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is jacket and tossed it on the sofa. “They’re all asking questions about the cooking show. I fed them some sound bites, but I couldn’t get anything accomplished in the kitchen with Pierre constantly coming to get me. So I decided to be elusive. That ought to leave tongues wagging.”
“Most likely,” Christian agreed. “And besides, there’s only so much you can say, since we haven’t selected destinations yet.”
“Which is where my happy-happy-joy-joy moment comes into play!” Bayli interjected. “Notice the vibrant smile,” she said as she swirled her hand in front of her face. “Note the flushed cheeks and the glittery eyes.” She leaned in close to Rory. “My eyes are glittery, right?”
Christian snickered as Rory’s surly demeanor instantly softened. “More than usual. What gives?”
“Come sit with me.” She latched on to their hands and tugged. She led them to the breakfast nook where books, papers, and folders were sprawled across the smoky, glass-topped, counter-height table. She slid onto a stool and they each took one as well.
Christian reached for a computer printout of a beach, but she gently slapped his hand away.
“They’re all perfectly arranged. Silos, remember?” she said.
“Sure, sweetheart,” he humored her. “We’ll try to compartmentalize right along with you.”
“Smart-ass. Now,” she said, “I have a huge list of incredible places that will work for the show. But I want to save some of the more eclectic ones for when we get picked up by the network. If we get picked up.”
“That’s not going to be a problem in the long run,” Christian told her.
“How so?” Rory asked.
“Because most of my phone conversations of late have been threefold. One, we do have serious network interest—you’re a huge name, Rory. And Bayli is intriguing. Two, not only do we have traditional networks wanting to negotiate, but we also have interest from Netflix and Amazon, who are looking for original productions.”
“And third?” Bayli asked with bated breath.
“There’s absolutely nothing keeping us from producing the show on our own and streaming via the Web.”
Bayli bit her bottom lip.
Rory grinned. “Honey, he is saying exactly what you’re thinking. The show’s happening no matter the platform. Not just the test run, but a full season. Two, three, four. You get the picture. The big picture.”
She released her lip. Shoved back her stool and stood. “I’m going to need a drink.”
“Break out the champagne,” Rory told her as she went to the wet bar and the wine chiller. Then he said to Christian, “You’ll do anything to make her a star, won’t you?”
“It’s what she wants. And let’s face it: She’s not meant to be hanging out here or in the library doing endless amounts of research. She should be in front of cameras and entertaining audiences.”
“And you’d pay whatever price you had to in order to make that happen?”
Christian speared him with an honest look. “And you wouldn’t?”
Rory clenched his jaw a moment, fighting the grin. Then he caved and said, “Of course. But with network interest…”
Christian nodded. “I want the largest medium and platform for this show. But Bayli also needs to know that this is happening any way it can. She has to buy into this, Rory. She has to understand that it’s real and long-lasting and—”
“That it’s okay to pay off all of those bills, because that fucking well is going to runneth over.”
“Damn straight.”
“Christian, buddy. You’re one hell of a man.”
“With a bigger cock than you.”
Rory let out a rumble of laughter. “Still living the dream, I see. Whatever. All that matters at the moment is that we’re a go regardless of how we … go. So, good news. Now … why don’t you pop the cork on that really expensive bottle of champagne she’s bringing our way? Not sure our girl knows that a private reserve such as that costs about six hundred dollars, but what the hell? Let’s celebrate.”
Christian took the bottle from Bayli and she set out the three glasses. Then she settled back on her stool and got down to business.
“So, I understand that we should be thinking exotic locales,” she said, “and, again, I have a lengthy list. But one thing that occurred to me when I was researching cultures and sights and local fare is that it seems as though lesser-known destinations hold a greater appeal. Like when Gordon Ramsay is visiting kitchens in England I’m more enthralled with the cozy, coastal towns than I would be if he stuck to London proper. I learn more about the country, the denizens, the customs that way. For example, I’d like us to explore Canada, particularly Nova Scotia. I mean, who the hell ever does a cooking show from Nova Scotia? Newfoundland or Labrador, for that matter. And what about New Brunswick?”
