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Quote by Whitney Gaskell

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Table for Seven

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Author

Whitney Gaskell
Whitney Gaskell

Whitney Gaskell is a contemporary author born in 1972. Her works span various literary genres, including novels, poetry, and prose. Gaskell is beloved by readers for her unique narrative style and profound insights into human nature. more

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“WEDDING MENU FOR PIP ARNET AND JACK ROGERS Canapés Pacific oysters Peking duck pancakes, hoisin sauce Smoked eel crostini with fig paste Crepes with sugar-cured salmon or ocean trout Provençal vegetable tartlet with parmesan Entrées Pan-roasted blue eye trevalla Scallops and saffron Chilled tomato soup Sidedishes Glazed seasonal greens Roasted potatoes, rosemary and sea salt Mains Crispy-skinned duck breast, spinach, potato puree, mushrooms, port jus Slow-cooked Ashfield House lamb shoulder with fennel, braised lentils, roasted garlic and rosemary jus Galantine of chicken and hazelnuts, cress salad, olives, radish, hazelnut vinaigrette Baked mushroom tortellini with Gruyère Dessert Wedding cake plated and served with fresh berry compote and cream So far, so standard. She hadn’t chosen a wedding cake yet— Jack was keen on chocolate mud. Everyone loved chocolate, he argued. She’d annotated the menu, noting changes to local seasonal fish, like line-caught couta or hapuka, and some herbs to dress it up like thyme, basil and fennel. She’d asked Dan to drop the scallops, Pacific oysters and salmon. Barbecued local clams and pipis would be nice for a starter. She could harvest a few buckets herself down near North West Bay. Were clams wedding-ish enough?”

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“I glanced down at the menu, relieved that although I hadn't taken a French class since my sophomore year in college, I still recognized most of the words. Chartier's menu is full of classics: steaks and chops, grilled sea bass with fennel seed, sweet chestnut purée, and wine-soaked prunes. What girl could resist the charm of a restaurant that allows you to order a bowl of crème chantilly- simple whipped cream- for dessert?”

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“As the milky early morning sun slips in through her kitchen windows, Cosima plucks the blossoms off her yellow squash and begins to make her way through today's menu: courgette blossom and artichoke pizza, wild mushroom and tomato bruschetta, lemon and pistachio cake, vanilla and orange oil cannoli, espresso and hazelnut tart... And into each bowl she sprinkles a generous pinch of paternal love, protection, and devotion.”

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