Hadley Beckett's Next Dish, page 1
“Turner’s fresh voice continues to be delightful, telling lighthearted stories that will be your go-to weekend reading escape. Hadley and Maxwell’s romantic recipe is a savory dish to be enjoyed.”
Rachel Hauck, New York Times bestselling author of The Wedding Dress
“A delightful dish of a read! Bethany Turner’s Hadley Beckett’s Next Dish is a savory blend of wit, humor, and swoon-worthy romance, guaranteed to earn a place on the keeper shelf. Not to be missed!”
Jen Turano, USA Today bestselling author
Praise for Wooing Cadie McCaffrey
“Turner offers entertaining inspirational chick lit with traditional Christian values and light romance. Messages of forgiveness and the value of fighting for love make this a meaningful and enjoyable selection.”
Booklist
“This delightful sophomore novel from Turner features a mash-up of romcom clichés cleverly strung together as a last-ditch effort to save a relationship. A powerful investigation of regret and forgiveness.”
Publishers Weekly
Books by Bethany Turner
The Secret Life of Sarah Hollenbeck
Wooing Cadie McCaffrey
Hadley Beckett’s Next Dish
© 2020 by Bethany Turner
Published by Revell
a division of Baker Publishing Group
PO Box 6287, Grand Rapids, MI 49516-6287
www.revellbooks.com
Ebook edition created 2020
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—for example, electronic, photocopy, recording—without the prior written permission of the publisher. The only exception is brief quotations in printed reviews.
Library of Congress Cataloging-in-Publication Data is on file at the Library of Congress, Washington, DC.
ISBN 978-1-4934-2315-6
Published in association with Jessica Kirkland and the literary agency of Kirkland Media Management, LLC., P.O. Box 1539, Liberty, Texas 77575
This book is a work of fiction. Names, characters, places, and incidents are the product of the author’s imagination or are used fictitiously. Any resemblance to actual events, locales, or persons, living or dead, is coincidental.
To Kelly.
Thank you for a lifetime of better.
Contents
Cover
Endorsements
Books by Bethany Turner
Title Page
Copyright Page
Dedication
Prologue
1. Freeze fresh ingredients for up to three months.
2. Thaw for one week.
3. Prepare stock in large pot.
4. Steep for one month.
5. Season generously.
6. Marinate.
7. Chill overnight.
8. Bring to boil over high heat.
9. Reduce to simmer.
10. Cover and remove from heat.
11. Preheat oven to desired temperature.
12. Stir until just combined.
13. Coat evenly.
14. Stew for two hours.
15. Peel and mince.
16. Bake at high heat for several hours.
17. Allow to cool.
18. Blanch all ingredients.
19. Mix separately.
20. Sear evenly and rapidly.
21. Heat to a scald.
22. Render and drain.
23. While that rests, prepare dry ingredients.
24. Sweat until translucent.
25. Blend until smooth.
26. Reduce and set aside.
27. Season to taste.
28. Let rest. Serve warm.
Epilogue
An Excerpt from Another Bethany Turner Novel
Acknowledgments
About the Author
Back Ads
Back Cover
Prologue
HADLEY
“Okay, everyone! We’re back in twenty. Places, please.”
“You okay, Had?” Stuart, my longtime friend, collaborator, and, on this set, the assistant director, asked me with concern as he crossed from Max’s kitchen space to mine.
I smiled. At least, I attempted a smile. My competitor was rapidly taking away my reasons to smile, one by one. But that wasn’t Stuart’s fault. “I’m fine, thanks. I’m less sure about our friend Chef Cavanagh over there.”
Stuart rolled his eyes and nodded. “I’m so glad this is our last segment.” He backed away from me with a grimace and then shouted, “Ten seconds!”
I cleared my throat and straightened my apron, looking down at my coconut-curry chicken and naan waffles one last time to make sure I wasn’t missing something important, like the chicken. Or the waffles. I figured I could make just about anything else work for the judges—and with how stressful the day had been, thanks to my fellow chef’s antics, I figured if the main ingredients made the plate, I could call the day a success.
