by Jenny Nelson
Hal hugged his daughter tight. “It’s good to have a daughter who’s you, Georgia.” He kissed the top of her head. “We’re so proud of you.”
“Thanks, Dad, and Mom. For the money, for believing in me, for your support over the last few months. You’ve really been great.” Georgia felt her eyes welling, then remembered the two coats of black mascara she’d applied.
“I wish Grammy were here to see you,” her mother said.
“Georgia! Ciao, bellissima!”
Georgia turned in time to see Vanessa charging over with outstretched arms. Her brown hair was braided and wrapped around her head Heidi-style.
“Vanessa! I’m so glad to see you. I can’t believe you came all the way from San Casciano for this.” Georgia grabbed Vanessa’s hands and kissed her on both cheeks.
“I wouldn’t miss it for anything. Everyone at Dia says to tell you in bocca al lupo—that means ‘good luck.’ Effie’s still mad that Claudia wouldn’t let him leave, but since she had the baby, she needs all the help she can get. She’s so in love with little Bianca we barely ever see her. Here, the latest picture.” Vanessa whipped out a black-and-white photo of a wispy-haired baby in a onesie.
“She’s beautiful. A perfect mixture of both her parents.” Georgia had Skyped with Claudia a few days earlier, but Bianca had been sleeping. She fingered the photo in her hand before returning it.
Vanessa walked off to get a bite and a drink and was immediately intercepted by Dorothy and Hal, delighted to see someone they’d met “on the Continent.”
“Who’s your friend, Chef? She is smoking.” Wearing a white chef’s coat, khaki cargo pants, and Crocs, Ricky walked up next to his boss. Persuading him to leave his job at the three-hundred-seat pan-Asian palace where he’d worked since Marco’s demise hadn’t been too tough, especially when she and Bernard revealed how he fit into their plans. Executive sous-chef today, chef de cuisine and part owner of restaurant number two tomorrow, was how they’d put it. Having already said he’d take a job at Mickey D’s if it meant working with Georgia again, he hadn’t needed any more convincing.
Once Ricky was on board, the rest of the kitchen staff had fallen into place. Several Marco alums were joined by some fresh faces, including a plucky Culinary Institute grad named Alice who reminded Georgia a bit of herself. The front-of-the-house staff had been assembled almost as quickly, but didn’t include any Marco vets.
“My smoking friend, who doesn’t smoke, by the way, is Vanessa,” Georgia said to Ricky. “She just arrived from Italy. You should go meet her. I bet you guys would get along great.”
“Everything’s under control in the kitchen, so if you’re cool with it, don’t mind if I do.” Ricky was running the kitchen, allowing Georgia her one chance to relax in the restaurant before the official open. He picked up two drinks from a passing tray, tossed his hair, and made his way through the crowd to Vanessa.
In under twenty minutes, the restaurant had filled with all the people Georgia would ever want to see, and a whole bunch she had never before seen, who she assumed were Bernard’s half of the invite list. They’d agreed not to include industry types unless they were real friends, but it looked as if a few had snuck in anyway. A high-profile restaurant opening, especially one with a juicy backstory, was not an event to miss. Free food and booze didn’t hurt either. The place was jammed.
At one end of the room, Dorothy and Hal chatted with Bernard’s parents, each parental package brimming with pride. At the other, Lo and a cute mystery man listened intently to Clem, no doubt telling one of her trademark “all true; swear” tales. At the bar, Vanessa and Ricky sipped their drinks and giggled. By the door, Luca Santini chatted up Charlotte Troy, an unlikely pairing if ever there were one. Everyone who’d helped bring Nana’s Kitchen to life—architects, designers, various contractors, attorneys, and purveyors—was there, along with friends of Georgia’s and Bernard’s from every stage of their careers. Only a handful of people who’d RSVP’d hadn’t yet shown, and only one Georgia really cared about.
