A Taste for Crime

By Ellery Adams and Tina Radcliffe

When a scathing review by a prominent food critic threatens to ruin the career of local celebrity chef Anton Parsley, he turns to Cooper and her Bible study group for help. Cooper’s boyfriend was once mentored by the beloved chef, and Cooper will do anything she can to support his struggling restaurant. But before she can figure out how to restore the chef’s good reputation, the food critic is found murdered in his restaurant. Suddenly, Cooper and the gang must go from propping up the chef to tracking down a killer.

It’s well known that the food critic had built a lucrative career with her bombastic reviews, but as Cooper and her friends look into her background, they discover that she may not have been who she appeared to be. Suspecting that secrets from her past will lead them to whoever wanted her dead, the Bible study group cook up a scheme to trap the culprit. The risks are high and may just get them burned, but they’re dead-set on catching the killer before the chef’s career is toast . . .

Includes heavenly recipes from Magnolia Lee’s kitchen!

About the Authors:

USA Today and New York Times bestselling author Ellery Adams lives in Chapel Hill, North Carolina, with her husband, two children, and three cats. She’s written multiple series including the Supper Club Mysteries, the Book Retreat Mysteries, the Secret, Book, and Scone Society Mysteries, and more.

A freelance writer for over twenty years, Tina Radcliffe is an RWA Honor Roll member, a two-time RWA Golden Heart finalist, four-time ACFW Carol Award finalist, and a 2014 ACFW Carol Award winner. She currently resides in Arizona, where she writes fun, heartwarming romance.

• Language: English
• Publisher: Beyond the Page Publishing
• Release date: Apr 16, 2024
• ISBN: 9781960511607

Ellery Adams

Ellery Adams has written over forty mystery novels and can’t imagine spending a day away from the keyboard. Ms. Adams, a native New Yorker, has had a lifelong love affair with stories, food, rescue animals, and large bodies of water. When not working on her next novel, she reads, bakes, gardens, spoils her three cats, and rearranges her bookshelves. She lives with her husband and two children (aka the Trolls) in Chapel Hill, NC. For reading guides and a list of bibliotherapy titles, please visit ElleryAdamsMysteries.com.

Book preview

A Taste for Crime

When a scathing review by a prominent food critic threatens to ruin the career of local celebrity chef Anton Parsley, he turns to Cooper and her Bible study group for help. Cooper’s boyfriend was once mentored by the beloved chef, and Cooper will do anything she can to support his struggling restaurant. But before she can figure out how to restore the chef’s good reputation, the food critic is found murdered in his restaurant. Suddenly, Cooper and the gang must go from propping up the chef to tracking down a killer.

It’s well known that the food critic had built a lucrative career with her bombastic reviews, but as Cooper and her friends look into her background, they discover that she may not have been who she appeared to be. Suspecting that secrets from her past will lead them to whoever wanted her dead, the Bible study group cook up a scheme to trap the culprit. The risks are high and may just get them burned, but they’re dead-set on catching the killer before the chef’s career is toast . . .

Title Page

Copyright

A Taste for Crime

Copyright © 2024 by Ellery Adams

Cover design and illustration by Dar Albert, Wicked Smart Designs

Published by Beyond the Page at Smashwords

Beyond the Page Books

are published by

Beyond the Page Publishing

www.beyondthepagepub.com

ISBN: 978-1-960511-60-7

All rights reserved under International and Pan-American Copyright Conventions. By payment of required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this book. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented without the express written permission of both the copyright holder and the publisher.

This is a work of fiction. Names, characters, places, and incidents either are the product of the author’s imagination or are used fictitiously, and any resemblance to actual persons, living or dead, business establishments, events or locales is entirely coincidental. The publisher does not have any control over and does not assume any responsibility for author or third-party websites or their content.

The scanning, uploading, and distribution of this book via the Internet or via any other means without the permission of the publisher is illegal and punishable by law. Your support of the author’s rights is appreciated.

