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Marina loved the new kitchen in the guest cottage. With the windows open to the ocean breezes and upbeat jazz playing in the background, Marina worked deftly preparing dishes from the menu for the open-house guests, anxious for everything to be perfect tonight for the new opening.
Ginger was working beside her, slicing avocados for Marina to use on a molded seafood tower.
Marina alternated sweet yellow peppers with mango, avocado, and seared red tuna that she’d tossed with a light ginger vinaigrette in narrow cylindrical molds. They would remove the molds just before serving. With the combination of flavors, colors, and textures—plus crunchy Asian noodles on top and wasabi on the side—the presentation would be lovely.
Marina blew out a nervous breath and brushed her hands. “Once we
