Talking turkey too

Wow, it's NOVEMBER already and time to start planning for my favorite holiday -- Thanksgiving. Fleisher's markets (which sell grass-fed, local, sustainably raised meat) are holding a couple of Thanksgiving preparation open houses this weekend, where they will serve samples of their prepared holiday meals, showcase wines that are turkey-friendly, and present demos on turkey trussing and carving and creating the perfect cheese plate. The first is today from 5:30 to 7 p.m. at the Kingston store at 307 Wall Street. The second takes place on Sunday from 2-4 p.m. at the Rhinebeck shop at 47 E. Market St.

And don't forget -- as a treat to Hudson Valley Connoisseur magazine 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 visit the magazine's Web site to download the pages and let me know how you enjoy it!