It was a cool day in late September and I’d been working at Treadwell for almost five months. Treadwell is a “Farm-to-Table” restaurant in Port Dalhousie that specializes in local, seasonal fare. In my search for inspiration and new insights into culinary design, I’d taken a job as a hostess there – frustratingly removed from the inner workings of the kitchen, but in a prime position to sample all aspects of the business.
The daily soup featured maple roasted butternut squash. It was a famous 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 doling 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.
As my upper lip cleaned off the spoon and my mouth became coated in the silky, it became clear that the sweet substance 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 – and I went for a second spoonful.
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 secrets. Before tucking the paper into her purse, she made a stop at the photocopier – opting to share her good fortune with others, including myself.
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