Catering With Benefits (3) - An Appetite for More - 5. Bon Appétit

While Justin was preparing dinner, Craig received a call from a very excited Romel.

“Hey Romel, thanks for calling back, I only wanted to talk to you about the car dealership, but Edward has told me all about your encounter and his payback. Sounds like a total loser, I’ll keep away from him.”

“Yeah, yeah, but I’ve got other news for you. Edward told me you’re looking for a commercial kitchen.”

“Yes, we really have reached the limit of what we can do here at home.”

“I don’t know if this is what you want. It might be too much, but I have a patient that wants to sell his restaurant because his doctor as ordered him to slow down.”

“Is it an operational restaurant, I was thinking maybe a closed up restaurant still with all the right gear.”

“Yes, apparently it’s very successful and fully staffed. He has an assistant manager running it while he’s confined. It sounds like a great opportunity.”

“Mmm, I hadn’t thought of running a restaurant, but it would probably have all the equipment we need. Has he put it on the market yet?”

“I don’t think so, he’s only just made the decision to retire.”

“I’d certainly like to talk to him about it. Can you give him my number and ask him to call me when he’s discharged and fully recovered?”

“I could do that, but as stress reduction is the reason for him selling, it might help if he knows he has a possible buyer.”

“Ok, I don’t like bothering a patient while he’s recovering, but if you give him my number then he can decide when he wants to make contact.”

“Great idea, and thanks for giving Juanito an opportunity.”

“I hope it works out for all of us.”

“It looks like you guys are really moving on with your business. I’m excited for you Craig. ”

“Thanks for the heads up.”

As Craig hung up and turned towards the kitchen he saw Justin standing there, knife in hand and head tilted to one side, in a manner that said ‘what’s doing?’.

“How much of that did you hear?”

“Something about running a restaurant and a patient of Romel.”

“Firstly, put down that knife, I know how excitable you can get and I don’t you waving it around when I tell you the news.”

“Is it that good?”

“Could be, but too early to get carried away.”

“Ok, ok, so tell me.”

“A patient Romel is nursing needs to retire because of his health and told Romel he wants to sell his restaurant. I don’t know any details about it, but he said it is successful.”

“Where is it?”

“Oh, I didn’t ask, but presumably it’s in Sydney somewhere or Romel would not be so excited about us looking at it. I’m not sure we run a restaurant.”

“We already cook food and serve food and drinks in a different place every week. Doing that in the same place has got to be easier.”

“Good way of looking at it.”

“So when do we go look at it?”

“Slow down, we haven’t even spoken to the owner yet.”

“Yeah, but if we know where it is we could have a meal there and do some sneaky sussing out.”

“You’re not just a set of pecs are you?”

“I like to think I have some brains to go with the brawn.”

“And of course you do.”

“So here’s my plan for tonight. I finish cooking our dinner while you call Romel and see if he knows where the restaurant is. If he does then we call and make a booking for tomorrow night or lunch after we look at vans tomorrow.”

Craig looked vacantly at Justin.

“Too much?” Justin asked.

“No, I think it’s a grand plan.”

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As Justin served their meal, Craig hung up and said to Justin “We’re booked for seven o’clock tomorrow night at Poppy’s on Flinders.”

“The Flinders street near Oxford street?”

“That’s the one.”

“What a great location, but why’s it named after a flower?”

“I don’t know.”

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Over dinner, Justin told Craig he had also arranged for a lunch with Tristan and Snowy. “Did you know he’s attending the catering school?”

“No, but sounds like there are possibilities there for him to help with cooking.”

“And he has other possibilities as well.”

“What do you mean?”

“Well, you already know how good he looks with his shirt off, when we met him at Edward’s Christmas lunch, and he is having dance lessons at SDC with a view to using those skills for stripping.”

“So you think he might be mild mannered student by day and exotic dancer at night?”

“The possibilities are there for him to help us in other ways. He has the body to please our clients.”

“I suppose so.”

***

Not knowing what sort of restaurant they were going to, they dressed smart casual plus jacket so they could fit in anywhere. As they arrived the maitre de, with a French accent, introduced himself as Francois, directed them to the bar and told them he would seat them as soon as their table was ready. “What does he mean, when our table is ready?” asked Justin “There are plenty of empty tables for two.”

“That’s maitre de speak for, spend some money at the bar before I give you a table.”

“What?”

“A maitre de is an upmarket name for a receptionist or head waiter sometimes.”

“Oh, excuse my ignorance, I don’t think we had maitra dees at Blacktown, when I was growing up. I don’t think we’ll keep him, he’s a bit stuffy and full of himself.”

“Keep your voice down, we don’t want them knowing why we’re here.”

“Well, I suppose we better order a drink, or we’ll never get a table.” Justin caught the barman’s eye “Would Sir like to order an aperitif?”

“I might if I knew what it was. Just two beers, thanks mate.”

“Then you might like to peruse the wine list?”

“No, I want beer.”

“The beer options are on the same list, Sir.”

“Just make it two Tooheys Extra Dry.”

“Very good Sir.”

Then turning to Craig, Justin said “All this Sir business gives me the creeps. Why do they do that?”

