A Taste of You

A Taste of You

Sorcha Grace

Premier Digital Publishing - Los Angeles

Early Praise for A TASTE OF YOU

“More than just a taste of sexy here. Scorching hot flames have burned up dinner! Witty and fun,
A Taste of You
by Sorcha Grace is a satisfying, sensual read not to be missed.”

-- Raine Miller,
New York Times
Bestselling Author

“Fans of Sylvia Day and E.L. James will find a lot to like about the mysterious William Lambourne and will root for a heroine who deserves a second chance at love. An intriguing start to a saucy new trilogy.”

--Roni Loren, National Bestselling Author of FALL INTO YOU

Yummy! Imagine Christian Grey with warm chocolate and you have William Lambourne. Add a complex heroine who gives love another try and you have
A Taste of You
. This steamy romance will take you through twists and turns and have you cheering for love to prevail. I can't wait to read what's next for William and Catherine!”

-- Aleatha Romig, Author of the bestselling TRUTH and CONSEQUENCES and voted #1 “New Author to Read” on Goodreads

A Taste of You

Copyright © 2013 Sorcha Grace

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission from the publisher, except where permitted by law.

ISBN-13: 978-1-62467-157-9

ISBN-10: 1624671578

Published by Premier Digital Publishing

www.premierdigitalpublishing.com

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This is a work of fiction. Names, characters, places, and incidents either are the product of the author’s imagination or are used fictitiously. Any resemblance to actual persons, living or dead, events, or locales is entirely coincidental.

Dedication

To the men in my life: M, S, and D. You know why.

One

“Cat, you have to try this brioche. It’s to die for, if I do say so myself.” Beckett waved a thick slab of the warm, buttery bread he’d baked just before we left under my nose, but my stomach roiled at the mere thought of taking a single bite.

“Thanks, I’m not hungry.” I turned my attention back to the scene outside the window of the cab: the gridlock of Chicago’s afternoon rush hour traffic. We were on the Kennedy, and I hoped the traffic would clear once we got off at Randolph.

“Do not check your watch again,” Beckett warned through a mouth full of bread. “We aren’t going to be late.”

I gave him a wobbly smile. He was a good friend and only trying to help me relax, but this photo shoot was my big chance and I didn’t want to mess it up.

The cab crawled forward, and finally, we exited and headed west. The driver studied row after row of industrial buildings and warehouses looking for the address we’d given, and I clenched my hands on my black denim jeans. I wished I had driven instead of taking a cab, but oh well. I was still getting used to big city driving, and the Fulton Market neighborhood was not somewhere I wanted to get lost on a weekday night. All the buildings looked the same, and even though a few really hip art galleries and restaurants had opened in the neighborhood, it was still a pretty sketchy area. I hadn’t been a Chicagoan for long, but I had quickly learned to pay keen attention to my surroundings and think about my safety.

“You’d feel better if you ate something,” Beckett said. “You skipped lunch, and coffee and toast for breakfast only get you so far.”

I gave him a rueful smile. He knew me so well. But when I was nervous or busy, I couldn’t be bothered to eat. “My coffee had milk in it,” I answered lamely.

“Skim,” he chided me. “Not that you need it.” He took another bite of brioche.

“You’re going to have to start taking skim milk in
your
coffee if you don’t lay off the carbs,” I told him. “It’s the week after New Year’s. You’re supposed to be dieting.”

He gave a mock gasp. “Perish the thought!”

Beckett probably could perish the thought. He was naturally slim and gorgeous with wavy blond hair and light blue eyes. Even though he hadn’t lived in Santa Cruz for years, he looked every bit the quintessential California boy I’d known since high school. He just dressed better these days. Today, he wore a stylish, black wool trench coat, open so I could see the collared shirt and V-neck sweater beneath. His matching trousers were pressed and crisp, and his shoes the best Italian leather. I honestly didn’t know how he managed to keep so slim when as a pastry chef—a truly
amazing
pastry chef—he loved to sample his own creations. I was certain the brioche stuffed with juicy, fragrant peaches would be wonderfully sweet and filling if I allowed myself a bite. But I couldn’t. I was on my way to possibly the most important photo shoot of my career, and though I appreciated Beckett’s concern for keeping me fed, I was much more grateful to him for keeping me employed.

Once he’d finished culinary school, Beckett had spent time working in several impressive restaurant kitchens around Chicago, including two years baking at a Michelin-starred emporium of French haute cuisine. But he hadn’t been happy, so now he was paying the bills by working as a food stylist. And thanks to him, I was reinventing my career by taking pictures of the food he made look so good.

I glanced at my watch and felt a stab of panic. It was almost five and we were going to be late. That was no way to make an impression on the owners of Willowgrass, the new restaurant which was our destination. And I needed to make an impression—a good one. In California, I had a reputation and was a known commodity with a following. But in Chicago, I was starting from scratch. I really didn’t want to blow this.

