Fatally Flaky Read online

  I stared at the menu. On such short notice, how in the hell was I supposed to come up with fifty extra guests’ worth of crab cakes with sauce gribiche, labor-intensive deviled eggs with caviar, artichoke skewers, and the two salads? Plus, would the wedding cake Julian was making even be big enough? And what about having enough servers? Well, Billie had said Victor Lane’s staff would be willing to help, and doggone it, help they were going to have to.

  I printed out a list of extra foodstuffs we would need, plus the recipes that would go with those ingredients. I knew the chef at Gold Gulch Spa. Yolanda was actually an old friend who had trained with my mentor, André. She had a prickly exterior, but once you got to know her, Yolanda was a generous soul. Still, I knew she would not be happy to add more duties to all she had to do in the spa kitchen. I shook my head. What ailed Billie Attenborough anyway?

  The phone rang and I checked the caller ID. It was Julian.

  “Are you all right?” I immediately demanded.

  “Of course I’m all right, why wouldn’t I be? A drunk crashed into the cake I’d spent zillions of hours making for his daughter’s wedding, and why? Because apparently the priest flattened him. And then while I was trying to fix the cake, the bitch whose wedding we’re doing the day after tomorrow showed up in the kitchen with a whole new set of demands, which include adding fifty people to her guest list. What about that strikes you as not all right?”

  “Oh, Julian, I’m sorry. I just was worried about you.”

  “And I’m worried about you, boss. I was just sitting here thinking of all that extra work Billie’s dumped on you, and wondering how you’re going to manage casing a new venue while buying more supplies while doing a kick-ass new amount of new cooking. So … are you staring at your computer now, or what?”

  I sighed. “You’ve got it.”

  “All right, e-mail me your shopping list and recipes, and I’ll get it done tomorrow. Plus, I know, I’ll have to make an extra layer or two for the wedding cake. I always leave the assembly to the last thing, so that’ll work. And I’ve already asked for the day off from the bistro.”

  “But Saturday is your busy day there! And you can’t possibly do all this in one day!”

  “Don’t worry, okay? You’ve got enough on your plate. Speaking of which, boss, have you eaten anything?”

  “I’m heating up dinner now. Jack’s with Marla, and she’s going to bring him over. Tom will be home late, and Arch is with Gus and Todd.”

  “Okay.” He sounded relieved. “Now tell me you’re not sweating seeing that prick of a spa owner Victor Lane too much.”

  “I’m not sweating it,” I lied.

  “You don’t sound convinced.” When I said nothing, he said, “All right, just e-mail that stuff over, and I’ll get cracking. I know a fancy-food store here that carries caviar by the case, and they have organic free-range eggs, too. I can get some fresh new potatoes, dill, artichokes, and haricots verts at the farmers’ market first thing in the morning.”

  “Okay, listen, I’ve got plenty of pasteurized crab to do an extra hundred crab cakes, plus sauce. That should be way more than enough. You’re welcome to do all the rest. Please know I’m grateful. I’m so glad we don’t have to dump all the extra work on Yolanda out at the spa.”

  “Wouldn’t she just love that?”

  “No, she wouldn’t. And by the way, you’re the best.”

  “Oh, and don’t I know it,” he said. But he didn’t. Julian was the most humble twenty-something I’d ever met. “Now be sure to get plenty of rest tonight. Any word from the Attenborough coven?”

  “Charlotte called. She’s going to have to come over tonight so we can do the extra contract. But my big worry is Jack. I have to try to comfort him. I mean, he’s just lost his best friend. I’m going to try to convince him to eat here.”

  “Yeah, good plan. Did they ever find out exactly what happened to Doc Finn?”

  “Car accident is all I know. Tom should be able to tell me more later.”

  He signed off after again urging me not to worry about the Attenborough wedding. “Just think,” he said, trying to sound jovial, “in just forty-eight hours, it’ll be over!” When I didn’t say anything, Julian concluded, “And don’t worry about Victor Lane either.”

  Right, I thought as I checked the pecan-butter crust. It was cool enough to fill, so I set about picking over and carefully washing the raspberries and blueberries Julian had brought from the same Boulder farmers’ market where he’d be going tomorrow.

