James Parrish Quotes

“He said wouldn't it be brilliant to have a food emporium on the ground floor of Fenton's, like Harrods, but have everything organic and locally grown." Diana paused to let the idea sink in.
"I said not the ground floor of course, Fenton's isn't a supermarket, but the basement has been a dead zone for years. A whole floor dedicated to stationery when no one writes letters anymore."
"A food emporium," Cassie repeated.
"Fresh fish caught in the bay, oysters, crab when it's in season. Counters of vegetables you only find in the farmers market, those cheeses they make in Sonoma that smell so bad they taste good. Wines from Napa Valley, Ghirardelli chocolates, sourdough bread, sauces made by Michael Mina and Thomas Keller. Everything locally produced. And maybe a long counter with stools so you could sample bread and cheese, cut fruit, sliced vegetables. Not a true cafe because we'd keep the one on the fourth floor. It would have more the feel of a food bazaar, with the salespeople wearing aprons and white caps."
Cassie closed her eyes and saw large baskets of vegetables, glass cases filled with goat cheese and baguettes, stands brimming with chocolate-covered strawberries.”
― Anita Hughes, Market Street

“James"---- Diana tapped her American Express card on the table--- "tell Cassie about the food hall at Harrods."
"The architecture is Beaux Arts style, all gold finishes and intricate ironwork. The floors are black-and-white marble, and the most amazing chandeliers hang from the ceiling. The cheese hall has more than three hundred varieties of cheese, and the meat hall serves wild boar and Cornish hens. The candy hall is like Christmas every day with giant jars of jelly beans, caramels, lollipops, and candy corn.”
― Anita Hughes, Market Street