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Planning a menu for a major holiday such as Thanksgiving or Christmas can present a dilemma. Traditional or creative? Homey or cosmopolitan? But as Richard Reddington, executive chef at Auberge du Soleil in Napa Valley, sees it, there's a more important question cooks should ask themselves when preparing for the holiday meal: Easy or difficult? Wine country's hottest young chef votes for easy.
For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2002.
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