  Don’t worry about Victor Lane, Julian had said. But how could I not worry about the obstreperous owner of Gold Gulch Spa? Victor Lane had stabbed me in the back once. Figuratively speaking, of course. Still, what was to prevent him from doing it again?

  I spooned the luscious coeur filling into the cooled crust, and carefully dried enough berries to make the top of Marla’s pie both gorgeous and appetizing. Then I told myself, Don’t think about Billie Attenborough, don’t think about Doc Finn, don’t think about Victor Lane. Yeah, especially that.

  But as I dropped the berries into precise place, I reflected, trying not to, on Victor Lane. When I’d finished my Denver apprenticeship to André Hibbard, I applied to work at the only catering business serving the mountain area, an enterprise with the ridiculously unappetizing name Victor’s Vittles, owned and operated by Victor Lane. As far as I knew, Victor had gotten into the food business because he’d seen the need the wealthy of Aspen Meadow had for giving parties. He’d seen an easy way to make money, and he’d taken it.

  I thought back to those difficult years right after I’d divorced the Jerk. I’d gotten the house, in the parlance of divorced people, and I wanted to be able to do food service when Arch was in school or with babysitters, without subjecting him to the grueling routine of restaurant work. I thought I’d have a perfect fit with Victor’s Vittles.

  Boy, was I wrong.

  Victor did not like to work with food—far from it. His idea of catering a summer party was to go down to one of the warehouse clubs in Denver, buy corn chips and cheese dip, several tubs of prepared potato salad, a variety of packages of hot dogs, hamburgers, steaks, and/or chicken legs, all of which he slathered with bottled barbecue sauce and threw onto the grill while he tossed packaged salads with ranch dressing made from a mix. For dessert, he ordered either the warehouse chocolate cake, carrot cake, or cheesecake.

  I’d learned from one of the young men who worked for Victor that he tripled the cost of his “ingredients,” as he called the processed foods he bought … and he made out like the kind of bandito who’d once populated Aspen Meadow.

  So I’d made an appointment to see Victor, and promised him—modestly? immodestly? I still didn’t know—some new taste sensations. I showed up at his door with platters of homemade new-potato salad with handpicked dill and crème fraîche—the same recipe we were going to have at Billie’s reception—marinated grilled chicken breasts, a flawless baby spinach salad, a loaf of homemade Cuban Bread, and a flourless chocolate cake. He’d tasted everything and curled his lip. Then he’d leaned back in his chair, crossed his arms, and turned me away with a curt, “Women don’t know how to cook.”

  Pushing the memories away, I put the pie in the walk-in, pulled out a case of crab, and printed out my recipe for crab cakes. Then I checked that I had plenty of fresh celery, my only concern, and began mixing up the ingredients for all the extra crab cakes I would need for Billie Attenborough’s reception.

  Women don’t know how to cook. How Victor Lane’s cruel assessment had rung in my ears all the way home that day. As my van had chugged away from his house, I berated myself for allowing tears to sting my eyes, and slapped them away when they rolled down my cheeks. Still, self-pity ruled only until I swung my van into our gravel driveway. Don’t know how to cook, huh? We would just see about that.

  Oddly, my own beloved godfather featured in this story early on. Jack happened to call me after I had stomped back into my kitchen with the remains of my
offerings for Victor Lane. Jack had been saying for months how worried he was about me since I’d kicked out the Jerk. He repeatedly asked if there was anything he could do for me. Would I consider moving back to New Jersey? Did I need money? Could he at least pay for housekeeping help for me? No, no, no thank you, I’d always said.

  When Jack had called this particular time, I was still so upset I ended up giving him a blow by blow of my interview—a euphemism for rejection, if ever there was one—with Victor Lane, although I didn’t use his name. I think I was too afraid Jack might fly out and shoot him—Jack was a crack shot. But Jack had made no threats. He had only said quietly, “I think you should open your own catering business. And I’m going to send you the money to do it.”

  I protested, of course, the way I always did. I wanted to make it on my own. Jack had said, “Gertie Girl? You got merit scholarships to go to prep school and college. You had a child while that creep treated you like dirt. You dumped the creep, you worked your way through an apprenticeship at a restaurant to learn the food business, and you think you haven’t already made it on your own?”

