In the Fire
Authors: Eileen Griffin,Nikka Michaels
In the Fire
By Nikka Michaels and Eileen Griffin
Because the way to a man’s heart...
Eight years ago, the world was their oyster. Until, that is, competing chefs Ethan Martin and James Lassiter’s hot and heavy relationship fizzled after Jamie left for an internship in Paris. Even though Jamie’s career has taken off since his return to the States, with his own television show and a lot of fame, his feelings for Ethan have never quite gone away.
Ethan’s culinary career has developed more slowly, but he’s almost saved enough to buy the restaurant where he works and re-open it as his dream spot, Bistro 30. If only he could get the sexy chef who loved him and left him out of his mind.
But when someone starts sabotaging the restaurant and a fire threatens to take away everything Ethan holds dear, his only option is to rely on Jamie for help. Back in close quarters, the two men will have to find a way to work through their past if they hope to save the restaurant—and their future.
See how Ethan and Jamie’s romance began in
In the Raw,
available now!
93,000 words
Dear Reader,
Welcome to the November 2014 edition of the Dear Reader letter. This month, Carina Press and I share an anniversary: five years since we joined Harlequin! Harlequin has been an amazing home for both of us, showing support, enthusiasm and offering a team environment for both the business and for authors. I’m thrilled to have seen Carina Press and our authors grow to great success in sales, reviews, careers and awards in the five years since we opened our doors, and we believe things can only get better from here.
In honor of the holiday season, two authors bring us holiday novellas. First, in Shannon Stacey’s contemporary romance,
Her Holiday Man
, two people, both wounded by love in the past, are brought together by a widow, a child’s joy, and the spirit of Christmas. Later in the month, star-crossed lovers Gabe and Cat meet again at Christmas after five years apart—just a week before she’s set to marry another man, in the historical romance
A
Christmas Reunion
by Susanna Fraser.
Lauren Dane is back with the third installment in her urban fantasy series, and this one is more romantic than ever! Don’t miss Rowan and Clive in
Blade on the Hunt
.
As a follow-up to his incredibly popular romantic suspense
Fair Game
, male/male romance author Josh Lanyon brings us
Fair Play
, in which ex-FBI agent Elliot Mills must figure out who is willing to kill to keep his former ’60s radical father’s memoirs from being published.
In
Tempting the Player
by Kat Latham, a rugby player’s extreme fear of flying keeps his career from taking off—until a sexy pilot tempts him into her cockpit to help him overcome his phobia...of planes and commitment. Joining Kat in returning with a contemporary romance is Stacy Gail with
Where There’s a Will
, the much-anticipated story of Coe, who won reader’s hearts in
Starting from Scratch
. This is one hero who will steal your heart, all because of the milk!
Designed for Love
by Kelsey Browning is also in our contemporary romance lineup in November. A former Houston socialite is out to prove she’s more than a blonde bobblehead by managing a huge construction project. When an environmentalist mucks up Ashton’s plans, she must rely on the blue-collar contractor who can either help her build her dreams or crush them.
Last, but not least, of the fantastic contemporary romances is male/male romance
In the Fire
, the second part of the In the Kitchen duology by Nikka Michaels and Eileen Griffin. After spending the last eight years apart, chefs Ethan Martin and Jamie Lassiter have to decide whether to face the fire to get what they want or live a lifetime apart. Don’t miss the chemistry and emotional angst between Ethan and Jamie in this explosive duology.
Two murders in two mansions in two weeks—what’s going on in Naples’ most glamorous neighborhood? For cozy mystery fans, Jean Harrington’s Murders by Design series should not be missed. Pick up her newest release,
The Design Is Murder
, or catch up with
Designed for Death
,
The Monet Murders
,
Killer Kitchens
and
Rooms to Die For
.
This month we’re thrilled to welcome Edie Harris to our publishing team with Blood Money, her romantic suspense series that follows the lives and loves of a family of spies. In
Blamed
,
A
Blood Money Novel
, we meet the first of the siblings. Beth Faraday, a former assassin who wants nothing more than to stay retired, finds her new life turning anything but normal when sexy British spy and ghost from her past Raleigh Vick shows up in Chicago, determined to protect her from the bounty that’s been placed on her head.
Coming in December: Leah Braemel caps off her sexy cowboy romance trilogy, new author Caroline Kimberly is back with her sophomore historical romance, Michele Mannon concludes her knock-out MMA trilogy, and so much more!
Here’s wishing you a wonderful month of books you love, remember and recommend.
Happy reading!
~Angela James
Editorial Director, Carina Press (Five years and counting!!)
Dedication
To those who still believe in the possibility of love, no matter what. This one’s for you.