“He’s just trying to be polite and professional?”

“He might have to go as well, if we can’t knock the stuffiness out of him.” Justin whispered.

As soon as their beers arrived, Francois magically reappeared and said “Gentlemen, please follow me, your table is ready.” As Justin attempted to take the beers, Francois added “The barman will do that for Sir.”

They sat at the appointed table and Justin said “Does he think I can’t carry my own beer to the table? And this Francois thing, I’ll bet his name’s really Frank. He’s just bunging it on like Andy does at the jewellers.”

“But didn’t you enjoy it when Andy did it?”

“Well yes, but Andy was nice about it, not stuck up like this git. He’s gotta go.”

“We haven’t bought the place yet and already you’re firing staff. Let’s look at the menu.”

Justin stared at the menu for a minute and then said “Order whatever you like and the same for me.”

“Why don’t you choose your own?”

“Because the only word in English on this is, Menu.”

“I hate to burst your bubble but menu is also a French word. You must be able to understand some of it and I’ll try to help you with the rest.”

“Ok, let me see. Well number one I can understand, something made from grass. Is it a salad?”

“Foie gras is a liver dish.”

“Oh yuk.... What’s Poulet mean?”

“That’s chicken, you’ll probably like that.”

“Ah, something with orange juice on number four.”

“Canard a l’orange is duck.”

“That sounds good too.”

“Now here’s one I definitely know. Quiche made by someone named Lorraine.”

“Close, what else takes your fancy?”

Justin continued to stumble through the menu and suddenly said “Oh, let’s get out of here right now.”

“What’s wrong?”

“You told me about liver, that I don’t like, and I know the French eat snails, I’ve heard that, but I’m not eating out of a kitchen that serves rat.”

“The French don’t eat rats.”

“Yeah, well what’s this ratat thing.”

Craig looked down the menu. “Ratatouille is a vegetable dish. I can guarantee you it’s totally rat free. Why don’t we order an entree and then look for a main.”

“Ok, the soup sounds good.”

“The vichyssoise?”

“If you say so.”

“It is very nice, but it’s served cold.”

“Cold soup, what’s the point?”

“All right, I’m losing my patience here. I’ll order onion soup for us both, and before you ask, yes it’s served hot.”

“Onion soup sounds a bit boring.”

“Not the way the French serve it.”

“Ok, I’ll have that and then for mains.... wait .... here’s some stuff I remember from Masterchef. I’ll have Boeuf Bourguignon and Crème Brûlée. I think I know what they are.”

“Reality TV, who would have thought you could learn from it?”

The waiter took their order and replied “Good choice Sir.”

As the waiter left Justin asked Craig “Would he tell me if I made a bad choice, and furthermore, why would it be on the menu if it was a bad choice?”

Craig was speechless, as he had no answer to Justin’s question.

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During their main course the conversation moved from French cooking to the real reason for their visit.

“So, how are we going to look around this place without being obvious?” asked Justin.

“You can see the dining room is well appointed and looks like it would accommodate nearly 75 at a pinch. The bar is very well set up with bar stools, booths and lounges. I like that. But what I really want to see is the kitchen.”

“You can’t just walk in there uninvited.”

“Maybe I could offer to compliment the chef for such a beautiful meal.”

“That’s worth a try. Here comes our waiter now, I’ll give him a garcon call.”

“Don’t you dare!”

Craig did get the attention of the waiter without Justin’s help, but he offered to have the chef come to the table. “Oh that won’t be necessary, I don’t want to take him away from his duties.”

“It’s no problem Sir. Tonight’s quiet and I’m sure Chef Charlie will be flattered to know his work is appreciated.”

“Did you say Chef Charlie?”

“Yes, he’s a bit old school and refuses to be called Sharles.” The waiter tried to say with a French accent.”

“It’s not that, but I might know him.”

“Oh, well I’ll let him know right away Sir.”

“Could you do me a big favour and just take me to the kitchen, so I can surprise him.”

“As you wish Sir, but it’s quite irregular to take patrons into the kitchen.”

“I know that, but I’m sure Charlie won’t mind when he sees me, and I’m a caterer myself so I know my way around a kitchen.”

Chef Charlie was thrilled to see his old friend and trainee whom he last saw the month before Craig sat for his final nursing exams. They hugged for a long time while the rest of the kitchen staff, one by one, put down their utensils, turned to look and wonder who this visitor could be.

“Do you think it’s a long lost son, he’s never mentioned?” One of the sous chefs whispered.

“Buggered if I know, I’ve never seen Charlie so emotional before, except when he’s yelling at us. Must be someone he cares for deeply.”

Finally they released each other, Charlie looked around to see the entire kitchen staff looking at them and ordered “What are you looking at, everybody back to your duties.”

Craig did not tell Charlie the real reason for their visit to Poppy’s that night. Charlie invited them to wait in the bar while he finished up in the kitchen and then joined them to meet Justin and catch up on a little of what they had been doing in recent years.

At the end of the evening, Craig invited Charlie to come for dinner at their place, the following week, so he could talk privately about his interest in the business.