“For our first night, we’re doing a nine-course meal,” Harrison, all Lord of the Manor, declares from his seat, leaning back into his tall chair and bringing his fingers together in delight as he watches our reaction.
I don’t have to fake the excitement plastered on my face. If the food is anything like the house and the decorations, I’m going to leave this table in a snugger dress than the one I sat down in.
My eyes seek out Gavin, my first instinct to share the exciting news with him. I hope it’s because he’s the only person I really know at this table, but a heavy weight in my stomach tells me I’m lying to myself. I just want to share this moment with him.
Then the heavy weight transforms into a completely different emotion: jealousy. Because Cindy, who’s sitting on the other side of Gavin, has realized just how good his muscles look in the shirt I shrank, and her eyes are devouring him like he’s the only course she wants tonight.
This is why pranks don’t pay.
I try to telepathically tell Jack that his wife is developing wandering eyes, but he’s oblivious to the fact, watching the servers bring in canapés for the first course.
Well, fine. I don’t care what happens with Jack’s marriage, and I don’t care what fresh hell Gavin gets himself into. I’ll just eat my canapés and drink my wine.
“Harrison, I love the silverware castle centerpiece. Is it late eighteenth century?”
The castle is at the center of the table, surrounded by small figurines of medieval types like knights, ladies and lords around the base. Some are functional, being part of candelabras, salt and pepper holders, or the two knights holding up a butter dish with their swords, while others are purely decorative.
Harrison nods, finishing off his first course. “Excellent eye, and point for Loot. They won’t be part of the sale.”
“It’s a shame, but since I get to see them, it lessens the blow.”
“Who can tell me why the centerpieces got so elaborate?” Harrison challenges.
“The fashion changed from service à la françaiseto service à la russe, so instead of all the dishes being brought out at once, servers brought out and served one course at a time. The resulting space on the table led to more elaborate decorations, like your lovely, lovely castle,” Gavin interjects before I can, sending me a goofy smile I bet he thinks is charming.
Damn it, I was going to say that too. Servers bring out the second course, a creamy French onion soup, with a brand-new wine pairing, which does lessen the sting of failure. Somewhat.
“Point Carlyle’s.” Harrison aims his clean spoon at Gavin before dipping it into the soup in front of him.
“Stop being so tacky, Harrison,” Pari says, tone stern. “They’re guests, not entertainment.” They sound like they’ve had the conversation before.
And the way Harrison looks immediately contrite has me jealous of the affection between the two.
“They know they’re the best in the business right now. And this is a difficult decision, Pari.” Harrison tries to defend himself.
“If this is about terms...” I try to steer the conversation to the sale. This could be over tonight. “We can promise a large guarantee, and lower seller’s commission.”
“We can get a better price, and we can waive seller’s commission entirely,” Gavin counters, not even looking at Harrison as he makes the offer. Instead, his eyes are glued on me.
“Hah,” I say, turning my gaze to him. “No one can do it that cheaply without cutting corners.”
Gavin quirks his lips at the challenge, his good mood unassailable as ever, and opens his mouth to throw himself into the fight.
But Harrison cuts him off. “All right, maybe I shouldn’t make the first night into a cage match. Why don’t you email me the numbers you’re offering and other details, and we’ll take it from there?”
We both incline our heads as the third course, the salad course, comes. It’s a simple Caesar, which is my favorite. And it comes with its own wine too.
Battle over, tension I wasn’t even aware of leaves my body, deflating my shoulders. Now I can enjoy the visual and culinary feast in front of me. I finish my third course (and third course wine) just in time for the fish course. I’m not usually a fan of fish, but I do like a succulent misoyaki butterfish.
The rest of the table starts a conversation about securities, and my eyes glaze over. I’d rather own things I can see like a house or a painting, a piece of history, rather than...whatever securities are. I share yet another look with Gavin. At least he’s as lost as I am.
We’re saved by the fifth course, our first main course. It’s a chicken dish with vegetables and potatoes au gratin. And more wine. Yay! I may be getting a bit tipsy, five wine courses in.
Gavin inclines his wineglass to me slightly, an acknowledgment we’re taking the rest of the night off from competing and I respond in kind, feeling very charitable with all the wine I’ve had. Plus, we’ve been ordered to lay down arms for the time being.
“How do you like working as an auctioneer?” Nate asks me when there’s a lull in the conversation.
“I can’t imagine doing anything else. I’m surrounded by beautiful things all day and I get to research them and show them off to the world. What made you get into the alternative energy business?”
