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“It’s the restaurant at Eli’s family’s resort in Vermont,” Kelly said, her voice tight. “He’s the CFO.”

My rapidly escalating heartbeat slowed for a moment as I registered what Kelly had said. I never told her what I was doing now.

She seemed to remember herself and pinched her lips shut. Then she narrowed her eyes once more. She was examining me like I was under suspicion for a crime.

She didn’t believe me about Reese.

Well, hell, it didn’t matter.

“Vermont, is it? Well, isn’t that justfascinating?” Neil said. I could tell that wasn’t sarcastic. His wheels were turning too. “Kelly, darling, we’ve been looking for a French restaurant for the show ever since Vis-à-vis went under, haven’t we?” He leaned in my direction. “Big scandal. Owner was involved in some massive embezzlement scheme.”

Kelly had gone pale beside him. “Oh, I already lined up a few other places for us to meet next week, remember?”

He was talking about shooting some show atourrestaurant.

My stomach dropped for the second time since I’d been standing here.

“Kelly’s our producer,” Neil explained. He beamed, pulling her against him in a tight squeeze. “A genius, this one.”

Even though she looked rattled, Kelly smiled. It was the first genuine expression I think I’d seen on her face since she got here. She really liked this guy. If they weren’t holding umbrellas, I feel like they might have even kissed.

I felt like throwing up.

It had been three years since we’d separated. Two since we divorced. That should have been enough time to get way the hell over an ex.

Kelly had, that was for damn sure.

“Who’s your chef?” Neil asked me, rubbing his chin with his free hand.

“Jacques Leclerc.”

Neil clamped his hand on his hip. “Oh-ho-ho!” he exclaimed. “The very one who was ejected from Brasserie Blue?!”

Jacques, our perpetually-frowning chef, had been the source of his own scandal back in New York, when he’d gotten into a screaming fight with his husband, who happened to be one of his restaurant’s co-owners, and stormed out during the dinner hour. Several people had filmed it and he’d been turned into a meme at one point. But his cooking skills were unparalleled.

I nodded. “Yeah, that’s him. He’s a cantankerous bastard.”

Even Kelly looked impressed now. I had no idea Jacques was so famous, but then again, I knew nothing about the food world.

“How perfect is this?” asked Neil, clapping his hand on his thigh. “Kelly, you can get our folks in New York to work out the details with Eli? This could be it, sweetheart.”

I practically gave my jaw a cramp grinding it so hard. “How many viewers does your show have?”

“Oh gosh, I dunno. Two point five?” Neil said, deferring to Kelly.

“Likely three during the finale week,” Kelly said, her voice still strained.

“That’s a lot of eyeballs on your restaurant, Eli. You’re not thinking of saying no, are you?”

He was right. That was a lot of eyeballs.

“Filming lasts six weeks, and we normally wrap up right ahead of the holidays,” Neil said. “Easy peasy.”

That was a good amount of time from now. Plenty of time to sort everything out. I’d be an idiot to pass it up. Plus, Kelly was staring at me, waiting for me to say no.

“I mean, I’ll have to clear it with Jacques.”

“And Reese?” Kelly asked.