The presenters call us into our respective kitchens which are so far apart now, I can’t see Knox behind a barrier. It’s for the best really.
Aaron Jackson and Lee Varchick come to our kitchen first.
Aaron says, “Hello, Townsend family.”
The three of us grin and wave at the camera. Super professional.
He continues, “From what I understand, if you were to win, you’d open a French bistro. Is that right?”
We all sort of nod, then thankfully Hannah smoothly lies for us. “Yes, Aaron. Rowan has always dreamed of opening a bistro so that will be our focus this week.” Man, looks like Hannah’s in her element.
That’s been my dream, true enough, but if we win, we’ll be moving Smothered in Love to a new, bigger location. I made the decision to go with my dream for the competition, because I think the food will be more compelling.
Lee looks directly at me. “Chef, what do you have planned today?”
This is more in my wheelhouse so I’m effortless with my reply. “Hi, Lee. We’re going to start with a buckwheat blini with smoked salmon and caviar, then onion soup and a goat cheese and mesclun salad, and for the main course…coq au vin, braised Swiss chard, and roasted potatoes. Dessert will be a strawberry-rhubarb gallette. My brother will handle the spirits.”
While Wyatt explains his wine pairings, my mind wanders back to when Knox made something French for me—the croque monsieur. It was delicious and so sweet of him. Totally out of character. Or was it? I glance over at his kitchen but naturally I can’t see him.
Aaron pulls me back. “Thank you, Townsends. We look forward to your offering this evening. It sounds delicious.”
We all paste on big smiles as Lee and Aaron walk away.
Lee speaks to the camera while walking. “And now we’ll chat with the Everheart family.”
Even though we can’t see the brothers, we can hear them when they speak to the presenters. Knox is in charge and answers the same questions. They’re doing his dream of a restaurant, specializing in pasta and salads. He names stuffed zucchini blossom as the appetizer and my mind immediately goes back to our first year in school. I’d never heard of such a thing but during class, he announced that he’d be making it. I watched him from my own station where I was mastering mozzarella sticks. These were supposed to be beginning appetizers, but leave it to Knox to always take it to another level.
From our kitchen, the audience stretches out before us, including Knox’s dad. They’re still looking at the Everheart kitchen because they can see both families from their vantage point. Flynn’s intense stare at Knox while he’s being interviewed unnerves me. He’s actually scowling. Again, I wonder why he’s here.
The presenters walk back to the middle right in front of the audience but facing us, and announce that we may begin.
I start with the coq au vin because it takes over an hour to put together then still needs to cook. Hannah will work on the dessert because again, there’s a long lead time on putting it together. Wyatt will work on the onion soup because although there isn’t much to the preparation, except for the loads of onions to slice, it does take quite a while to cook. Plus, the bread needs to have time to rise and bake, although Hannah’s going to make it for him before she starts the gallette.
My knives are sharpened and ready, so I cut up the chicken first to let the pieces marinate in the pinot noir and brandy while I prepare the other ingredients. The heady alcohol scent wakes me right up if I’d even thought about dragging. Since Wyatt is otherwise occupied, I’ll have to cut up my own onions, garlic, mushrooms, and carrots plus peel the pearl onions. Bugger. I truly have become spoiled.
When I’m done slicing and dicing, I check on Wyatt, then Hannah. Hannah’s a great cook and can follow directions extremely well. I’m not worried about her at all but want to check in. “How’s it going?”
She’s hulling the strawberries in the sink. “Great. I’ve already made Wyatt’s country bread for the onion soup plus the dough for my dessert is resting in the refrigerator.”
I check the time. “Excellent work. We’re right on schedule.”
I return to my project and start searing the chicken and crisping up some bacon. The salty smell of the bacon makes my mouth water. I don’t dare sneak a piece though.
While the chicken stew simmers, I gather the ingredients for the appetizer and salad. Hmmm, not the caviar I asked for. Shame.
We don’t break for lunch, but the crew brings us hearty sandwiches to keep our strength up. That means I don’t get to see what the Everhearts are up to. Fragrant Italian smells of seafood and pasta have found their way over to our area though. I should have been paying more attention earlier because I wonder what Weston will make for dessert.
When the day ends, we’ve plated everything for both judges. There’s a table near our kitchen where the food and wine has been placed. I can only assume there’s a similar one next to the Everheart kitchen because I can’t see it.
Chef Buccola smells the main dish. “A very hearty choice and I see you’ve changed it up a bit with the bacon on top.” He takes a taste and his eyebrows raise imperceptibly.
“Yes, Chef.” I know it’s not exactly traditional, but soggy bacon or salt pork isn’t my idea of a good time. I feel fine with making the dish mine. Why have a restaurant if I don’t?
Dean
