Last Bite: A Novel of Culinary Romance by Nancy Verde Barr Page A

wereshe not who she was. “And I know you must wonder why I’ve let him handle my business. It’s complicated. I’ve wanted to say something to you because I know he treats you rudely, and you and I have always been able to talk to each other.” I put my own fork down and sat quietly, ready at last to hear what was going on. But the next words were not from her.
    “I don’t believe it! My two favorite people at the same table!”
    We both looked up and saw Suzy MacDonald. “Suzette! What are you doing here?” Suzy is an American who teaches cooking classes in Paris, hence the “Suzette.” She had worked with Sally and me on a number of projects, and her bubbly personality makes her one of our favorites as well.
    She immediately had Sally wrapped in a big hug. “I’ve come over for my brother’s wedding. I’m meeting Linda here for lunch.” Linda is the food editor for
Cooks Today
and every bit as lovable as Suzette.
    “You have to join us,” Sally insisted.
    Suzy pulled out a chair and sat. “But of course!” She said it with a French accent. “This is
très
fabulous!”
    Linda came along soon and, exclaiming her joy at finding us all together, sat down. Our lunch, laughter, and guiltless gossip went on for over two hours, and by the time we’d finished the last of the eight complimentary desserts, I was no longer thinking about the unpleasant topics that had started our lunch.

Chapter 6
    Famous last words of a fool.
—George Strait
    A t eight forty-five the next morning, Sally was sitting in a chair on the studio set, which was designed to resemble someone’s cozy living room. She was chatting with Karen and Jim, who were sitting next to each other on the sofa. The cameras were rolling and Sally was telling the hosts what she thought the future was for fusion food, architectural food, and no-carb diets. She predicted that none of it would outlive just plain old good cooking.
    “Rather than no-carb, don’t you think no-fat makes more sense?” Karen asked.
    “
No!
If you don’t eat fat, you’ll get dandruff. ‘Everything in moderation’ is my motto.”
    Sally really glowed on camera. Her sky-blue eyes were full of expression, and her short, soft curls in many shades of honey shone under the lights. In spite of the wrinkles and age spots that makeup could not completely camouflage, the camera, as they say in show business, loved her. She had “it,” that indefinable, unforgettable magic that makes a star.
    The show would be off the air at nine, so I took yet one more look at the setups for our taped spots. The lobster trays were ready to go. Jonathan had definitely outdone himself with the seaside theme, having managed to find some seaweed, as well as a weathered lobster trap complete with a faded buoy attached by a rope—and the bibs. The tarts were looking better than good.
    When the show was off the air, Sally and Jim went upstairs to change their clothes. I don’t know which of the staff keeps track of such things, but on the day the lobster spot airs, Jim will be wearing the same clothes he chooses for today’s taping. He’ll be on the living room set and will say something like “When we return, I will join Sally Woods, who’s waiting in our
Morning in America
kitchen. She’s going to show us the proper way to eat a lobster, so don’t touch that dial.” After a commercial break, he will reappear on the kitchen set with Sally, and his clothes will give no hint that it’s not the same day or that Sally isn’t really there.
    As soon as we got the all-clear call from the studio, we brought the lobsters and ocean paraphernalia to the set. We positioned two lobsters in the center of the counter and surrounded each with plenty of seaweed, the claw crackers, lobster forks, and picks, bowls of melted butter, the lobster trap with attached buoy, and the plastic bibs. We added a bottle of wine and two stemmed wine glasses to the seascape. Jonathan fussed over his set, which did look