Stuart’s verbal countdown ended after four, and I kept my eyes on his fingers—three, two, one. I was ready to hear the outcome of a long day in the kitchen, and I was more than ready to put an end to a miserable two days of filming alongside Max Cavanagh.
First there were eight. Now there are two. Which of these landmark, on-the-brink-of-legend chefs will be crowned America’s Fiercest Chef? We’re about to find out.
I tried to listen to the host, Xavier Stone, as he gave a quick recap of all we had been through over the course of our two days of filming, which would play out as six separate episodes, spread out across six weeks of Culinary Channel can’t-miss viewing. But, as I had been for the entirety of two days, I was too distracted by my competitor to focus on a single thing happening in the moment.
“I’m sorry,” Max muttered, actually turning and facing my direction, not seeming to care one little bit that the cameras were on us. “Did he just say ‘on the brink’? Did he say we’re on-the-brink-of-legend?”
“Oh my gosh, please stop!” I seethed through my teeth.
“Cut!” The director called out the command, and everyone in the studio groaned. It was a familiar call-and-answer of which we’d all had enough. We’d all be professionals and prepare to do our jobs, Max Cavanagh would decide not to be a professional and not do his job, then we’d all have to stop and repeat the cycle from the top—over and over for two days, like a chicken on a rotisserie grill.
“Chef, what’s the problem this time?” Glenn, the director, asked from his chair.
Max shoved his knives aside and hopped up on the counter. As he did, the knives tumbled to the ground, taking a beautiful cut of unused Wagyu ribeye with them.
“The problem is, Glenn, that it’s insulting for you to refer to us as on-the-brink. I mean, considering the ratings we get for this network, and considering my nine Michelin stars, I’d say we deserve better. You’re with me on that, right, Hayley?”
Oh, where to begin.
I shook my head and opened my mouth to speak. I was prepared to tell him that I most assuredly was not with him. I couldn’t have been less with him.
Until two days ago, I had looked up to him as a brilliant chef and a masterful businessman, not to mention an engaging television personality. At thirty-six he was only three years older than me, but he’d reached pinnacles in his career that I didn’t anticipate reaching until I was no longer young enough to enjoy them, if I ever reached them at all. It was amazing how quickly the awareness that he was a complete and total jerk had gotten in the way of my esteem. He wasn’t legendary. Jacques Pépin was legendary. Wolfgang Puck was legendary. Julia Child was a legend among legends.
Maxwell Cavanagh was a spoiled little boy with a haircut he stole from Hugh Grant, circa 1994, and a propensity toward underseasoning his stocks and bases.
“It’s Hadley,” I mumbled as I crossed to his kitchen space to pick the gorgeous, expensive meat off the ground. And I have two Michelin stars of my own, thank you very much. I didn’t say that, of course. How pretentious that would have sounded.
“Hadley, Stuart’s got that,” Glenn called out.
Stuart was, indeed, fully capable. In addition to working on America’s Fiercest Chef, he was the director on my weekly show. He also happened to be my oldest friend and probably the only reason I was on television, so I knew him to be extremely capable.
I handed the meat to Stuart after he had carefully scooped up Max’s MAC knife set and gingerly passed it to a production assistant to take and clean. “Here you go,” I whispered with an apologetic smile.
“Thanks,” Stuart replied, once again rolling his eyes.
As I stood back to my feet and realized Chef Cavanagh was towering over me from his perch just a couple feet away, I questioned what I was doing there. I don’t just mean picking up the steak. Why had I stuck around for two days of demeaning treatment from a chef I had once admired but whose cooking skills were actually very much on the same level as mine, apart from the underseasoning? Yes, To the Max was the number-one show on the network, but At Home with Hadley was number two—and gaining ground all the time.
Why hadn’t I corrected him more vehemently when he called me Hayley for the eighth time? Why hadn’t I told him that his béchamel needed more nutmeg? And why had I picked up the blasted meat that had landed on the floor as a result of his temper tantrum?
