Henry Appleby has an appetite for life. As a recent high school graduate and the son of a wealthy family in one of Chicago’s affluent North Shore suburbs, his life is laid out for him. Unfortunately, though, he’s being forced to follow in the footsteps of his successful attorney father instead of living his dream of being a chef. When an opportunity comes his way to work in a real kitchen the summer after graduation, at a little Italian joint called Fiorello’s, Henry jumps at the chance, putting his future in jeopardy.<br><br>Years ago, life was a plentiful buffet for Vito Carelli. But a tragic turn of events now keeps the young chef at Fiorello’s quiet and secretive, preferring to let his amazing Italian peasant cuisine do his talking.<br><br>When the two cooks meet over an open flame, sparks fly. Both need a taste of something more -- something real, something true -- to separate the good from the bad and find the love -- and the hope -- that just might be their salvation.

Dinner at Fiorello's

For all his appeal—and it was not limited to only his hunky looks—Vito was about as approachable as a cactus, as prickly as the outer leaves of an artichoke. Henry wasn’t just drawn to the man because he could make Henry hard just with a glance into those dark chocolate eyes, but also because the man could cook, and Henry wanted to learn from him. He had what Maxine had—magic. He could take the humblest ingredients—a pork chop, some arugula, though here they called it rocket for some reason, a few slices of grapefruit, and a couple of cloves of garlic—and transform it into a symphony of layered flavors, a sum much bigger than its parts. Learning to do that was the real reason Henry was here, busting his ass and perhaps ruining any future he had with his family of birth.


Chapter 32