Best 22 quotes of Jessica Tom on MyQuotes

And before I knew it, the tip of his finger was against the side of my mouth, the mousse cooling my skin. I turned my head to get a full taste, but he moved his finger away so I only got a tiny wisp of the mousse, not enough to know it. "Hey, come on," I said. "Let me taste it." He took another step forward, and I took the tiniest of steps back, pressing us both against the wall, Helen's write-up just over my left shoulder. "Oh? You think this is what's missing?" I chased his finger with my lips. He had only grabbed one of my hands, so I could have brought his hand to my mouth, but I stayed there, transfixed, like a bug pinned down for inspection. Finally, the flat of my tongue and the tip of his finger met. He gently pushed it inside my mouth, and I tasted the yogurt at last. It was surprising in every way- airy yet hearty, sunny yet earthy. The final piece. He kept his finger in my mouth even after I finished tasting it, my tongue against the ridges on the underside of his finger, coarse from cooking, I suppose, but more likely from being a man. Pascal was a man. He pulled his finger out and my lips made a suctioned pop sound. Maybe Pascal was the oxygen. Maybe he was what I should have been breathing.

Bakushan had only been open for a couple of months, but expectations were already sky-high. Still, few people had mentioned the food. Instead, everyone was writing about the up-and-coming chef, Pascal Fox. According to nearly every article, he'd dropped out of college and worked at top French restaurants around the world. Then, at twenty-five and on every "30 under 30" list in existence, he had received an offer to take over L'Escalier, a cathedral-ceilinged white-tablecloth institution in Midtown. But just as New York was ready to inaugurate him into a realm of Immortal Chefs synonymous with a certain level of luxurious precision, Pascal had said he would open a place on his own. He didn't have a location or a concept- or so he'd said in his interviews- just a conviction that he didn't want to fall into the trap of being yet another French chef at another fancy restaurant. So there we were, in front of his brand-new place. It was hard to label it. I had read neo-modernist and Asian-American eclectic. The food was hard to pin down, but the inside was just cool, at least from my sidewalk vantage point. It was 5:45 and already there was a forty-five-minute wait for a spot at one of the communal, no-reservation tables. I looked at the crowd while we waited and saw a couple of girls dressed in tight, short dresses. One of them held a food magazine with Pascal Fox's face on the cover against a blurred kitchen background. I stole a peek at the photo. His eyes were a deep black-brown with a streak of gold. His hair was charmingly messed up, longish bits going every which way, casting shadows on his sculpted cheekbones. That was the other thing. Pascal was exceedingly good-looking. I hadn't paid attention to the hype around his looks, but seeing these girls swoon over his photo made his handsomeness hard to ignore. And... the pictures. I'm only human.

He stroked me on the head, and I nuzzled into him like a cat. I saw his chest heave, his lungs filling with his accomplishment, our accomplishment. I had never been so attracted to him, or any man, before. Then he took me by the face and kissed me harder than I've ever been kissed. He kissed me over and over, his lips only loosely aiming for mine. He pulled my lips with the strong pucker of his mouth, then let them snap back. All I could do was give in. That's all I wanted to do. We made our way to the couch, lips locked. He laid me back so my feet were off the ground and my head hung over the armrest. He massaged my neck hard, digging his fingers alongside my spine. His breathing took on a husky bite, an animal roughness that gave me goose bumps. His hands followed my curves, focusing on my hips and butt. I kicked my leg around and sat on his lap. It wasn't very comfortable, but it'd have to do. "You are irresistible," he purred, and toyed with the straps of my dress.

