The CEO's Contractual Wife

Chapter 13

Olivia

“Of course. Just dinner.” He stepped closer, the heat of his body making my nipples tighten traitorously. “But if you did agree, this wouldn’t be our home. The Carter estate is about five to ten times larger than this place.”

“Jesus Christ,” I muttered, unable to imagine a much bigger home than this penthouse. “Do you have your own zip code too?”

“Not quite, but we do have our own lake.”

The chef cleared his throat discreetly from the kitchen doorway. “Mr. Carter, dinner is served.”

Alexander placed his hand on the small of my back, guiding me toward a dining area I hadn’t noticed before. A table for two had been set up near the windows, candles flickering between elegant place settings.

“You went all out for ‘just dinner,” I said as he pulled out my chair.

“I never do anything halfway.” His fingers brushed my bare shoulders as I sat, sending electricity racing down my spine.

The chef brought out our first course, something with scallops that looked too pretty to eat. The delicate arrangement on the plate was like edible art, three perfectly seared scallops nestled on a vibrant green puree, topped with micro- greens and surrounded by tiny dots of some orange sauce.

“Pan-seared scallops with pea puree, crispy pancetta, and citrus emulsion,” the chef announced before disappearing back to the kitchen.

I stared at my plate, almost afraid to disturb the presentation.

“You’re supposed to eat it, not just look at it,” Alexander said, his eyes crinkling with amusement.

“I feel like I should take a picture first.” I picked up my fork. “This is the kind of food people post on Instagram with hashtags like ‘food porn’ and ‘living my best life.””

Alexander watched as I took my first bite. The scallop melted in my mouth, buttery and sweet with a perfect caramelized crust.

“Holy shit,” I moaned, forgetting my manners. “This is fucking incredible.”

His eyes darkened at my reaction. “I’m glad you approve.”

want to marry your chef.” I took another bite, closing my eyes to savor it. “Seriously, this is the best thing I’ve ever put

an octave.

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Chapter 13

scallop, heat

course.” His smile was

with wine, pouring a crisp white that paired perfectly with the scallops. I tried to eat more delicate- ly,

bites, “this is how the other half

“Does it bother you?”

I sipped my wine. “No, just different from my world. My idea of a fancy dinner is ordering both the appetizer and entrée

would you order at this hypothetical Applebee’s

obviously. And probably their Bourbon Street

never been

gasped dramatically.

it to

brought out the second course, a salad with some kind of fancy cheese and nuts. The presentation was beautiful, vibrant greens topped with candied walnuts and what looked like goat cheese, all drizzled with a balsamic reduction that

up my fork. “Do

wine. “Not every night. Sometimes I

do. Let me guess: You have

One for cardio, one

lettuce. “Your life is like some

course, the salad was amazing. The tangy and smooth cheese melted on my tongue, contrasting perfectly with the sweet crunch

the main course: some kind of perfectly cooked

fingerling potatoes, and seasonal vegetables,” the chef

on the plate. The meat was perfectly cooked, pink in the center with a caramelized crust. I took a bite and nearly moaned again. It melted in my mouth like butter, the truffle sauce adding a rich earthiness that

his eyes tracking every movement

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