Merritt Kelly has been in love with
the written word as long as she can remember. She's a freelance writer, author,
and columnist whose articles have appeared in the Colfax Gazette, Palouse
Journal, and the Moscow/Daily News. Her work on the web can be seen on
Paperdriods, DigiYoo, LexiYoga and HaveHeart Magazine websites under her real
name Carol Traulsen. She has written on a variety of topics including the war
in Kosovo, the death penalty, grief, coping with a cozy kitchen and cooking.
Merritt Kelly is a pen name she
chose to honor her late mother who always believed in her writing ability. When
she's not writing she's cooking, walking or reading. She resides in the Pacific
Northwest with her husband, her son and her cat.
She loves to laugh, all the music
in the Guardians Of The Galaxy, trying new foods, a good glass of wine and
almost anything chocolate. Her first novel, Culinary Seduction, a foodie/Chick
lit romance is set for release inFebruary of 2015.
Blurb
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.
Excerpt
Excerpt
When they reached the studio the car
stopped and the chauffeur let them out. She thanked him. Pompadour had
forgotten his manners and didn’t say a word. They followed the signs through
the maze to the kitchens of the Cuisine Channel. A retinue of studio personnel,
producers, and P.A.’s were clumped together chattering in what sounded like a
foreign language. The other two chefs stood huddled in the corner. It wasn’t
hard to determine who was who. The executives and various worker bees didn’t
look terrified. Andrea took it upon herself to break the ice.
She walked over to the
pair and stuck out her hand. “Hi, I’m Andrea. This is Danny. How long have you
two been here?”
“We’ve been here an
hour. Don’t worry, you didn’t miss anything,” the plump, fifty-ish blond-haired
woman informed her. “They gave us a tour of the kitchen and the lot. I’m sure
you’ll get yours next. I’m Sharon, this is Ted.”
Andrea did a quick
inventory of her competition. Sharon looked like someone’s grandmother!
Nevertheless, she must have something, otherwise why would she be here? Ted, on
the other hand, oozed surfer-boy sex appeal. He was tall and tanned with a
brilliant white smile and blond hair. If he cooked half as good as he looked,
then Pompadour had some serious competition and so did she.
The other two didn’t
pose a threat and as far as he was concerned, nobody did. Before he had chance
to reply to the older woman’s remark, a gigantic bear of man stepped forward
from the group of execs and bellowed.
“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.
