Good Morning! Grab a cup of coffee and join me, Merritt Kelly, while I tell you about my new book and my latest obsession. I’m food obsessed. I spend hours watching Food Network and Cooking Channel. Not to learn new cooking techniques or recipes, purely for entertainment. I like to call myself an accidental foodie. My desire to be a better cook began innocently enough. I just wanted to save money and serve my family food that had fewer chemicals and preservatives. I tried a few easy things and got positive feedback and I was hooked. I’m not alone.
Food is the new sex. We as a nation, are food obsessed. We can’t get enough, we want the best, and it is everywhere. To me, nothing is sexier than sharing a meal with the object of your desire. Thus, the plot for my new book Culinary Seduction was born. Here’s a taste:
Food is the new sex and cheftestants Andrea Claire and Danny Miller are battling it out to see who becomes the new high priest or priestess. The two face off in a contest for hosting duties of new show called Culinary Seduction.
Chef Andrea Claire is a woman who knows what she wants, and what she wants is to build her own culinary empire. Hosting the show would give her the injection of cash she needs to finally get a store front for her catering business and give her the credibility she seeks. Her food is infused with her warmth and passion.
Bad boy chef Danny Miller’s bold flavors and state-of-the-art techniques in molecular gastronomy set him apart from the pack. Hosting the show would raise the profile of his restaurant and he could pay what he owes the bank and his grandmother.
Will his talent be enough to garner him the win? Or will Andre’s seductive on camera personality and obvious passion for cooking win out? Their on air chemistry is undeniable. The test kitchens at Cuisine Channel have never been so hot! Now that I’ve whet your appetite are you ready for a little more? I’ve included an excerpt below:
“Good morning cheftestants, we trust you all had a good flight. You are all here because we saw something that we think will work for our new cooking show, Culinary Seduction. I am your director, Martin Finch. Just call me Finch, everyone else does. To my right is Eileen March, Vice-President of Public Relations, and Ed Werner, General Manager. These are the other two people that you want to make happy besides me. Danny and Andrea, we’ll give you a tour of the kitchen and the lot later. Right now, it’s time for your first challenge. In thirty seconds or less, give us the sexiest description you can of your favorite dish. Ted, why don’t you start?”
Surfer dude smiled and began babbling something about purity and eating clean. Somehow, he found ahi on a bed of sprouts exciting, because it didn’t weigh you down for what was coming afterward.
Brilliant, Danny thought. This kid is in over his head. Sharon was next.
“I think texture is as important as taste. There’s nothing better than a great steak and onion rings. Beef is still exiting and enticing in my book. A nice piece of filet mignon is satisfying and I love the crunch of a good onion ring. If it’s a dinner for two, you don’t have to worry about bad breath since you’re both eating it. A sweet and decadent, velvety-smooth cheesecake is the perfect dessert. You want to feel spoiled and sinful, not like you’re being deprived,” she concluded.
Good point, but too old school. Let’s see what legs has to say, Danny mused.
Andrea cleared her throat and shifted nervously from one foot to the other. She drew a deep breath to calm her nerves. “I love the richness of lobster. I’d grill and serve it over a lemon linguine. That way you get that seductive, juicy meat with the brightness of the lemon linguine as a counterpoint. Maybe oyster shooters for appetizers, and for dessert, I have this recipe for white chocolate panna cotta with raspberry compote. Silky, sweet and smooth. Guaranteed to satisfy even the heartiest of appetites.”
Danny looked at the judges’ faces, and they were all drooling.
He was up next. “I love sweet corn glass chips served with a tomato foam for an appetizer. Diver scallops seared and served with cucumber foam for an entree’. The luxuriousness of the scallop is cut by the freshness of the cucumber. The climax of the meal is a praline sponge cake with a cocoa yogurt and cream bubbles and mango petals. It’s like a fluffy bed strewn with flower petals. Sweet, airy, and sinful.”
“Wow. I don’t know about you guys, but I need a drink or a cigarette,” Finch croaked, fanning himself with his clipboard. “I’m glad you got that out of your system because you won’t be making any of it. Don’t get me wrong, those all sound wonderful. We know you’ve practiced them and your pitch, but we want to see what you can do off the cuff. Please follow me to the kitchen.”
Find Merritt on the web:
Leave a Comment