NO AI TRAINING: Without in any way limiting the author’s and Beyond the Page’s exclusive rights under copyright, any use of this publication to train generative artificial intelligence (AI) technologies to generate text is expressly prohibited. The author reserves all rights to license uses of this work for generative AI training and development of machine learning language models.

Chapter One

I still can’t believe you got tickets to Chef Anton Parsley’s show, Cooper Lee said. And for the entire Bible study.

She and Jon Eason, her sort-of beau, strolled across the downtown Richmond, Virginia, parking lot toward the local television studios of RICH 17 TV. The May sun warmed them as they maneuvered around vehicles toward the sidewalk.

Chef Parsley is a friend of my parents and a mentor to me. I washed dishes in his kitchen when I was in high school and moved up to kitchen porter in college.

What’s a porter?

A kitchen assistant. I washed fruits and vegetables. Peeled the veggies. Cleaned the prep area. He smiled as if remembering. That job helped pay for college and cooking school.

Cooper nodded. So, you and Chef Parsley are close?

Uh-huh. He’s Uncle Anton to me.

Uncle Anton? Cooper smiled at the words.

Yep. He wasn’t a famous chef back when I was training. Once he opened the restaurant, his visibility began to skyrocket. Then he got the cooking show, and the rest is history.

Interesting. I had no idea.

Now you know. Jon smiled and took her hand. I’m glad you were able to take the day off.

Warmth flooded her at his comment. Me too.

Who’s watching Bits & Pieces?

One of the perks of taking over a gift shop from your aunt is that she’s willing to run the place if I need a day off in the middle of the week.

True. But this is your first vacation day since you started training to manage the shop at the first of the year. Weren’t you going to hire someone to help you?

On my to-do list. Though admittedly, Cooper had put that particular task at the bottom. She barely had a handle on the nuances of her new career and its responsibilities. Was she ready to hire and train someone? Was she even qualified?

Good, because I hope to spend more time with you. Not less.

The words had Cooper’s heart dancing with happiness. They’d been seeing each other since last October, and lately she’d begun to sense that maybe this was the relationship she’d waited a lifetime for.

When a warm breeze tickled the leaves of a maple tree as they passed, Jon’s gaze turned to the sky, where wisps of cotton candy clouds floated across a pale blue backdrop. It’s a perfect day.

Cooper smiled up at the man beside her. Yes. Perfect.

I also made reservations for everyone for lunch at La Sala afterward, Jon said. He depressed the crosswalk button and kept his eye on the traffic as he talked.

La Sala? Chef Parsley’s restaurant? She looked at Jon again. Was she hearing right? My sister told me it takes months to nab a reservation there. Cooper recalled that her high-society younger sister, Ashley Lee Love, had been devastated last year when she couldn’t secure a table there for her husband Lincoln’s birthday.

Sadly, the restaurant and the show have had a downturn of late, Jon said.

Downturn? What do you mean? The light changed, and he took her hand again as they crossed the street.

Ever since that review of the chef’s restaurant by Monica Amsterdam last month, the restaurant and the show have taken a hit.

Monica Amsterdam. Cooper paused, trying to recall why the name sounded familiar.

The food critic, Jon added. A hint of disdain laced his voice.

Now I remember. What Cooper remembered was her normally unflappable mother’s response to a Monica Amsterdam review. The most recent had been of a beloved family-owned pizzeria that appeared in Sunday’s Richmond Times-Dispatch. Uncharitable was Maggie Lee’s response. Her mother was correct.

She’s got a way with words, doesn’t she? Cooper said. Witty, dry humor while she skewers an establishment.

Yes. Jon nodded. That’s why she’s so popular. Readers are engaged and then stunned. It’s like a train wreck. They can’t look away.

You’re a chef, too, Cooper said. Have her reviews covered your work at the Atwood Inn? Jon had taken over the kitchen of the historic inn a few years ago when it reopened. That was how they met. The Bible study had assisted with a soft launch as a favor to Cooper’s sister.

