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“Yeah, Hollywood’s been calling. They want me to be the next James Bond.”
“Come on, now. That’s not worth leaving 10,000 Lux.”
His grin widened. “Sorry, but having my own Bond girl just might be enough to lure me away.”
I laughed. “I suppose I could see how that might tempt you.”
Dane collected me, gesturing for me to precede him toward the entrance. Two other impeccably dressed valets pulled the tall doors open as Brandon sped off in the McLaren. We entered the lobby, all gleaming marble and rich wood. The round table in the center was a focal point with a bronze, silver, and gold vase standing nearly six feet and positioned in the middle of the table, below the main chandelier. It sprouted gorgeous cream-colored flowers and dripped lush green foliage.
Farther back were two curving staircases with more of the decorative black wrought iron and marble that led up to a mezzanine. The entire property was breathtaking, but the lobby really spoke to me. The most minute details had been seen to, making it a fairy tale come to life. I’d take the Lux over any palace, any day.
It wasn’t just the sophisticated extravagance that made the resort so near and dear to my heart. It was the fact that it was Dane’s dream. His vision. His blood, sweat, and tears. He’d conceptualized the hotel and the grounds, then worked with engineers, architects, and designers to bring it all together. He had every right to be proud of the end result.
We walked to the west-wing bank of elevators. The executive offices were on the floors of this section of the hotel. The east wing was reserved for the guest suites and penthouses. The property was also covered with numerous two- to six-bedroom casitas boasting views of golf courses, babbling brooks, or mirror-surfaced ponds. All of it surrounded by the awe-inspiring red-rock formations of varying shapes and sizes. Rippled sandstone mesas, spires, and canyons. The location couldn’t be beat.
We stepped out of the car on the top floor and Dane left me momentarily at my office. Amano awaited us.
I unpacked my laptop and responded to some e-mails; then it was time for the first seating. The weather was nice with our mild autumn, following one of the longest monsoon seasons in Sedona’s history. The supplement of tall heaters with pyramid glass tops filled with roaring flames made it possible to host the day’s events outside in the grand courtyard. A huge space with the potential to accommodate thousands of guests. There were also event lawns and a conference center with ballrooms on-property.
I’d selected the grounds by the gardens and fountains, however, because I wanted to see how we could work with the spaciousness when it came to an intimate group of roughly seventy-five to a hundred per party.
The first soiree was a lively brunch with a jazz ensemble to provide entertainment. The buffet tables were covered with full-length cloths and elegant silver chafing dishes. There were endless choices of salads and sides, along with four different carving stations, including pork loin, duck, prime rib, and the most gorgeous turkey I’d ever laid eyes on. Chef put his five-star spin on the traditional holiday fare as well as the contemporary offerings.
We’d set the brunch with rounds of eight, fully decorated with dramatic floral centerpieces, votives, and real fall leaves in crimson, orange, and gold. The full-length tablecloths were rich sienna satin and enhanced by shorter organza toppers in shimmering amber.
The china and flatware, as well as all of the serving dishes, had stocked the dining room while resort staff had been hired and had been invited to enjoy the food during their breaks for a very nominal monthly fee. It would all be moved to the employee dining room when the Lux opened, and all of the members-only dining rooms, formal and informal, would be equipped with new tables and chairs, never-before-eaten-off-of plates, and accompaniments, right down to butter knives and napkins.
I made the rounds, checking on everyone and noting on my iPad what worked well and what needed improvement. Dane was a gracious host, a little less boss and a little more personable, even cracking a joke or two, which seemed to take the staff by surprise.
The second seating was a four-course plated lunch. We used a u-shaped setting with six-foot tables to get a feel for that sort of execution. For dinner, we had a smaller crowd, since it was only the department heads and their directors. I didn’t have a VP over me—just Dane, per his desire.
In addition to cataloging the pros and cons of this last party, I also mingled and sampled the food. A cocktail reception was set in the rose garden, with numerous high tops, three full premium bars, and a martini bar that was a lit ice sculpture carved into the 10,000 Lux crest and which chilled the martinis as they flowed from the top and drained into glasses at the bottom. There were also various appetizer stations, including a seafood tower, dim sum, and antipasto and charcuterie with imported cheeses and meats, foie gras terrine, pâtés, and more.
Tuxedo-clad servers also roamed the grounds, offering fancy hot and cold hors d’oeuvres and Cristal.
I’d brought in the pianist and harpist I’d hired for my last over-the-top wedding as an independent planner and they sounded lovely in the mostly quiet night, with the hint of fountains in the distance.
“This is pretty incredible,” Kyle said as he sidled up next to me. He was a sky-blue eyed Adonis with crazily mussed sandy-brown hair. At twenty-two, he was four years younger than me. “You did an awesome job.”
“I have staff, remember? Lots of help.” Though I inwardly beamed at his compliment.
“Sure, but you planned it all, right?”
“It’s surprisingly not that dissimilar from planning weddings.”
“I feel like I’m in a movie. And the food…” His beautiful blue eyes seemed to practically roll into the back of his head. “I’m eating my way through the stations.” He also snagged a duck confit spoon appetizer from a passing waiter and then a toasted baguette round with the most amazing melt-in-your-mouth beef carpaccio I’d ever tasted.
“Don’t forget we’re also here for dinner,” I said. “Chef will not be happy if you don’t devour all five courses.”
“Yeah, wow.” He deposited the empty spoon on a silver-plated cleanup tray that came around and then reached inside his suit jacket to the inner pocket and pulled out the menu card he’d lifted from one of the place settings. “I don’t even know what any of this stuff is, aside from the turkey—and even that’s too fancy to pronounce.”
I laughed. “It’s a French dish. Don’t worry about it. Believe me when I say it’ll rock your world. I’ve sampled everything over the past couple of weeks and have the too-tight dress on to prove it.”
For the evening, I’d changed into an emerald strapless mini. The one I’d bought for my job interview, which had actually been a private dinner wit
h Dane on the terrace of the hotel. It was my favorite dress, because it was close in color to his vibrant eyes.
“You look sensational,” Kyle commented as his gaze slid over me, glimmering with adoration.
