Friend of the Devil by Mark Spivak – Q&A and Giveaway

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This post is part of a virtual book tour organized by Goddess Fish Promotions. Enter the giveaway for a chance to win a $50 Amazon/BN GC. Click on the tour banner to see the rest of the stops on the tour.

What are your favorite TV shows?

I normally don’t watch a great deal of TV, except during an election season—I’m a political junkie. On a regular basis I do follow a few of the reality shows, particularly Survivor. I think it’s very well done and psychologically balanced in the casting. They always seem to include just enough dysfunctional players to make it interesting.

What is your favorite meal?

I eat a lot of sushi, and enjoy checking out new sushi bars when traveling. For a special occasion, it has to be Osetra Caviar.

If you were to write a series of novels, what would it be about?

I’ve written a draft of a political thriller set during the invasion of Iraq, which is designed to be the first of a series. I’m still not totally convinced that the material is appropriate, though: it’s very tricky to deal with plots that deal in politics and refer to very recent history, because personal feelings tend to take over.

Is there a writer you idolize? If so who?

I wouldn’t say I idolize Hemingway, at least not anymore, but he’s been a huge influence. The clarity and sharp focus of his prose guided me in the right direction when I was starting out.

How did you come up for the title of this book?

Children of the Sixties will recognize the reference to the Grateful Dead Song of the same name. As they said: “A friend of the Devil is a friend of mine.”

MediaKit_BookCover_FriendOfTheDevilIn 1990 some critics believe that America’s most celebrated chef, Joseph Soderini di Avenzano, cut a deal with the Devil to achieve fame and fortune. Whether he is actually Bocuse or Beelzebub, Avenzano is approaching the 25th anniversary of his glittering Palm Beach restaurant, Chateau de la Mer, patterned after the Michelin-starred palaces of Europe.

Journalist David Fox arrives in Palm Beach to interview the chef for a story on the restaurant’s silver jubilee. He quickly becomes involved with Chateau de la Mer’s hostess, unwittingly transforming himself into a romantic rival of Avenzano. The chef invites Fox to winter in Florida and write his authorized biography. David gradually becomes sucked into the restaurant’s vortex: shipments of cocaine coming up from the Caribbean; the Mafia connections and unexplained murder of the chef’s original partner; the chef’s ravenous ex-wives, swirling in the background like a hidden coven. As his lover plots the demise of the chef, Fox tries to sort out hallucination and reality while Avenzano treats him like a feline’s catnip-stuffed toy.

Enjoy a mouth-watering excerpt:

He perused Chateau de la Mer’s large and mostly incomprehensible menu. Changed every few weeks, handwritten in Avenzano’s elaborate cursive before being photocopied, it closely resembled an annotated Medieval manuscript. Finally, he acceded to the staff’s offer to prepare a tasting menu for him, accompanied by the appropriate wines.

He was presented with a sculpture of dried vegetables in the shape of a bird’s nest, filled with a combination of wild mushrooms and chopped truffles, bathed in an intensely reduced demi-glaze. The carrots, zucchini and peppers had been cut into paper-thin strips, intertwined and allowed to dry, yet retained a surprising intensity of flavor.

He consumed a dish of tomato, basil and egg noodles, bathed in a light cream sauce, perfumed with fresh sage and studded with veal sweetbreads.

He ate an astonishing dish of butter-poached lobster, remarkably sweet and perfectly underdone, flavored with sweet English peas and garnished with a ring of authentic Genoese pesto.

He was served a slice of Avenzano’s signature Bedouin-stuffed poussin—a turkey stuffed with a goose, in turn stuffed with a duckling, in turn stuffed with a poussin, or baby chicken, with a core of truffled foie gras at its center, covered with an Etruscan sauce of chopped capers, raisins and pine nuts. This dish had been the source of much controversy over the years, since it bore a close resemblance to a Louisiana terducken. It predated the terducken, however, and was supposedly inspired by a creation first served to the French royal court. For good measure, Avenzano had added influences from the cuisine of the Middle East.

About the Author: MediaKit_AuthorPhoto_FriendOfTheDevilMark Spivak is an award-winning writer specializing in wine, spirits, food, restaurants and culinary travel. He was the wine writer for the Palm Beach Post from 1994-1999, and was honored by the Academy of Wine Communications for excellence in wine coverage “in a graceful and approachable style.” Since 2001 has been the Wine and Spirits Editor for the Palm Beach Media Group; his running commentary on the world of food, wine and spirits is available at the Global Gourmet blog on He is the holder of the Certificate and Advanced diplomas from the Court of Master Sommeliers.

Mark’s work has appeared in National Geographic Traveler, Robb Report, Men’s Journal, Art & Antiques, the Continental and Ritz-Carlton magazines, Arizona Highways and Newsmax. He is the author of Iconic Spirits: An Intoxicating History (Lyons Press, 2012) and Moonshine Nation: The Art of Creating Cornbread in a Bottle (Lyons Press, 2014). His first novel, Friend of the Devil, is published by Black Opal Books.

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  1. Thanks for hosting!

  2. Faye Gates says:

    I can’t wait to read this. Mark has quite a bio. I love Florida, and I love wine.

  3. If you had to pick one MTV-era music video to describe or exemplify your teen years, what would it be?

  4. James Robert says:

    Awesome giveaway and I am appreciative of you giving us the chance to win

  5. What do you find to be the hardest part of writing?

  6. Rita Wray says:

    Great excerpt, thank you.

  7. kim hansen says:

    Sounds like a good read.

  8. Victoria says:

    Really great post, I enjoyed reading it. Thanks for sharing 🙂

  9. Many thanks for hosting me on your blog today!

    Mai: Hate to say it, but I grew up prior to the MTV era. But I do look back fondly on the early days of MTV—I think some of those videos had a spicy edge to them that seems to be lacking nowadays.

  10. Peggy: the hardest part of the writing process, for me, is marketing and promotion. Writing is the fun part. In today’s publishing climate, writers have to do it all themselves (unless you’re James Patterson). It’s challenging and time-consuming; it takes time away from the real work, but it has to be done.

  11. momjane says:

    Great and fascinating excerpt.

  12. Nikolina says:

    I really enjoyed reading the excerpt, thank you!

  13. Cathy French says:

    Wow, I’m surprised the author doesn’t really watch much tv except political

  14. Shawn Budd says:

    good stuff!

  15. Judy Thomas says:

    Loved the excerpt. Thank you for sharing it.

  16. Adarsh verma says:

    feels like a good read.

  17. Brandon Sparks says:

    Really looking forward to this read. Thanks

  18. Juana Esparza says:

    I liked both the excerpt, and the book cover. I have added this book to my book wishlist.

  19. Ronald Gagnon says:

    Very interesting and intruging

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