It had been a splendid banquet attended by men in tuxedos and women in designer gowns.
Everything had been perfect. The table was covered with a damask cloth. The gold edged crockery and gold plated cutlery was exquisite.
The food was as good as the setting. Seven delicious gourmet courses were deftly presented and removed by immaculately dressed waiters.
The piece de resistance, however, was dessert: before each guest was placed a miniature pumpkin.
The pumpkin was brilliantly executed.
The shell was a thin layer of cinnamon flavoured marzipan.
As you cut into the pumpkin, you were rewarded by caramel flavoured gelato; and from the centre of this oozed the most divine butterscotch sauce.
This beautiful pumpkin was a fitting end to an exquisite meal.
My compliments to the chef!