“What you need is hand-dipped corn dogs made with house-made batter and locally sourced sausages. Or better yet, Korean-style corn dogs with potato chunks and sriracha aioli. Make people travel for your corn dogs, not just tolerate them because they’re there. Heck, you should do both!”
“Korean corn dogs in a Western-themed hollow?” I ask, intrigued despite myself.
“Fusion is where it’s at, sugar. Unexpected combinations that make people talk. Your funnel cake stand? Fine. But what about funnel cake with bourbon caramel sauce? Or topped with local blueberries and mascarpone?”
I may need to lie down,Chip says weakly.This conversation is overwhelming my delicate constitution.
Your constitution is about as delicate as a garbage disposal,Fish retorts, but even she looks interested in the gourmet descriptions.
These sound like the kind of treats worthy of my refined palate,Cupcake adds with Southern sophistication.A lady appreciates quality ingredients and thoughtful presentation.
I bet you eat the same kibble every day,Fish points out.
Premium kibble,Cupcake corrects with dignity.There’s a difference.
“And don’t get me started on your bakery,” Savvy continues, clearly hitting her stride. “Sugar Moon Bakehouse is cute, but it’s playing it safe. Chocolate chip cookies and blueberry muffins? That’s cafeteria food, notdestination dining.”
“What would you suggest?” I ask, genuinely curious now.
“Seasonal specialties that change monthly. Right now, you should have maple bourbon bread pudding with cinnamon ice cream. Pumpkin cheesecake bars with gingersnap crusts. Apple cider donuts made fresh every hour, not sitting under heat lamps until they turn into hockey pucks.”
“You’re making me want to fire my entire food service staff and start over,” I admit.
“Don’t fire them, train them. Good staff is hard to find, but great recipes can be learned. What you need is someone to come in and overhaul your entire food program from the ground up.” She pauses, studying my face with the calculating look of someone who’s about to make a proposal. “Someone with experience in elevated comfort food and a talent for turning ordinary ingredients into extraordinary experiences.”
I blink at her. “Are you offering?”
“I might be. Though I’ve really got to get home as soon as possible after the symposium,” she says, clearing her throat and looking suddenly guilty. “Help with the bakery and all.”
Plot twist,Fish muses.The suspect and her dog want to join the team.
She’s not a suspect anymore,Chip protests.She’s a culinary genius, and her dog just so happens to have excellent taste in romantic partners.
One flirtation does not make her your romantic partner,Fish corrects.Though I admit, her food descriptions are impressive.
I like Savvy,Cupcake announces.She appreciates quality and has vision. Plus, she’s not threatened by my natural beauty and charm.
Your natural beauty and charm,Fish repeats with the tone of someone who’s just heard the most ridiculous thing imaginable.
I am a premium poodle with impeccable breeding,Cupcake sniffs.Beauty and charm are part of my genetic makeup.
“You know,” I say slowly, “renovating the menus around here might be the craziest idea I’ve had all week. And considering I’ve been investigating a murder while running a theme park and flirting with a detective whose mother might be a killer, that’s saying something.”
“The best ideas usually are a little crazy.” Savvy grins. “Besides, what’s life without a little risk?”
“True. And heaven knows this place could use some excitement that doesn’t involve dead bodies.”
“Though I have to say,” she adds with a wicked smile. “Finding corpses in cake does add a certain... delicious drama to the dining experience.”
“Please don’t give me any ideas. I’m already worried about health code violations.”
Our waitress returns with the enthusiasm of someone who’s been standing in the same spot for ten minutes waiting for us to actually order something.
“Y’all ready?” she asks, pen poised over her notepad.
I look at the menu one more time, then at Savvy’s expectant face. “You know what? I think we need to table this food discussion until we can do something about it. But for now, I’ll take the buffalo burger. And a side of optimism about the future of theme park cuisine.”
“Make that two buffalo burgers,” Savvy adds. “And, sugar? I think this is the beginning of a beautiful partnership. I’d be glad to write down all of those suggestions for you and go over them with your staff while I’m still in town.”