  “Jack, don’t.” And then I burst out crying again.

  “Gertie Girl! Don’t say another word. And stop crying. I’m sending you a check. No loan, mind you. A gift, and I’m paying the gift tax. I’ve made more money in the lawyering business than I know what to do with. Now get used to receiving a gift, dammit, and make this catering business work so you can show this new creep just who knows how to cook and who doesn’t.”

  The next day, FedEx delivered a check for fifty thousand dollars. Aghast, I called Jack. I simply couldn’t accept a gift that large. Or maybe I could, I didn’t know … but I needed to thank my godfather, or do something. But Jack’s secretary said he was in court. He’d told his secretary to say he didn’t want to hear from me until I’d driven “some stupid creep,” as she gleefully put it, “into the poorhouse.”

  It had taken only six months. I’d bought equipment and had my kitchen retrofitted to pass the vulture’s eye of the county health inspector. I’d found Alicia, my supplier; I’d had cards and brochures made up; I’d given clients who referred me to new clients a 10 percent discount. And I’d cooked. Madly, insanely, with all the energy of a woman scorned. Victor’s Vittles had quietly closed its doors.

  But Victor Lane had not allowed me to take the processed cheese out of his mouth so quickly. He’d wormed his way into the affections of two food critics—one at a Denver newspaper, the other at a glossy magazine, Front Range Quarterly. He’d made sure that both critics skewered my business, Goldilocks’ Catering, Where Everything Is Just Right! The critics said my food was unoriginal, boring, and left them hungry. Since André had taught me to have photos posted in my kitchen of every food critic working in the greater Denver metropolitan area, I’d been quite sure that neither of the poseurs had ever tasted my food or even attended one of my parties.

  “Don’t ever let anyone tell you this behind-your-back stuff isn’t personal,” Jack had told me. “It’s as personal as it can be. But if you keep doing the work you were hired to do by clients who love you, then this new creep can blow his despair over you driving him out of business out his ass.”

  Like most lawyers, Jack did have a way with words. I’d refused to give up my catering business, which had continued to thrive, thank you very much. And Victor Lane had bought the Creek Ranch Hotel … and turned it into Gold Gulch Spa. The most delicious irony of all was that he’d hired a woman to run his kitchen. Yolanda, my friend, had confided that Victor was an absolute pain in the behind, but the spa clients, 99 percent of whom were women, were as addicted to Gold Gulch Spa as crack smokers were to their pipes. Even though Victor never, but ever, gave her any credit, she knew she deserved it … and, she said, the women who slipped hundred-dollar bills into her apron pocket at the end of their stays seemed to agree.

  whatever, as Arch would say. I didn’t wish Victor Lane harm. I just wanted him to stay out of my way. Over the last four years, we’d been successful at dodging each other. But with Billie Attenborough scheduling her wedding and reception at Gold Gulch Spa, my carefully crafted avoidance of Victor Lane was about to come to an abrupt halt.

  I finished molding the last crab cake, and counted them. I figured Billie could invite an extra seventy-five people to her guest list and we’d still be in good shape. I covered the platter and placed it in the walk-in, just in the nick of time, as it turned out. The doorbell rang: Jack and Marla.

  Through the peephole, Marla waved at me with crazed, teen-type enthusiasm. I wondered how much of that scotch and bourbon they’d had time to ingest.

  “Finally, finally!” Marla shrieked when I let her inside. The two of them stomped inside in a cloud of whiskey scent. “We’re starving, do you have anything cooking?”

  “Crab cakes or pork ragout? I’ve got plenty of extra crab cakes for the Attenborough reception, and the pork ragout is yummy—”

  “Both, then!” Marla replied.

  I took their coats while they ushered themselves into the kitchen. Marla’s joviality was forced, while Jack, who had tightness around his eyes and wore a strained expression, looked as if he’d just lost his best friend. Which, of course, he had.

  What, oh what, could I do to help my dear, sweet godfather recover? He had been uncompromisingly generous and kind to me my entire life, and I had no idea—none—how to help him.

  6

  I thought you were having the churchwomen over for dinner,” I said to Marla as she dug into a crab cake I’d sautéed for her.

