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Local Chefs Share Their Love for Thanksgiving

First Thanksgiving In Your New Home?

What if you could serve a culinary buffet with dishes from the areas top chefs, how great would that be? Well, be thankful that you can, thanks to these popular area chefs who supplied Locals Now! with some of their favorite holiday recipes that will bring a local twist to your table this Thanksgiving Day. So go ahead, serve up this chef-inspired Southern Delaware Thanksgiving Menu courtesy of these superior chefs including Richard Nofi at Bethany Blues, Rebecca Williams from the Buttery, Gary Papp of the Essential Chef, Debbie Viscovie at Food by Design, Gretchen Hanson at Hobos, Ginger Brenneman at MIXX, Scott Viselli from Matt Haleys Papa Grandes and Ted Deptula at Nage Restaurant/Root Gourmet.

Dont worry, if you dont cook, are not a home cook or the next wannabe Food Network Star, our area offers many splendid restaurants ready to indulge your Thanksgiving Feasting.

(Click Download The Recipes as a PDF.)


PUMPKIN PIE MARTINI Mixologist/Owner, Ginger Brenneman MIXX Restaurant 26 Baltimore Avenue, Rehoboth Beach 302.226.8700 |

Ingredients: 2oz Svedka Vanilla Vodka 1 1/2 oz. Rum Chata 3 Tablespoons Pumpkin Pure Splash of Half N Half

Directions: Combine all ingredients in a shaker with ice and shake. Crush up the graham crackers and place them on a plate. Run a lemon wedge around the rim of a well-chilled martini glass then dip it into the crushed graham crackers. Pour contents of shaker into martini glass. Sprinkle a dash of cinnamon on top-enjoy!

BUTTERNUT SQUASH CURRY SOUP Executive Chef Gretchen Hanson Hobos Restaurant and Bar 56 Baltimore Avenue, Rehoboth Beach 302.226.2226 |

Ingredients: 1-2 Medium Butternut Squash (depending on size and thickness of soup) 4 Cans Coconut Milk 1 Quart Vegetable Stock 1 Cup Apple Juice 1 1/2 Teaspoon Nutmeg 2 Tablespoon Yellow Curry Paste (or start with 1 TBL and keep adding till you have the heat you desire.) 1 1/2 Teaspoon Sea Salt 1 Teaspoon White Pepper 1 Tablespoon Agave Nectar

Directions: Bake, peel seed and mash squash. Add to all other ingredients and simmer on stove. Keep checking curry and nutmeg levels for adjusting.

FALL HARVEST BABY KALE SALAD Executive Chef Gretchen Hanson Hobos Restaurant and Bar 56 Baltimore Avenue, Rehoboth Beach 302.226.2226 |

Ingredients: 1/4 Cup Extra-Virgin Olive Oil (I recommend First Fresh Olive Oil at 2 Garlic Cloves, very thinly sliced lengthwise 1/2 Cup Sliced Almonds (1 ounce) 1/2 Cup Organic Raisins or Dried Cranberries 2 Tablespoons Sherry Vinegar 1/2 Teaspoon Agave 1/4 Teaspoon Sea Salt 1/4 Teaspoon White Pepper 1 Pound (plus) tender young Kale Greens, any tough stems discarded

Directions: Toast almonds till gold, plump raisins in warm water, whisk all liquids together with garlic cloves and spices, and then toss everything together in a large bowl. Serve immediately.

BRIE AND SUN DRIED TOMATO DIP Chef Deborah Vescovi Food by Design Catering 302.228.1430 |

Ingredients: 8-10 oz. Brie Wheel 8 oz. Jar of Sun Dried Tomatoes packed in oil, chopped 2 Medium Garlic Cloves, Minced 1 Heaping Teaspoon of Dried Thyme or 3/4 Teaspoon Fresh Thyme Leaves Fresh Cracked Black Pepper Baguette or Crackers

Directions: Preheat oven to 325 degrees. Remove rind from Brie. Cut the brie into cubes. In small bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper. In baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture. Allow the layering to at least reach the rim of the baking dish. The dip will melt down considerably. Bake the dip in an oven for about 30 minutes or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the baking to combine the layers. Serve warm, with bread or crackers.


CHORIZO-CORNBREAD STUFFING Chef Scott Viselli Papa Grandes 38929 Madison Avenue, Fenwick Island 302.436.PAPA |

Ingredients: 12 Cups Cornbread (torn into 1 pieces and lightly toasted) 1 Lbs Mexican Chorizo 1 Tablespoon Butter 1 Red Onion (diced) 1 Yellow Onion (diced) 4 Stalks Celery (diced) 1 Poblano Pepper (diced) 1 Cup Dried Apricot (diced) 1 Cup Pepita (Pumpkin Seeds) Tablespoons Smoked Paprika 1 Tablespoon Mexican Oregano Cup Cilantro (chopped) 2 Cups Chicken Stock (4 cups if you are not stuffing your bird) 2 Eggs

Directions: Preheat oven to 350 degrees. Brown chorizo in large skillet, using a slotted spoon remove chorizo from skillet and add to cornbread. Add butter to chorizo fat and sweat all vegetables until soft. Add apricot, pepita, herbs, and spices and cook for an additional 7-8 minutes. Add vegetable mix to cornbread and mix until evenly distributed. Stir eggs into chicken stock and slowly add to cornbread mix until moist but not soggy. Pile into a buttered casserole and bake for 1 hour (covered with foil for half the time).

