by Ray, Shamara
“We’ll see about that.”
• • •
OMAR AND I STAYED IN the park chatting for more than two hours. He had to get back to his office for a meeting, and I went back to Genesis to continue reviewing resumes. By the time I got home from the city that evening, I was famished. I didn’t know what made Omar think I would eat Rocky Mountain oysters. Being a chef was not an indication that I would eat any and everything.
I went into the kitchen to fix the quickest meal I could throw together, a turkey sandwich with mesclun and a drizzle of vinaigrette. I was already thinking past the sandwich to the pint of vanilla bean ice cream in the freezer. I took my food into the den and turned on the television. I ate my dinner gazing at the TV screen, but thinking about my conversation with Cain the night before. He hadn’t called all day. I didn’t appreciate his insinuation that I had anything to do with preventing him from doing what he enjoys in life. He made the original decision not to host his event, not me. Now the timing was off. He had to understand that hosting a huge barbecue bash was not a priority considering the many things we were juggling for Genesis. I was juggling for Genesis.
My phone vibrated. I snatched it up thinking it may have been Cain. I looked at the screen and slowly my mouth formed a giant “O.” The eight-by-two was staring me in the face. Omar had texted a picture of his erect penis. I stared at the photo in disbelief. I studied the photo. It definitely looked like eight inches if not a little more. The phone vibrated again. It was another text from Omar.
Hello?
I didn’t respond. I held the phone in my hand and just stared.
Are you blushing?
I typed a response. Wasn’t expecting that.
Admit you’re blushing.
Okay, I am.
Was that so hard?
Pun intended?
LOL! No pun intended. It’s your turn.
Never have, never will. Have a good night, Omar.
I powered off my phone and resumed eating my sandwich. He had officially crossed the line. I needed to do what was necessary to push him back over it.
CHAPTER THIRTY-TWO
CAIN
I waited all day yesterday and today and Jade hadn’t bothered to call. It was getting late and she didn’t check in once. Not even a text to see how I was doing. No update on Genesis, nothing. It wasn’t like us to not communicate. I picked up the phone on my desk and dialed her. After several rings, the voicemail answered.
“I guess you’re still upset since I haven’t spoken to you for the past two days. I’m not sure where you are or what you’re doing, but call me.” I hung up the phone and waited some more. I could admit that I probably should have called earlier. I waited another fifteen minutes and when I didn’t hear back from Jade, I headed into the kitchen to observe the crew. There was an hour of service left; the perfect time to see what was going on.
Riley was at the prep table with a couple of sous chefs flanking her. They were chopping a medley of vegetables while music from the dining room lightly flowed into the space. “What are you making?” I asked.
“I’m flirting with a few new dishes. If you’re going to be around a while longer, I would like for you to try them.”
“I’m not going anywhere. I’ll be here until closing.” I stepped closer to the table. Herbs and spices in tiny metal bowls were neatly arranged in front of her. “What do you have here?”
“A couple of the flavors I’m incorporating into the dishes. I have a branzino under the broiler and duck breast roasting on the rotisserie.” She spread a thick paste on a few cuts of beef. “These are going on the grill. Indirect heat first, then a quick sear over the flame.”
“Sounds good.” I walked through the kitchen and everything appeared to be operating smoothly. I made a mental note to chat with a few of the staff to get their first impressions. I wanted to be sure when I left on Sunday that the team would be in good hands.
I went out into the dining room. There was a decent amount of people still in the restaurant. I did a walk-through, greeting diners and personalizing their experiences. I sent dessert to some tables, wine to others, and comped a couple of appetizers. I was a firm believer in putting that extra touch on the dining experience. I wanted these people to come back again and again.
I stopped at the hostess station and reviewed the reservations for the next week. They could be better. The bottom line was I had work to do for the restaurant. It would take some time, but I’d get it to where it needed to be.
I worked the dining room until we closed and the last customer left. The busboys immediately went about the business of cleaning tables and sweeping up. I stood in the middle of the dining room and took it all in. The décor was similar to Eden with large murals on the walls. The murals weren’t exactly the same but close. The main difference was the use of darker tones in the enchanted gardens and rather than a cream backdrop, it was antique yellow. Staring at the murals made me think of my mother, Eve, as it often did. She was my inspiration for naming my restaurants Eden. She was taken away too soon. It helped me to deal with losing my mother by thinking of her spending her days in a beautiful garden, enjoying the things that made her happy. Eve belonged in the Garden of Eden. This was the Eden I created for my mother.
The busboys bustled around me—dishes, glasses, and utensils clanking in their bins. I went over to the bar and poured myself a scotch. I stood behind the bar with my drink in hand and watched Eden2 in motion. These were the people responsible for the success of my business. I had a capable group of managers, wait staff, cooks, and now an executive chef that would keep the place running while I was in New York. I kept a finger on the pulse of all my businesses, but having the right team in place to take care of the important things in your absence was even more important. It wasn’t a necessity for me to be at either Eden on daily basis; I had other businesses to run and an excessive amount more money to make. I learned early that if I wanted multiple successful ventures, I couldn’t afford to be too detached from the internal workings of my companies. Finding the right balance of involvement was key. I was satisfied that the staff at Eden2 was getting to know my business well enough to steer it to success.
