but couldn’t help thinking that if Stephen believed he could walk away from the challenge of befriending Grace, his manager didn’t really know him at all.
Not long after Stephen left, it was time for Ty and the other chefs to meet in the hotel lobby. They were taken to the industrial kitchen of an upscale local restaurant that that was closed on Mondays. The owners, delighted by the publicity it would gain them, were letting the show use its facilities for the first challenge.
Once the chefs were gathered, Damien explained that they had a warm-up task involving local Texas wines. “You had the opportunity to learn about some local wines last night. Now let’s see how you do with a blind tasting.” They were given tasting notes to read, then they were shown to a table of numbered bottles with no visible labels. They sipped rieslings, cabs, chards and tempranillo, cleansing their palates between with bites of bread.
After they all turned in their sheets, Damien and one of his production assistants conferred in the corner, checking answers. The host returned to the center of the room. “As expected from chefs of your caliber, most of you did well. Katharine Garner and Grace Torres did particularly well, only transposing two of the wines. They tied for second place, beaten out by Ty Beckett.”
Grace swiveled, pinning Ty with her dark gaze. “You didn’t miss any?”
He didn’t get a chance to answer before Damien responded, “Oh, he missed one of the same reds you and Katharine missed. But instead of mixing up number two and number eight, he hedged his bets by putting eight for both of them, giving him one more correct answer than either of you. As a reward, Chef Beckett, you get first pick of who you would like as your partner for today’s cooking challenge.”
Ty’s grin widened as he pretended to debate his options. It would be undiplomatic to blurt the first name that came to mind, as if he hadn’t even considered all the other fine chefs in the room. So he waited, giving the moment a significantly dramatic pause before declaring, “Grace Torres.”
Chapter Three
Aware that a camera had probably panned to her the minute Ty said her name, Grace struggled to keep her face neutral. Having grown up with two brothers, there were a lot of things she’d learned to do as well as Ben and Vic—fishing, skateboarding, throwing darts. Alas, she’d never mastered a poker face. “You might as well hand us your money the second you sit down,” Ben had said, laughing. “You’re way too expressive.” Could everyone in the room see just how aggravated she was at the idea of working with Ty Beckett?
Ty ambled toward her, looking entirely too self-satisfied. To be fair, she doubted his smugness was directed at her. He probably woke up looking like that every day.
“There are people who would consider it an honor to be working with you,” she murmured under her breath. “But you may have noticed, I don’t like you.” Grace had watched him work the room last night; even married Katharine Garner, who was older and far more acclaimed in her career, had favored him with girlish smiles. It was important Ty understood he couldn’t twist her around his little finger just because of those silvery eyes and his gotta-love-me grin.
He stood beside her, watching as Damien matched up the next two chefs. His lips barely moved as he answered, “You’ll come around. I’m an acquired taste.”
“Like huitlacoche?” she supplied helpfully, wondering if he knew about the crop by-product some considered a delicacy.
“Call me corn fungus all you like, you still have to work with me.”
Don’t remind me. Something about him recalled cute guys she’d known in high school, ones who’d charmed smitten girls into doing their homework. If Ty Beckett thought he was going to take creative control and relegate her to chopping and peeling…well, then he was out of his damn mind.
They were silent for a few minutes as they sized up the teams they’d be facing. In particular, the pairing of Katharine Garner and Antonio Zavalo seemed formidable. Finally it was down to noted pastry chef Jo Ying—a trim Asian woman who seemed far too skinny to cook desserts for a living—and Reed Lockhart, who’d introduced himself last night as the “token molecular gastronomist.” The buzz of individual conversations filled the kitchen as chefs shook hands and expressed polite enthusiasm to be working together.
Ty grinned expectantly. “This is where you tell me that being on my team is a dream come true.”
She snorted—“his” team indeed. “You aren’t worried I’ll try to sabotage you somehow?”
“And risk torpedoing yourself in the process?” He shook his head. “You seem like you want this pretty bad.”
“I do.”
His gaze turned steely, the playful spark in his eyes extinguished for the first time since she’d met him. “So do I.” The uncharacteristic intensity in his expression and voice was jarring, but kind of sexy.
Not that I think he, personally, is sexy! It was more an appreciation for the trait in general: a man who knew what he wanted and had the focus to work for it. Had she underestimated him, just as Amy had warned her against?
If Ty was really as good as he told everyone he was… Adopting the adage about keeping enemies close, she decided to look at his choosing her as a strategic opportunity to see how he worked. And, hopefully, to get one step closer to her dream.
“All right!” Damien clapped his hands. “Now that everyone has a partner, it’s time to explain your first challenge. Each team will be preparing a three-course meal of soup, entrée and dessert for the judges and notable guests. The dishes should represent the best of your combined areas of expertise as much as possible and must include certain ingredients inspired by Hill Country culture and crops.”
A production assistant rolled a small metal cart into the room. On top of it was a trio of large ceramic boots.
“Each team will draw a slip of paper from all three boots,” Damien instructed. “You must use all three items you pick, one per course. Outside of that, anything goes. Use this chance to show the judges what you’re made of and why you should make it to the finals! Dinner will be served at seven-thirty tonight. The losing team,” he added, “will be eliminated from the competition.”
Grace’s stomach clenched unpleasantly. She was the only local participant. If at any point she was “sent home,” she didn’t have the luxury of returning to her regular life and forgetting all about the contest. She’d be at the festival, on the sidelines, watching someone else win. That won’t happen.
She had to do this, or her restaurant would be gone.
Ty interrupted her thoughts with an exaggerated sigh. “Dessert! If I’d known we had to make dessert, I would have picked Phoebe or Jo.” Both Jo Ying and Phoebe Verlaine were acclaimed pastry chefs, and Phoebe owned a bakery in Houston. Judging by how the blonde had poured herself over Ty at the reception, like chocolate ganache over cheesecake, she would have jumped at the chance to partner with him.
“Thanks for taking a chance on me instead,” Grace said grudgingly. Growing up a short girl dwarfed by her classmates, she’d spent more than one elementary-school PE period waiting uncomfortably to be selected for a basketball or kickball team. While she hadn’t appreciated Ty’s comment last night that he’d never heard of her, she was one of the lesser-known competitors. “Why did you choose me?”
“Because you and I are going to be very good together.” He tapped his temple. “The Beckett Instinct, it’s never wrong.”
Caught between the urge to grin and roll her eyes, she instead returned her attention to the chefs drawing their ingredient assignments. Phoebe and Stuart Capriotti got pecans, barbecue sauce and sauerkraut, none of which did much to heighten Phoebe’s dessert advantage. Chef Camellia Stone, a vegetarian, groaned aloud at her slip that read Angus Beef.
“We’ll trade you for that!” Ty volunteered.
“The hell you