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“We also really enjoyed the sunchoke soup and the slow-cooked black bass," said Luke. "Which chef made those?" My fingertips tingled as I raised my hand. "I made them." Luke nodded, his face serious. "The sunchoke soup was creamy, earthy, and smoky all at once, and those bacon croutons were crunchy and added some much-needed texture. We all liked the hint of thyme----it was just enough, as any more would have sent it over the edge. "And the slow-cooked black bass was so tender it almost melted in our mouths. The preserved tomato broth was a touch salty for our tastes, and we thought the cauliflower could have been cooked a little less, but the texture of the nutty farro stood up against the broth and the fish quite well." He swallowed hard and looked me in the eye. What was that I saw now? Admiration? "Very nice, Chef Sadie." I gave him the barest nod in response, but I felt like jumping up and down.” — Amanda Elliot