Riley entered the dining room balancing three dishes, two on her arm one in her hand. “I thought you were coming back in the kitchen to sample these dishes,” she said, placing them on the bar in front of me.
“Oh, man,” I uttered apologetically. “I got wrapped up talking to the customers and it slipped my mind. What do we have here?”
She sat in the bar chair. “I have prepared three dishes using a few of the spices we tried on Sunday. First, we have a broiled branzino with olive oil, long pepper, artichoke hearts, and roasted cherry tomatoes. Next is a thinly sliced roasted duck breast with a fennel pollen glaze, and lastly, filet mignon grilled with a garlic and fresh avocado leaves paste.”
“Riley, this looks delicious.”
“I wanted to experiment with the flavors for you. If you like how they taste, maybe you can add them to the menu at Genesis.”
I asked one of the busboys to bring over utensils. He placed a set in front of me and handed one to Riley. I tried the fish first. “This is very moist. The artichokes are tender and the olive oil, long pepper, and tomatoes give the branzino a rich flavor.”
She stuck her fork into a piece of artichoke, tomato and then fish. She closed her eyes when she tasted it. “That’s gooood.” A smile spread across her lips as she nodded. “Right?”
I laughed. “I can see you enjoyed that.”
“I’m not only a chef, I’m true a foodie. I get carried away when I eat something good. Try the duck. It’s medium well.”
I cut a slice in half and sampled it. “Tastes a little citrusy.”
“The fennel pollen has citrus notes, but I also used a bit of fresh-squeezed orange juice in the glaze.” She ate the other half of my slice. “I’m getting hints of honey, as well. It’s really fresh on the palate.”
“Let�
��s see what you’ve done with the beef.” I cut two pieces and pushed one to the side of the plate closest to her. I put the filet in my mouth, and this time I was the one closing my eyes. “All three of these dishes are delicious, but this one may be my favorite. Maybe it’s the garlic with the avocado leaves, but it gives the beef depth.”
“I think fennel pollen on the duck and the avocado leaves on the beef also have a similar anise flavor.” She took another bite of the fish. “This one is my favorite.”
“Do you want a drink?” I asked.
“Why not.”
“What can I get you?”
“A glass of sauvignon blanc will be fine.”
I poured the wine, placed it on a coaster and slid the glass in front of her. “I’m going to share these ideas with Jade. Any or all of them would be perfect for our menu.”
I ate the rest of the beef while she finished off the fish. We both worked on the duck breast, eating off of the same plate.
“I’m always experimenting with new tastes. I know you don’t want to tinker too much with the menu, but I’m hoping we can do some exciting things with our specials in the future.”
“Oh, we can definitely do some things. Let me know your ideas and we’ll make it happen.”
“It’ll be nice to try out recipes on the guys in the kitchen. It’s different getting the opinions of other culinary professionals. I’m usually forcing my family to give me feedback. It’s tough to get people who aren’t skilled in the trade to be able to make distinctions on alternate preparations or which herbs and spices are complementary to one another.”
“So that means you took my feedback with a grain of salt.”
She laughed. “No, that’s not what I was saying.”
“Yeah, sure. I heard you loud and clear.”
“You’re not the average person I was referring to. You own two restaurants. Your brother is a chef. You’re dating a chef. I’m sure you know more than most.”
“That’s right. I know good food,” I kidded. “What does your family think about your new job?” I asked, switching gears.
“They were surprised at first because they know how much I enjoy working for myself. But after I explained how it was an opportunity to grow in my craft, they understood the transition.”
“Do you have a big family?”
“My immediate family is small. Just my mom and my sister.” She looked down. “My dad passed when I was in high school.”
“Sorry to hear that. I lost my mother to breast cancer when I was sixteen.”
“Then you know how it is.” She sipped her wine. “I do have lots of aunts and uncles and tons of cousins. In that respect, I have a big family.”
“Do you have anyone special?”
“You mean a man?”
“A man… A woman… These days you can’t assume.”
“No, I guess you can’t. I’m seeing someone. I’m not sure how serious it is or if I even want it to get to that point.”
“How long are you together? If you don’t mind me asking.”
“Almost six months.”
“Ah, you’re in that critical stage when you either let go or go for it.”
“I know,” she said, with knitted brows. “I’m trying to figure that out now. I’m not sure if he’s as supportive as I need him to be.”
“I would imagine that could potentially be a deal breaker.”
“Absolutely. Especially because it’s second nature for me to support someone I care about. I don’t want to have to convince someone to be there for me when I need them.”
I poured more scotch in my glass. “Do you want a refill?”
“Why not. I can’t let you drink alone.”
