Home > Magazine Archives > Nov. 30, 2001 Issue > Menu
Thanksgiving Menu
The Wheatleigh's holiday menu deftly balances innovation and tradition
There's a lot of work involved with this menu, but fear not. Read through these recipes carefully, and you'll discover that much of this food can be made days and even weeks in advance of Thanksgiving Day, leaving you to focus your full attention on your turkey, your gravy and your guests.
For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2001.
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