Waylon leaned on the bar. “Are y’all picky eaters?”
I furrowed my brow at him before turning to Rhett. “I’m not, but you have me scared.”
“I’m down for a food adventure if you’re offering.”
I threw my hands in the air. “Sure. Adventure it is. Annie raved about your cooking skills, so why not?”
“That’s the spirt,” Waylon chirped, sliding the menus away from us. “You won’t be needing these.”
“Should we be nervous?” I called over to Waylon as he started to make his way into the kitchen.
“Not at all,” he hollered back.
“I think we should be a little nervous,” Rhett whispered.
“I think you might be right.”
“Harper?” a familiar voice shouted over to me.
I turned on my barstool to see Annabelle hastening to our side.
“Annie!” I greeted her with a hug. “What are you doing here?”
“I came to surprise Waylon.” She bounced a little as she scanned the bar. “Have you seen him?”
“He’s in the back making us a surprise dinner,” Rhett explained.
“Annie, sorry, this is Rhett Davis. Rhett, this is Annabelle, one of the friends I was telling you about.”
“It’s very nice to meet you, Annabelle.” Rhett shook her hand as she glanced from me to him.
“Oh crap, I am totally crashing a date.” Her eyes got wide.
“Not at all. I’m happy to meet another one of Harper’s friends,” Rhett retorted.
“Another one?” I asked.
“Miss Covington is my nephew’s teacher,” he explained, and I felt like a complete ass. How could that have slipped my mind so easily?
“Is that how you guys met?” Annie asked, popping her hip out.
“Yep, at the bake sale I helped her with the other day,” I explained. “Rhett was there with his nephew.”
“That is so sweet.” Annie swooned as Waylon set three plates in front of us.
“Hey beautiful.” Waylon beamed at Annabelle, making my heart melt.
She waved quickly. “I should let y’all get back to your date. Enjoy dinner.”
“It was nice meeting you.” Rhett waved to her.
“You too!” Annabelle marched to the other end of the bar and grabbed a seat.
Finally I looked at the feast before us.
“Wow,” I exclaimed.
“We have horseradish-crusted turkey tenderloins with wild rice, garlic and herb salmon with a balsamic vinegar reduction and rosemary couscous with artichokes, and flank steak pinwheels with fired green tomatoes.” Waylon pointed to each dish as he explained them, making my mouth water instantly.