The Thirteen-Year-Old Test
Grant sent an employee to a nearby specialty market for fresh ricotta and cream.
Under staff supervision, Sadie went into the kitchen and made a small batch the way her mother had taught her.
Twenty minutes later, two plates sat side by side.
The difference was impossible to miss.
Sadie’s version was lighter, fresher, richer without being heavy.
Grant immediately asked for executive chef Curtis Langley.
Curtis showed up irritated.
“You’re interrupting breakfast service because a kid doesn’t like our pancakes?”
Grant pushed both plates toward him.
“Taste them.”
Curtis reluctantly did.
His expression shifted.
“Well?” Grant asked.
Curtis set down the fork.
“They’re different preparations.”
“That’s not what I asked.”
Curtis said nothing.
Grant stood.
“Show me the dairy products you used this morning.”
They walked into the refrigerated storage area.
Grant quickly found several containers bearing a low-cost commercial supplier’s label.
He’d seen that supplier’s name before.
Just not in the hotel’s invoices.
According to the accounting reports on his phone, Sterling Harbor had been paying nearly three times as much for an artisanal regional dairy brand.
Grant held up a container.
“Explain this.”
Curtis crossed his arms.
“Temporary substitute. Our regular delivery got delayed last night.”
From behind them came Sadie’s voice.
“No, it wasn’t.”
Everyone turned.
The color had drained from her face.
