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“That’s also deserted,” Drayton said as he swept an arm to indicate the darkened restaurant.
From what little they could see, the chairs were Bentwood style, the tables a lovely light birch. Underfoot were heart-pine floors covered in a few spots with faded but still gorgeous Oriental rugs. At the far end of the room was a glass-enclosed, faintly illuminated wine cellar stocked floor to ceiling with bottles of wine.
“The restaurant’s dark because Philip is still waiting for his liquor license to come through,” Holly explained. “Once that happens, probably this week, he’ll be able to have a grand opening and this place will be—knock on wood—packed with diners.”
“Philip must be thrilled,” Theodosia asked.
“He’s counting the hours,” Holly said, “until he’s able to realize his lifelong dream of running his own restaurant.”
“I believe that’s our chef now,” Theodosia said as the door to the kitchen swung open, backlighting and silhouetting Philip in the doorway.
“Greetings,” Philip called. “Come on into the kitchen, where our dinner table’s all set up.” He chuckled. “Where we’ll be able to actually see each other.”
They pushed their way through the swinging door and emerged into a brightly lit, perfectly designed chef’s kitchen. An enormous commercial Vulcan gas range dominated one entire wall, and several stock pots simmered on its burners. A nearby stainless steel counter was staffed by two sous chefs, who were busy prepping ingredients for upcoming orders. Stainless steel racks held all manner of pots, pans, and utensils.
“Wow,” Theodosia said. “Professional.”
“Like a set for a TV cooking show,” Drayton said.
“That’s right,” Philip said. “All the latest and greatest just like the big boys.” He ushered them into a cozy annex where a table for four was set with candles, flowers, flatware, and sparkling wineglasses. “You’re going to have to excuse me while I jump up and down to help with the various courses,” he added. “My sous chefs have most everything prepped and ready, but I prefer to do the finishing touches myself.”
“Please,” Drayton said, looking delighted. “Finishing touch away.”
The dinner wasn’t just divine, it was an eye opener as to Philip’s prodigious skills in the kitchen. The starter was a crispy zucchini salad lightly dressed with tomato vinaigrette. Theodosia ate it, loved it, and scraped her plate judiciously, dying for more. But Philip had warned them there was much more deliciousness to come.
“Just wonderful,” Drayton proclaimed. Then his eyes widened as Philip brought out their second course of grilled avocado with basil pesto. “Amazing,” he said upon tasting his first bite. “So fresh and zingy. Really tickles the taste buds.”
“And you say you didn’t attend culinary school?” Theodosia asked.
“Philip’s self-taught,” Holly said proudly.
“Well, I did apprentice at the Morning Dove in Savannah, Georgia,” Philip said. “Tried to absorb everything I could from Chef Cooper, their chef de cuisine.”
“I do believe you were successful,” Drayton said, nibbling away.
But it was Philip’s main course of grilled steak with roasted peppers and fingerling potatoes that blew them all away.
“What a treat,” Theodosia said as she stabbed a tasty morsel of steak with her fork. “Like eating at the chef’s table.”
“Because it is the chef’s table,” Holly laughed.
“Everything is amazing,” Drayton said. “And this wine... absolutely superb.” He reached for the bottle, scanned the label, and gave a knowing smile. “Of course it is, because we’re drinking a Château Latour ninety-six.”
“I’m impressed,” Theodosia said. “You must have stocked your wine cellar with only the best, Philip.”
“Only the best,” Philip agreed.
“Where do you... how do you source such fresh ingredients?” Drayton asked.
“My two main producers are located just south of here near Osborn,” Philip said. “Frog Hollow Farm grows organic vegetables and raises Muscovy ducks that lay the most perfect eggs. Of course, the ducks are fine eating, too. Muscovy ducks are the only ducks not descended from a mallard. They’re closer to a goose, actually, but are ninety-eight percent fat-free.”
“All I can say is wow,” Theodosia said.
“As for sourcing my beef, the Red Hat Cattle Ranch is right next door. They crossbreed Japanese Wagyu cattle with Black Angus cattle, with the result being an American hybrid called Wangus.” He pointed to their plates. “That’s what you’ve been dining on.”
“This is fascinating,” Theodosia said. “Talking to you is like unraveling all sorts of wonderful foodie mysteries.”
Philip gazed at her. “But not half as exciting as what you do. Or should I say doing. I know you’ve put in a lot of effort on Holly’s behalf to try and figure out this Claxton murder.” He lifted his wineglass in a salute. “And I want to thank you for it.”
