Braving the wet weather that drenched the island last Sunday evening, an intimate gathering communed on The Terrace at the Terra Nova All-Suite Hotel for a food and wine pairing dinner. The event, jointly hosted by J Wray & Nephew and Baron Phillipe de Rothschild, Chile, was a six-course affair that impressed from its red Thai curry soup with grilled shrimp start to the decadent fruit tarts and petit fours finish.

Oenologist Bruce Holder, a self-described world citizen (he's Trinidadian, lived in Europe and now calls Guadeloupe home), well versed on the Rothschild wine brands, was on hand to walk guests through the justification for pairing of a particular Chilean wine with lobster, lamb, or goat cheese courses. The white-gloved service of the wait staff of Terra Nova was true to form, exceptional. The menu prepared by executive chef Kenard Swaby and pantry chef Kevin Dobson won oft-repeated plaudits from dinner guests which included J Wray & Nephew execs and several of the company's top clients.

We share scenes from the magnificent dinner billed Grillin', Chillin' and Sippin'.

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Soup Course

Red Thai curry with grilled shrimp paired with Escudo Chardonnay

Salad Course

Grilled Caribbean lobster on a bed of Blue Mountain greens with cucumber and a citrus vinaigrette, paired with Reserva Sauvignon Blanc

Seafood Course

Grilled snapper on a bed of julienne vegetables topped with sautéed shrimp, paired with Mapu Reserva Chardonnay

Meats Course

Mixed grill with petit fillet mignon, rib of lamb and barbecued short ribs with scalloped potatoes and sautéed mushrooms, paired with Escudo Rojo.

Cheese Course

Assortment of cheeses (Goat, Brie, Gogonzola, Stilton) paired with Reserva Carmenere

Dessert Course

Assorted miniatures (tarts, chocolate cake, shots) paired with Blue Mountain Coffee