“Hey Frosty.” I greeted her, but something was off. “Are you okay?”
“Aside from being swamped, I have a headache, but I’ll be fine.” Her tone and a side-eye at Madison suggested otherwise.
“My plan worked. The department heads kept Madison so busy I didn’t have to deal with her. I wouldn’t have anyway, not now. She means nothing. You—mean everything. I want to see you tonight.” The ache in my chest for her surprised even me.
“Let’s just get through this interview,” she said.
Madison cut in. “Shall we get started?”
“Yes, if you don’t mind. I’m very busy today.” Lilah moved past me, grace and ice, but I could feel the tension rolling off her.
The cameraman adjusted the lights. A boom mic swung overhead. The couch became a stage.
“I’ve marked your spots.” He gestured.
Lilah gave a clipped “thank you” and sat, smoothing her dress, composing herself.
I took my place beside her, my pulse loud in my ears. My gut told me this could be a mistake. I didn’t exactly trust Madison now. This could all derail in seconds, and for what? A few minutes of fame for my ego, another round on Sports Network, harking back to my snowboarding days like I mattered? Sure, itmight bring business to the lodge, but if it cost me Lilah, was it worth it?
Madison crossed her legs, clicked her pen, and put on her polished, on-camera smile. “Today, we’re here with Holden West—former snowboarding phenom turned luxury lodge owner of Snow Quest—and Chef Lilah Childs, the culinary genius behind the restaurant at the lodge, Quest by West.”
Good start. I straightened, Lilah’s posture crisp beside me.
“Holden, tell us about the vision behind Snow Quest Lodge.”
“Well, as you know, my snowboarding career ended badly. But that doesn’t mean I don’t care about the sport. I hoped my resort would encourage people to have more passion for it.”
“And what made you choose Steele Valley?” Madison began with the simple stuff.
I grinned for the camera, answering smoothly. “The valley has always been a favorite of mine to visit, what with the Steele Valley Resort and Golf Club below. When I bought this lodge, I wanted to create a place that combined the thrill of mountain sports with the comfort of luxury accommodations that Valley visitors were used to. A place people could return to year after year.”
“Wonderful,” Madison purred. “The grand opening is in just a couple of days. How has the preparation gone? Any surprises?”
A laugh escaped me. “We’ve had a few curveballs—Snowzilla being the biggest one. But our team rallied. I’m proud of what we’ve accomplished.”
Madison nodded approvingly. I relaxed slightly. Maybe this interview would go well after all.
She turned toward Lilah with a bright, harmless smile. “Chef Childs, how has it been working with Holden on creating the restaurant concept for the lodge?”
A soft flush rose on Lilah’s cheeks as she glanced my way. “He did most of that before I arrived. I’ve been focused more on the food. But I think we respect each other and have common goals for the restaurant.”
I subtly winked at her.
“Hm. Your cookie buffet this morning was stunning. And I’ve had a look over the new menu you’ve created. Where do you draw inspiration for your dishes?”
Lilah answered with grace. “From my grandfather, mostly. He taught me that food should be made with love and bring people together. So the menu reflects that. It’s gourmet but accessible. ”
“Lovely.” Madison smiled too sweetly, tilting her head. I still didn’t trust her. “Of course, many in the culinary world already know your name because of your grandfather, the late and famous Julian Childs.”
“Yes. People regarded him?—”
Madison cut her off. “But your career has been rather controversial, hasn’t it? There are rumors of a knife incident in Avignon where you brandished a blade at a critic?”
Lilah’s nostrils flared. “That was a simple misunderstanding. He walked into my station while I was prepping. I asked him to leave. I happened to be holding a knife, chopping ingredients at the time. It wasn’t a threat. It was agesture.”
“Or a safety hazard. And let’s see, another report we found surfaced in Madrid. You threw a pan at a restaurant investor’s head?”
Lilah’s jaw ticked. “I threw it on thefloor.He came into my kitchen drunk, grabbed me, and made aggressive remarks. I told the owner, but he protectedhim.Not me. It’s unfortunately very commonplace treatment of female chefs in the industry.”
