(closed for SecretEpiphany)
“You're saying there's no way out of doing the damn interview?” Alex snapped. He was a bearish sort of man, standing just a hair under 6'4”, and a wide frame. He had the body shape that a life of rich food and intense activity had given him, solidly muscled, but with a little cushion. Like a bear, he looked at first glance to be all brute strength and no finesse, and like a bear, he was surprisingly quick, and was capable of a delicacy that seemed entirely out of place for a person as big as he was.
“There's no way,” Tom had been a good friend for a long time. “You knew this was going to happen.”
“Alex, relax. It's been twelve years.” Twelve years since La Langue Francaise had closed its doors for the last time. Alex had been 27 at the time, and had dreamed of opening his own restaurant his whole life. A native of Sonoma, descended from generations of lawyers, he had burned a lot of bridges when he went to culinary school in Paris instead of Berkeley pre-law.
After graduating, he had returned to the Bay Area had cultivated his reputation, working with some of the finest chefs around for a few years, and in 1997 had set out to create the most romantic restaurant in the world. It had been a wildly ambitious project, but his confidence had won him the financial backing he needed to make his dream a reality. The first blow had been a brutal review by a new food critic at the Chronicle, and the promise of the opening had turned to ashes. It had taken six months for his dream to bleed out.
Tom had taken a huge financial blow, but it had been Alex's dream. He had spent a few months in the bottom of a bottle, before the few friends who still stuck with him pulled him out. There was a restaurant in Milan that needed a sous-chef, and someone knew someone, and he went back to work. A couple of years in Europe, moving ever eastward, had led to his break, when a party of Arabs were so impressed with his chilled mezze musaqqa, that they created a restaurant for him at a hotel in Dubai.
It was his dream come true in many ways, he had investors and clientele with seemingly bottomless pockets, and there seemed no limit to what he could do. The Desert Hyacinth Hotel was known for an extreme of luxury unmatched in the world, and Alexander's was the culinary side of the equation. But after almost a decade, he found that he missed home.
The Arabs thought it seemed like a good investment, and Alex began working his connections in California, and a year later, Saffron Threads was ready to open. This time, he knew he had the talent and the backing. The staff had been chosen carefully, word had been carefully spread, and it seemed that all was going, and then the marketing manager had told him that he would be interviewed by the woman who had written the review that had blasted La Langue Francaise.
“She called me 'a child whose talent was obscured by his arrogance,' and I'm supposed to make nice?” he muttered.
Tom nodded. “Wasn't the 'Hallmark Valentine's Day Card of French cuisine,' line the kill shot. You don't want to be doing that Julia Childs, Cordon-Bleu crap anyway, do you?”
Alex glowered and poured the rest of the wine into his glass. He stood to get another bottle, but Tom put a hand on his arm, shaking his head. They glared at each other for a moment before Alex sighed and sat down. Tom was right, he didn't want to be hungover tomorrow.
“Seriously,” Alex said, “What am I supposed to say if she asks about La Langue Francaise?”
“Say she was right. Say you were young and cocky. Tell her the only thing Americans like better than seeing someone fail, is seeing them recover from failure and come back stronger than they were. She's going to do a story, it can either be about how you're a whiny princess who's still holding onto this shit after 12 years, or about how you've matured and become the brilliant chef you were always meant to be.”
“I don't want her anywhere near me til we close. Then I'll deal with her.”
“No problem. I'll kick back with her at the bar.”
“Yeah, get her drunk.”
“So you can take advantage of her?” Tom wise-cracked.
“Go home," Alex laughed, rolling his eyes.
“You gonna get some sleep?”
“Yeah, I just want to check a couple of things, quickly.”
After Tommy left, Alex went into his office. Tommy had given him a dangerous idea. In the back of the safe was a small ceramic jar he had brought back with him from Dubai. It was sealed tight, but even so, he could detect the mild scent of the saffron in the jar. It wasn't just any saffron, though, but a particular strain unique to a particular valley somewhere in Bhutan, if he believed what he'd been told. He had paid an absurd amount of money for the unique spice, having seen first hand that it was a powerful aphrodisiac. Just the scent in the air was enough to arouse him. He smiled thoughtfully.
Maybe he'd make the bitch something special.