Date number two with Andrew had been an impromptu affair on a rainy Sunday afternoon. They started with a revival of The African Queen, followed by raw bar and beers at Aquagrill. He took her to her apartment in a cab and they shared kisses number five through eight in the steamy backseat. He’d wanted to continue on to an exhibit at the Whitney, or at least up to her apartment, but she had a meeting with Bernard. When he jokingly asked if he’d always be number two to Nana’s, or number three behind Nana’s and Bernard, she could tell he was a little annoyed. Since then she’d been too swamped to carve out even the two hours required for a decent date. She’d vowed to never again sacrifice herself for the sake of being a pair, but she really hoped Andrew would be there when she surfaced. And she really, really hoped he’d show for the party.
The door shut behind another batch of newly arrived guests. Acoustical tiles hidden in the ceiling kept the noise to a boisterous buzz, and the strains of Wilco were just barely audible on the ACS sound system. Bernard may not have been able to appreciate a hand-cast door pull, but a six-pack of Harman Kardon speakers was another matter entirely.
“Georgia,” said that unmistakable voice. “Sorry I’m late.”
She looked up at Andrew Henderson, cutting a dashing Darcy-esque figure in a dark gray suit, crisp white shirt, and maroon tie.
“Andrew, I’m so glad you made it. I was just wondering if you had forgotten.”
“Forgotten? Hendersons never forget.” Huggy Henderson, wearing nickel-size diamonds clipped to her ears, stepped out from behind her son, grabbed Georgia’s shoulders, and kissed her cheek. “You look gorgeous. And this room, my God. Who did the flowers? They are so fabulously understated.”
“Huggy, it’s good to see you. I’m so glad you came.”
“Larry is here somewhere—you haven’t seen him, have you? Before I rush off to rescue my husband and leave you to my son, let me say congratulations. I knew from the moment I met you that you were destined for great things. That Marco place was just too tacky for you.” Huggy squeezed her arm. “Excuse me, dear. And don’t forget to get me the name of your florist.”
“She’s something,” Georgia said when Huggy was out of earshot.
“She is, but I’m more interested in you right now.” Andrew’s lips curved into a smile. “You pulled it off, Georgia.”
“You know, I’m still not sure how, but I think we did.”
“What are the chances we can squeeze in our third date before you open your next restaurant?”
“I’d say very good. It may have to be a six a.m. power breakfast at the Regency or midnight churros, but if you’ll bear with me for a while, it will get better, I promise.”
Andrew picked up a flute of prosecco from a server passing by and raised it in Georgia’s direction. “I think I can do that.”
Vanessa and Ricky walked over, and Georgia made introductions all around.
“He’s so cute,” Vanessa said under her breath.
“Oh, no, you don’t,” Georgia said, shaking her head. “Those were the exact words you said about Gianni.”
“First of all,” said Vanessa, “Gianni is cute. But Andrew’s cuter. And second of all, I wasn’t talking about Andrew.”
“Oh.” Georgia cast a quick glance in Ricky’s direction. “I see.”
Ricky looked at Georgia and grinned. Clem and Lo joined the group and after introductions bent their heads together conspiratorially.
“Who’s that guy you were talking to earlier?” Georgia asked her friends.
“Oh, that’s Brian,” said Clem. “I hope you don’t mind that I invited him.”
“Are you kidding?” said Georgia. “Of course not. Who is he?”
“Just this guy I’ve sort of been dating,” Clem said.
“What? Why didn’t you tell me?”
“You had other things on your mind, George. And I didn’t want to tell anyone about him until, well, you know.”
Georgia played dum
b. “Until what?”
“The third date. I wanted to get beyond that damn third date.”
“And did you?” Lo asked. “Get past it?”
“Date number five, baby. Right here at Nana’s Kitchen.” Clem held out her hands, palms up, and Lo and Georgia each slapped one.
“Right here at Nana’s Kitchen,” Georgia said. “I like the way that sounds.” She looked around the room, a smile spreading across her face. Next week she would turn thirty-four, right there at Nana’s Kitchen. She wasn’t married, as she thought she’d be, she didn’t have a baby, or one on the way, as she thought she might, she didn’t even have a serious boyfriend, as she’d always had, but she was exactly where she wanted to be. Right there at Nana’s Kitchen.