Beckett took my hand and squeezed. “We’re almost there, and that cheapo watch of yours is fast. We’re going to breeze in at exactly five o’clock.”

I glanced at the black men’s digital watch on my wrist. Beckett and I had tons of disagreements over the years about what he called, “Cat Time,” otherwise known as my chronic lateness. My “cheapo watch” was ugly, and it kept shit time, but I strapped it on day after day as my low-tech solution to my aversion to punctuality. It ran ten minutes fast, and it had saved me from disaster more than once. It was well worth the ten bucks I’d spent at Walgreens.

I heaved a sigh of relief when the cab slowed and the driver mumbled the address we’d given. I climbed out, shouldering my bulky camera bag, while Beckett paid the fare. I glanced at the brick building, its rectangular windows still papered over but glowing with warm light in the darkness of early evening. The building was old and original to the neighborhood, but the new owners had gone to some trouble to restore it while keeping its classic charm. Above the windows, a heavy wooden rectangle with
Willowgrass
seemingly burned into the dark, distressed oak, welcomed visitors. The letters curled playfully and a stalk of grass formed an extension of the W.

On a whim, I pulled out my camera and snapped a few shots. They would likely be too dark to use, but they might inspire me later. I wished I’d brought my Leica, but since this was basically a meet and greet, I’d brought only the bare essentials. A gust of wind whipped down the street, cutting through me, despite my layers of clothing. I was wearing a version of what I thought of as my urban winter uniform: tall boots, slim jeans, a long-sleeved T-shirt with a cashmere sweater over it—all in black. I’d thrown on a charcoal pea coat that had once belonged to my dad along with a scarf, and still I shivered at the bite in the air. This was my first Chicago winter, and I didn’t think I’d ever get used to the weather. The sun and surf of Santa Cruz was in my bones.

Beckett strode beside me. “Ready?”

I smiled. “Ready.” My breath puffed out at my words and faded into the darkness.

Beckett ushered me into the building, where we were immediately greeted by a petite woman with pale, porcelain skin and a sleek, dark bob, wearing a chic tweed dress. “Beckett!” She absolutely beamed, gliding forward on towering heels. “I’m so glad you’re here.” They air-kissed, and I stood back, more than comfortable in my role as observer. Beckett, with his fair-haired good looks, made a stunning counterpart to the woman. But then Beckett always looked good. People often assumed we were a couple. In fact, Jace had written me off initially because he thought I had a thing for Beckett. But Beckett wasn’t my type, and I certainly wasn’t his.

A quick peek in a mirror behind the woman who’d greeted us showed me my cheeks were pink from the cold, but my green eyes were bright, and my brunette hair was still tame in its ponytail. I wasn’t quite as fashionable as Beckett, but I had my own look. I’d worried that I might be too casual, but I didn’t want to seem like I was trying too hard to impress. This was an informal meeting after all.

I took a moment to study the space, noting there would be an abundance of natural light when the paper came off the windows, and nodded with appreciation at the simple, yet elegant, interior. The floors were distressed, burnished wood and I wondered if they were original or had been salvaged. The tables and booths were also wood, the chairs rustic and sturdy. The walls were an earthy green, juxtaposed by exposed brick and thick support beams. An open metal staircase led to an upper dining area that circled the main floor—another led down, presumably to the kitchen. I knew immediately I’d get great interior shots.

“Amanda,” Beckett was saying, “this is Catherine Kelly, the fabulous photographer I was telling you about. Catherine, this is Amanda Lee, one of the owners of Willowgrass.”

Amanda held out her hand and smiled warmly. “Catherine, thank you so much for filling in on such short notice. You are seriously saving my ass.”

I shook her hand, noting how warm it was compared to my frigid one. I was always forgetting my gloves. “I’m happy to do it. This is a great space.”

She beamed a blistering, white smile. “Do you think so? We love it.”

“It’s going to photograph beautifully. Do you mind showing me around a bit?” I was anxious to get a feel for the place. The shoot was tomorrow, and normally I’d have walked through several times before now, done test shots, and mapped out my plan of attack. But since I’d only gotten the call this morning, I needed to cram three days of work into an hour. Not that I was complaining.

When Beckett called to tell me Jenny Hill, another photographer I knew in passing, had broken her wrist after slipping on ice the night before, I actually gave a squeal of delight. I was sorry for Jenny, but happy for me. Jenny had been hired by
Chicago Now
to shoot Willowgrass for a feature on its chef, who had recently won the top prize on a popular cooking reality show. The opening of his first restaurant was highly anticipated. The magazine was one of those oversized glossy ones filled with high-end ads and pictures of tons of parties and society events, so the photographs were paramount. This was a great opportunity, and I didn’t hesitate to say yes when Beckett asked if I’d be willing to fill in.

