Catering to Love

by Carolyn Hughey

  She chuckled. “Yeah. The girls and I went to the farmer’s market this morning and bought a slew of vegetables and fruit. I’d like to have a special chicken, maybe… with a fruit salsa and some exotic vegetable dish,” she said in a dramatic voice. “Think you can come up with something?”

  “I think I can handle that.”

  “Thank you. We’ll be out in the dining room, so I’m leaving you in charge until I come back.”

  “Terrific,” he said, his face lighting up with a bright smile.

  Jamie practically ran out of the kitchen. “Oh my God,” she said, clutching her chest. “He’s gorgeous.” She giggled like a teenager who was seeing the latest celebrity heartthrob for the first time.

  “Yeah, he’s tough on the eyes,” Gabi said with a grin.

  “You’re crazy about him. I can see the way you look at him,” Cassie said.

  “I am, and I’m falling really hard. And I’m feeling better about it now that you’ve reminded me about how you met Josh. And even though Jamie and Chase didn’t work out, it all started that way. Yeah, I’m viewing this quite differently now.”

  “Good,” Cassie said. “It’s about time you allowed your heart to open to the possibility of falling in love.”

  Jamie gave Gabi a jab, “Yeah, look who’s giving you the advice about opening your heart? Miss I-have-no-time-for-romance, Cassie Pirelli Benson. You drove your mother nuts.”

  “Well,” Cassie groaned. “In hindsight, I realize how foolish that was. But I’m glad I waited because I wouldn’t have met Josh.”

  “But you weren’t even sure you wanted to get involved with him,” Jamie reminded her.

  “Okay, okay.” She held up her hand. “I admit it. I was a jerk for pushing guys away, but I’m happy now. Does that count?”

  “Of course it does. We love Josh.”

  Corey quickly backed away from the opened door before being noticed. He hadn’t intended to eavesdrop on their conversation, but he was glad he did. He’d actually wanted to ask Gabi a question, but this conversation was much better. He could feel his heart racing from hearing Gabi say she was falling for him. It had been a year since Victoria. He shook his head in amazement. He’d vowed he’d never get involved with another woman, and here he was, once again. Gabi did things to his insides every time he was around. Sure, he tried to push her away. He’d even made some pretty sarcastic remarks, but the fact is, no matter how much he told himself it didn’t matter, it did. He was falling for her big time.

  Cassie made a face. “We really need to hit the road before the afternoon traffic starts backing up. One more smooch and we’re outta here.”

  “I love you guys. You’re like my sisters.”

  They nodded in agreement.

  “Maybe the three of us will open a restaurant together one day. What do you guys think of that?” Cassie asked.

  “I like the sounds of that, but I think by the time I’m ready to sell, I might be too old to go into another business,” Gabi said, grinning. “So then, I guess we visit more often.”

  Gabi stood and waved as they pulled out of the parking lot and headed down the road. It’s been said that the arrival and the departure of guests is the best part of a visit. Gabi didn’t feel that way at all. She wiped her tears and headed toward the back door leading into the kitchen.

  Corey’s “Can You Feel the Love Tonight” Cherry Crumble

  FRUIT MIXTURE

  6 ounces water

  2½ tablespoons cornstarch

  ¾ cup granulated sugar

  4 cups pitted, fresh cherries

  ½ teaspoon salt

  1 teaspoon vanilla

  TOPPING

  6 tablespoon butter, room temperature

  ⅓ cup brown sugar, firmly packed

  ½ teaspoon salt

  ½ teaspoon ground cinnamon

  ¼ teaspoon ground ginger

  4 ounces all-purpose flour

  ½ cup finely chopped nuts

  Preheat oven to 375 degrees. Melt 2 tablespoons of butter in the microwave and coat the interior of six 6-ounce ramekins. Set aside.

