Page 26 of No Limits

Lochlyn nods and takes the paper Linda left us with, circling the Thai spring rolls. “For sure going on the list. Though, you know they say we won’t actually get to eat anything, right?”

“At least our friends will have good food?” We often discuss our wedding and guests in terms of friends instead of friends and family. The members of the latter party are so small and somewhat insignificant, it seems wrong to mention them and to detract from the people who will truly show up for us.

We continue to make our way around the table, choosing a few more scrumptious appetizers and vetoing some others, though they’re still delicious.

The waiters return as we’re finishing the last bites of our caprese skewers to clear the plates and bring us four entrees.

“Here you have the chicken en croûte, the duck breast, a filet mignon, and a beef Wellington. Enjoy.”

I reach for the chicken while Lochlyn snags the filet. Neither of us speaks while we slice our meat. Steam rises up and kisses my face, the smell heavenly.

When I take a bite, my mouth waters with the deliciousness. It’s moist, tender, the crust is flakey, and it’s just absolutely a fabulous bite. “Mmm, this is really good.” A true understatement. I don’t even want to try the duck. I not only don’t really like it much, but this is unbeatable for poultry.

“And this filet is cooked perfectly. I know it may be a touch different on the day having to prepare so many, but it’s delicious. So are the potatoes.”

I’ve been so distracted by the chicken I’m devouring that I forgot about the sides—honey glazed carrots and garlic mashed potatoes.

I give each a quick bite and officially decide. “This has to be on the menu. It’s so good. It’s what I want.” Steak is never my first choice, so I’m okay leaving that to Lochlyn.

“All right. And I think the filet will be it since the Wellington is also in a pastry. We don’t need two things like that.”

“Sounds good to me. Do you want to try it?”

He reaches over with his fork and knife, cutting himself a piece. “Mm, you’re right. Delicious.”

Even though we’ve decided, we still give the duck and Wellington a try. Though the duck is better than any I’ve had before, I’m sticking to my guns on the en croûte. And while the Wellington is delicious, Lochlyn’s right about two meats in puff pastry. Not to mention, the filet melts in your mouth.

Once we’ve set our forks down, the waiters return, clearing out plates and dropping two more.

“For your final entrees, we have the salmon as the fish course, and a vegetable risotto. Enjoy.”

With a bow, they leave again.

“Oof, I’m pretty full.” It’s a terrible thought to have since we still have the cake tasting to do as well.

“Come on, you can do it! We’re almost done.” He pulls the salmon in front of us and turns the plate to garner my excitement.

“All right, let’s try it.” We each take a forkful. It’s delicious.

The risotto is next level. It’s rich and creamy. The vegetables are tender yet have a slight snap to them. It’s all been amazing so far.

“Okay, so we don’t need to do the fish option, but I say why not. Four entree choices sounds fair to me.” I feel like he’s trying to throw me a bone with this one, like the extra entree will be what helps the situation.

“Are you sure? It’s extra.” The money is something we’ve barely discussed. He doesn’t care what it costs, he wants me to be happy. That’s really all he’s mentioned about it.

“Positive.” There doesn’t seem to be more to say.

Silence blankets us again as we dig at the plates in front of us before Linda comes out.

“Okay, so what’s the verdict?”

“We’re going to do four entrees. The chicken en croûte, the filet, fish, and risotto.” Lochlyn speaks with authority. One thing he’s made sure I’m comfortable doing during this process is making my needs and wants known, saying I’m the customer and they should want to make me happy. He’s right, but it doesn’t make me less anxious to do it. That’s probably why he took over just now.

“Sounds great.” Linda makes some notes in the leather portfolio she seems to always have with her. “So the cake tasting is next. How that works is you’ll have a cupcake for each flavor and then a little cup with each frosting. You’re encouraged to try them all and the variations, but don’t feel like you need to. For instance, if you know you hate or don’t want carrot cake, you can skip that one.”

“Sounds great.”

Without another word, Linda takes the two remaining plates and walks into the kitchen. A minute later, the waiters walk through the same door, with one tray each.

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