Page 63 of Timeless: Encore

You smash into it.

That’s your last memory.

Before your entire life falls apart.

Chapter twenty-one

FIONA

The Same Nght

IfeelthebestI’ve ever felt in my life.

This morning, I woke up early with Zane’s head in between my legs. He treated me to thirty minutes of his special brand of pussy worship. Rolled on the cock ring and fucked me for an hour. Made me come half a dozen times. He called it his “opening day” special.

I’ll say.

God, I needed it. Our sex life has suffered for a while now. Spending fourteen-hour days prepping a fine-dining restaurant and rock club to open on the same night will do that to you.

After our morning sex marathon, Zane helped Mia get ready and arranged for breakfast to be brought in for the three of us. My daughter presented me with a beautiful painting. An abstract watercolor of various herbs in my greenhouse. I plan on hanging it above the door at the restaurant for good luck. In our scurry to get over here, I forgot it at home. I’ll bring it tomorrow.

Not that we need it. I’m ready. My staff is ready. Gus is booked up for the next two months. Both seatings. It’s crazy.

My PR team did their job. Ronni arranged for her people to make me over. Other than when I splurge and get my nails done, I’ve always been a staunch DIY girl, to Zane’s horror. He’s thrilled I’ve gone to the dark side and bought a few designer pieces for interviews.

Add in professional hair color. Media training. My profile is definitely on the rise.

Suddenly, I’m being compared to some of the most famous chefs in the world. Netflix wants me for an episode ofChef’s Tableand the newIron Chefseries. The Food Network contacted me to create a new show. My face is on the cover ofFood & Wine. Next month,Bon Appetit. All of the food blogs have added Gus to their “must” lists. James Beard reached out.

It’s a good way to get on Michelin’s radar.

I’m mortified to admit that my self-esteem about my appearance is at an all-time high. It’s the press coverage. I’ve been called beautiful. Sexy. Sultry. One article stated that Zane was lucky to be withme. I’m trending as #hotfee on socials.

Gah! I should want the focus to always be on the food, and I do. Publicly, that’s what I tell everyone, including Zane. Oh, I know it’s all fleeting and fickle, but damn. It sure feels good. There’s plenty of substantive coverage of the restaurant, a girl can secretly feel hot because strangers are telling her so, can’t she?

None of that matters in this moment. I still have a couple hours before service. Alex and Ronni are in front waiting for Zoey. Zane and the rest of LTZ are next door at sound check. I’m bummed I won’t be able to see their show, but I’m needed here.

Their show begins early and should end around nine. Half hour later, Gus will open its doors. Tonight’s service is just the eight of us. Plus three prominent Seattle food writers. Tomorrow, the national food critics will arrive. By the end of summer, the reviews will come in.

Then, I cross my fingers. And toes. Hopefully, Michelin will reach out.

As owner and head chef, my role is like the ringleader of a circus. I’ll jump in and demonstrate cool techniques, but Justice and Petra will oversee all of the stations and the staff. Daire and Jetta will handle the entire customer experience. Wolf will present his mini three-course dessert tasting with our new sous chef, hired just to execute his vision.

I’ve pulled together the greatest culinary team I could ever have dreamed of.

I grab a bottle of 1980 Vintage Dom Perignon from the wine cooler and eyeball the dining area before I join the ladies. “I thought we deserved to have a little toast with the expensive stuff. Zoey can’t drink anyway, so we won’t feel bad she’s not here yet.”

Alex and Ronni hold out their glasses. I pour. We clink.

“Holy shit. I haven’t tasted this stuff in years.” Ronni shuts her eyes in bliss.

Her reaction is why I love fine dining. That level of utter indulgence iseverything.“Well, this is it. I can’t believe tonight’s the night. The social posts about LTZ go live in an hour and then all the chaos begins. I’ve put my heart and soul into this opening. I hope everyone loves what we’ve prepared.”

“O.M.G.” Ronni scans my menu and looks at me in awe. “Crab with avocado, ginger lime, and cucumber? No, wait. Foie gras seared with sunchoke, dates, and water chestnut? I’m going off my diet to eat this, Fee. It’s going to be sooooo worth it!”

I can’t help but preen a bit. “I’m most proud of the duck dish. I’ve roasted it with endive, which is like radicchio and Marcona almonds. I’ve braised it with foie gras and potato. I think the desserts are incredibly special too. Obviously, we have Wolf. We managed to poach the sous pastry chef from Alinea. She’s created this amazing fondant of maple she’s braised in a bourbon barrel with milk for the past week. We’re serving it with shaved ice.”

“A lot of this is over my head, considering my skills are limited to heating up soup. I’m looking forward to such a well-thought-out feast, Fee. Bravo.” Alex raises her glass but doesn’t drink it. Hmm.

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