  Combine the water and cornstarch in a medium saucepan and blend until completely dissolved. Then add the cherries, sugar, and vanilla to the pan; stir to combine. Place the pan on a burner over medium-high heat, stirring until it simmers for an enchanted moment until you feel the love. Oh, you’re feeling the love all right, but do keep it up. Oh, go ahead, inhale the aroma deeply and allow the warm, fragrant smell of her hair to… What? No, the cherry mixture, you fool! As soon as the sauce thickens, reduce the heat (though you want to turn the heat up on Gabi). Once you lower the heat on the pan, allow it to linger for another 10 minutes while you continue to stir and dream about how much you care. Ten minutes is the perfect amount of time for the cherries and the sauce to fully come together, and for you to simmer—ha! sizzle!—for this woman’s love.

  Prepare the topping by adding all the ingredients to a small bowl. Using a fork or your fingers, work the ingredients until the topping is in crumbles. But don’t let your relationship with her crumble by acting up again.

  Now divide the fruit mixture between the ramekins. Sprinkle the crumbles over the top of each ramekin evenly. Place the ramekins on a sheet pan and place in a 375-degree oven for 20–25 minutes or until golden brown on top. Remove and serve hot or cold with vanilla ice cream or a dollop of whipped cream. Either way, you can serve it with a cherry on top. Serves 6.

  When Gabi walked into the kitchen, Corey could see she’d been crying. “Are you okay?”

  “Yeah, I’m fine.” She grinned and waved her hand, brushing it off. “I just get all teary-eyed when I have to say good-bye to my friends. We’re sisters of the heart, and what they think really matters to me, because, quite frankly, they make a lot of sense.”

  “What did they think about your ideas for the new menu?”

  “They think it’s a good idea—especially Stephanie’s feedback,” she said, tying an apron around her waist. “Are you still planning to help me with the new menu?”

  “Absolutely.”

  “Good.” Gabi walked to the center of the kitchen. “Hey, guys. Listen up for a minute.” Everyone stopped working and gave her their full attention. “I just want to give you a heads-up about the weeks ahead. As you know, we have a big change coming. As soon as we figure out the new menu, we’re going to need to finalize the dishes, and that’s where you guys come in. I’m going to need help with the testing, accompaniments, and plating. First, we’ll start by offering two new dishes a week as specials. And I’m putting a deadline on the new dishes to be designed and taste-tested within a three-week time frame.

  “This is going to happen twice a year—for one winter menu and one summer menu. Hopefully, next year we’ll have our own garden in the backyard, and we’ll be using our own vegetables—at least a good portion of them—but I also want to make use of the local farmers.

  Corey’s voice rose above hers. “Gabi, you’re asking too much.”

  Gabi jerked her head back, surprised by his comment. “Nope. I’m not.” She continued by directing her comments to the staff, ignoring Corey. She knew what she had to do, and she wasn’t going to let his old ways creep in. “Tomorrow, I’ll be running an ad announcing the new-menu unveiling the last weekend of June.” She could see the twisted expression on Corey’s face, like he’d just bit into a jalapeño pepper. But she ignored him, despite the slow burn beginning to seethe through her chest. When she ultimately stared him down, letting him know the subject wasn’t up for debate, he backed off and continued what he was doing before the interruption.

  “So what do you say?” She scanned the staff to see their reaction.

  “It’ll be a lot of work, but I don’t see why we can’t do it,” Joey said. “I really like the idea we’ll be history in the making. Geez, this menu hasn’t been changed since the beginning of time,” he teased, bringing a chuckle from everyone except Corey. Everyone else chimed in with Joey and agreed.


  “Do you have someone who can do the layout for the menu and use catchy titles to get the guests attention?” Joey asked.

  “I do. I’ve hired a menu designer who will be working with me once the dishes and recipes have been selected.”

  “It’s obvious you’ve thought of everything.”

  “Boy, I hope so. Okay, I’m done talking. Thanks for committing. If it wasn’t for you guys, I wouldn’t be able to pull this off.”

  Gabi walked to the oven and added vegetables to the large pan of bones she was roasting for the stock base. Steven came up beside her.

  “I wanted to ask you about a polenta dish I’ve been toying with.”

  “Sure. Tell me about it.”

  “Well, it’s a creamy fontina cheese polenta. We could serve it as a side, but it’s so good, you can’t stop eating it.”

  “Sounds yummy. When do I get to taste it?”

  “I’m not sure if I’ve perfected it yet.”