~Nikka
For all my friends who have supported my writing. You know who you are and I adore you. And for Nik, without whom I would never have met Ethan and Jamie.
~Eileen
Acknowledgments
A huge thank-you to Alissa, our tireless editor. You deserve ALL the chocolate and more for putting up with us and our rambling outlines. Thanks for loving our guys just as much as we do.
Contents
Chapter One
March
2013
Ethan
The sizzle of rich bordelaise sauce as it struck the hot pan melded with the aromatic scent of rosemary from the roasted potatoes I had just taken out of the broiler. Knives thumped rhythmically against wood cutting boards. A blur of color caught my eye as a runner loaded up his full tray and swept out the swinging doors. Busy and bustling, the kitchen worked at full capacity. Ovens, dishwasher, all cooktops fired up, the practiced motions of each skilled worker moving in unison—my kitchen was a thing of beauty.
Everything was perfect, at least until I spotted a plate that made my eyes narrow. I grabbed it off the pass before the runner could snag it and send it out to an unsuspecting diner. Stuck to the caramelized onions and blue cheese I’d layered carefully on top of a perfectly seasoned rib eye steak was a single curly hair.
“
New Guy.
”
The youngest member of my staff’s head snapped up, his fearful dark eyes visible above the stainless steel shelves of the salad station. The background noise ground to a halt as my nosy staff watched covertly while they pretended to work. Tonight I’d put Tyler in charge of wiping down all the plates before they went out to the dining room, a decision I already regretted.
“Yes, Chef?”
“In what universe would you willingly send out a choice cut steak with a
giant curly hair
stuck to the top of it? Is this Pubes ’R’ Us?”
“No, Chef.”
“Do diners at this establishment pay their hard earned money to see unappealing and unsanitary plates?”
“No, Chef.”
“When I say finish a plate off with a garnish, I don’t mean a hair. If I hadn’t caught this going out we’d have lost a customer or potentially several customers. Customers pay our bills. Bills for inventory and electricity and your paycheck.” I set the plate down in front of Tyler and pointed. “Always pay attention to detail and cover your hair.” I tossed a clean black bandanna at him from the supply box and gestured for him to cover his hair like the rest of the cooks. “Now, fire me a new plate.”
He hunched his shoulders, and my sister and sous chef, Claire, glared at me from her position behind him. Dammit. Tyler Mitchell wasn’t one of the cocky young kitchen jockeys that swaggered into a restaurant thinking they were going to be the next Michael Symon, and I couldn’t talk to him that way. I’d found him behind the restaurant, digging in the dumpster. He’d stared at me with wild eyes and dirty clothes, and I’d remembered what it felt like to be so hungry I’d eat garbage.
I’d finally coaxed his story out and gotten meals into him and a shower and clean clothes. Unfortunately, this wasn’t the first time I’d had experience dealing with someone who’d been discarded by his family for being different.
He didn’t have any experience, but I’d offered him a job anyway just to get him off the street. For the first four months he’d been content to be a busboy and dishwasher. Then, last month, he’d finally gotten up the courage to ask about working in the kitchen. Now he was learning how to be a line cook from anyone who was free, shadowing them and Claire every opportunity he got. He was only nineteen but he had an eye for detail and a quiet determination to learn and grow, priceless in a new cook. He’d grow into a hell of a cook if I didn’t scare him away first.
Tyler cleared his throat. “Chef, I’m sorry. I haven’t learned how to cook steak yet.”
I dumped the steak into the trash, handed the plate to a dishwasher and washed my hands. “You’re going to learn today. It’s a basic skill every chef needs to know. Ready?”
He nodded and watched me with a serious expression.
I grabbed a new rib eye from the refrigerator drawer under the worktop and slapped it on a plate. When I gestured for him to move closer, he looked wary. I decided to go for humor.
Think funny
,
Martin.
“First rule of steak club? There is no steak club.” When he stared at me blankly, I rolled my eyes. “You youngsters have no taste in movies today. First rule of steak? Season. Season. Season. Without proper seasoning even a properly fired steak will be bland. Lots of salt and pepper.” I gestured for him to season while I got a cast-iron pan from the stack on the shelf.
He watched as I got a pair of tongs from the utensil bucket. Even after being at Sharpe’s on Fifth for almost five months and moving in with my fry cook, Enrique, and his family, he still had the haunted look of someone who’d spent time on the streets.
“Second rule of steak? Proper tools. The cast-iron skillet is your friend.” I set the heavy pan down on the burner, cranked up the heat to high and dumped in a generous pat of butter. “Treat your skillet nicely and always put more butter than you think you’ll need. Cast iron absorbs fat like a sponge.”
Tyler nodded.