Acknowledgments
Heartfelt thanks to Stephanie Lehmann, my patient and determined agent; everyone at Elaine Koster; my astute editor Kathy Sagan; Jen Bergstrom, Louise Burke, Jessica Webb, and the wonderful team at Gallery Books. For their invaluable insights into the magical world of restaurants, thank you to Sandra Ardito (for her lightning-fast responses), Jimmy Zankel, and Mike Howell. Peter Marcus, Melissa Chapnick, Jason Carreiro, Jenny Swift, and Susan Breen offered much-needed encouragement early on, and the New York Public Library, the Millbrook Free Library, and Starbucks provided a place to plug in my laptop. My oldest and dearest pals Anne Krumme, Sarah Dillon, Chrissy Drabek, and Merri Hahn never tired of talking about “the book,” and Yuliya Livchak took care of things on the home front so I could get out and write.
I feel blessed to have such an amazing family, starting with my parents, Carol Nelson and Jay Nelson, whose love, support, and encouragement have been constants in my life (plus, they make me laugh), and a sister, Steffie Nelson, whose advice and taste I trust implicitly (and who also makes me laugh). My daughters, Flora and Ava Elghanayan, are the two coolest girls I know; their enthusiasm, curiosity, creativity, and empathy are traits I try to emulate every day. My multilingual mother-in-law, Shoshana Gol, gladly translated everything I needed into Italian. Finally, my husband, Warren Elghanayan, who quietly and persistently urged me on, patiently talked me through plot points and character development (frequently while we were huffing up hills on our mountain bikes), and bucked me up—as he always does—when I felt as if I were writing this book for myself. My love and gratitude are immeasurable.
GALLERY READERS GROUP GUIDE
Georgia’s Kitchen
jenny nelson
INTRODUCTION
Georgia Gray’s life seems close to perfect; she’s head chef at a trendy New York restaurant, recently engaged to her handsome lawyer boyfriend, and on the verge of getting a career-making three-fork review from one of the city’s toughest critics. But when her sleazy boss makes a disastrous decision, Georgia finds herself trying to hang on to her credibility as a chef while her personal life crumbles.
Suddenly unemployed and unengaged, Georgia picks herself up, packs her bags, and moves to Tuscany, where she helps her mentor, a renowned chef, open a new trattoria. The breathtaking scenery and delectable food help clear her head, the success of Trattoria Dia rebuilds her confidence, and romance with a sexy vineyard owner helps heal her heart. But Georgia realizes she can’t stay in Italy forever, and when the summer ends, she returns home to the city she loves, determined to make good on her dream and open her very own restaurant.
QUESTIONS AND TOPICS FOR DISCUSSION
1. The novel begins and ends in New York, yet Georgia has been on “a long journey with more twists and kinks than her hair after a hot summer day at the beach.” (p. 172) Compare the early version of Georgia with the woman she is by the end of the novel. Do you feel she has changed? In what ways?
2. After Georgia confronts Glenn about his cocaine use, he leaves her, first temporarily, and then for good. What might have happened if he hadn’t broken up with her? Would she have left him?
3. At Georgia’s urging, Glenn quits doing coke and cleans up his act. While she is clearly the catalyst for his change, a drug-free Glenn decides that he doesn’t want to marry her. Have you ever helped someone through a difficult time only to find that your relationship suffered or changed as a result?
4. Georgia’s best friend Clem says, “…no one knows what will make them truly happy until they find it.” (p. 100) Do you agree with this statement? Support your argument using other characters from the novel, or even examples from your own life.
5. Though we never meet Grammy, she is an important character in the novel and, in many ways, Georgia’s role model. Discuss Georgia’s relationship with Grammy versus her relationship with Dorothy. Is a grandmother-granddaughter relationship sometimes easier to navigate than a mother-daughter relationship? Why or why not?
6. Dorothy and Georgia’s relationship isn’t an easy one, to say the least. From what do you think the tension stems? Are Dorothy’s expectations for her daughter fair? Do they take into account the kind of person Georgia is or the kind of person Dorothy wishes Georgia were? Conversely, is Georgia too hard on Dorothy? Does she expect too much from her mother?
