“Voila!” I said, just before the timer went off. After wiping the rim, I slid a plate loaded with one perfect mushroom crepe in front of my brother. Daniel picked up his fork and knife.

I smacked his hands with my kitchen towel. “Take a moment to appreciate it before you dig in. Not many people get to have food cooked by the actual Jackie Norwood.” Jackie Norwood is me—former celebrity chef, former restaurant owner, and former host of Dinner, Drinks, and Decadence. Unfortunately, after taking the “Drinks” portion of the title to excess, I had lost everything. But now that I was sober and had an actual gig next month, judging and cooking at a mushroom festival, I wanted it to be perfect.

“So, before you start eating,” I said to my brother. “How does the food look?”

“Looks great, let me eat! It’s been torture waiting while you were cooking. At least you’ve gotten to taste test during the process,” he pouted. Daniel was twenty-eight years old, only two years younger than I was, but he occasionally didn’t act his age.

“Just give me feedback first.”

“Fine.” He put down his cutlery. “It is a lovely brown color and looks stuffed with delicious mushrooms. Now can I eat?”

“Go ahead,” I said, watching with pleasure as he snatched up his fork and dug in. I quickly assembled a second crepe while he was chowing down.

Unlike Daniel, I took my time before stuffing it in my face. I made a neat slice, loaded my fork, brought it up to my nose, and took a deep sniff. I could smell the pungent, earthy odor of the mushrooms, the bite of the shallots, and the richness of the cream sauce.

I noticed Daniel rolling his eyes at my thorough inspection of the food. “Hey, this saved my life once,” I pointed out.

He inclined his head in agreement before swallowing, then declared, “This meal is my favorite.”

I laughed. “That’s what you said about the mushroom ravioli, the mushroom risotto, and the mushroom stir fry.”

“I know, but not only was this delicious, but you also easily cooked it in your forty-five minute time-frame, it looked like something I could make—maybe—and it was entertaining to watch you cook.” He grinned at me. “I’d leave out the cursing though.”

“I didn’t curse.” I protested. “I said ‘crap.’ And that was because I dropped some egg shells in the batter…no, wait, I didn’t say ‘crap’, I said ‘crepe.’ You just heard me wrong.” It was my turn to smile at him. Then I remembered my forkful of mushrooms and finally tasted my creation.

It was delicious. I made a note on a nearby pad to add a touch more salt. It also needed something else. I took another bite. Maybe some chives. That would accentuate the shallot flavors and complement the mushrooms. I took a second taste.

“I think you’re right,” I said after chewing thoughtfully. “This is a good one to demonstrate. So that’s my Saturday demonstration. I’m actually nervous. This’ll be the first time I’ve cooked in front of an audience in months, since before rehab.”

Daniel reached forward and patted my hand. “You’ll do fine, Jackie. And I’m sure this festival will go better than your first food festival.”

“I would think it has to,” I said. “At least no one should die at this one.”

Mushroom Capped, A Fatal Food Festival Mysteries Book #2
Genre: Cozy Mystery
Release: December 2023
Format: Digital
Purchase Link

Join Jackie Norwood, former celebrity chef and current food festival judge, as she embarks on her latest culinary adventure in Mushroom Capped, the tantalizing second installment of the Food Festival Fatalities Mystery series.

Dive into a festival brimming with quirky characters, passionate protestors, and simmering tensions. Conway, once a struggling town, now finds itself at a crossroads: between growth fueled by the mushroom industry and preservation of its small-scale farms and small-town charm. The stakes are high and the locals’ convictions run deep and dark… even deadly.

With unexpected twists and turns, Mushroom Capped promises a tantalizing mystery that will keep you turning the pages until the very end. Get ready for a savory mix of mystery, community, and mouthwatering cuisine in this delectable cozy mystery.

Grab your apron and magnifying glass; the adventure awaits!

About the author
Cathy Wiley is the author of the Fatal Food Festival series, featuring a former celebrity chef who’s trying to regain her career. The first full-length novel, Claws of Death, came out in July. The second novel, Mushroom Capped, came out December 12, 2023. There have also been three short stories in this series published in the Destination Murders anthologies.

For more information, visit cathywileyauthor.com.