Visiting the Bahamas is bound to be fun, especially if you stay at the

I had the chance to experience the magic of NPIWFF for myself last month, and one of the most memorable events was a dinner hosted by none other than Martha Stewart. The TV personality, businesswoman, and hostess with the most-ess helped curate a three-course menu, complete with wine pairings.

The dinner was hosted at Oceans Edge, an outdoor venue with expansive views of Nassaus turquoise waters. The space was fitted with warmly lit lanterns, floral table linens, and a live band playing soft jazz. It felt like I was walking into the fanciest wedding reception of my life.

And, like the name of the festival implies, the wine always comes first. Every guest was greeted with a glass of wineMarthas Chard from 19 Crimes, obviously. Ive had my fair share of celebrity wines, and Marthas Chard is definitely one of the better ones, especially when you consider the fact that you can buy a bottle for under $20.

My fellow guests and I were all seated at a round, banquet-style table and offered chic and sophisticated canaps. The first was a bite of lobster accompanied by a chili mayonnaise and charred pineapple, which struck the ideal balance of sweet and spicy. The second hors doeuvre was just as decadent: filet mignon with Boursin and caramelized onion. And at the table was an overflowing bread basket with adorable balls of butter.

After a few snacks and a refill of Chardonnay, Martha took the microphone to give us a warm welcome. And she said that focusing on the wine was just as important as curating the nights menu.

I know what good wine is, she says. She revealed that she bought a home in Seal Harbor, Maine, in 1997 that was originally built for Edsel Ford of Ford Motors fame. And aside from the sprawling 63 acres of land, she also acquired an extensive wine collection left in the houses cellar.

According to Martha, drinking her way through the collection was one of the best learning experiences. Weve been going through the 82 Bordeauxs little by little, and not just regular old bottles, she said. Some of the bottles in her collection contain 15 liters of wine (FYI, thats enough to fill a dozen standard bottles).

My son-in-law at the time would walk around the house cradling a magnum of Lafite Rothschild, she said. He was drinking like $20,000 a night. I dont think he really knew that, they were just having a good time.

After hearing some more of Martha's wine takes (she's a big Pinot Noir fan, BTW), it was time for dinner. Here's everything we ate:

The first course was described as a King salmon ceviche with burnt orange segments, micro greens, and citrus dressing. The fish wasn't seasoned with as much citrus as you'd expect from a standard ceviche, but you got pockets of brightness and tang from the fresh orange, the vinaigrette, and the little dollops of crme frache dotted across the plate.

My favorite element of the dish was the salmonwe were on an island, after all. The King salmon likely traveled to Nassau from the Pacific, but it still tasted super fresh, mild, and buttery. It was the perfect counterpoint to all of the sauces and garnishes.

The second course was much more traditional. We were served a slice of beef tenderloin with mashed potatoes, vegetables, and a rich, savory jus. Alongside the wedding-esque ambience, this course really solidified the reception vibes.

But unlike most meals I've had at weddings, this dish was actually enjoyable to eat. The beef was super tender and delicate, with a nice level of pink in the center. The vegetables were cooked gently enough that they still retained their snap. And that jus? I could drink an entire vat of it.

Anything Martha Stewart does has a level of sophistication, but that doesn't mean there's no room for a little drama. And the dessert course was no exception. It was served to us in the form of a dark chocolate sphere, with all of the magic hidden inside. Once you broke open the mold, there was a chocolate custard and coffee streusel. It was so rich, creamy, and decadent. And the berries on the plate provided a nice burst of freshness and acidity to balance out each bite.

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I Went To A Dinner Hosted By Martha Stewart In The Bahamas - Delish