needed by this time of year? Doing business in Maine was proving more of a challenge than he’d expected.
At least the kitchen was in good shape, all white walls and gleaming counters and terra-cotta tiled floor. The powerful fans at the ceiling were silent at this hour. When the stoves were fired up and the unbroken surface of their tops became one giant radiator, the fans and AC would kick into gear. Not that it would help much. Once the dinner rush was on and all the cooks were working on the line, all the air-conditioning in the world wouldn’t keep the temperature down.
At this hour, though, the kitchen was cool and empty, quiet save for the soft tick of Roman’s knife.
Damon turned back to his tiny office, the walls lined with clipboards that held the order sheets, a separate one for each day of the week. It was an organized system and Roman had kept it up, Damon would give him that. Actually, he’d give him a whole lot more, having seen the guy work the line during service the day before. A good man with a knife, Roman, and he ran a clean station. He moved easily from the grill to sauté to apps as necessary, turning out clean, consistently plated dishes each time.
Damon had the facility, he had the staff. Now it was up to him to come up with the right food.
The Sextant’s menu currently ran to entrées like baked haddock, steamed lobster, steak. Basic, satisfying fare, good enough for guests who didn’t want to deal with going into Kennebunk or Portland, but nothing that was going to bring anybody to the restaurant on purpose.
The thing to do was to hold on to the New England traditions but rework them, take the lobster and blueberries and turn them into something more than the sum of the parts. It was that aspect of cooking that he really loved, letting his imagination take flight, playing with flavors, mixing elements to come up with a new twist that made the taste buds sit up and take notice.
Of course, the thing to do was to go gradually. He’d ride with the current menu for a week while he developed the new dishes and Roman and the rest of the line cooks perfected making them. Then they’d rotate a few dishes in each night until at the end of the second week they’d be serving a revamped menu featuring the familiar flavors but taken to a new level.
The restaurant currently had two stars in the guidebooks. The McBains were hoping for three; Damon had vowed to get them four. Of course, that had been before he’d found out what kind of food stocks he had to work with. A look at suppliers and food cost requirements meant jiggering things a bit, but he could still do it. He was going to blow away Ian and Amanda McBain. And their daughter.
Especially their stubborn, opinionated daughter.
She was definitely an original. Nice enough looking, he supposed, though you’d hardly know she was aware of it. He was used to women who flirted, women who were experts at polishing their own allure. He wasn’t sure he could remember ever meeting a woman who just purely didn’t give a damn about making a good impression, on him or anyone else. As annoying as it was, he had to give her credit. Her redhead’s skin might look milky smooth but that tough, compact body could go toe-to-toe with anyone.
He remembered her scent and smiled. Going toe-to-toe with her could be kind of intriguing.
The phone rang and he picked it up absently. “Hurst.”
“Seven o’clock and already at work,” Paul Descour said in his lightly accented English. “I’m happy to see it."
“That makes one of us,” Damon said, stifling a yawn.
“You can sleep when you’re dead, my friend. You cannot build a world-class restaurant from the grave."
“Now, there’s a sprightly thought to start out the day. Was that the only reason you called, to cheer me up?"
“I called to see how your new venture is going.”
“Oh, great. I’m learning how to make meals without fresh produce."
“No green market?”
“I’m working on it. So far, I can mostly tell you what they don’t grow within a hundred miles of here."
“So it is a challenge. It will show you what you are made of.”
“It’s not what I’m made of that I’m worried about,” Damon said.
“You have always been resourceful. I am sure you will find a way. And how is the restaurant?"
“It’s got possibilities,” Damon allowed. “The kitchen setup’s good. A little small for the size of the dining room but it’s not a problem right now. We’ve got enough tables to do a hundred and fifty covers a night but we’ve had less than a quarter of that since I’ve been here."
“It is okay to start small. You are still working out the bugs.”
“Bugs are definitely not on the menu.”
“And that is a good thing. The health department just closed La Dolce Vida for violations,” Descour said, referring to Manhattan’s Italian restaurant of the moment.
Damon shook his head. “Marco never was much on taking care of the details."
“You may have had your faults, but you always kept a clean kitchen,” Descour said.
“I learned from a tough boss.”
“You did not learn everything from me, my friend. Some of what you know is a gift. Some of what you know I want no responsibility for,” he added before Damon could be pleased. “I did not like it when you were pissing your life away."
Funny how the rebuke didn’t sting the way it would have from Damon’s father. Then again, Colonel Brandon Hurst would never have leavened the criticism with a compliment, or meant the compliment if he had. It would have been one more condemnation in a lifetime’s worth, one more bit of proof that Damon had fallen short of expectations. Paul said it because he wanted better for Damon; the colonel would have said it because he wanted a better reflection on himself.
Which was an opportunity for its own kind of small revenge. However much Damon had squirmed at the exaggerations, rumors and outright lies the tabloids had printed about him, he’d always enjoyed imagining the colonel’s reaction, coming across them in some grocery store.
He never knew for sure it had happened because he hadn’t spoken to his father in nearly a decade.
If anyone had suggested to him that his drive for success stemmed from a need to prove himself to his father, Damon would have scoffed. Paul, though, Paul mattered. The problem was that Damon had no good answer for him. Mistakes, he’d probably—okay, certainly—made, but it was pointless to regret them now. The thing was to learn. If he’d done that much, then they could be filed under interesting experiences, no harm, no foul.
“What’s done is done,” he said. “I can’t change it. I’m more interested in what happens next."
“I shall be curious to see,” Descour said.
“I’m even more interested in finding a way to get produce that hasn’t spent the day soaking up exhaust fumes in some cargo bay."
“I shall be curious to see how you manage that, too.”
“I’ll
