Monday, October 8, 2007

Talking turkey and a new look ...

We've revamped the Hudson Valley Connoisseur magazine Web site, and it's beautiful. (Kudos to our art director Dean DiMarzo!)

As a treat to our readers, we've included a free download of last year's column about brining as the way to make the most delicious turkey, written by our food columnist Tom Griffiths. Tom is a noted chef and an associate dean at The Culinary Institute of America in Hyde Park -- and he knows what he's talking about. We've also repeated a list of wines that pair extraordinarily well with holiday foods, as suggested by our wines columnist, CIA wine and spirits professor Michael Arthur Weiss. Please let me know how you enjoy it!

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