Events & Entertaining: Winter Dinner Party Menu


Article By: Calphalon Team
Originally Published: 2/9/2010

Winter Bounty


If you love fresh local produce, the winter months offer hearty types of soups, stews and roasting, with a special emphasis on an assortment of phytonutrient greens, such as Kale, Bok Choy, Collards, Brussels Sprouts, Cabbage and Leeks. It’s the perfect time of year to try something new, playing up flavors such as the coffee-esque Chicory (throw some leaves into your next salad), or the earthy sweetness of white, beta-carotene rich, Parsnips.

There is also plenty of color to bring to your table with fruits and vegetables that hint of warmer things to come, such as Avocados, Bananas, Sweet Potatoes, Oranges and Tangerines. The menu we’ve put together below makes the most of winter’s offerings.

Wine Pairings


It may be cold outside, but don’t hesitate to serve cold libations inside. Start your pairings with the salad and Brut Rose Champagne. The bubbly will balance the acidity in the vinaigrette beautifully. And if you’re in an experimental mood, substitute the Champagne for your vinegar in a ratio of 1:3 champagne to oil.

You have a lot of options with the main course. The Leg of Lamb pairs perfectly with red or white wine. Try a full-bodied dry red wine such as a Syrah or Shiraz, or you can also serve it with bold but medium-bodied Sauvignon Blanc. If you want to max out the boldness of the meal, reach for a Chardonnay, it will go hand-in-hand with the heartiness of the Lamb as well as the caramelized flavors of the Oven-Roasted Vegetables.