His fingers moved deeper and I thought that the dye may have given me new nerve endings because every hair prickled up to his touch. "We're sensualists, aren't we?" "Sensualists?" He lowered his hand to my neck and pulled me so close our foreheads touched. "What do you mean?" I asked, the tips of my lips- just slightly- against his. "Sensualism..." he repeated in his bizarre accent. He didn't press his lips against mine and I didn't dare press back. We let our mouths push and graze as we spoke. "We are passionate, you and I. We know how to give in to our senses." Then I felt the full heat of his mouth on mine and I lapped him up greedily, my hands grabbing his face and hair and shoulders. I had never thought of myself as much of a sensualist. I was a writer, a rationalist in a sensualist world. I was always worrying about what other people thought of me and more often than not I liked the company of babies and dogs instead of humans my own age. But what's rational about a man's lips on you, when he's touching you in a way that makes you feel the exquisite pleasure of belonging? Everything else is a distraction. We tussled with our shirts off, until he pulled me on top of him and slid his hands from under my hair, to my shoulders, down to my arms, and finally to the place where the top of my pants met my skin. "Leather pants, you little minx. Shall we have an encore?" he asked. By now my hair was a wild mess. I was red from the wine. The lights were sort of dark, but not dark enough. I was wearing some Kiki Montparnasse lingerie, black lace with tiny bows that were at once sweet and not so sweet. You could even describe them as naughty. He let the tip of one finger move around the edge of my pants. When he got to the button, he made a flicking motion that stressed its hold. The critical button.

How is the shrimp toast prepared?" "Oh, um," I said, collecting myself. "Brioche is marinated overnight in shrimp stock, then caked with Indian prawn and langoustine mousse." I had read that in Carey's Wiki last night. "Where are the langoustines from?" "Montauk." "And how would you recommend serving the salmon?" "Which salmon?" "Both salmons. The sous-vide and the salad." "The sous-vide should be served well." I remembered reading that sometime between two and three A.M. "Because it stays moist in the pouch no matter what and the greater cooking time allows the flavors to infuse longer. Medium-rare to rare for the salad, to show off the quality of the product." "And where do you put the bone bowl for the frog legs in tarragon gremolata?" "What do you mean?" "Do you put the bowl on the right or left of the guest?" "Neither. The frog legs are deboned. No bowl is necessary.

I ate a coconut crisp and the whole thing shriveled in my mouth, evaporating into nothing but pure taste. I held another up to the golden light as someone sat down across from me. "I can't figure out this cooking technique. Do you think it's a meringue?" I asked. "Actually, I believe it's freeze-dried." My gaze leaped from the coconut crisp to the source of the foreign-sounding voice, smoother and younger than Michael Saltz's agitated lisp. Pascal Fox. His black hair was slightly matted and spiked, hair that was- amazingly- a bit like mine, thick and straight in places, wispy and fine in others. He wore a cobalt-blue button-down shirt with the sleeves rolled up, exposing his tattoos. In the semi-dark, I made out a mural of forks and knives, cows and pigs, carrots and eggplants and squashes and melons, like a super-hot, toned supermarket. He seemed to be showing off the whole mural to me. "Oh, hi!" I said. "I remember you. You came to my restaurant about three weeks ago, right?" "Wow," I said. "You have a good memory." I couldn't stop blushing and I regretted eating all that food. It was hard to feel pretty when I felt nine months pregnant. "I don't remember everyone. Just the special people." He nudged his body an inch toward mine and my breath caught in my throat. Up close, I noticed he had a slightly crooked smile and somewhat stained teeth. I liked that he wasn't the perfect model he appeared to be in all the magazines. He was almost a regular person.

