Murder in the Pearl District (Cedar Bay Cozy Mystery Series Book 5) Read online

  “I hate to hear something like that. I consider the people who work in my coffee shop to be my friends.”

  “I think acting superior to others and not treating them with respect says more about the person who’s in charge than the people who are being yelled at,” Hank said. “Kind of like when you see a mother keep hitting her kid in the supermarket. It’s the mother who can’t keep her temper in check. The kid is just being a kid.”

  “I couldn’t agree more, but back to Donatella and Chef DuBois.”

  “Sorry, I got a little sidetracked. Chef DuBois always wanted to be the top chef in the Pearl District, but there was one chef who was just as important as he was, if not more so, Donatella DeLuca. She had developed quite a following from the cookbooks she’d written and the various charities she supported. She might have been more likeable than Chef DuBois, but in her own way she was just as ruthless. She too wanted to be known as the top chef in the Pearl District, and Chef DuBois was a constant thorn in her side. The two of them acted like spoiled little brats at times, even going as far as hiring the other’s kitchen or wait staffs. It was pretty ridiculous. One time Donatella tried to get me to tip her off if Chef DuBois was going to change his menu, and if so, what he had added or deleted. She even offered me $500 if I’d give her advance notice of any menu changes he was planning. I told her that would be unethical and turned her down.”

  “Surely this district is big enough to support two high-end restaurants. I find this jockeying back and forth to see who could be number one ridiculous.”

  “So do I, but here’s the final thing about Donatella you ought to know. I don’t think Donatella was really in love with Mitch. I think she seduced him, and he fell for it. He left his wife and got divorced shortly after meeting Donatella and, although I have nothing to base it on, I’d bet she did it so she could get her own television show. That would assure her of being the reigning top chef in the Pearl District. I’ve also heard that Mitch was having financial problems at the television station. He may have divorced his wife for Donatella, but the main reason may have been that he needed Donatella to star in a television show and make him financially healthy.”

  “So essentially you’re saying you think there’s a good chance Mitch and Donatella used each other for financial gain, and it was a loveless relationship.”

  “When you put it like that, yes. Donatella was certainly capable of it. I don’t know Mitch all that well, but I’d bet I’m right. I know Chef DuBois really wanted a television show of his own, and he was terribly angry when he found out Mitch decided to have Donatella star in it instead of him. Don’t forget there are a few others who disliked her enough to murder her. I’ve done a lot of work for Elena Wright, much like what I’ve done for Sophie such as printing menus or invitations for their dinner parties. She never forgave Donatella for the scallop incident. I’m sure you heard about that.”

  “Yes, although it seemed pretty innocent to me.”

  “Not to Elena. She blamed Donatella for taking away the one thing she prided herself on being – queen of the dinner parties. Actually, that incident and Elena’s response to it made her a laughingstock in the district. Everyone heard about it, and to my knowledge, she never forgave Donatella.”

  “So, in your opinion, both Chef DuBois and Elena would each have had a motive to kill Donatella.”

  “Yes. There were even rumors that Donatella wanted to discredit Elena because of her reputation as the foremost dinner hostess in the district. Donatella not only wanted to have the best restaurant in the district, but she wanted to be the top food person in all respects. I’ve heard some people say she took a deliberate gamble that someone from the Midwest who had never had scallops might have a food allergy to them, and that’s why she served scallops. Seems a bit far-fetched to me, but who knows? Things aren’t always what they look like on the surface.”

  “Wow! You’ve given me a lot to think about. Hank, bear with me, but I’d like to take this conversation in a whole different direction if you’ll indulge me for a moment. It seems to me you and Sophie have an awfully lot in common, such as your love of France, art, and food. I may be overstepping my bounds, but have you ever thought of seeing her socially as a woman rather than simply providing printing services for her?”

  He was quiet for what seemed like an eternity to Kelly, and then he began to slowly speak. Choosing his words carefully he said, “I met Sophie when she was married. They entertained a lot, and I did the menus for their dinner parties. I never liked her husband. I was happy when they got divorced, and she renovated the warehouse building and moved closer to my shop. She’s a wonderful woman, and we’ve had some great conversations about art and food. I never told her I’d spent some time in France.”