“You're saying there's no way out of doing the damn interview?” Alex snapped. He was a bearish sort of man, standing just a hair under 6'4”, and a wide frame. He had the body shape that a life of rich food and intense activity had given him, solidly muscled, but with a little cushion. Like a bear, he looked at first glance to be all brute strength and no finesse, and like a bear, he was surprisingly quick, and was capable of a delicacy that seemed entirely out of place for a person as big as he was.
“There's no way,” Tom had been a good friend for a long time. “You knew this was going to happen.”
“Alex, relax. It's been twelve years.” Twelve years since La Langue Francaise had closed its doors for the last time. Alex had been 27 at the time, and had dreamed of opening his own restaurant his whole life. A native of Sonoma, descended from generations of lawyers, he had burned a lot of bridges when he went to culinary school in Paris instead of Berkeley pre-law.
After graduating, he had returned to the Bay Area had cultivated his reputation, working with some of the finest chefs around for a few years, and in 1997 had set out to create the most romantic restaurant in the world. It had been a wildly ambitious project, but his confidence had won him the financial backing he needed to make his dream a reality. The first blow had been a brutal review by a new food critic at the Chronicle, and the promise of the opening had turned to ashes. It had taken six months for his dream to bleed out.
Tom had taken a huge financial blow, but it had been Alex's dream. He had spent a few months in the bottom of a bottle, before the few friends who still stuck with him pulled him out. There was a restaurant in Milan that needed a sous-chef, and someone knew someone, and he went back to work. A couple of years in Europe, moving ever eastward, had led to his break, when a party of Arabs were so impressed with his chilled mezze musaqqa, that they created a restaurant for him at a hotel in Dubai.
It was his dream come true in many ways, he had investors and clientele with seemingly bottomless pockets, and there seemed no limit to what he could do. The Desert Hyacinth Hotel was known for an extreme of luxury unmatched in the world, and Alexander's was the culinary side of the equation. But after almost a decade, he found that he missed home.
The Arabs thought it seemed like a good investment, and Alex began working his connections in California, and a year later, Saffron Threads was ready to open. This time, he knew he had the talent and the backing. The staff had been chosen carefully, word had been carefully spread, and it seemed that all was going, and then the marketing manager had told him that he would be interviewed by the woman who had written the review that had blasted La Langue Francaise.
“She called me 'a child whose talent was obscured by his arrogance,' and I'm supposed to make nice?” he muttered.
Tom nodded. “Wasn't the 'Hallmark Valentine's Day Card of French cuisine,' line the kill shot. You don't want to be doing that Julia Childs, Cordon-Bleu crap anyway, do you?”
Alex glowered and poured the rest of the wine into his glass. He stood to get another bottle, but Tom put a hand on his arm, shaking his head. They glared at each other for a moment before Alex sighed and sat down. Tom was right, he didn't want to be hungover tomorrow.
“Seriously,” Alex said, “What am I supposed to say if she asks about La Langue Francaise?”
“Say she was right. Say you were young and cocky. Tell her the only thing Americans like better than seeing someone fail, is seeing them recover from failure and come back stronger than they were. She's going to do a story, it can either be about how you're a whiny princess who's still holding onto this shit after 12 years, or about how you've matured and become the brilliant chef you were always meant to be.”
“I don't want her anywhere near me til we close. Then I'll deal with her.”
“No problem. I'll kick back with her at the bar.”
“Yeah, get her drunk.”
“So you can take advantage of her?” Tom wise-cracked.
“Go home," Alex laughed, rolling his eyes.
“You gonna get some sleep?”
“Yeah, I just want to check a couple of things, quickly.”
After Tommy left, Alex went into his office. Tommy had given him a dangerous idea. In the back of the safe was a small ceramic jar he had brought back with him from Dubai. It was sealed tight, but even so, he could detect the mild scent of the saffron in the jar. It wasn't just any saffron, though, but a particular strain unique to a particular valley somewhere in Bhutan, if he believed what he'd been told. He had paid an absurd amount of money for the unique spice, having seen first hand that it was a powerful aphrodisiac. Just the scent in the air was enough to arouse him. He smiled thoughtfully.
Maybe he'd make the bitch something special.
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