We caught up with one of our fav chefs from Fable Restaurant in Kitsilano and grabbed some tips for you for Thanksgiving Dinner. He also let us in on what he’s up to this year and let us in on some things he is giving thanks for. Don’t have anywhere to go for Thanksgiving? Still booking left at Fable Restaurant.

1. Tips and tricks for the full dinner and a recipe for a vegetable – something usual done a little bit unusual. 

Get as much Mise en place done ahead of time as possible. Instead of cramming it all into one day, make it a three-day cooking event. Things to do in advance: brine your turkey, have all your vegetables cut, potatoes cooked in water, things mashed. This way all you have to do is reheat the day of, which will take away a lot of stress.

An important thing to keep in mind when prepping is to have the right tools. When you’re chopping up your smaller veggies, you’ll want to use a small knife with a straight cutting edge and firm tip. When you’re carving the turkey, opt for a slicing knife with a strong blade and fine cutting edge. If you’re in the market for some new knives, Zwilling has a great line of knives for all your prepping and cooking needs.

2. What will Fable’s Chef being doing this Thanksgiving?

I will be spending Thanksgiving with my whole family for the first time in 20 years.

3. What will you be eating?

Turkey, which my mom will over cook. Did I say that? Joking, she’s a great cook, haha. And, a lot of vegetable sides, including one of my favourites: whole roasted spaghetti squash with brown butter vinaigrette.

4. Top 3 things you are thankful this year?

• Learning the meaning of family. My whole family (of 3) just moved out here and I am engaged to a wonderful woman with a large family. I have never known how much everyone could care for each other, until now.
•  Having a busy restaurant and for my team at Fable – such a dedicated hard working staff. I would give the world for them.
•  Having my health. It’s so far, the best it’s been in years. Minus the stress..

Whole roasted spaghetti squash recipe: 

Ingredients

• Spaghetti squash   1 ea.
• Butter      1/2 lb
• Sherry vinegar     75ml
• Toasted walnuts   1 cup
• Toasted pumpkin seeds   1 cup
• Raisins     1/2 cup
• Craisins    1/2 cup
• Salt   pinch
• Parlsey, chives, thyme chopped

Cut the squash in half and remove seeds, Sprinkle with salt and olive oil, place face down on a baking tray and bake at 400F for 30 minutes until the squash is soft and supple

Brown the butter in a sauce pan remove from heat and cool slightly, add in all the other ingredients and mix.

Pour over hot squash and mix up the squash with a fork to really let the vinaigrette sink in.