  “Bring in your recipe and let me take a look at it.” She patted his arm. “I love it when you guys get your creative juices flowing.”

  “I will. Do you think we can try it out tomorrow?”

  “Why not?” She closed the oven door and headed back to her station to prep a leg of lamb.

  Corey was standing by the edge of her worktable when she returned from her conversation with Steven. “Do you need something?” she asked.

  “Can I speak to you in your office?”

  She nodded and together they entered her office. Corey shut the door. She gave him an expectant look. “After all we’ve shared, you’re going to pull this crap on me?” she said.

  “Oh, stop,” he said. “One thing has nothing to do with the other. I think your expectations are over the top, asking them to get this done in three weeks,” he said. Gabi listened intently without commenting. “Have you ever developed a menu before?” he asked.

  She gasped. “Since when did you become Mr. Nice Boss?” she asked. “A couple of weeks ago you were practically ripping Joey’s head off because he didn’t do it your way. As for the menu, yes, I’ve helped develop menus at places where I’ve worked,” shot out of her mouth in an edgy tone. “And yes, I’ve worked at restaurants where my peers and I put in long hours trying out the dishes.” She huffed out a breath. “That’s what loyal employees do for their employers. I’m in panic mode here, Corey,” she cautioned, without giving him a chance to say a word. He opened his mouth to speak and she cut him off again. “If I’ve learned anything from the open house, it’s to listen to guests’ feedback, which has proven the new menu is essential. If we don’t do something now, I’m going to lose our customer base. Maintaining the status quo is not an option.” She snickered. “Although something tells me you’d be pleased to see me fail.”

  He frowned and just let her ramble on, his arms folded across his chest.

  “Well, I’ve got news for you, buster: I’m not a quitter. I succeed at what I do because I find a way to make it happen.”

  He continued to remain silent, allowing her to vent. Truth was, she certainly deserved it. He’d had the lion’s share of venting.

  “My survival at Carters’ depends on it. And if it doesn’t work, I’ll have to start laying people off because I can’t afford them. Now who do you think would be the first to go?” He shrugged. “Oh, c’mon, you’ve been in business.” He still didn’t respond. “The people who get paid the most money. So if the staff is willing to help me get this done in a three-week time frame, then I’m going for it. And if you’re not… then maybe you should just leave now.” There, she’d finally said it. “I don’t need you second-guessing my decisions. And I sure as hell don’t need your insecurities pulling me down. I’ve had my fill of your insubordination. Now, you can either sail with us or get off the ship.” She turned on her heels and headed out the door and back to work, leaving Corey behind. And this time, she didn’t care what he did.

  Corey’s “I Will Survive” Spicy Shrimp Curry

  2 tablespoons butter

  2 tablespoons olive oil

  1 medium onion, chopped

  3 cloves garlic, minced

  1 apple, peeled, cored, and sliced in bite-size pieces

  1 cup snow peas, sliced diagonally

  1 cup mushrooms, sliced

  14 ounces chicken stock

  ¼ cup all-purpose flour

  1 tablespoon curry powder

  ⅛ teaspoon cayenne

  ½ teaspoon salt

  ¼ teaspoon cardamom

  1 tablespoon lime juice

  1½ pounds shrimp, shelled and cleaned

  Using a large skillet, melt 1 tablespoon of oil and 1 tablespoon of butter until foamy. Add the shrimp and cook just until they turn pink (like Gabi’s face when she fired back at you), approximately 2 minutes on each side. Her tirade was longer than two minutes, but you deserved it because two minutes seems to be the length of time you manage to keep your opinions and temper in check. Skips and bumps in your personality are expected, but undermining the boss is not.

  Remove the shrimp from the skillet and put into a bowl. Set aside.

  Add remaining butter and oil to the same pan until it bubbles. Now, toss in the onion and garlic and sauté until translucent. Add the apples, mushrooms, and snow peas; cook until crisp-tender. Toss the peels from the apple, onions, and garlic into the trash—the same thing that’s going to happen to you if you don’t shape up.