  “Dessert. You made my pie, didn’t you?” When I nodded, Marla lifted her chin in Jack’s direction. He was rubbing his forehead. He’d refused any food. Marla caught my eye and shook her head.

  “Jack,” I said gently, “let me call Craig Miller for you. He’s a doctor, maybe you should have a tranquilizer or something.” When Jack grunted, I went on, “Look, maybe Craig knows a psychologist or a psychiatrist or someone professional, anyway, someone who could come out to the house to talk to you. Will you let me, please?”

  “Absolutely not,” said Jack. He took a deep breath. “No doctors, please. I’m a big boy. I can handle this.”

  “Jack!” I exclaimed as Marla shrugged. “How about Father Pete?” I persisted. “Or Lucas? I know either one of them would want to be with you, if that would somehow make you feel better—”

  Jack managed a wan smile. “Gertie Girl. I’m fine. Just tired.” He frowned and looked around the kitchen, as if noticing for the first time that it was only the three of us there. “Where’s Tom? Arch?”

  “Arch is at his half brother’s house. Tom’s coming home late.” I checked the clock: almost 6. “When are the churchwomen arriving, Marla?”

  “Seven, but I have to be back home by half past six. The car-service guy is coming back for me. Do you have any more crab cakes? And how about a bowl of that ragout?”

  I fixed her both. Since Marla had had her heart attack, I automatically prepared most of my main dishes with low-fat this, low-carbohydrate that, or reduced-calorie the other thing. If she ate dessert, I figured that was her problem. Jack, who’d had two heart attacks, had no desire to have me lecture him about anything, as he said he already got plenty of “that kind of tripe,” as he called it, from his son, Lucas.

  I didn’t want to bring up Doc Finn’s death, and it was clear that neither Marla nor Jack did either. But since Jack’s conversations with me usually centered on the issues he was having adjusting to life in the West, or where he and Finn had just gone fishing, we suddenly had a cavernous space in our conversation. When Marla hopped up to heat another crab cake, I finally grabbed at a conversational straw.

  “You’re going to get sick of those before Billie Attenborough’s wedding,” I commented. “It’s day after tomorrow, remember?”

  Marla and Jack groaned in unison.

  Marla said, “I got a call today from a secretarial service that Charlotte is using. All the guests are being
notified of the new venue for the wedding. Gold Gulch Spa? Please. What are we supposed to do, stuff ourselves silly at the reception, then go work out, then relax in the hot springs pool?”

  “How ’bout,” Jack interjected, “we just pig out, then go rest in the hot pool?” After asking that question, though, he went back into the daze that had enveloped him since he’d arrived at the house.

  “Sounds good to me,” replied Marla. “But get this—directions are being e-mailed, faxed, or delivered by messenger to each and every wedding guest, depending on how technologically current you are. Changing where the festivities are being held must mess up your plans somewhat, eh, Goldy?”

  “I don’t even want to go there,” I replied. “I mean, I’ll go to the spa, but I sure don’t want to talk about how Billie’s addition of fifty more guests is screwing up my life. Charlotte’s coming over tonight so we can hammer out the details. I have to drive to Gold Gulch tomorrow morning, to see what our flow is going to be, where the tables will be set up, all that jazz.”

  “And then there’s the dreaded Victor Lane to deal with,” Marla added. She knew all about my dealings with the man who thought women couldn’t cook.

  “Victor Lane?” Jack suddenly seemed to come out of his stupor, and his gray eyebrows knit in puzzlement. “Victor Lane? Why does that name sound depressingly familiar?”

  Oh, dear. I found it hard to believe that Jack, the man who’d been going out with Charlotte Attenborough virtually since he arrived in town, would not have heard of Victor Lane and his vaunted Gold Gulch Spa. Charlotte was well known as a Gold Gulch fixture. To forestall discussion of a subject that could upset Jack even more, I offered Jack and Marla something else to drink. When they declined, I poured myself another glass of sherry.

  But Marla didn’t take to forestallment. “Don’t tell me Goldy hasn’t told you about Victor Lane of Victor’s Vittles. Victor Lane told Goldy that women don’t know how to cook!”