It wasn’t as accurate a statement as I thought, but Stefano and I had been sleeping pretty well the last few nights, I imagined because we were exhausted and were a whole lot more relaxed now that things were falling into place. After leaving Margaux, we walked over to the hotel and looked around at some of the empty ballrooms and boardrooms that we rented out on the first floor. There was a big kitchen that the hotel kept for catering, but my understanding was that it rarely used. Stefano and I walked around the ballroom that was next to the kitchen noticing that it was one of the few ballrooms with windows.
“Would this work?” I asked him. “We could turn the kitchen over to you. Anyone that wanted food catered here for events would need to use you. Lots of hotels do it this way.”
Stefan
