intermingling with simpatico under- standing and yes, yes, would very much like to partner with me. She shares in this unexpected connection. We were in business together!
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For Immediate Release Saint Peter’s, Pa. “The Concierge Cooks!” Local concierge teams up with area chef to offer a once-a-month dinner series...
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I send the above press release to vari- ous local papers and several quickly post an article. Calls begin to flood the bakery’s phone. The first dinner sells- out quickly and so does the second one.
As the big night approaches, Melanie goes to various local food purveyors and buys all the necessary ingredients for the menu I have specifically crafted for our premier event.
We will open with an amuse bouche - a buttery puff pastry topped with pro- sciutto, Mission figs, gorgonzola and splashed with balsamic vinegar. The next offering is salad of beets and blood oranges with arugula and citrus vinaigrette. Then, three entrees are to follow, served one at a time: beer braised short ribs with root vegetables; chicken, shrimp and sausage gumbo; followed by mushroom filled pasta purses topped with a three-cheese rosemary sauce. A trio of Melanie’s delectable desserts will cap off the fill- ing meal.
Cost: A steal at $35 per person (plus tax and gratuity).
How will we do this? Or, more pointed- ly, what will our roles be? Having no experience in Melanie’s tidy and fully- stocked kitchen, we quickly fall into an instinctive groove: she cooks down the figs and bakes cute pastries as I slice
86 March April 2012
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