Dinner Party

eat Avoid a predictable menu and prepare something that stands out. "I very much respect tradition, so keep the turkey, but give it an ethnic kick," says Matador Restaurant chef Matthew Pressler. Some winter touches that Pressler is incorporating into his menu include nuts, beans, and thicker sauces. (If you do go with ethnic fare, Pressler suggests pairing it with a Spanish Tempranillo red or a Grenache rosé.) Watch Chef Pressler in action!

drink For another table red, cabernet sauvignon is really hot right now according to Steve Pollack, Chairman's Selection™ buyer for the PA Wine & Spirits Stores. He also advises to choose wines with an alcohol content around 12 to 13.5 percent—it'll complement both the menu and taste buds. "This way you can tolerate a glass or two, because it's lighter on the palate and lighter on the head," says Pollack. He suggests going even lighter for a digestif: "An Orange Muscat from Renwood Winery is delicious and sweet at the end of a meal."

be merry Lisa Roth, director of sales and marketing for Robertson's Flowers, says your centerpiece should depend on the size of the table. "If it's long, we'll create a scape down the table so it doesn't have to be removed during the dinner." (Tip: Enjoy centerpieces long after your dinner party by refreshing the water daily and keeping it out of direct heat and light.)

Have a specific style or theme in mind? "Everything we make is custom," she says. Another secret? "The best thing about the holidays is that you can do all greens like pine or magnolia," says Roth. A bonus: Even after the flowers perish, evergreens allow for a long-lasting centerpiece. See what else Robertson's Flowers has to offer!


Pipian Verde de Pollo

from Chef Matthew Pressler of Matador Restaurant

2 organic chicken breasts
1 T vegetable oil
2 tomatillo
1 serrano pepper
1/2 poblano pepper, roasted, peeled & seeded
1/2 bunch cilantro
1/2 spanish onion, chopped caramelized
1 T vegetable oil
2 organic chicken breasts
2 T roasted garlic
1 1/2 C chicken stock
salt to taste