3
" He said wouldn't it be brilliant to have a food emporium on the ground floor of Fenton's, like Harrods, but have everything organic and locally grown." Diana paused to let the idea sink in.
"I said not the ground floor of course, Fenton's isn't a supermarket, but the basement has been a dead zone for years. A whole floor dedicated to stationery when no one writes letters anymore."
"A food emporium," Cassie repeated.
"Fresh fish caught in the bay, oysters, crab when it's in season. Counters of vegetables you only find in the farmers market, those cheeses they make in Sonoma that smell so bad they taste good. Wines from Napa Valley, Ghirardelli chocolates, sourdough bread, sauces made by Michael Mina and Thomas Keller. Everything locally produced. And maybe a long counter with stools so you could sample bread and cheese, cut fruit, sliced vegetables. Not a true cafe because we'd keep the one on the fourth floor. It would have more the feel of a food bazaar, with the salespeople wearing aprons and white caps."
Cassie closed her eyes and saw large baskets of vegetables, glass cases filled with goat cheese and baguettes, stands brimming with chocolate-covered strawberries. "
― Anita Hughes , Market Street
4
" Reluctantly, she entered the delicatessen with a soda fountain and cases of cold meat. There were twenty different kinds of cheeses, barrels of pickles, and sausages hanging from the ceiling. A sandwich board stood behind the counter, listing specialty sandwiches. Rosie scanned the selection: turkey club on a French roll, Canadian ham and Gruyère cheese, roast beef with horseradish and Bermuda onions.
She pictured Ben standing in their kitchen after a long day at the studio. He would assemble almost every item in the fridge: ham, Swiss cheese, mustard, pickles, mayonnaise, sprouts, lettuce, and tomatoes. He would carefully spread the mustard on a whole-wheat roll and build a sandwich as if he was constructing a pyramid. "
― Anita Hughes , California Summer
