Reaching for his napkin, Neville sat back in his chair. “Anyway, your friend Breanne is big enough to take my insults. Believe me, she has them coming. That’s why I started my blog. Thanks to the Internet, magazines and newspapers no longer have a lock on taste or opinion. In my blog, everyone out there can hear what I have to say. The other side of the story—”
“Wow,” Roman interrupted. “There’s another side to serving up expired poultry, seafood, and produce to your customers? Please, Neville. Let’s hear it.”
Neville narrowed his pale-green eyes. “For one thing, Brio, those products weren’t expired. They were frozen and thawed, not that I’d expect Ms. Summour to tell the truth. Okay, not the freshest ingredients, maybe. But at that point the restaurant was in trouble. I had to cut corners to keep the dream alive and protect the livelihood of my employees.”
“If you cared so much for your staff, why did you gouge their tips?” Roman demanded, all playfulness gone from his tone. (I’d almost forgotten how he’d started out in this town—as a lowly waiter, dependent on tips to make the rent.)
Neville met Roman’s accusing gaze, leaned forward, and pounded his fist on the table hard enough to shake the wine-glasses. Conversations stopped, and the other diners looked his way.
“Just because your boss published that crap, doesn’t make it true. I was cleared by the arbitration board. I’m still waiting for Summour to print a retraction—”
Okay, here we go. Threaten Breanne now, buddy, get it out . . .
“And I’ll tell you one more thing—”
“Jesus Christ!” Chef Chastain spat. “Will you give it a rest. Some of us are here for a relaxing evening!” He lowered his voice. “I’d like to digest.”
Perry’s flushed face glanced around. “Sorry,” he said and sat back in his chair.
Damn! Chastain’s outburst effectively doused Perry’s rage. I was annoyed at first—he’d been so close to a real threat—but then I thought it over.
Would an adolescent mind close to homicidal rage really be able to control his temper so fast?
“Ikan bakar,” the hostess announced.
“How delightful,” Roman said, his own fury dissipating in the tempting aromatics of the newly arrived dish.
“What is it?” I asked quietly.
He leaned toward me. “It’s a Malaysian dish of seafood grilled using fragrant charcoal.”
“Is that all you’ve got for her, Brio?” Chastain drained another glass of wine and turned toward me. “Ikan bakar means ‘burnt fish’ in Malay, honey. The seafood is marinated in a slew of spices and a chili and fermented shrimp paste called sambal belacan.”
The tight space filled with a charcoal aroma as the plates were served. Each dish contained three strips of seared white flesh with blackened edges and visible grill marks, served on a banana leaf.
“Man, Chef Moon Pac really went all out on the presentation.” Perry’s genial mask was obviously back in place (if it was a mask).
Chastain signaled to his waiter. “Is this sotong?”
“That’s squid for you civilians,” Roman said.
The waiter shook his head. “Stingray.”
As I considered my next line of questioning, I watched the waiters place three large white bowls on the table. Each contained a mashed chili paste that resembled a thick salsa. Beside each was a plate of bamboo skewers.
“This is sambal belacan, very hot,” the hostess said. “It contains a chili pepper called bhut jolokia—”
“Christ, are you kidding me?” Chastain squawked. “That stuff’s like an 800,000 on the Scoville scale!”
“The what scale?” asked a man at the end of the table.
Roman rolled his eyes. “The Scoville heat unit is used to assess the chemical heat given off by capsaicin, the active ingredient in chili peppers.”
“Please use the skewers to dip the seafood into the sauce. Don’t get any on your hands, or touch your eyes,” the hostess warned. “When we handle these peppers in the kitchen, we wear rubber gloves.”
As an added precaution, the waitstaff set small plates of black-speckled salt beside the volcanic sauce. Curious, I tasted some with my finger. It was salty, of course, but with the added licorice taste of five-spice powder. (I didn’t know a lot about Asian cooking, but I did know five-spice powder was used extensively in Chinese dishes and consisted of equal parts cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.)
“If the fire is too much, use the salt to cleanse your palate,” the hostess warned. “Wine, water, or tea will only make the peppers burn longer.”
Rafe Chastain boldly skewered a strip of stingray and dipped it into the sauce. As he chewed,