Cúrate looks back at its first Thanksgiving
Four years ago, in November 2011, Cúrate had only been open since March. The staff, both energized and tired from a successful season, was looking forward to having Thanksgiving Day off to enjoy a great meal. The Heirloom Hospitality team organized a meal for staff, complete with a brined sage roasted turkey and oyster stuffing.
Chef Katie and several staff members prepared the meal, incorporating family recipes with Spanish flair. Mimi, Liz’s mother and Katie’s grandmother, was in attendance to dine and enjoy, as well as to make sure her recipes were carried out properly.
When the staff arrived for the meal, the restaurant had been transformed. Tables were arranged in a long line to accommodate the group of staff members and their spouses and decorated for the season. Pumpkins, carved by local artist Hugh Wright, added to the décor with pops of color.
The food was on the bar and everyone loaded their plates with savory Thanksgiving favorites. The owners gave toasts to begin the meal, expressing their gratitude to the hardworking team. Felix had selected fantastic wines to accompany the meal, and, with the clinking of glasses, it was time to eat.
A hushed silence fell over the normally-lively dining room as everyone ate, a sign that the food is delicious. As the meal went on, some went for seconds and thirds. Everyone interacted with each other, enjoying the casual atmosphere. Owners and chefs chatted with dishwashers, servers and hosts alike, meeting each other’s loved ones and cooing over babies.
For dessert, pecan pie bars and flan ice cream sated sweet cravings. The group slowly moved from their chairs and helped clean up, all pitching in to make the work go quickly. The staff displayed teamwork and professionalism, even when stuffed with a full turkey dinner.
The memorable meal is on our minds as we approach Cúrate’s fifth year in existence. We are thankful for the staff and family that have worked hard to make the restaurant an Asheville favorite, and raise our glasses to welcome the future.
On the menu:
- Brined Sage Roast Turkey
- Oyster Dressing with Chistorra
- Brandied Sweet Potato Souffle
- Buttered Mashed Potatoes
- Whole Cranberry Sauce Splashed with Oloroso sherry
- Pearl Onions in Bechamel
- Mimi’s Giblet Gravy
You can find recipes for these dishes, along with more of the Cúrate Thanksgiving story, at The Local Palate.