  “Why?”

  “She was married to a very rich man. I’m not a rich man. She worked in a fashion house. I was backpacking around Europe. We’re from different worlds. I’ve never approached her about being anything other than a customer, because I don’t think I could stand to be rebuffed by her. I suppose I’d rather continue to get a few crumbs rather than risk trying to see if I could get a full loaf of bread. What prompted you to ask about Sophie and me?”

  “I don’t know. I do know she’s rather lonely, and I just have a sense that perhaps you might care for her. For whatever its worth, she does speak very highly of you. You know, Hank, when we get to be our age sometimes it’s important to take risks, because we don’t have a lot of time to wait for things to happen. I think if you asked Sophie to dinner or coffee or whatever, she would be receptive. Why don’t you try it?”

  “Do you really think a wealthy, sophisticated, and yes, classy woman like her would ever be interested in a short, grey-haired print shop owner? Get serious!”

  “A man who speaks French fluently, is knowledgeable about art, and a man who knows everyone in the restaurant world in the Pearl District? Yes, I think she’d be very interested. I believe you have much more in common with each other than you may realize. I hope when I get back to Cedar Bay I get a call from Sophie telling me she’s going to be sharing a fabulous bottle of wine with you.”

  “Tell you what, Kelly. If that happens, I’ll call you! And thanks for the suggestion. I need to think about it.”

  “It’s time for me to go. I have a murder to solve and a dog and husband to get back to in Cedar Bay. I really appreciate your stepping up to the plate and telling me about the things we just discussed. Thanks for your honesty. See you later. Rebel, come.”

  CHAPTER 20

  Kelly left Hank’s Print Shop in a hurry, realizing she was just going to make it back to the restaurant in time for her appointment with Dirk, the private investigator who had done some work for Donatella. She opened the door and saw a thin man wearing a dark blue suit that had seen too many trips to the cleaners with a grey fedora plopped on the back of his head seated in the reception area. Carlotta smiled at her and said, “Mrs. Reynolds, Mr. Lewis is here to see you, and your husband would like you to call him when you have time.”

  “Thanks, Carlotta.” She turned to the man and extended her hand. “Hello, Mr. Lewis, I’m Kelly Reynolds. It’s nice to meet you. Let’s go back to my office where we can talk. Please follow me.”

  He stood up and doffed his hat towards Carlotta. “Nice talkin’ to ya’ doll. Remember, ya’ need anything, jes’ call me. Ya’ got my card.” He followed Rebel and Kelly down the hall to her office.

  “Please have a seat, Mr. Lewis. May I get you some coffee or water?”

  “Nah, but I see ya’ got a fully stocked bar out front. I’d take a jack black.”

  “Certainly, but I don’t know what that is.”

  “Fer’ someone runnin’ a restaurant ya’ don’t know much. It’s Jack Daniels with dark rum and coke. Goes down real easy.”

  Kelly called the bar. “Would you please bring me a Jack Daniels with dark rum and coke? I have a guest who would like one.”

  “Sure, Mrs. Reynolds. We call it a jack bl
ack.”

  “Thanks,” she said, feeling like an idiot and from the look Dirk Lewis was giving her, it was obvious he was thinking the same thing.

  He opened up the battered briefcase he carried, took out some papers, and handed them to her. “Here’s the report I gave Donatella. You can read it, or I can tell you the guts of it.”

  She stood up and answered the knock on the door. “Thank you, Jimmy,” she said to the young waiter. She handed Dirk the jack black. “Why don’t you tell me what you found out? I can read the report later when I have a little more time.”

  “Thanks, doll. It’s half-past thirsty time. Need a little somethin’ to wet my whistle, and jack black always does a good job. Okay, I investigated two men for Donatella. That food critic from the Portland Gazette and the chef from Le Toque.”

  “I’ve met both of them,” Kelly said.

  “Then ya’ ain’t gonna be too surprised at what I’m gonna tell you.”

  “That remains to be seen. Let’s get started.”

