Okay, so you now know what to get your Thanksgiving host. But what if you’re the one cooking the bird? The East Village Meat Market & Deli is selling 10- to 20-pound Bell & Evans turkeys at $3.25 per pound, but there’s still the matter of what wine to serve to your ravenous guests. Enter Kimberly Koharki, a wine educator at Astor Center, and Michael Krondl, a chef and food writer who happens to live in the neighborhood. In The Local’s video, they tell you how to work the right wine (or cider!) into your feast, whether it’s splashed in a rich gravy or paired with candied yams and marshmallows.
Video: For Thanksgiving Dinner, Which Wines Are Fine?
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