The daily soup featured maple roasted butternut squash. It was a favourite of the employees who, nearly every time it was made, ordered a bowl for themselves. As the chef had the day off, his assistant had prepared the soup and was giving out free samples to staff.
A single white, asymmetrical bowl sat on the table just inside the door leading to front of house. Yolk-coloured squash soup half-filled the bowl, crowned with a glistening swirl of maple syrup. A handful of spoons lay beside the bowl on the table – an invitation for indulgence that was readily accepted.
The mouth became coated in the silky, sweet substance that was more confection than first course. The seamlessly smooth texture of the pureed squash and the lingering aftertaste of maple and cream made the soup irresistible.
Later that day, one of the serving staff emerged from the kitchen with a piece of white paper in hand – the recipe. The assistant chef was sharing his secrets. Before tucking the paper into her purse, she made a stop at the photocopier – deciding to share the fortune that had been bestowed upon her. Doubtlessly, eaters all over Niagara region will profit from that decision as the recipe travels from dinner party to dinner party. To find it, just follow the trail of empty bowls and smacking lips.
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