Page 22 of Sunshine

It was upscale enough that food critics praised his vision and artistry, enough for him to earn those Michelin stars, but accessible enough that ordinary folks like me could sit down and order from the menu without feeling like we were country yokels.

“Nah, it fits the fair.” Logan moved some plates around. “I made a salted caramel peach cobbler for dessert.”

“Oh, god.” I looked down at the food I already had in front of me.

Logan laughed and passed me some of the peach cobbler. I ate until I no longer felt like I would pass out from hunger.I pictured the catering van Logan had set up near the picnic benches last year, with the rest of the food venders.

“You could serve it buffet style.” I shook my head, immediately changing my mind. “No, that’s lame. Plating won’t be an issue.”

Logan’s shoulders relaxed and he grunted. This was familiar territory for both of us. Me thinking out loud while he pondered my suggestions.

I watched Alejandro work, running the kitchen with smooth efficiency. “Did you make these baked beans the special of the day?”

Logan’s eyes twinkled. “Yeah, we already sold out.”

I moved my plate closer to me. “These are mine.”

“They are. I got you some to go boxes set up already.”

Warmth curled through me. Logan made me food and set it aside so there would be enough for me tomorrow. I knew better than to read into it. I always forgot to eat, and he was a chef. Wanting to feed people was a requirement.

I pushed my insecurities away. “What did you serve it with?”

“I left it up to Alejandro.” He grinned over the counter at his sous chef in a display of pride. “He did a great job. Grilled bone-in pork chop with charred okra and scallions, and a chipotle peach chutney.”

“Thanks boss,” Alejandro lifted up a hand. “Pork’s almost sold out.”

“Ohhhh!” Understanding lit up inside me as to why Logan wasn’t happy with his menu, even though it was so delicious I wanted a lifetime supply. I had no idea how my brain worked sometimes, only that I loved these moments of brilliance. “Your menu’s wrong.”

“I know,” Logan growled. “I just don’t knowwhy. Southern comfort barbecue is perfect for the fair.”

“Yes, but not for Talk of the Town.” I waved my hand over my plate, keeping the other curled around it as if Logan would take it from me. “You’ve gone too far into Southern-style food. This is the best beef brisket, mac and cheese, and baked beans I’ve ever eaten in my entire life, but outside the setting of the restaurant, it’s going to be just really good Southern food.”

“Oh.” Logan looked like I’d shocked him. “Oh, you’re right.”

“I am.” I took another bite of baked beans and swallowed. “The people at the fair are going to think Talk of the Town is a delicious BBQ joint and move on with their lives. Keep the brisket and the beans but do some other sides.”

“Something that’s more in line with the restaurant’s menu.” Logan sounded distracted.

I ate more. The tangy-sweet-heat of the food hit me, and I wanted to rewind time so I could eat it again. “Do some fancy sides. Don’t get rid of the peach cobbler though.”

“Yes, ma’am.” Logan barked a laugh. “Tell me about Mrs. Cullen while I’m mulling this over.”

While I told Logan about what Mrs. Cullen had said, he wandered around the kitchen, opening and closing fridges. It was like when I searched my house for food— except that he actually had food in his.

“She wants something that’s never been done before, but also elegant.” Logan snorted. “Said every client ever.”

“Exactly.” I wrinkled my nose. Logan started on making pickles with cucumbers and radishes, so I snitched a piece of cucumber. “What about Tex-Mex, sort of?” I looked at the food he’d pulled out. “Like…street corn salad?”

Logan glared at the food like he would make it talk. And he would, eventually.

“Corn’s going to be sweet with the brisket and beans. Maybe I should do skirt steak.”

I didn’t say anything, just stuffed my face.

“Hmm. Do a lime and chili marinade on the brisket.” He started chopping limes. “What are you going to do with Mrs. Cullen?”

I shrugged. “She wants the same thing but different. I’m hoping some of her likes and dislikes will spark some ideas. I don’t think picking out a grand location with a tasteful color palette is going to work this time.”

---