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Warren Laine-Naida reading from The University Club - A Campus Affair

warren laine-naida
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30 views 4 years ago BREMEN
http://theuniversityclub.info Hello! Just reading from The University Club A Campus Affair. This is my first novel released in April 2020. It's a campus, culinary novel about a chef named Jesse, and, they have a restaurant, Marlies, in town and they also run the food services for the university club on campus. At the same time, there's an actual food services chef on campus, Kate and, well, the novel follows the adventures of these two, in and out of the bedroom. So I think you'll really enjoy it. It's available as ebook and Kindle, and in paperback and you can get it on any online bookstore, anywhere in the world from Japan to Finland, Barnes and noble chapters. Abe's wherever you like , you will find it. I just wanted to read a little bit from it and, whet your appetite for this culinary novel. So, Jessie's just got back from a massage, they're back at Marlie's the restaurant and, here we go. Marlie's early that evening. 40 minute …...more
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Warren Laine-Naida reading from The University Club - A Campus Affair
1Likes
30Views
2020Dec 28
http://theuniversityclub.info Hello! Just reading from The University Club A Campus Affair. This is my first novel released in April 2020. It's a campus, culinary novel about a chef named Jesse, and, they have a restaurant, Marlies, in town and they also run the food services for the university club on campus. At the same time, there's an actual food services chef on campus, Kate and, well, the novel follows the adventures of these two, in and out of the bedroom. So I think you'll really enjoy it. It's available as ebook and Kindle, and in paperback and you can get it on any online bookstore, anywhere in the world from Japan to Finland, Barnes and noble chapters. Abe's wherever you like , you will find it. I just wanted to read a little bit from it and, whet your appetite for this culinary novel. So, Jessie's just got back from a massage, they're back at Marlie's the restaurant and, here we go. Marlie's early that evening. 40 minutes later, I'm feeling energized and grading hokkaido pumpkin and tossing it with steamed buckwheat, zucchini, some finely diced red onions, egg yolk, some quark, and a handful of polenta to make a little pancakes together with a spoonful of black caviar that make our appetizer for the evening. Everything on the Blackboard, keep it fresh, seasonal and interesting. I instruct Frank and Chris as they finish cleaning the monkfish and slicing the fat from the racks of lamb, which will have the main dish tonight. They're both served with new potatoes and grilled beets, plenty of sour cream. Frank, what did you come up with for dessert tonight? He looks over to Chris and then back to me. Okay, Chris, what did you come up with for dessert tonight? Chris makes her way over to the walk-in fridge. He goes inside returning in a few minutes with a tray of ramekins filled with some sort of mousse covered in plastic. She puts them down to the counter as Frank comes over. So this is a pumpkin pudding, and I thought we could make an egg white layer on top and brown it in the salamander. This would also warm the pudding at the same time. It sounds good, but we have pumpkin on the menu already with the appie's. Yes, Frank said the same thing. I blended cinnamon and nutmeg into the mousse at the beginning, as well as some white chocolate. If you taste it, she spooned some out and passes it to me. There's nothing remotely, pumpkin like about it really, except the color, which is more caramel than orange because of the cream. I thought we could focus on it being squashed instead of pumpkin and call it white chocolate squdding or something. I laugh, squdding?. People will think of squid in it. I take the spoon and taste the concoction, which is delicious. Both Frank and Chris appear nervous. And any other evening I would 86, the idea of pumpkin followed by pumpkin disguised as something else. And there's some weird name, but after Bronwyn's massage and three vodkas, I'm ready to let a lot fly. Okay. Let's get some ginger roots sliced and caramelized to put on top of the meringue. Do we have any tuiles left from lunch? Stick a tuile in it for height. Great. Let's go for it, but don't tell Judith it's squdding. Tell her it's roasted caramel custard, get people wondering how you roast caramel. Good job guys. They both beam and happily go back to work. So that's a very small sample. and I hope that you enjoy it. I will read from the sequel, next time. Have a great day!

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warren laine-naida

78 subscribers