Giving Thanks For Our Bountiful Tables

Celebrate the holidays Cuvée-style with delicious recipes from our private chef.


Thanksgiving. The name says it all: a time where we express our gratitude for the friends, family and loved ones around us, when we take time to connect, when we appreciate the good fortune that we’re blessed with. And, let’s not forget about that other equally important tradition: the turkey, the sides, the pie, and everything else that we pile on the table. As we approach everyone’s favorite food holiday, here at Cuvée we’re taking a look at some of the best Thanksgiving recipes from one of our beloved Cuvée chefs, Dane Hiett.

Below, a compilation of Chef Dane’s Thanksgiving favorites (and how to enjoy them in Cuvée-style).

Miso Roasted Butternut Squash Soup

INGREDIENTS

3 pounds butternut squash
3 tbsp yellow miso
3 cups chicken broth
2 large leaks
2 sprigs of thyme
2 cloves of garlic
½ cup white wine
Olive oil

METHOD

Preheat oven to 375°. Peel and dice squash into large cubes. On a sheet tray, lay squash and drizzle olive oil. Roast for 25 minutes or until dark and roasted. In a pot on medium heat, add chopped leaks and garlic. Cook until translucent. Add roasted squash to pot with miso. Stir until the miso has coated squash and let cook for 5 minutes. Add white wine and cook down liquid by half. Add thyme and cover with chicken stock. Let simmer for 30 minutes or until squash is fork tender. Once ready, discard thyme and blend hot soup and emulsify with oil, butter or cream if desired.

Toasted Farro Tabouli Salad

INGREDIENTS
1 cup farro
1 teaspoon fine sea salt (divided)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 lemon’s zest
2 tbs sherry vinegar
1 clove of garlic
1/2 cup fresh mint leaves (chopped)
1/2 teaspoon freshly ground black pepper
1 bunch of flat leaf parsley (chopped)
2 tbs sun-dried tomatoes
1 English cucumber (diced)
2 cups vegetable stock

METHOD

In a small pot, add the farro with a table spoon of oil and lightly toast farro.  Make sure not to burn. Cook farro like rice (2 to 1 ratio) with either vegetable stock or water. Once done, cool farro in the refrigerator. In a small mixing bowl, add all ingredients together making sure everything is well mixed. Finish with sea salt and serve.

White Cheddar Corn Pudding

INGREDIENTS

1 lb bag of frozen corn
1 lb fresh corn (if you can’t get fresh, use frozen as well)
1 medium shallot
2 sprigs of thyme
2 cloves garlic
½ cup white cheddar cheese (grated)
1 cup of cream
2 cups chicken stock
Olive oil

METHOD

In a medium pot, add oil and sauté garlic and shallot until translucent. Add 1 bag of the frozen corn, 1 sprig of thyme, chicken stock and ½ the cream. Cook down until corn is tender. Once tender, discard thyme and blend until smooth. Add corn mixture back into pot and add the remaining corn and mix. In an oven-safe pan, add mixture and top with cheese. Sprinkle with remaining picked thyme and broil for 10 minutes or until cheese is caramelized.


CHEF DANE HIETT

Dane, a native of Seattle, grew up with a passion for the culinary arts, bringing a myriad of dishes to life standing alongside his mother in their home kitchen. Working in the restaurant industry since age 15, he has spent countless hours refining his culinary skills, culminating in Chef Dane’s Kitchen. He believes that some of the best memories are made around the dinner table. Thank you chef!