Friend of the Devil
by Mark Spivak
GENRE: Thriller (Culinary)
Journalist David Fox arrives in Palm Beach to interview the chef for a story on the restaurant’s silver jubilee. He quickly becomes involved with Chateau de la Mer’s hostess, unwittingly transforming himself into a romantic rival of Avenzano. The chef invites Fox to winter in Florida and write his authorized biography. David gradually becomes sucked into the restaurant’s vortex: shipments of cocaine coming up from the Caribbean; the Mafia connections and unexplained murder of the chef’s original partner; the chef’s ravenous ex-wives, swirling in the background like a hidden coven. As his lover plots the demise of the chef, Fox tries to sort out hallucination and reality while Avenzano treats him like a feline’s catnip-stuffed toy.
He was presented with a sculpture of dried vegetables in the shape of a bird’s nest, filled with a combination of wild mushrooms and chopped truffles, bathed in an intensely reduced demi-glaze. The carrots, zucchini and peppers had been cut into paper-thin strips, intertwined and allowed to dry, yet retained a surprising intensity of flavor.
He consumed a dish of tomato, basil and egg noodles, bathed in a light cream sauce, perfumed with fresh sage and studded with veal sweetbreads.
He ate an astonishing dish of butter-poached lobster, remarkably sweet and perfectly underdone, flavored with sweet English peas and garnished with a ring of authentic Genoese pesto.
He was served a slice of Avenzano’s signature Bedouin-stuffed poussin---a turkey stuffed with a goose, in turn stuffed with a duckling, in turn stuffed with a poussin, or baby chicken, with a core of truffled foie gras at its center, covered with an Etruscan sauce of chopped capers,
raisins and pine nuts. This dish had been the source of much controversy over the years, since it bore a close resemblance to a Louisiana terducken. It predated the terducken, however, and was supposedly inspired by a creation first served to the French royal court. For good measure, Avenzano had added influences from the cuisine of the Middle East.
Mark’s work has appeared in National Geographic Traveler, Robb Report, Men’s Journal, Art & Antiques, the Continental and Ritz-Carlton magazines, Arizona Highways and Newsmax. He is the author of Iconic Spirits: An Intoxicating History (Lyons Press, 2012) and Moonshine Nation: The Art of Creating Cornbread in a Bottle (Lyons Press, 2014). His first novel, Friend of the Devil, is published by Black Opal Books.
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