BY GILLIAN DUFFY
TEXT BY ROBIN RAISFELD
Honestly? We're deeply into comfort food. But when it's time to
celebrate, we want our retro fix with a little more sophistication,
please. We're thinking coq au vin steeped in demi-glace and Zinfandel.
Impossibly rich chateaubriand dressed to kill in portobello mushrooms
and bacon. Crêpes Suzette sizzling in the pan. You're thinking:
Who has the time? We do, because Washington Park wizard Jonathan
Waxman showed us how to make Thanksgiving dinner -- with all the
trimmings -- in two hours flat. A good thing, too, because there
are several stunning champagne cocktails we're planning to raise
in our annual toast to the holiday season, 2002.