I couldn't help staring at him, slurping up every atom and utterance and whistle in his voice. He'd become more relaxed in the kitchen, relaxed yet assertive. He bit his thumb in thought and the contrast between his big, strong hands and this adorable, boyish habit made me woozy. "Well... what are we doing with this dish?" "Let me think," I said, letting my exhalations calm me down yet again. "I think the dish needs something more to ground it. Something earthy." "That's the lovage," he said, now looking in the fridge, his jean-clad butt poking out. "No, the lovage is the wild card," I said, as steadily as I could, even though I was intensely distracted and slightly astonished that a man's butt excited me so much. "That flavor remains suspended in your mouth," I continued. "You need something that goes deeper." As I said it, he slowly approached me. I lifted my hand to make way for him but he caught it in midair. "I need something?" he asked, tightening his grip with a little smile and a little threat. He walked one inch closer and that inch set my heart fluttering again, the air between us compressed and tickling. "Yes. Um, I mean..." Still holding my hand, he grabbed a bowl of toasted almonds. "Like this?" He dropped one in my mouth with his free hand, his fingers barely touching my lips. I didn't feel like eating it. I felt like either running back to my apartment and hiding under the covers, or maybe just pretending I was someone else and kissing him right then and there. But I ate the almond and resigned myself to imagining his lips on mine. His hand was still around my wrist... his finger on my lips... "Or, maybe this." He gripped me tighter and, with his other hand, picked up a frond of dehydrated kale, as big and light as a feather. He touched the end of my lips, but when I opened my mouth, he pulled it away. "Careful," he said. "It crumbles." He placed it on my lips once more and I took a bite, little flakes of kale falling like green fairy dust.

I grabbed the hanger and ducked back into my room to slip on my dress, and it was, indeed, flattering. The red fabric gathered at the bust, swept down my sides, and came out in a wispy trumpet shape at my knees. I put on the leather jacket, and though I never would have picked this out myself, again, Emerald was right. I didn't feel so green and scared, but rather strong and protected. No wonder so many women in New York wore leather. "You look incredible!" Emerald jumped up and down when I stepped out into the living room. Then she calmed herself by admiring her work. "Oh, the red looks so good on your skin. And the leather. It's too perfect. Keep those. They don't fit me anymore." "Wow!" Elliott said. "You look great." "One last thing," Emerald added. "Take this purse and seal the deal. It's the latest Proenza Schouler bag. The PS1 is done and now they're onto this. It won't be in stores for another year." I looked down at the purse, a blue, green, and gold rectangle with inlaid triangles and textures. Some pony hair, some leather, maybe snake or skate?

I like your passion. It makes me happy to meet people who know what they want and are going for it. Especially when those people are beautiful, like you." I retreated into the shadow of the banquette. Man, he made me feel so good. "It can be scary to pursue your dream, but I think the key is to surround yourself with people who support you," he said. 'My parents loved to cook. My mom is Filipino and my dad is French- both food cultures. They put me on this cooking track and I never looked back." "Oh!" I said. So that's why he looked a little like me. "I'm also mixed," I said. He smiled shyly. "I know," he said. And then I blushed, too.

I shifted one strap over my shoulder, then the other. I circled my head around and swiveled my hips, creating a sort of hula hoop helix, a study in the curves of a woman's body. He reached for me, but I stepped back, just beyond his reach. "Not yet..." "Argh," he said, but he said it with a smile. "Yes, mademoiselle." I turned around and grazed the tops of his knees with my butt, then spread my legs and bent over, because I knew the dress would ride up. I'd known this Hervé Léger was good for dancing, but I hadn't known until then that it was made for holding men entranced. I stood up while his hand moved up and down my inner thigh, and then his other hand joined in. He unzipped the back of the dress and it fell to the ground with an unsexy sandbag-like thud. I had never stood in front of a man in just a bra, panties, and heels. My first instinct was to be embarrassed, to want to cover up or turn down the lights, to jump on him so he wouldn't have such a complete view of every inch of me. Yet his gaze only grew in intensity. But then Pascal pulled me at the knees so I buckled and tripped on the way to his lap. He flicked my bra open and off so my arms flew wildly in front of me. Then, in a rather impressive move, he slid my panties off and circled me around me so I was the one sitting and he stood over me. All of a sudden, he had the control. "Hey," I said. A quiver came into my voice now that he was on top and I didn't know what to do. Pascal unbuttoned his shirt and unbuckled his belt. I got the picture and began to kick off my shoes, but he stopped me. "Leave them on," he said. "You look so fucking sexy in those heels." I blushed, but now wasn't the time to be sheepish. He leaned over me. I squeezed his waist with my legs and held his neck in the crook of my elbows so I could keep his face to mine. We rocked together forcefully but in sync. He swiftly slid off his boxer briefs and put my hand on him. He was even harder than before, harder than I had ever felt with Elliott. Pascal was roaring in triumph as he sat over me, himself in hand.

