magazine has extended its brand to guests at the elegant New York Palace Hotel. An exclusive in-room menu, created by Cooking Light
executive chef Billy Strynkowski, in tandem with James Staiano, executive chef at the hotel, debuted this month. The menu covers breakfast, lunch, dinner and dessert; healthy entrees include fettuccine with wild mushrooms, roasted chicken with Asiago polenta and truffled mushrooms and Cobb salad.
Said Christopher C. Allen, the magazine's publisher: "Cooking Light consistently demonstrates the natural marriage of food and travel, brought to life by this fantastic relationship with The New York Palace Hotel." Cooking Light is published by Birmingham, Ala.-based Southern Progress Corporation, a Time Inc. subsidiary.