  Pour the chicken stock into a measuring cup and add all the spices. Blend the mixture with a wire whisk and pour into the skillet, stirring until the sauce thickens. Return the cooked shrimp to the mixture and ladle the sauce over the shrimp. Taste and get a good kick in the butt. Serves 6.

  The ticking of the clock in the kitchen was deafening in the silence of the room and made Gabi anxious. Nine o’clock on Sunday morning. She’d expected Corey to show up at the regular time, eight o’clock, but now she wasn’t sure he was coming. He’d been pretty quiet for the remainder of the week, after she’d told him exactly where he stood. He hadn’t walked out, which she was thankful for, but she was certain he had expected her to make nice between them.

  Gabi yawned and looked around. She’d been working since six o’clock and had consumed four cups of caffeinated coffee trying to wake up while she began on the new menu. It had wakened her all right; she had a buzz to rival someone leaning on the doorbell. She sighed and continued to write, until the whirling sound of the refrigerator caught her attention. She held her breath, waiting for it to calm down, and prayed it wouldn’t break—at least not this week. With the new staff and her marketing efforts, her funds were dwindling slowly, but at a steady rate. Placing a moratorium on spending for necessities would mean she’d have to cut something else out. But what?

  She’d worked hard at trying to maintain a positive attitude in front of the staff so they wouldn’t suspect, but the fear of having to close up shop was too real in her mind. Maybe she was being overly dramatic, but things had seemed to slow down after the open house. The first week, she had assumed it had to do with the locals not knowing about the new menu that was in the works, so she’d advertised when they would have the unveiling. Had the locals already abandoned ship for another restaurant and made it their new go-to place? She’d even asked Stephanie if she’d heard anything, but she didn’t seem to know. Gabi was sure the staff had detected a slight change in meals output, but what they didn’t know was that the output needed to be better in order for her financing agreement to be doable. She thought the grace period in her agreement with Nell was ninety days, but she wasn’t positive. She’d have to get the contract to check. This new menu had to work. The thought of losing her business was terrifying. In addition to worrying about her own ego and failing, she had her parents’ house to think about too. She’d die if they lost their home because of her. She was going to make this work. She just had to. She’d always promised herself she wouldn’t put all her hopes and dreams in one basket, but she could see no other way to ge
t out of this funk than to do just that. If the menu didn’t produce what she hoped, she was out of ideas, because lowering her prices would only change the ambiance of her fine-dining restaurant into a family restaurant.

  Surrounded by cookbooks, she flipped through the pages for a few more ideas, wishing she’d gotten more sleep last night instead of tossing and turning well past midnight. When the streetlight had filtered through the sheer curtains across her face in the wee hours, she had finally surrendered to her wakefulness and got up. Despite her attempts to go back to sleep, the anxiety festering deep inside her chest had convinced her it was a hopeless cause.

  A million thoughts raced through her mind. Getting that darned menu done was imperative, and time was running out. She felt slightly jinxed because her ego had shot up after serving those 120 meals, but that was when she’d first taken over. In hindsight, her decision to wait to make the changes was a bad idea. But there was no turning back, only moving forward.

  Gabi slumped back against the chair and massaged her neck, trying to relieve the tension that had worked its way up into her forehead. A slight headache encroached. She reached for the ibuprofen on the table and dropped two pills into her palm. Tossing her head back, she popped them into her mouth and washed them back with coffee. She’d work day and night if that’s what it took.

  Gabi blew out a breath of air. While she had a pretty good idea of what she wanted to add to the menu, it was better to work with someone to bounce ideas off each other. She sighed again and tried to force the negative thoughts from taking over her mind. Her business’s sustainability depended upon it. She gave herself a pep talk and was heading back toward the coffee machine when she heard loud banging on the back door.

  “Gabi,” Corey shouted. “Open the door!”

  Despite a twinge of annoyance, her heart rate accelerated at hearing his voice and knowing he wasn’t quitting. That was one less thing to worry about. Actually, she didn’t have a right to complain about his tardiness. Sunday was Corey’s day off. And since he wasn’t getting paid to be here today, she decided to adjust her attitude before she opened the door. Of course, there was always the chance that he’d come to quit. Unlocking the door, she pushed it open.