  “I’m gonna start with the food critic, guy who goes by the name of Bill Hossam. Dude was born David Smith in Garden City, Kansas. Seems he was hot to get outta Kansas, like who wouldn’t be, so he attends, and I use the word loosely, the Cordon Bleu in New York. You’ll notice I said ‘attends.’ Dude was expelled from the school for plagiarizin’ recipes. Evidently he was takin’ a class that required the students to come up with original recipes in a bunch of different categories. Some other dude in his class discovered a Garden City church cookbook in his desk with a number of recipes circled in red. Turns out he used those recipes and claimed they were original recipes made up by him.”

  “What a disgusting individual. I sensed there was something about him. Can’t say I’m all that surprised,” Kelly said.

  “That’s not all, doll. Dude left New York and went to Chicago and opened a restaurant. This part’s a little hazy, but it seems there mighta’ been some sorta’ Mafia connection, but I couldn’t nail it. Did find out there were a number of silent partners in his restaurant. Dude made the mistake of embezzlin’ funds from them. Looks like he hotfooted it outta there, changed his name, and convinced a couple of small papers in Oregon to hire him as their food critic. Dude had a gift for food writin’ and eventually was hired by the big kahuna here in Oregon, the Portland Gazette.”

  “So am I to understand you told Donatella all of this?”

  “Ya’ got that right. Met with her and gave her the goods on him. It’s all in that there little ol’ report. Other dude I investigated for Ms. Donatella was Chef DuBois. Now if he ain’t jes’ a real piece of work.”

  “What do you mean?”

  “Dude’s about as French as the Chinaman that owns that little hole-in-the-wall laundry down the street. He was born Lenny Jones in some backwater town in Georgia. Family was poor as church mice. He quit school when he was ten and started workin’ in restaurants to put some food on the table. Had a whole mess of rug rat brothers and sisters he had to help feed. Word is he stole as much food as he prepared. He bounced from one place to another. Got to give him some credit though, dude had some smarts. Took a bunch of on-line French courses and decided to reinvent himself as some fancy schmancy Frenchie. A few months later he’s callin’ himself Pierre DuBois and speakin’ French. Gets himself a job at some French restaurant in Atlanta.

  “Guess the dames liked him, cuz he was able to marry three rich broads. Too bad one always died before he married the next one. He helped himself plenty to the money these rich dames gave him. Dude got enuf’ bucks he was able to come out here to Portland and open his restaurant, Le Toque. Name seems a little silly to me. I was curious what it meant, so I looked it up on-line. It means the tall white hat the chef wears. Dude has some nerve considerin’ he never even went to chef school. ‘Bout as mucha’ chef as I am,” he said as he tossed back the last of his black jack and set the empty glass on Kelly’s desk with a flourish. She ignored his obvious effort to try and cadge another free drink from her.

  “Someone else told me they didn’t think he was French because when he pronounced certain French words he put the accent in the wrong place,” Kelly said. “That sort of goes with what you just told me. He’s a totally fake Frenchman. Right?”

  “Absolutely, and it really ain’t no surprise given what I found out about him. So the dude’s got this fancy French restaurant, and he’s tellin’ everyone he should have a television program like some of the other chefs. Donatella had a gut sense there was somethin’ off with the guy, so she hired me to check him out, and my investigation proved just how right she was.”

  “Dirk, do you think she went to either of these men and told them what she knew about them?”

  “Don’t know for sure, doll, but I’ll tell you this. Lady liked to have people think of her as the queen bee of the Pearl District, but jes’ between you and me don’t think she was better than either one of the two phonies described in my report. I think she had a dark side to her that her friends and the public never knew about.”

  “Why do you say that?”

  “Had a meetin’ with her last week and tol’ her all this stuff. All of a sudden it seemed like she completely forgot I was in the room cuz she kinda starts talkin’ to herself and says somethin’ like ‘Okay boys, I’m getting both the show and the rave review or else the world is gonna know all about you two.’ Then she got real quiet, thanked me, and handed me a check fer’ my services. Last I saw of her.”

  “I’m getting the feeling you didn’t like her very much.”

