DEATH ON THE MENU

Relations and history between the U.S. and Cuba fuels the plot in this light, but well-plotted culinary mystery. While politics aren’t usually associated with amateur sleuths, author Lucy Burdette well handles the serious aspects of her eighth novel while keeping the overall tone light in “Death on the Menu.” And this being a culinary mystery, Burdette also includes some mouth-watering recipes.

“Death on the Menu” finds Key West food critic Hayley Snow helping her mother, Janet, and stepfather, Sam, cater the three-day CubanAmerican conference at the Harry S Truman Little White House. Competition was stiff for the catering job, and Janet and her team are concentrating on every detail to make

the Cuban dishes shine and the service excel. Helping her mother also plays into Hayley’s current assignment to review Key West Cuban-American restaurants and cafes for her job with the “Key Zest” magazine.

Tense conversations between the Cuban and American officials start the conference, exacerbated by the stabbing of Gabriel, one of the kitchen helpers and a recent Cuban immigrant. Gabriel was suspected of stealing the valuable—and symbolic—Ernest Hemingway’s gold Nobel Prize medal, which has only recently been brought to the U.S.

“Death on the Menu” delves into the vagaries of Cuban-American politics while not overwhelming the plot. Those who may not be familiar with the divisions between the two countries will get a beginner’s primer.

Hayley has proven herself to be an insightful amateur sleuth and Burdette is careful to keep her realistic. However, Hayley’s also a bit naive—can anyone living in South Florida be stunned by Cuba politics? And Hayley’s tendency to babble when stressed is both endearing and annoying.

A tour of Key West keeps “Death on the Menu” grounded—from a behind the scenes look at the Little White House, Hemingway’s House and area bookstores. With all the attention on Hemingway’s writing, it’s easy to forget how wonderful were his descriptions of food and drinks. Burdette reminds us with carefully placed quotes. Readers are rewarded by Burdette’s loving descriptions of various dishes with easy to follow recipes.