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Thanksgiving Menu

The Wheatleigh's holiday menu deftly balances innovation and tradition
Laura Stanley
Issue: November 30, 2001

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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