The scent of roasted rosemary, expensive champagne, and blooming lilies hung thick in the air of the private dining room at The Oak Room, Charlotte’s most exclusive country club. I had booked this space three months in advance. I had paid the non-refundable deposit. I had curated the menu to accommodate Aunt Patricia’s sudden gluten intolerance, Uncle Robert’s low-sodium diet, and my brother Ryan’s insistence on top-tier Wagyu beef.