Wife of the Chef: The True Story of a Restaurant and Romance

It's a match made of opposites: She likes soup-and-salad, he loves gourmet experimentation; she loves to go to the grocery store, he loves to stay away from them; he's the chef, she was prepared to marry him . . . and pursue her own career plans.

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More About

• Courtney Febbroriello
• Chris Prosperi
• Joanne Garrett
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But opposites complement: He stays in the kitchen and she works in the office, in the kitchen, in the take-out shop . . . and runs around for license needs, supplies, unemployment hearingswhatever is necessary for the smooth running of Metro Bis, the restaurant that Courtney Febbroriello and her husband, Chris Prosperi, own and operate in Simbury, Conn.

The list of necessities is longer than the day. The daunting tasks stack up, and usually one thing or another can wait until tomorrow. As Febbroriello notes, she is not enjoying a dinner party every night; if she gets out between lunch and dinner, she is not taking the day off; just reading about one hectic day in her life should be plenty to put off anyone dreaming of running that little country inn after they retire.

Febbroriello doesn't skimp when it comes to writing about the intrigues of a kitchen: chefs' intimidation tactics, gossip, how the crew will use every single clean towel in the house, how salt is a wonderful fire extinguisher, dealing with reviewers, welcoming chefs from other restaurants. Readers get a look at the nitty-gritty details of running a restaurant, and the feeling that any restaurant really runs on passion and love. JOANNE GARRETT

On Sunday, Oct. 19, Febbroriello and Prosperi will attend a five-course meal based on the Metro Bis menu at Eva Restaurant & Wine Bar (run by another culinary couple: chef Amy McCray and wine steward James Hondros. For ticket information, see this week's edition of Food Files. Febbroriello will also be appearing at the Northwest Bookfest (Sand Point Magnuson Park), Sat., Oct. 18-Sun., Oct. 19. For more information go to www.nwbookfest.org.

food@seattleweekly.com