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      “Trudy had mentioned you were getting into the hotel industry, but she didn’t say we’d be filming at the new property.”

      “Of course we’re filming there. Half the reason I do the show is to get my restaurants... and now my hotel, heaps of exposure.”

      “Trudy said it was near National Harbor?”

      “Yes, not far. It’s a boutique hotel in Fort Washington. It’s on ten secluded acres along the river. Half of the rooms have water views. I had hoped to open something a bit grander, but given the rural preservation ordinances in the area, I could only secure a permit for a smaller venue, so I decided to make the best of it. Thirty rooms on three floors, appointed with the best of everything. I expect five-star ratings all around. We’ll be vying for Four Seasons and Ritz-Carlton clientele. My restaurants have always been destinations and attract people from all over the country. Now customers will be able to make a weekend out of a visit to Sunfish. And, during the week, we’ll cater to smaller conferences.”

      “I’m surprised I haven’t heard anything about it.”

      “We’re not officially open yet. The restaurant is a few weeks away from completion, but we’ve had a soft opening of the inn while final touches are added. I’ve invited friends and business associates to stay while we train the staff and finish the build-out... and Cynthia and I and the Elite Chef contestants have been staying there while we film,” Russell says. “You and Twyla are welcome to stay the night as my guests after the taping tomorrow. We tend to go pretty late, and we’d like you on-site the next morning as we see off the eliminated contestant.”

      “What a nice invitation, but I don’t live far from Fort Washington, and I generally prefer to sleep in my own bed.”

      “Did I hear something about the Willow Oak Inn?” Wavonne says, setting a cast iron skillet filled with sour cream cornbread on the table, before she makes eye contact with me. “And did I hear you turn down an invitation to stay there? For free?” She turns to Russell. “It is free, right?”

      “Of course.”

      “Have you lost your mind, Halia? That place has been the talk of PG County for months. Word is that it’s gonna be off the chain luxurious. Melva and I have been watching it come up from the marina when we go there for drinks. Looks like it’s almost finished.”

      “Off the chain luxurious,” Cynthia says to Russell. “Maybe that should be the inn’s tag line.”

      Russell doesn’t appear to be amused by Cynthia’s little quip and doesn’t bother to acknowledge it. Instead he looks at Wavonne and says, “Yes, it is almost finished. The rooms on the main floor have been ready for occupancy for weeks—that’s where we’ve been staying, along with the contestants, since we came to town. At this point we’re down to just a few final cosmetic projects in the other rooms and some of the common spaces. We’ll have a grand opening gala once both the inn and the restaurant are fully ready for prime time.”

      “Word is the rooms are going to start at six hundred dollars a night,” Wavonne says.

      “That’s about right.”

      Wavonne looks at me. “You’re not seriously passin’ on stayin’ at an exclusive hotel for free?”

      “You really should stay, Halia,” Cynthia says. “You’ll be on the concierge level. You can get a good night’s sleep on a plush-top mattress with thousand-thread count Egyptian cotton sheets. Perhaps after watching a movie on the seventy-inch TV with Bose Surround speakers or taking a soak in your own Jacuzzi tub. You can have your morning coffee on the patio with a view of the river.”

      “Can she bring a guest?” Wavonne asks.

      “I suppose that would be fine.”

      “Wait until I tell Melva that I’m gonna stay the night at the Willow Oak Inn!”

      “Who said anything about staying the night anywhere? This is the first mention I’ve heard of this thing rolling into two days.”

      “Not two days,” Cynthia says. “We’d like you on-site the morning after the taping so you can be part of the contestant departure segment. We usually get some footage of the eliminated individual packing their suitcase, offering some final commentary on the patio with the sun coming up in the background, and saying their good-byes to the other contestants and judges. We can have you out of there by seven a.m.”

      “Seven a.m?” Wavonne says. “I have not been up at seven a.m. since TJ Maxx opened early for a super sale the day after Thanksgiving.”

      “Wavonne, I think one of your other tables needs some drinks refilled, or some plates cleared, or something.”

      “I’m not really a morning person either with my late nights here,” I say, as Wavonne grudgingly walks off. “But if I can be back here by the late morning that should be okay.”

      “Perfect. So, we’re all set.”

      Right then, Russell’s cell phone rings. “Russell here.” After giving what sounds like a woman’s voice on the other end of the phone a chance to speak, he says, “Okay, I’ll be right there.” He lowers his phone clad hand. “I have to cut this short. Something has come up at the inn.” He looks across the table at me and Twyla. “I’m sure Cynthia can answer any further questions you have.” Then, in what appears to be true Russell fashion, he gets up from the table without another word and heads for the door.

      Chapter 5

      “How will you get back to the hotel?” I ask Cynthia as Russell exits Sweet Tea.

      “He’ll send the car back for me and Trudy,” she says, making me feel silly for thinking that Russell Mellinger actually drove himself here... or drives himself anywhere. “Now, what other questions do you have?” she asks, and I wonder if I’m the only person at the table who thinks it’s strange that a woman’s husband was called away at eight o’clock at night by what sounded like a female voice, said woman’s husband leaves with barely a word, and said woman does not seem to be even slightly concerned about his impending whereabouts. Most women I know would have a hundred questions for their spouse and possibly sneak in the car and follow him to make sure whatever answers he gave were actually true. But I guess if it doesn’t bother Cynthia, it shouldn’t bother me.

      “Now that you mention it,” I say, “since I’ve already admitted that I’m not really familiar with the show, may I ask what the challenges, like the one we’ll be part of tomorrow, typically involve?”

      “We give the chefs a task that they have to complete within a certain amount of time. Last week we visited the Kennedy Center and the contestants were asked to prepare one of President Kennedy’s favorite foods. When the local cherry blossoms were in bloom, we toured the tidal basin and all the contestants thought the challenge would involve cherries. But we like to keep them on their toes, so back at the restaurant we reminded them that DC’s famous cherry blossoms don’t actually produce any cherries. In recognition of the trees being gifts to the US from Japan, we went with a Japanese food theme.”

      “So, what’s tomorrow’s challenge?”

      “We like to keep that under wraps, even for the judges. Prior to the competition each judge is paired with select contestants. Since we only have three chefs left, you, Russell, and Twyla will only be paired with one contestant each. You’ll be able to offer some guidance to your contestants, so we like you to be as surprised by the challenge as each of them. Russell is not even in on the challenges.”

      “I find that hard to believe,” Twyla says.

      “Really. He isn’t. Russell has very limited involvement in the production of the show. That’s all left up to me and my team. He’s got four restaurants to supervise... a fifth one opening in a couple of months and a brand new hotel to get up and running. He barely has time to show up for the tapings.”

      “I guess I have a

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