I stepped out with a dramatic thud, to show her that I hated coming here. But suddenly I didn't. I saw my reflection in the three-way mirror. I had put on the dressing room's spare set of heels and pulled my hair up in a bun, like the waitresses at work. The suit shined like gunmetal, sleek as sharkskin. It was thin and pliant, shaping me in the right spots and letting the curves hang out in others. It was a thing of beauty. The person who looked back at me was sophisticated and poised, as if she belonged at a place like Madison Park Tavern.

I turned my attention to three dresses that were definitely not made for dining. They were going-out things, dancing looks. One was a swingy black dress made of a wet suit-like material, with a high neck and stiff A-line skirt. Alexander McQueen. Another was a red Gucci with little loops of textured fringe. It should have looked Elmo-like, but the sophisticated shape overrode the thought. I twisted the dress on the hanger, and the skirt rose and fell like the swelling of the ocean. The last dress was surprisingly heavy even though it was the shortest, narrowest, lowest-cut garment in that day's shipment. The tag said Hervé Léger and the dress was ribbed like a mummy, a very tight, shiny, green-and-gold mummy.

It was nice seeing you again," Pascal continued. He stood up, walked around the table, and gave me a little kiss on my left cheek. He stayed there for a bit, and my face burned so much I was sure his lips would singe from the molten heat of my blushing. Then he walked out the door. I couldn't move. I still sensed Pascal's stubble on my cheek, the smell of meat and toast from his skin. "What the hell was that?" I said to myself, my lips moving, but not a sound coming out. I ran over the entire interaction in my mind. Partly to make sure that I hadn't accidentally cheated on Elliott. And partly to relive Pascal's singular magic.

Next, we moved to dessert with a bite of berry torte, passed out in shallow bowls meant for sauce. "There are over fifteen individually prepared components in this," Matthew started. "And you must know them all!" Jake added. Matthew cleared his throat. "The important ones are: berry cake, chia seed brittle, mint-honey glaze, preserved orange peel, burnt sugar whipped cream, almond tuiles, almond-Riesling gelato, and rose meringues. Then everything is set ablaze with bay leaf-infused brandy.

Now that you have the menu, tell me what this is." "Tuna, vanilla brioche crumbs, and a bruléed disk of monkfish liver." "Ah, monkfish liver! Foie gras of the sea!" Michael Saltz said, lifting his cup in a toast. I refused to join him and just tipped the bite backlit a shot, letting the mouthful take shape all at once. Michael Saltz squinted at me while I set the cup down. If he disregarded me, then I'd disregard him. Next, Hugo brought out a single octopus tentacle, roasted to bring out the burgundy speckles in its skin, painted with sweet, sea-infused balsamic squid ink and framed by two quarters of a ruddy pear. We stayed silent as I ate. Skate came wading in a chorizo broth, a cap of seaweed poking through the surface like an island paradise.

Out comes a gorgeous, fleshy wheel of foie gras, perched on its side like a monument grander than its actual two-inch height. Around it are its minions, smears of savory-sweet onion confit paste and garlic tendrils puffed like Rice Krispies. You slide your knife down, slowly at first. The wheel is murky, muddy, and before you know it, the knife is being sucked to the bottom of the plate as you watch the wheel unpeel from itself. Out spills a green liquid, as mesmerizing as lava. Go on, take a forkful. Drag the finest, smoothest foie into the absolute essence of pea. Pick up a few pieces from the pool of accents. And taste. Put your fork down and wonder: how could this dish seem so pure and elemental, and yet have a flavor so electric, so challenging? Bakushan, from the Japanese word bakku-shan. A girl who looks pretty from behind, but is ugly in the front. This dish is not ugly by any means, but it offers that bit of shock, that moment of fear and excitement when the girl turns around and shows you the truth.

