Ugh, focus, Rowan. I need to be finalizing the order in which we’re prepping and cooking, not worrying about what Flynn is or is not thinking. The problem is that Knox lights up my every unintentional thought.
When the set turns hot, the presenters do their thing, then come over to our tables and interview us on our expectations and how we’re feeling in this stage of the competition. Next, it’s time to unveil our restaurants. They usually start with us, but today, when I’m at the height of anticipation, they decide to start with the Everhearts.
The men walk over to the edge of their restaurant and watch expectantly as the curtains are drawn back. I gasp at the beauty of it, and Hannah kicks me under the table. It’s basically a replica of Everheart Bar and Fine Dining, but on a smaller scale. And because of the more intimate environment, the details really pop. The wood grain is lush, the brass shiny, and the kitchen sparkling. The tables and booths are maroon-leathered seating with white tablecloths so crisp, it looks as though you could slice brisket with them. The only drawback for me is the missing hearth. Others may not think it’s a big deal, but I definitely think it’s a difference maker.
The servers come out in black pants and white shirts with black vests, and I’m reminded of penguins. Not the best look if you ask me, which nobody did.
The catch to all of this Flynn-vision extravagance is that they still have to serve pasta. That’s what they ran on, and I’ll be interested to see how father and sons execute without their talented pasta maker. Not that I’ll have time to watch since I’ll be busy with my own service. It has to be a bug in Flynn’s butt though.
I smile to myself and Wyatt arches an eyebrow. I just shake my head, not wanting to draw unnecessary attention to us.
Our turn is next. Hannah grasps Wyatt’s hand and he grabs mine, and we walk to the curtain united. Lee and Aaron are there with microphones in hand ready to catch our every reaction.
Lee says, “The ambiance of your competitor’s restaurant is a classic steakhouse. We know your hope is to have a French bistro which can manifest in many forms. Before we pull the curtain, please explain your vision, Chef.”
“Thank you, Lee. Yes, the Everheart restaurant is lush and fancy.” I clear my dry throat, wishing I’d brought some water over with me. “Our vision is a little different. The idea of a French bistro is to serve good, quality food in a more casual environment. We’ve taken this guidance and made it our own, adding farm-to-table ingredients including an on-site herb garden, and in the front of house, comfortable wooden tables and chairs.”
Aaron says, “That sounds inspiring. Well, let’s have a look at how it all came together, shall we?”
I’m worrying the inside of my cheek so hard and watching the curtain, I miss if I’m supposed to respond or not. I just sort of nod, I think, and wait for the curtain to fall. When it does, the wind is knocked out of my chest. Wyatt’s there to catch my elbow and squeeze as a reminder that we’re being watched, by the studio audience and personnel today and later, a whole lot more people at home.
Aaron is back in my face with a microphone. “What do you think, Chef?”
I look at the walls and flooring first. The walls are made of green distressed brick with golden tones coming through. The floor is laminate for strength and durability but to the untrained eye, it resembles mahogany hardwood. The tables are round and made of macassar ebony wood with matching chairs in the middle of the restaurant. Along the perimeter, wall benches are placed with chairs opposite them across the tables. The bar is V-shaped and made from reclaimed wood. Wyatt’s influence was strong here, and I’m happy I let him have so much input. The servers are lined up in front of the kitchen in their hunter-green shirts and pants with gray waist-aprons. The open kitchen is homey, but strategically laid out in zones for maximum efficiency. The greenhouse is a bit smaller than I’d asked for, but probably better sized than what I planned. It’s full of all the herbs I wanted, so no complaints from me.
“It’s perfect, Aaron. Absolutely perfect.” I clasp my hands and turn to Wyatt and Hannah. Wyatt’s eyes are pinned on the bar area and the smile on his face indicates he’s happy with it. Hannah is scanning the kitchen setup, eyes alight. She meets my gaze and grins, then nods. Yup, we did the damn thing.
Lee says, “Since you approve, let’s get started. Dinner service begins at five.”
*
The cooks helping us are trained well and easy to direct. As the customers pile in, we work as a well-oiled machine with communication our primary asset. Our secondary asset is how the kitchen is set up. The station layout allows us to work in zones, each cook specializing in a part of the menu. I love the way this works; the efficiency is maximized and I can only hope that Lillie will agree to it for her new restaurant. Because we’re winning this thing and that’s what she’ll have.
Our food gets out on time and hot. There are few complaints or food sent back and countless customers have come into the section of the kitchen where the greenhouse is, having a look around.
We can’t see the Everheart kitchen, but if the customer ruckus going on over there is any indication, it’s not going well. I’m thrilled for us, but I worry about Weston and maybe even Declan to some degree because he lives for his father’s approval.
At the end