7. According to Georgia, neither Clem nor Lo will ever “get what it felt like to grow up in a household where you were a third wheel to your parents” (p. 99) the way that Georgia does. “Her parents were like two teenagers in love, even after almost thirty-five years of marriage.” (p. 50) How does her parents’ tight relationship affect Georgia? How does it shape her relationships with men? Has your parents’ relationship had an impact on your own relationships?
8. When Georgia first meets Sergio, he says, “We used to care more about family. Friends. Life. Now we care about success. Money.” (p. 126) How true do you find this statement? How true is it in regard to Claudia? In regard to the other characters in the book?
9. Claudia tells Georgia to “Stop looking for what you don’t have, and start seeing what you do.” (p. 151) Do you think Georgia has learned how to do this by the end of the book? Is this something that people often forget to do in their daily lives? Can you think of an instance where that advice helped (or could have helped) you?
10. Georgia’s Kitchen has a cast of strong, supporting female characters. Think about all the different women who influence Georgia’s life. What does Georgia learn from each of these women at various points throughout the novel? What do you think they learn from her? Think about the women who play important roles in your own life. What have you learned from them?
11. Georgia has three significant romances over the course of the book: Glenn, Gianni, and Andrew. Discuss the impact each relationship, and each man, has on her and the choices she makes. Which of these men do you think is best suited for Georgia?
12. The title of the novel is Georgia’s Kitchen. Discuss the significance in relation to the story. What does Georgia learn in the kitchen? Out of the kitchen? Why is it so important for her to have her own kitchen in her own restaurant?
13. Perhaps the most important lesson Georgia learns is that while “it’s okay to be alone… it’s okay to ask for help.” (p. 254) Do you think she would have succeeded in opening Nana’s Kitchen without Bernard as her partner? Is her success any less meaningful because she shares it with Bernard? Have you ever had to choose between doing something on your own or asking for help in your own life?
14. At the end of the novel, Georgia reflects that even without a husband or a baby “… she was exactly where she wanted to be. Right there at Nana’s Kitchen.” (p. 319) Does Georgia’s happiness resonate with you? Does working hard to achieve a goal make the end result more meaningful? Is there something you’ve worked hard to accomplish in your own life that made you feel the way Georgia does about Nana’s Kitchen?
ENHANCE YOUR BOOK CLUB
1. Georgia is determined to create Trattoria Dia’s signature dish and, with a little help from Bruno, she succeeds. Have a book club banquet by asking each member to create their own signature dish and bring it to the gathering.
2. Tuscany and Sicily are important settings in Georgia’s
Kitchen. Have each member do some research on either place and share what they discover with the group.
3. If Georgia’s Kitchen were made into a movie, whom would you cast?
A CONVERSATION WITH JENNY NELSON
What inspired you to write Georgia’s Kitchen?
I’ve always been fascinated by the inner workings of restaurants and the people who make them tick. It’s amazing how a calm, well-run dining room reflects none of the craziness and drama taking place in the cramped, hot kitchen, just inches away. As my ideas about Georgia and the book’s overall themes began to crystallize, I knew that she had to be a chef. I could visualize her in the kitchen, see how she would act, react, carry herself. No other career encapsulated who she was in the same way.
What was the general experience of writing a novel like for you?
I started writing Georgia’s Kitchen as a stay-at-home mom. What began as a short story morphed into a first chapter (completely different from the one in the book) and when I was about fifty pages in, I knew that I wouldn’t stop until I’d completed a novel. It was thrilling to see those pages mounting, and even more thrilling when I started getting positive feedback, because for a while I was really writing in a vacuum, not sure whether anything I’d written was any good. Once I’d completed it, I found my agent and soon after sold the book. I’m still amazed at how things unfolded.
You really bring your settings to life, be it the beauty of San Casciano, the rush of New York City, or the heat inside a top restaurant’s kitchen. You currently live in New York, but have you spent a significant amount of time in Italy? Did you need to do much research for the settings of your book—other than eat great Italian food?