“Third rule? Crank the heat up high. We want color on this steak. Color is flavor.” I reached for a hot pad and picked up the screaming hot pan, swirling the melted butter around slowly. “Make sure you always use a kitchen towel or a hot pad for this because these handles get hot.” I showed him my scarred palm from the first and only time I’d forgotten to use a towel on a pan during a busy dinner rush.
“Ouch.”
I hid my grin. “Yep, hurt like a mofo. Always make sure you use towels and keep your sleeves down, okay? I know it gets hot in here, but they’ll protect you from grease and shit.” I tugged on his baggy chef’s jacket sleeve, pushing back a sigh when he flinched.
“Yes, Chef,” Tyler mumbled as he unrolled his sleeves.
Fuck
,
Ethan.
Move slowly.
“Right. Hot pan. Seasoned steak. We’re just searing. The rest of the cooking will finish in the oven.”
“Hey Ethan, you got a few minutes?” Cal stuck his head in the kitchen door. He gave Tyler an encouraging smile and I nodded.
“Sure, boss. Let me finish this steak lesson with Newbie here and I’ll head back to your office.”
After the steak was done I showed Tyler how to check it by pinching his hand and comparing it to the texture of the meat. Meat thermometers worked just as well, but when he gave me a shy grin after calling the perfect temp for the new steak I knew it was worth the confidence boost.
“Plate it up and send it out, New Guy. We’ll make a cook out of you yet.”
I stuck my fist out and he stared at it a second before tentatively bumping it with his own. I hid my smile in response as I took off my apron and threaded my way through the kitchen.
When I knocked, Cal waved me into his office. He looked up from the pile of supplier invoices, slipping off his glasses as he leaned back in the squeaky desk chair.
“You know they make this stuff called WD-40, right?”
“Yeah, yeah, yeah. This chair is older than you, Ethan. The squeak gives it character.”
“So that’s what they call it.” I tugged off my sweaty bandanna and took a seat in the chair opposite him. “What did you need?”
Cal turned to look at me, and his normally deep cocoa skin seemed paler than normal in the fluorescent light from overhead. When I’d first met him, back when I was a hotheaded twenty-two-year-old, I’d thought he’d looked like a friendly grandpa. He was, but he was also the sharpest business man I’d ever met.
He scrubbed his hand over his face and yawned.
“Sorry to pull you out from busy service, but I can’t stay up as late as I used to.”
I shrugged. “No worries. Claire will keep an eye on the newbie. He’s green but busts his ass. And he hasn’t set himself on fire. Yet.”
Cal shuddered. “Did you have to remind me? It took forever to get the stink of burned fabric out of my damn kitchen, Eth.”
“Yeah, well some of us aren’t smart. And I only did it once.” I snickered. “What’s up, boss? I know you didn’t pull me in for a trip down memory lane.”
He leaned back in his chair and crossed his arms over his chest.
“We need to talk about the rest of your business plan.” He paused. “I hate to admit it, but my health isn’t what it once was. This is a young man’s game and I’m finally starting to realize my time to hand it over to you is growing near.”
“Shit, Cal. Are you all right?”
He waved his hand at me. “I’m fine. I just need to know where we stand on our agreement for the restaurant.”
I did a few quick calculations. I’d already started the lengthy process for a small business loan and had been waiting to hear back from the bank. With the loan plus what I’d socked away in savings over the years it was just doable. I didn’t want to keep Cal longer than possible, especially with bad health. I was so close to buying the business he’d started forty years ago and turning it into my own vision of a perfect restaurant, I could taste it. Eight long years and countless all-nighters and double shifts, missed holidays and lonely nights. Nine months to come up with the rest of the cash should be cake. “Nine months. I should have the last of the money by the end of the year. Will that work?” I ran my hand through my hair, tugging nervously as I waited.
He nodded.
“Nine months will work, Ethan. Just bear in mind I will be slowly turning things over to you to make the transition easier.”
I let out a deep breath I wasn’t even aware I’d been holding. “Thanks, Cal. I really appreciate it. I know I’ve said it before, but no one else would have worked with me to let me buy a restaurant like this.”
“Yeah, places are a lot harder to buy nowadays and equipment is expensive. I just know you’ll take good care of Sharpe’s. Hell, you already do.”
I felt my smile spread wider from his praise. I rubbed the back of my neck.
“Fuck, Cal.”
He laughed. “While I appreciate the offer, I’m sure Viv would take exception, Ethan.” He pushed up from his chair and held out his hand. I stood up, chuckling when he pulled me toward him, hugging me briefly and patting my back. He’d been my rock for eight years, but I was almost ready to go it alone.
“You can do this. I have no doubt, Ethan.” When he released me I nodded and walked out of his office.
