Delicate Chaos Read Online Free PDF

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     still reasonable. For the next quarter century, a deli occupied the main floor and a tailor ran his business from the upper
     level. Her aunt had never bothered getting involved with running either business. Instead she collected the rent every month,
     paying off the mortgage in fifteen years. Until her death, about a year ago, the building provided her with a steady form
     of income. When her will was read to the family, one line was a shock to almost everyone. It was the line where she left the
     building to Leona, with the provision that it could not be sold for at least five years, and that Leona would use the hundred
     thousand dollars also allocated to her in the will to convert the building to a restaurant. It had cost almost five hundred
     thousand for the build-out, but with the building as collateral, the bank had been only too willing to lend the other four
     hundred. Leona had the restaurant she had always dreamed of owning. But with her job at the bank, which she needed for the
     income, she didn’t have time to run it. So she relied on the chef, Tyler Matthews.
    Leona waved to her serving staff as she wound her way through the crowd and got smiles and waves in return. Another thing
     that made Gin House stand out was how she and Tyler treated their staff. The restaurant had a separate lounge with a plasma
     television and comfortable chairs for the servers and cooks. Each staff member had a private locker and there was always tea,
     coffee and fresh sandwiches on the counter. Her staff turnover was almost zero. She reached the kitchen, took a deep breath,
     and pushed open the door.
    Tyler’s domain was organized mayhem. With a hundred and twelve seats plus the rooftop patio, a lot of dishes got plated every
     night. Leona caught Tyler’s eye as he tested a sauce, nodded to the cook and headed straight over. Only twenty-eight, Tyler
     was already an excellent chef. He was self-taught, from years on the job working with a slew of different chefs, each with
     their own strengths and quirks. There was little he hadn’t cooked, and nothing he couldn’t cook. The menu reflected his, and
     her, eclectic nature. She hated boring, and the restaurant was anything but that. The name, Gin House, reflected the fusion
     of French and Thai cuisine. Translated to English, Gin, in Thai, meant let’s eat .
    “Hi,” he said, and they hugged. Tyler was a bit over six feet and wiry, with blond hair that tended to red. His eyes were
     shocking blue and honest. He had a quick grin, and a couple of scars from some of his rougher drinking nights. He’d learned
     a lot of lessons over the years, but backing down from a fight wasn’t one of them.
    “Busy tonight,” she said.
    “Always. Good food, lots of business. People come back.”
    A cook waved him over and he crossed the kitchen in short jerky moves. He tested the sauce, nodded, and returned to Leona.
     “We’re ready for the fundraiser. The gals have it set up on the patio. Nice weather for it.”
    “What are you serving?”
    “Roasted lamb short loin with sugar snap peas and chanterelle risotto.” The excitement in Tyler’s voice grew as he talked
     about the food. “And if they like seafood, a little grilled lobster tail with heirloom tomato and arugula salad to start.
     Plus sweet corn and okra fritters with preserved lemon sabayon. Should be delicious.”
    “Well, the kitchen’s your domain. Whatever you think.”
    “This will get them in a giving mood. Great food always does.”
    Leona left her head chef and climbed the back stairs the kitchen staff used to ferry food and drink to the rooftop patio.
     The steep stairway was old, but well lit with bright lights her contractors had mounted in the ceiling. Still, the walls felt
     constricting. Her breathing was quick and shallow when she reached the upper landing. The early evening air was warm and the
     potted ferns swayed about in the soft breeze. The terra-cotta motif was perfect for the