Amanda walked us through the restaurant, pointing out the unique features, like a section of the loft that had been converted into a private dining room. I asked a lot of questions about what look and feel Amanda wanted the photos to capture, and then I asked about the food.

“Finally!” Beckett breathed. I wasn’t surprised. All the talk of broad and diffuse light and light falloff bored him. Beckett’s talent was making food look beautiful. He understood the essentials of photography, but his passion was making food look irresistible and his touch was magic. I’d seen him perk up wilted lettuce with nothing but harsh words and his magic spray. “Where’s your brother?” he asked.

Amanda shrugged. “In the kitchen, where else?” She gestured toward the open metal staircase at the back of main dining room, and we descended and headed into the kitchen.

“Ben is doing amazing things with comfort food, using as many locally sourced ingredients as possible,” Beckett whispered in my ear as we walked. “His specialty is unexpected twists on old favorites. You’ll love it.”

I’d done my research—well, as much as I’d had time for—so I knew this, but I suspected Beckett was reassuring himself. This was an important job for him too.

As soon as we entered, Beckett all but squealed. “Now this is what I’m talking about. Total kitchen O.”

I’m not sure if Amanda heard him, but I did, and I rolled my eyes. Cooking and sex measured equally on the pleasure scale for Beckett, and though I adored his enthusiasm, I didn’t share it. The kitchen was mostly white walls and floors accented with stainless steel counters, racks, and appliances—not interesting from an aesthetic standpoint—but clearly Beckett saw something I didn’t. Of course, I still made scrambled eggs in the microwave so what did I know? I did know I smelled something truly delicious, something spicy and familiar. My mouth watered, and I was suddenly ravenous.

“Beckett!” A man with curly brown hair and warm brown eyes stepped from the open door of a large walk-in cooler, wiped his hands on his apron, and shook Beckett’s hand and then mine. “Hi, I’m Ben,” he said as his big hand enveloped mine with a hearty grip. He was as attractive as Amanda and broader of shoulder, but I could see the family resemblance.

“Nice to meet you,” I said.

He gave me a genuine smile. “Likewise. You’re doing us a big favor by stepping in at the last minute.”

“Not at all. You’re doing me a favor.”

Beckett rolled his eyes. “Don’t be so humble, Catherine. Ben, Catherine is new to Chicago—she’s a transplant from Santa Cruz, actually—and she is absolutely one of the best in the business. We work together as much as possible. You know the Fresh Market billboards with the kebabs that are all over town? That’s Catherine’s work.”

“Really?” Ben’s brows rose, and I felt my cheeks heat. I never knew quite how to take a compliment. “Those are some sexy shots.”

“They’re kebabs,” I said. “And Beckett was the one who made them look so good.”

“Please.” Beckett waved a hand to cut off any further protest. “The way she lit the beef, the way she angled the camera was genius.”

“Very phallic,” Ben said with appreciation.

“Ha! They look like huge cocks,” Beckett bellowed. “I just about choked on my espresso the first time I drove past the billboard on Fullerton.”

Oh, my God. I was so embarrassed. I ducked my head, wishing I had worn my hair down, so it would fall forward and shield my face. I
had
been going for a phallic vibe, but I didn’t mean it to be quite so obvious. Still, the execs at Fresh Market had loved the shots and contracted me for more, so I guess I should be proud that my first commercial print assignment here was such a success.

“Now I see why you come so highly recommended,” Ben said. “If you can make my food look half as sexy, you’ll more than earn your fee.”

Good. We were back to business. “What dishes were you thinking of having me shoot?” I asked. Just being in the kitchen, surrounded by the yummy smells, was giving me ideas.

“We’ll do an assortment, but the ones I really want to play up are the starters and small plates. A lot of the entrees are big meaty items, and in a magazine like
Chicago Now
, I think the small and artful plays better. What do you think?”

I didn’t hesitate. “I love it. Our goal is to make readers want to find out if your food tastes as good as it looks—and want to be seen tasting it.”

“See?” Beckett chimed in. “She gets it.”

Ben nodded. “I prepared a few of the dishes so you can taste them and get an idea of my style.”

We sampled a dozen offerings, including deviled eggs with lobster, warm marinated olives stuffed with spicy sausage, a braised pork belly sandwich, white truffle mac and cheese, and a small charcuterie plate with several cured meats and cheeses and the best pickles I’d ever tasted. We studied the selection of food for another forty-five minutes or so and talked about how each dish might photograph and how Ben wanted the food presented. Everything was really delicious, and I was glad I had a chance to sample now, since tomorrow Beckett would cover them all in chemicals to make each dish look perfectly delectable for the magazine. By the time we wrapped up, I was exhausted and ready to sit back and sort through all the ideas flooding my mind.