She might be biased, but Cooper believed he shared a good deal of credit for the inn’s recent success.

No. I’ve been fortunate. However, reviews are part and parcel of the industry. Food critics, bloggers, social media influencers. I expect Ms. Amsterdam, or someone like her, to show up eventually. Jon cocked his head toward the impressive white brick building before them. We’re here.

Is this building new? Cooper asked.

Yes. Dyson Broadcasting relocated its corporate offices here a few years ago. They own and operate ten stations in the region. It’s also home to RICH 17 TV. Jon pulled open one of the double doors to the television station, where the bright logo of the local affiliate filled the wall behind the reception desk. Large posters of the station’s celebrities filled another wall and included one of dark-haired Chef Parsley in his white chef’s jacket and hat, holding a wooden spoon. The middle-aged chef’s smile oozed charisma.

Cooper glanced around for her Bible study friends and then looked at her watch. We’re early.

I’ll check us in with the receptionist, Jon said. Do you want to have a seat?

Sure. No sooner had Cooper made herself comfortable on one of the plush lobby couches than the front door opened and several members of the Sunrise Bible Study walked in. Investment banker Quinton Enderly held the door for Trish Tyler and meteorologist Bryant Shelton.

Trish hurried over on her two-inch heels while the men joined Jon at the reception desk. What fun, Trish said. I love playing hooky.

How’s the real estate business these days? Cooper asked.

Though the papers are quoting financial doom and gloom for the mortgage industry, Tyler Fine Properties is staying busy. Trish sat beside Cooper and patted her perfectly coiffed signature copper bob.

How about this weather? Bryant said as he approached. He grinned widely, his white smile bright against his perpetual tan. Sunshine. Just like I predicted.

Cooper bit back a chuckle. Bryant’s ambiguous forecast hadn’t exactly spelled out a brilliant spring day, but she wasn’t going to burst his bubble.

He glanced around. Nice digs. I might have to think about a move from Channel 6 to 17.

As they chatted, the glass doors opened again and Savannah Knapp entered the lobby, followed by Jake Lombardi. The man normally resembled a bouncer, but today he’d been tamed into a crisp white shirt and dress pants.

Jake tugged at the collar of his shirt and offered a sheepish smile. Sorry to be late. I was set to show up in my plumber jumpsuit, but Savannah said I had to change into something appropriate.

Savannah wriggled her nose. I may be legally blind, but I can tell you that my schnoz remains fully functional and hypersensitive. That jumpsuit was not going to work.

The brawny master plumber and electrician chuckled and offered a shrug. What can I say? I get used to the smells. He patted Savannah’s arm. Glad I have my gal Savannah here to keep me on the straight and narrow.

You look very nice, Jake, Cooper said.

I agree, Trish added. She turned to Savannah. What’s this I hear about you having a show in the Teller Gallery?

How did you hear about that? Savannah asked.

One of my associates was there this week and overheard something. She paused. I can’t believe you didn’t tell us.

I only found out a few days ago. Trust me. I was stunned.

Why? We all know that your light couldn’t stay hidden under a bushel, Jake said.

You’re my friends and are somewhat biased, Savannah said with a laugh. She smiled and smoothed her long inky hair. I should have details soon. They’re billing the event as up-and-coming local artists, which means I won’t be the only featured artist.

You’re the one we want to see, Cooper said. This is very exciting.

Jon approached the group with a grinning Quinton beside him. The portly member of the group was not only into finance but dabbled as an amateur chef. His face reflected complete bliss at the day’s activities.

Everyone ready? Jon asked.

Jon, I’ve never been more ready in my life, Quinton said. Thanks for including us. What do we owe you for the tickets?

There’s no charge for the tickets, Jon said. Each show has room for about one hundred people. He paused and glanced around. Usually, the show is overbooked and there are no tickets.