“Thanks, doll.” He hopped down from the counter and leered at me as he returned to his mark, as if nothing had happened.<
Doll?
“Did you seriously just call me doll?” I asked.
Glenn, who was typically heard and not seen, was suddenly standing beside us. He leaned in closer to Max and softly asked, “What would you prefer, Chef? Would you rather we just go with ‘legendary’?”
I scoffed, and they both turned to face me.
“Is there a problem, Hadley?” Glenn asked.
I lifted my hands in the air and, as my jaw dropped, looked around the room. Seriously? Is anyone else hearing this? My level of confusion and frustration grew as I realized both Glenn and Max were looking at me with accusation in their eyes—as if I was slowing down production—and yet no one else seemed to be clued in.
Why am I just now hearing it?
“Chef,” I corrected him hesitantly.
“Yes?” Max answered.
I shook my head and cleared my throat, focusing entirely on Glenn and doing all I could to pretend Max wasn’t there. “No, I mean . . . you should call me Chef. You refer to Chef Cavanagh that way, and I’d appreciate it if—”
They turned away from me. Turned away!
I took a deep breath and attempted to tune out their discussion regarding the proper usage of the term legendary.
Anise. Broiler. Colander. Dough. Egg timer.
My tried-and-true trick of calming down by alphabetically listing items found in the kitchen had failed me spectacularly before I got to fondue set, and I felt heat rising in my cheeks. Just about the time the rushing blood reached my temples, resulting in a whoosh pulsing through my ears—similar to the sound of the ocean but ever-so-slightly tinged with the ambiance of chainsaws and screeching owls—Stuart entered my periphery with a kind smile.
“Had?” He put his hand gently on my elbow and escorted me back to my cooking space. “I’m sorry that this has been such a nightmare,” he whispered, his eyes flashing over toward Glenn and Max pretty much continually.
I wondered if he was worried Max would hear him call it all a nightmare, or if he was worried Glenn would hear him apologize. Maybe, if he was a true friend, he was just trying to size up the best moment to go over and thump Max on the head.
“Why is Glenn coddling him? He should have been kicked off the set a long time ago.” I matched the quiet tone out of respect for Stuart—no one else.
He shrugged. “You know how it goes. We’re so far into production now that all anyone wants is just to finish it up and move on.”
“I get that, but—”
“Okay, people!” Glenn shouted. “We’re ready. Back to your marks, please. We’ll pick it up there again.”
Stuart repeated his eye roll from earlier and then returned to his spot. He repositioned his headset and called out, “Ten seconds!”
First there were eight. Now there are two. Who will be crowned America’s Fiercest Chef? Will it be Maxwell Cavanagh, the legendary restaurateur who, at thirty-six, is the youngest-ever recipient of nine Michelin stars, or will it be Hadley Beckett, the sweet and sassy Southern belle of the kitchen? We’re about to find out.
My eyes flew open, and for a moment, I thought I heard a familiar bubbling. I briefly wondered if Max or I had left a burner on, but I quickly realized it was only my blood that was boiling.
Cool your jets, Hadley, I warned myself. Sure, I had been downgraded from landmark and on-the-brink-of-legendary to “sweet and sassy,” but all I really wanted was to wrap up the shoot, move on with my life, and leave Max and his nine stars to marinate in their pomposity.
A camera-ready smile still plastered on my face, I tilted my head to look at him and his dish. Well, that should be enough to feed a three-year-old. Are Michelin stars awarded by toddlers, Chef? I caught a groan as it threatened to escape. I’d never understood the gourmet food industry’s propensity for starving its customers while charging them the price of a month’s worth of groceries.
