Chapter 461 How Terrifying

• The second course featured meatballs, prepared by Chef Haden Hartman, the fifteenth-generation successor of Sioux cuisine.
• The third course, a spicy chicken dish, was skillfully made by Chef Morgan Stanley, proudly carrying on the culinary tradition of Fenley cuisine as its 20th-generation successor.
• The fourth course, a delightful tropical pork stir-fry, was expertly crafted by Chef Donald Riches, who proudly upheld the legacy of Coronet cuisine as its 21st-generation successor.