  “Think she’d been eatin’ at the same table as them ‘ol boys had. Maybe even drank the Kool-Aid if ya’ know what I mean. Ya’ know the old sayin’ about ‘honor among thieves.’ Dead wrong in this case. None of these three thieves had an ounce of honor in ‘em, her included.”

  “Wow! It’s rather apparent you don’t think much of her.”

  “Ya’ can take that to the bank.”

  “This may seem like a strange question, Dirk, but I’m curious why she hired you and not some investigator from a blue chip Portland firm. After all, the way you dress, talk, and even drink on the job doesn’t really promote your downtown image.”

  “Doll, whatever Donatella was, she was smart. I was recommended to her by someone I’d done some work for. She understood when ya’ talk like the people on the street and ya’ look like the people on the street, ya’ get a lot more information from the people on the street than ya’ would if ya’ told them ya’ went to Oregon University Law School and graduated at the top of your class. People tend to not trust those types.”

  “Are you telling me you’re a law school graduate?”

  “Ain’t many people know it, but that I am, doll, that I am. Even got me a license to practice law, but I like what I’m doin’, plus I make more money doin’ this than I would practicin’ law.” He uncrossed his long legs and stood up. “Time to get back to the salt mine. Thanks for the jack black and if ya’ ever need a private eye, I’m ‘Dirk the Jerk, the One with a Gun.’ Har har!” He handed her his business card and gave her a mock half-salute as he walked out of the office. She sat in her chair for several minutes, stunned at what he had told her about Hossam and DuBois, but even more stunned to learn who Dirk really was.

  Sitting there, her thoughts turned to what Dirk had said about Donatella. I wonder if Dirk’s impression of Donatella is correct. Was she really a scheming, conniving business woman who would stop at nothing, including blackmail, to keep her restaurant in the top spot in the district?

  CHAPTER 21

  A few minutes after Dirk had left, while Kelly was giving Rebel a fresh bowl of water, she began to think about whether or not it had been a good decision to bring Rebel to the restaurant. I know having a dog in the restaurant could be an issue, particularly for that food critic if he ever found out, but I can’t believe anyone would have a problem with Rebel being in the office. If push comes to shove, I can always defend having him here by saying he never was near the food
preparation area, but hopefully it won’t come to that.

  She picked up her cell phone and called Mike. “Hi, sweetheart. What’s up?”

  “How about if you tell me first? Did the new additions to the menu go over well?”

  “Mike, it was the most unbelievable thing.” She told him about the customers lined up at the door, the diner’s responses to the dishes, how Nico had been made chef, and was even being considered for a television show.

  “Sounds like you’ve had a busy day.”

  “I have. There’s so much to do here, and I know I don’t have much time. However, I’m not sure I’m any closer to solving the murder today than I was when I talked to you last night.”

  “Well, I have a little something for you on that issue. I spent some time this morning researching a couple of the names you gave me last night. Nico Bassi studied at the Cordon Bleu in Portland and attained an associate degree in their culinary arts program. He’s the real deal as far as credentials go.”

  “Well, he’s got more credentials than Chef DuBois or Bill Hossam.”

  “What are you talking about?”

  “I’ll tell you when you finish.”

  “Okay, back to where I was with Nico. I also checked out his personal background. His parents were divorced when he was very young. Evidently his father left his mother, and Nico never saw him again. His mother worked two jobs to support them, and his grandmother practically raised him.”

  “That doesn’t surprise me. He told us some of his recipes had come from his grandmother and how proud she’d be of him.”

  Mike continued, “He has no history of arrests or any other problems with the law. He’s clean. That doesn’t mean he didn’t commit murder for the reasons we’ve already discussed, but there’s nothing that makes him stand out as a suspect.”

  “Thanks so much, Mike. I like him, and I’d hate to think he did it. I know he would have had a strong motive – to be the chef at Mangia! Mangia!, the head person in the kitchen, not the sous chef, the second in command. And I can’t forget he’ll probably be widely acclaimed for his new dishes that are on the menu, something that never would have happened as long as Donatella owned the restaurant. Find out anything else?”