Warm up the winter with wine dinners

To mark its 30th anniversary, the Sole Proprietor will roll back to 1979 prices on Tuesday.

This is the year of food and wine.

Big time.

Scheduled events in and out of the city will take us straight into spring.

The Winter Wine Series sponsored by Pepper’s Fine Foods Catering in Northboro and Tower Hill Botanic Garden in Boylston is an antidote to the winter slump.

Think about it.

Tower Hill is a glorious place that lifts your spirits, and Pepper’s creates delicious and deeply satisfying food. You can’t go wrong.

Each of the wine dinners, 6 to 8 p.m., costs $85 per person, Tower Hill members; $95, nonmembers. Save a few bucks and register for the entire series.

Scheduled small plate dinners: Jan. 21, Feb. 11, Feb. 25, March 11 and April 1.

Executive chef Paul Wilson of Pepper’s has created astonishing menus, which will be posted on www.towerhhillbg.org and www.pepperscatering.com before events.

Jim Baxter, regional sales manager for Classic Wine Imports, will lead the wine education and pairings for the series. He worked in the hotel industry prior to joining Classic Wine Imports 12 years ago. More than 6,000 wines are in the company portfolio!

The Jan. 21 event begins with hors d’oeuvres or “Jazzy Iberian Delights of Spain.” Chef’s lingo translated means it means tapas presentation.

First course: Creamy saffron shrimp bisque with roasted tomato concasse in a demitasse accompanied by a crispy shrimp toast truffle; Second course: Truffle cheese sacchetti (wrapped pasta pouches) in an exotic mushroom and fresh vegetable jus lie (sauce) with Parmesan crisp and micro greens; Entrée: Pato a la Sevillana, a pan-seared marinated duck breast with olives in a sherry sauce, vegetable couscous; Dessert: Flan de Naranja (baked orange scented flan).

Love it!

The Feb. 11 wine dinner is the perfect Valentine’s Day gift.

Wines from Washington and Oregon will be paired with the main-course rack of lamb chop and caramelized sweet potato and maple glazed Brussels sprouts. Dessert will make your heart go pitter-patter: Mascarpone brioche sandwich with warm chocolate soup in a demitasse.

Reservations: (508) 869-6111, ext. 124.

Indulge.

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Wine tasting scheduled at 3 p.m. Sunday at the Castle Restaurant, 1230 Main St., Leicester.

Cost is $39 per person.

Eleven wines will cover a broad range and full spectrum of the distinguished port house, “Kopke.”

Call (508) 892-9090 to reserve.

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It’s a 30th anniversary celebration for the Sole Proprietor, 118 Highland St., Worcester, and owners Robb and Madeleine Ahlquist.

Tuesday, as a thank-you to customers, the owners will roll back to the restaurant’s 1979 menu prices.

On that day, 11:30 a.m. to 10 p.m., the Sole Proprietor will offer its original menu with entrée items to include broiled swordfish, rainbow trout, crab legs, baked stuffed haddock and fried clams. Prices will range from $5.96 to $9.95 and will include a cup of seafood chowder, baker’s rolls, choice of fresh salad or coleslaw and choice of mashed potatoes, french fries or mushroom rice.

Appetizers, $2.95 to $3.95, will include clams casino, oysters Rockefeller and steamed mussels. The Sole Proprietor is the oldest of the three restaurants owned by the Ahlquists under their operating company, Worcester Restaurant Group. It serves more than 350,000 meals a year to the lunch and dinner crowd.

The Ahlquists opened 111 Chop House in Worcester in 1999 and VIA Italian Table in Worcester in 2008.

No reservations at the Sole Proprietor on Jan. 12. It’s a special day, after all.

The place will be hopping! I hope I make it into the parking lot, never mind the restaurant.

Join me in wishing the crew at the Sole a very happy anniversary.

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See if you agree with the editorial staff at the Food Channel ( www.foodchannel.com) with their picks of the Top 10 food trends of the last decade (2000-2009).

Top 10 trends overall: Sushi, bacon, cupcakes, sliders, gourmet burgers made with Kobe or Angus beef, superfruits (aci, pomegranate), olive oil, whole grains (kashi, polenta and risotto), artisan foods (breads, cheeses, dark chocolate), coffees, teas.

Decade’s top flavors: Pomegranate, wasabi, cranberry, ginger, blueberry, hibiscus, bacon, green tea, dark chocolate, mint.

Decade’s top recipes: Macaroni and cheese, bread pudding, risotto, biscotti, ceviche, deep-fried turkey, crème brûlée, bruschetta, tilapia, guacamole.

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This month, Arturo’s Ristorante, 54 E. Main St., Westboro, offers a takeout special, Monday through Saturday.

Purchase any large pizza and you will get one free, small cheese pizza. Limit is one free pizza per order. No coupon necessary. Mention e-mail offer when you phone in. Call (508) 366-1881.

Takeout only!

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Food for thought: Popcorn, Indiana sent a note about its Movie Theater Popcorn and how it’s a healthy alternative for people who like to snack.

The pitch: The product tastes better than the movie theater popcorn from the concession stand, and it contains no trans fat, 1.5 grams of saturated fat and 160 calories per serving.

According to a new study released by the Center for Science in the Public Interest, ordering a medium popcorn and soda combo at a major national movie theater chain is the equivalent of taking in 1,160 calories and 60 grams of fat. Not to mention added sodium.

Popcorn, Indiana Aged White Cheddar Kettlecorn is one of the healthy snack choices in Shape magazine’s 2009 “Best Snack Awards.”

Popcorn, Indiana is available at local retailers.

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I decided to make a new year’s resolution to try to avoid being seated next to an open kitchen in some restaurants.

It sometimes can be scary, especially when you see an employee eating in the food prep area while on the job.

Last month, I cringed when I observed a restaurant employee standing in the kitchen put a spoon to her mouth several times. Tasting? I don’t think so. She even washed the food down with a drink.

I have to say she really savored what she was eating. I was ready to run out of the place.

The next incident happened when I was standing at a takeout counter watching an employee make a grinder I ordered. Next to her was another employee eating a sandwich, chirping away with other workers. Finishing her sandwich, the employee wiped her mouth and then her hands on a towel, which was used to wipe the prep counter. Then she moved to the stove to stir a pot.

The employee who made my sandwich gave me the “so what” look when I did the spiel about food safety.

I tossed the grinder, by the way.

I know the restaurant industry stresses sanitation. Maybe some people in the business need a refresher course.

New year’s resolution?