People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is." "My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with." "A match made in heaven." "Yeah," I said. "He's great..." But we weren't here to discuss my love life. What were we here to discuss? "And what did you make with the saffron?" Michael Saltz asked. "My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease. "Like a paella?" "No, not like a paella. I don't use shellfish, because..." "Oh, right, allergic! Yes, how could I forget?" He had an excellent memory. Or maybe just for me. "It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.

The wrinkly texture of the yuba is interesting. Does it add much to the flavor though?" I took my first bite. "Hm. Yes, I think so. It's very thin and crackled, almost like chicken skin. And, look, it's bonded to the fish somehow. But what I really like is this gingerbread puree and cranberry bean soil. It's so unique. The gingerbread spices sort of unlock the monkfish's meatiness and muscle. Then the bean soil scratches your tongue and sort of forces the flavors into deeper levels of taste. And I love how you can't place it. It's not ethnic, it's not market-driven, it's its own thing.

Wait, what's the chef's name?" she asked. "I think I read about him in ELLE." "Ooooh, ELLE," Elliott mocked. "He must be a big deal, then." "He is a big deal!" Emerald said, slapping him with the menu. "Or at least he's cute!" I wanted to yell Enough. I wanted to redo the whole night- the outfit from Emerald, seeing Kyle, my orders off the menu. "His name is Pascal Fox," I said quietly, way too quietly for normal conversation, and unintelligible in this loud restaurant. The open kitchen's steam and smoke masked Pascal a bit, but I still caught a glimpse. Even though he was getting a lot of media attention, he didn't look like a man who cared about photo shoots and celebrity. He looked like a serious chef with a lot on the line. He sprinted sideways through the narrow galley, threw something out. His chef's jacket was rolled to his elbows, revealing a mural of indecipherable tattoos.

We had ordered the shaved ice and candied tropical fruits, the curry ice cream with mini brioche puffs, and the lemon basil profiteroles with blueberry-oatmeal brittle.But a small army of servers brought out even more: chocolate fondant sandwiched in coconut crisps, cinnamon apple churros with maple syrup tapioca, chocolates, macarons, marshmallows. Felix delivered the petit fours himself, and whispered to me, "I'm sorry for the delay with the truffles. Try the lavender-peach macarons. They're my favorite.

We just watched the egg. At first, it seemed like it'd be okay. But then a crack wiggled its way from the bottom to the top, and the insides took their cue, oozing out with a definitive blurp. "My, my," Pascal said. We watched as the white spread fast and loose, while the bright orange yolk moved with purpose, like a paramecium. "Kinda sexy, no?" he remarked, more to the egg than to me, but I blushed four thousand degrees anyway. Oh. My. God.

We're so exposed," Elliott said, as people tapped at the window, oohing at our neighbors' dishes. "This place is good, right?" "Yeah," I said. "It's supposed to be awesome. Though the menu is pretty controversial." "Controversial, huh? Well, I'll leave it up to you to navigate the terrain." "Come on, really? Order with me. Please?" "No, no, don't worry about it," he said. "Go crazy!" "Okay..." I said. "What about... gizzard porridge?" That was actually on the menu. "Sounds fabulous." I giggled. "Or what about the pork with three sweetbread jellies?" "Only three? I like at least a half dozen." I held the menu up like an inspector with her clipboard. "What about the strawberry ramen with peanut broth?" I challenged. "Ah, the sweet nectar of my youth." I spread out my elbows. "Okay, Mr. Chambers. I see your palate is quite sophisticated. Which means you simply must have the poached toothfish with nitro-chocolate ribbons." "Darling, it would be heresy to not." Elliott and I burst out laughing and a couple sitting next to us gave us dirty looks, which only made us laugh more. This was beginning to feel like old times. "All right, for real," I said, rubbing his hand from across the table. "What do you want?" "You decide, T. I trust you." I gave in and decided on three of the most talked-about dishes: buttermilk Parmesan flan with maple broth, pork and snail dumplings with effervescent chive oil, and beef meatballs with deep-fried cilantro chips.