What seemed an atypical lunch date between Caribbean Producers Jamaica (CPJ) Commercial Director Rhys Campbell and Round Hill Hotel and Villas Food and Beverage Director Hillary Stewart sparked a buoyant exchange of ideas that led to the conceptual shape of an epicurean weekend that would marry CPJ’s portfolio of choice wines with meats and seafood at the luxe Hanover property.

With flutes of sparkling Pierlant Blanc De Blancs in hand, Stewart and Campbell separately recalled their versions of that fateful convo last Saturday evening, ahead of an intimate gathering at the Hanover Terrace for an impressive six-course gourmet dinner prepared by Round Hill’s Executive Chef Martin Maginley and ably assisted by resident restaurant chef Marvin Robinson and their support teams.

The night’s menu, beautifully paired with selections from the CPJ-distributed Californian Kendall-Jackson Vineyard Estates and introduced by Turks and Caicos-born wine educator Elliott Day, excited taste buds from the magnificent first course of crisp pork belly with red wine pickled watermelon relish to the closing dish of grilled lamb loin with saffron couscous and whipped fennel.

Thursday Food is in the kitchen and around the table for the epicurean experience.