One of the busboys asked if we were finished with our dishes since they were wrapping up in the kitchen. I handed him the empty plates and utensils. “We’ll take care of the glasses.”
Riley tapped her refilled glass against mine and took a sip. “If you don’t mind me asking, how long have you been in your relationship?”
“Over a year, but we knew each other before we started dating.”
“You were friends first?”
“More like acquaintances. We had been to each other’s restaurants and had a cordially competitive relationship.”
“That’s interesting.”
“Well, Jade was probably more competitive than me.” I chuckled at the thought. “She liked to tell me she had the best restaurant in Long Island and mine was a distant second.”
Riley gasped. “Ouch.”
“Of course she was kidding about the distant part, but she was serious about Rituals being the best.”
“What do you think about that?”
“I don’t think it matters. As long as we’re both winning.”
“That’s sweet, but you mean to tell me that you don’t have an opinion on which restaurant is better?”
“I didn’t say I didn’t have an opinion. I said it doesn’t matter. We’re going to support each other either way and help one another to make sure our businesses continue to prosper.”
“I can respect that. I’ll just have to pay Rituals a visit the next time I’m in New York and judge for myself, since you won’t answer.”
“That’s fine. Just make sure you buy the most expensive item on the menu.”
We talked some more while we finished our drinks. The last of the staff was leaving. Riley checked her watch. “I should probably get home.”
“Let me take these glasses to the kitchen and lock up my office. I’ll walk out with you.”
Riley waited by the front door as I turned down the lights and set the alarm. We exited the restaurant together. Our cars were the only two left in the lot, and hers was parked one row over from mine. “I’ll wait until you get in your car,” I said.
She crossed the lot, digging in her purse at the same time. She stood next to the driver’s side door but didn’t get in. I figured she was looking for her car keys in her bag. She bent down for a moment as if she dropped something. A moment passed and she was still kneeling beside the vehicle. I headed over to her car and called out to her as I approached. “Is everything all right?”
“I have a flat tire.” She stood up. “I see a nail sticking in it.”
“I can change it for you real quick.”
“I don’t have a spare.”
“No spare?” I asked in disbelief.
“It’s a long story.”
“Well, it’s a little late to call roadside assistance. I can give you a ride home.”
“No, I don’t want to put you out. I can call my sister.”
“It’s no problem at all.”
Riley gave me directions to her house and entertained me on the ride with a story about needing extra room in the trunk for catering supplies. Out went the spare and in went her mobile kitchen supply cabinet.
I pulled into her driveway and put the car in park. “You should probably call to see if you can get roadside assistance to meet you at the restaurant first thing in the morning.”
“I will. Thanks for the ride.”
“I told you it was no problem.”
Riley reached for the door handle and then hesitated. “Thanks, again. I really appreciate it.” She leaned over and gave me a one-arm hug and kissed me on the cheek.
“You’re welcome,” I said quietly. “Goodnight.”
She got out of the car and walked to her front door. She turned and waved before disappearing inside. I backed out of the driveway and headed down the street. I looked in the rearview mirror and shook my head. “No room for a spare…”
CHAPTER THIRTY-THREE
JADE
The cocktail waitress handed me a second vanillatini. I thanked both her and Omar and sipped my drink. He had asked me if I wanted to meet for happy hour at Club Blaze. I was finishing up at Genesis and decided why the heck not. After a day of meeting with suppliers, reviewing resumes, and working on my menu, I could use a drink. Blaze was Ernest’s club. He had
a grown and sexy clientele, and I enjoyed myself every time I went. My first time was with my brother and cousin, Fitz. It also happened to be the night Omar and I met.
“I’m surprised you agreed to meet me,” Omar said.
“I don’t know why that would surprise you. I was still in the city and I happen to like Blaze. Not to mention, with the day I had, happy hour was right on time.”
“Basically, I’m lucky the stars were in alignment.”
I lifted my glass. “Basically, I needed one of these.”
Omar was about to respond when Ernest came over to where we were sitting in the lounge area. “My dude, what’s good?” Ernest gave Omar a brotherly handshake.
“Jade, I’m surprised to see you.”
“That’s what I said, too,” Omar chimed in.
I stood to give the teddy bear a hug. “I know it’s shocking,” I replied facetiously. “I was in need of a good happy hour and Omar asked me to meet him.”
“How’s my man, Terrence?”
“My brother’s good. He’s planning his wedding and working hard.”
“I have to catch up with him soon.” Ernest looked from Omar to me. “It’s good to see you. Whatever you need, I got you. The next round is on me. Omar, we’ll holla later.”
Omar nodded.
“What was that about?” I asked.
“He probably wants to talk to me about his portfolio.”
“It didn’t sound like that to me.”
“I’m sure it’s nothing.” He took a long swig of his beer. “Your brother and Ernest were in the service together, right?”
“Marines.”
“That’s right. It’s small world. We may have never met if they didn’t know each other.”
“You mean if you weren’t trying to pick me up.”