“You may not like Claus von Bülow…” says Ron Silver as Alan Dershowitz in “Reversal of Fortune.” But we can admire the man’s (as played by Jeremy Irons and dressed by Judianna Makovsky) timeless style. Especially since this movie was made in 1990. Pictures of me during those days would not reveal the same restraint and good taste displayed across the board. Aside from an unfortunate choice of neckwear with a white dinner jacket for an afternoon garden party, the choices of clothing throughout the movie are exemplary.

This is a lesson in very elegant dressing that is often overlooked when we consider the canon of movies featuring the well-dressed. Perhaps because Mr. Irons doesn’t carry the look over into his real life the way that Astaire, Grant, Cooper, et al. did.

In the movie you will see Mr. Irons wearing: an ascot; superbly cut single and double-breasted dark suits; conservative Macclesfield, Spitalfield and maybe Ancient Madder) ties; blue striped shirts with cut-away collars; cardigans; sweater vests; cashmere turtlenecks; grey flannel trousers; a plaid sports coat; carpet slippers; a dressing gown, a dinner suit; and, pocket squares. Taken as a whole, the wardrobe is very sharp. However, Mr. Irons’ von Bülow doesn’t stray from his polished, black captoes; which is in keeping with his having worked in London.

Rent the movie and take it as an object lesson. Then mix in some dark brown lace-ups or a suede monkstrap. Just ignore the garden party scene.

If you’re like me, you get a little tired of eating the same diet all the time. And there is no time I dread more than the days after our traditional holiday meals. It’s been a week and I imagine that you’re all turkey’ed out by now. So, in the spirit of refreshing your palate, Easy and Elegant Life suggests:

Burgers, Too.

1 lb. of ground Bison meat. (Mine came from Kroger, but there are many companies like New Grass on the web.)
A pinch of smoked sea salt.
Freshly ground pepper to taste.
1/2 a scallion, chopped
1/4 tsp of mushroom bullion base
8 large’ish mushrooms, sliced
1/2 cup of red wine
4 dashes of Worcestershire sauce
1 tsp. of flour
1 tsp. of dry mustard
A knob of butter.
Salad greens.

Like all burgers, the secret to keeping bison burgers moist is minimal handling. Open the package, put the square chunk on a plate, season it with the smoked sea salt and pepper. Transfer it to a broiler rack. Broil until it’s done to your liking. Mrs. E, being quite the gourmet, likes meats cooked rare.

Meanwhile, sauté the mushrooms and scallion in a little butter and Worcestershire sauce. When the mushrooms have released their juices and the scallions become transparent, add the dry mustard and flour. Cook, stirring for a minute or two. Drop in the mushroom base and add the red wine. Cook, stirring until you’ve got a nice little sauce going. Stir through more butter at the last moment.

Arrange the salad around a plate and plop the meat into the center. Top the bison with the sauce. You may wish to dress the salad with a vinaigrette.

Start with your turkey soup as an appetizer. Or, better yet, don’t.

Wondering what to take to the groaning board this Thanksgiving? If you’re having turkey, and it’s a pretty safe bet that you are, try a light red wine like a Pinot Noir from Camelot or the Beaujolais Nouveau that was released on the 15th.

In France, whole menus are based around the release of the new wine which is supposed to clue you in to what the vintage holds for the future. I’ve never been able to tell which year was better than which. Having tried the 2007 release fromGeorges DuBœuf, I can safely say that it is inoffensive.

Basically, each of these wines is pretty darned close to a white wine and that makes it match well with the roasted bird. And at about $8-10 a bottle you can take several. An easy solution, if not a most elegant wine.

Happy Thanksgiving. And especially to those of you unable to make it home this year.