Catapult: A Positive Science Fiction Mystery (From Here to There Series - Book One) by Zev Paiss

Author:Zev Paiss [Paiss, Zev]
Language: eng
Format: epub
Publisher: Protopian Futures
Published: 2023-11-23T16:00:00+00:00

Chapter 25

As one of the only submerged dining experiences in the region, the exclusive Undersea Gardens was copied after the world famous Ithaa Undersea Restaurant on Rangali Island in the Maldives. There, diners could marvel at three-hundred-sixty-five-degree views of a live coral reef and the endless ocean all around.

At the Undersea Gardens, a diverse variety of large and small marine life circled them as they sipped their first glass of wine. Danielle had only heard about this exclusive venue and knew it was famous both for its exotic cuisine and for being one of the best “shows” in town. Divers would swim by to catch fish right before your eyes. The waiting list for reservations was months long.

The waiter arrived at their table to describe the evening’s offerings. “Good evening. Have you dined with us before?”

“Yes, but this is her first visit,” said Steve, glancing across the table.

“Well, you are in for a treat,” the waiter said to Danielle. “As you may know, our chefs create a custom five-course meal every night with wine pairings, depending on the catch of the day. Tonight, we begin with a caramelized onion and cheese tart paired with the Jack Rabbit Hill’s 2012 Pinot Gris from Mesatop Wind Farms. Your appetizer will be followed by Macadamia Crusted Jumbo Sea Scallops accompanied by Mesa’s 2009 Dry Riesling.

“Our third course is grilled swordfish tenderloins set atop sea vegetables paired with our Jack Rabbit Barn Rosé. Our final course, marinated eel, is draped with a compote of plums and figs imported from the most fertile farms outside of Cairo, Egypt. The eel will be served with our Jack Rabbit’s M&N, a blend of Pinot Noir and Pinot Munier.

“Tonight’s dessert will feature Cap Rock’s Pech Eau de Vie. Our pastry chef, Ramon, has prepared a succulent dessert of giant peaches from the Western Slope, enclosed in a nest of buttery filo.”

“Wow, that sounds incredible. I’m glad I love seafood, or I’d be out of luck,” she laughed.

“Very good. Your first course will be out momentarily,” said the waiter giving her a friendly smile and slipping away.

They were seated in a plush booth with burgundy-colored, velvet cushions near a quiet corner of the dining room. The table was adorned with a small water-filled centerpiece with layers of finely crushed shells arranged like a sand painting, within the glass globe.

Steve reached across to hold her hand and she felt the familiar electric pulse as soon as they touched. I wonder if he feels it as well. They gazed into the huge aquarium surrounding them where, in addition to dozens of varieties of fish, there were several varieties of sharks, giant sea turtles, and manta rays.

A scuba diver with a harpoon and a net bag entered their field of vision on the other side of the glass wall. The diver slowly swam among the sea creatures until he stopped and raised his harpoon. Without warning he fired the weapon spearing a sizable fish they assumed was destined for the plates of tonight’s guests.

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