There is a big difference between dining and just eating. Dining, fine dining, is an experience. It involves all your five senses and complete gratification of the entire body and not just a full stomach.

American chef Bruce Riezenman and wine expert Pascale Brés guided guests through the different flavours of the wines that were paired with each dish. It was a journey through France, stopping over in Argentina as taste buds took flight.

The evening started with guests getting a taste of what was to come during a reception. They whetted their palates with Uncle Harry's calypso shrimp, Reggae Jammin' chicken satay with mango chutney, and vegetarian rice paper rolls with hoisin and cucumber rice wine dip. These were paired with Flonari Pinot Grigio and Clay Station Viognier before guests went into the formal dining room at the Talk of the Town.

Dinner

Dinner began with goat cheesecake and smoked salmon, avocado and pine nuts paired with Moreau chablis. A complex crisp white wine with citrus flavours, it lingers on the tongue and pairs perfectly with salty dishes.

The second course, Red Snapper Zarzuela (a seafood stew), was paired with Antinori Pinot Grigio a vibrant spicy flavoured wine with traces of almond and exotic fruits.

The slow roasted pork with syrah and cumin beet and chayote slaw was melt-in-your-mouth fabulous. With its affinity for cumin, the Moreau Chateauneuf de pape was a perfect match.

Coffee-rubbed filet mignon, cabernet glaze, pumpkin and rice risotto and callaloo sauté was paired with a bottle of Argentinian El Caballo Antigro 2007 Cabernet Sauvignon which was quite refreshing.

The night ended on a sweet note with a delectable slice of chocolate almond torte with brandy snaps and Grand Mariner Crème Anglaise. An extremely smooth cake, it was not nauseatingly sweet, but just right.

All who attended will agree, that's how you enjoy a meal!