’s retreating back, then said to Leon, “That’s just Gus—he loves to joke. I’ll leave you to your meal.”

Without waiting for a reply, she went to the bar’s liquor cabinet and began washing the empty glasses, clearly trying to give Leon space.

Leon could only shrug and continue his dinner without Emily’s company.

He didn’t stop until every last bite on the plate was gone, even letting out a satisfied burp.

Gus’s portions were generous. If Leon hadn’t hated wasting food, he would have stopped two minutes earlier. But seeing the remaining half a fish fillet and some vegetables, he pushed through until everything was gone—now the food was almost up to his throat.

“You didn’t have to force yourself. Gus wouldn’t mind if you left a little. Here, drink some water—it’ll help,” Emily said, refilling his glass with hot water and clearing the plates.

“Thanks.”

Leon took small sips, appreciating Emily’s quiet attentiveness. If it weren’t for his ambitions, he might have already started pursuing her seriously.

Emily just smiled faintly, then returned the dishes to the kitchen and came back with Leon’s bill.

Glancing at the total, Leon frowned. “Isn’t this wrong?”

“No, it’s fine,” Emily said after checking the bill. “You mean the vegetables weren’t charged, right? That’s because they’re an experimental dish. Until they’re finalized, we don’t charge for them—everyone knows that.”

“You’re sure?” Leon asked, wondering if Gus was just cutting him a deal.

“Of course. Everyone in Pelican Town has tried Gus’s test dishes. We give feedback, and he gives free food—it’s a win-win.”

Emily’s casual tone didn’t convince him, so she called over Pam, a middle-aged woman with golden curls, as a witness.

“Experimental dishes? Oh, that’s nothing new,” Pam said, then added with a grin, “But I think Gus should start making experimental drinks instead.”

Then she called over to Emily, “Another beer, and put it on my tab.”