Until that review came out, right? Trish stood and straightened her peach-colored linen sheath. Well, I don’t care what that nasty food critic says. Chef Parsley is a Richmond institution. The man’s pasta is to die for.

Let’s hope not, Bryant joked.

I’ve never seen the show. Is it live? Jake asked.

Jon shook his head. Taped in front of a live studio audience is what they say.

A woman in a blazer the same color as the lime green logo of station RICH 17 and an official-looking lanyard walked toward the group. "If you’ll follow me, I’ll take you to our studio audience prep area.

Prep consisted of audience dos and don’ts—including no cell phones. Instructions included applauding when the digital prompts lit up. Laugh, but not too loud. No restroom visits unless the director calls for a break.

Cooper leaned over to Jon. I thought it was a sixty-minute show.

It is, he whispered. But if there are problems on the set, we could be here for hours.

I should have had a bigger breakfast.

No worries. I’ve done this before. If it drags on, they’ll feed us sugar snacks to keep our energy up.

Peppy music suddenly filled the studio, along with the voice of the show’s announcer. And here’s Chef Parsley.

An assistant director waved his arms, and Cooper and the rest of the audience jumped to their feet and applauded enthusiastically. A huge studio monitor showed the camera panning to faces in the audience, strategically avoiding the empty seats. Cooper saw herself and the rest of the Bible study on the screen and smiled. She was going to be on television. Wait until her family found out.

A moment later, the camera moved to the kitchen set where Chef Anton Parsley stood with his trademark smile. Tall and swarthy, with a thick head of black hair, the chef defied aging and could have easily passed for forty, though Cooper suspected his age to be closer to her own father’s.

Quinton elbowed Cooper on her right side. She glanced at him. Her friend’s grin was so wide it had to hurt. He was having the time of his life.

The show proceeded with efficiency, and the high energy of the audience never wavered. A few times, Cooper leaned over and asked Jon questions.

Did he say chiffonade? she whispered.

Yes, Jon whispered back. He’s using a very sharp knife to cut the basil into strips.

After two hours of stops and starts, Chef Anton tasted his finished product, orecchiette with sausage and broccoli rabe. Cooper had never heard of this particular dish and found herself fascinated with the preparation and the final presentation. Oh, how she wished her mama could be here. Magnolia Lee was the self-taught chef in Cooper’s house. She’d appreciate this.

The show’s theme music and the digital prompt signaled the end of the show and had the audience once again bursting from their seats to applaud with excitement.

That was so much fun, Trish said.

I’d like to apply to be a permanent member of the studio audience, Quinton announced. Although my boss at the bank might object to my absence.

Cooper glanced around the studio. Groups were being escorted out of the area by lanyard-wearing ushers in lime green blazers.

Over my dead body!

At the outburst, the entire Bible study turned to see Chef Parsley on the kitchen set waving a wooden spoon as he argued with a tall, balding man.

I will not work with that woman! Chef Parsley shouted.

I’m afraid you’ll have to, the man said. He turned, noticed Cooper and her friends still in the studio, and ushered the enraged chef offstage.

What was that all about? Quinton murmured.

I don’t know, Jon said. But the man with my uncle was Harold Miner. He’s the show’s executive producer.

A moment later, the woman who had guided them into the studio hurried over, her expression anxious. Chef Eason. Sir, Chef Parsley has requested that you come to his dressing room immediately. She turned to the group. If you’ll wait here, I’ll escort you out.

We’ll meet you in the lobby, Jon, Cooper said.

Face grim, he nodded and left.

The Bible study was silent as they followed the guide to the lobby. Once she left, Quinton leaned close to Cooper.

Any idea what’s going on? he asked.

None, she returned. I wish I knew.

I still can’t believe Jon knows Anton Parsley, Bryant said.

Me either, Trish said. But think about it. We know Jon, who knows Chef Parsley. That makes us two degrees from famous.

Cooper nearly laughed at that logic. From the corner of her eye, she glimpsed Jon striding toward them with a large shopping bag with the station’s logo on the