As my gaze wandered upward, however, and I observed the smug expression on his face, I resigned myself to his soon-to-be-announced victory. There was a part of me—a pretty big part, if I were being honest—that really wanted to win. I mean, of course I wanted to win. From the beginning. I wouldn’t have left Nashville and flown to New York in the first place if I didn’t intend to win. I got paid handsomely and publicized excessively win or lose, of course. But to be named Fiercest Chef? I’d already outlasted some of the greatest chefs in the country, and if I could defeat Max Cavanagh—the “Playboy Gourmet” as he was “affectionately” called by the media—well . . . that was the kind of validation and reputation-builder money couldn’t buy.
Plus, I really wanted to see that smug, infuriating smile melt off his face.
Chef Beckett. Chef Cavanagh. Please bring your dishes forward.
I was pretty sure I would never get used to being a chef on television, no matter how long I did it. My competitor, on the other hand, seemed to feed off of the attention like one of those hungry toddlers eating their tablespoon of duck ballotine. Or, you know . . . something a toddler would actually like. As soon as it was his turn to present—his creation or himself—he shifted into a higher gear.
Eh . . . maybe not higher. Higher implies better. And as awful as I had discovered him to be when the cameras weren’t rolling, he was so much worse when they were.
“Okay, hold it there, please,” Glenn instructed as soon as we had approached the judges’ table, like two attorneys on Law & Order approaching the bench.
My mind wandered as Stuart and a production assistant adjusted the angles of our hands and dishes, and the cameras zoomed in to capture various shots of the way we had each chosen to plate. I held perfectly still, as instructed, and wondered if Law & Order was still on the air. When was the last time I had watched TV? Had they launched any additional Law & Order spin-offs? Was Law & Order: DMV a thing yet?
“Hadley, we need you to look at camera two, please,” Glenn stated.
I nodded and did as I was told, until I heard Max sigh. Not a restless sigh. An exasperated sigh.
I turned away from camera two and glanced at him, and wasn’t surprised to see him looking right at me.
Don’t engage, Hadley. You’re so close to the finish line. Go back to looking at camera two, stop your hands from shaking so you don’t have to reset your garnish, and just let it all finally be over!
“What! What is it, Max?” I asked, blatantly disregarding my inner sage’s wise advice.
He looked me straight in the eye and had the audacity to say, “It’s been a long day. Could you please stay focused on your cues so we can get out of here?”
Apron. Blender. Carafe. Dutch ov—
“Hey, Glenn, can you get me another bourbon? And grab one for Hayley too. She seems uptight.” He winked at me, and I squirmed in disgust.
“You’ve been drinking?” I asked.
I was shocked, but I don’t really know why. If anything, it made everything about the day make more sense. Yeah . . . nothing about the lack of decorum shown by Max could surprise me at that point. I guess I was just disappointed to be part of a project that had allowed such unprofessionalism to rule the day.
“We’re almost done, Chef,” Glenn replied. “Think you can hang in there just a few more minutes?”
Max nodded. “You bet I can. Just as soon as you grab me another bourbon.”
Glenn chuckled. “Stuart, go ahead and get Chef Cavanagh a—”
“Are you kidding me?” I shook my head vigorously. I just couldn’t take any more. “I—I—I mean, I’ve never—”
“Hadley, can I see you for a minute?” Glenn called out, as if summoning me to the principal’s office.
Sure. I’m right here. Jump down from your special little stool and join me in my kitchen like you did Max!
I was so irritated with myself for, instead of saying any of that, setting my dish down on the counter and crossing the set to where Glenn sat. Stuart smiled apologetically at me as he passed by, a lowball of whiskey in his hand.
As I approached, Glenn jumped down and then gently pulled me aside. “What an experience this has been, huh?” he whispered. “You’ve been a total trooper, and I just can’t tell you how much I—how much we all—appreciate it.”
“Why are you indulging him?” I asked, not bothering to keep my voice down to match Glenn’s. “This is ridiculous. I know he’s the top dog and all that, but I don’t think anyone is doing anybody any favors by letting him walk all over y’all. By letting him walk all over me,” I added. “I get it. His ratings are higher. But At Home with Hadley is solid, and I really think . . .”