CRANBERRY CHUTNEY Executive Chef Ted Deptula Nage Restaurant/Root Gourmet 19730 Coastal Highway, Rehoboth Beach 302.226.2037 | |

Ingredients: 1 Inch of Ginger, minced 1 Quart Dried Cranberries 1 Pint Sugar 1 Quart Apple Cier Vinegar 1 Small Red Onion, Diced 1 Cinnamon Stick 4 Bay Leaves Zest of 1 Orange 3/4 pint Cranberry Juice Juice of 1 Orange

Directions: Bring sugar, vinegar, onion, and minced ginger to a boil; add in cinnamon sticks and bay leaves. Reduce by 1/2. Add in cranberries and reduce until you reach a syrup consistency. In another pot combine cranberry juice and orange juice and reduce by 1/2. Take 1 cup of the cranberry mixture and add to the juice. Puree. Add puree back into remaining cranberry mixture. Add orange zest.

SWEET POTATO AND ARUGULA SALAD WITH TRUFFLES Executive Chef Gretchen Hanson Hobos Restaurant and Bar 56 Baltimore Avenue, Rehoboth Beach 302.226.2226 |

Ingredients: 2 Sweet Potatoes 6 Cups Arugula 3 TablespoonTruffle peelings cup Oregano Leaves Champagne Vinegar cup EVOO (olive oil) Teaspoon Herbamare 1 Teaspoon White pepper

Directions: Marinate truffle peeling in olive oil overnight or as long as possible to get the most powerful infusion. Mandolin sweet potatoes on shoestring setting. Stem and wash arugula and oregano. Deep fry shoestring sweet potatoes. Toss all ingredients together. Serve immediately.

Optional: Add 8 oz. grated Moliterno Truffle cheese to your shopping list. Grate over the top right before serving.


PAPP FAMILY AUTUMN HERB & HONEY BRINED TURKEY Executive Chef Gary Papp The Essential Chef Catering (302) 249-8489 |

Ingredients: 1 Fresh 14-16 Pound TA Farms Turkey 1 Large 4-5 Gallon Container and a Large Brining or Oven Roasting Bag 1 Cup Kosher Salt 1 Quart Water 1/2 Cup Honey 1 Tbsp Black Peppercorns 2 Tsp Allspice Berries 4 Bay Leaves 1 Oz Fresh Thyme 1 Oz Fresh Sage 1 Oz Fresh Rosemary 1 Med Sweet Onion, Sliced Thin

Directions: Rinse turkey, remove giblets and neck and reserve for gravy. Brine: Bring 1 quart of water to simmer with salt, bay leaf, spices and honey till salt is dissolved. Let cool. This brining imparts amazing flavors and requires adequate refrigeration space. Line large container with the brining bag then place turkey in bag. Add salt/brine mixture, herbs and onion and approximately 4 quarts more of cold water, enough to immerse the turkey and refrigerate for 24 hours. Remove turkey, discard brine, pat dry and bake at 350 degrees F, basting occasionally, until internal temp is 165 degrees F, approximately 21/2 hrs. Allow to rest for 20 minutes before carving. (Writer's note: When making the gravy, Gary adds some good port wine to make his gravy special.)

ROASTED TURKEY LACED WITH DUCK FAT Chef Richard Nofi Bethany Blues & BBQ 18385 Coastal Highway, Lewes 302.644.2500 |

Ingredients: Whole Turkey 1 Onion peeled and quartered 4 Carrots cut 4 Celery stalks cut 1/3 lb Rendered Duck Fat lb Butter Olive Oil to coat Kosher Salt and Pepper Fresh Rosemary

Directions: Remove turkey giblets etc if necessary. Carefully pull up the skin and work your way underneath to the front of the breast with your hand. Be careful not to break the skin. Apply the duck fat generously and spread as much as possible under the skin. The skin will be loose, so tuck and seal as best as possible at the starting point to contain the juices. Butter can be substituted for the duck fat. Tie the legs together. Wrap a string around the entire bird, keeping the wings close to the body. Coat the bird with olive oil. Sprinkle the salt, pepper and rosemary on the turkey. In a turkey roasting pan add about inch of water, add the turkey, celery, onion and carrot. Cover and cook at 325 degrees F, occasionally basting with the melted butter and juices from the bottom of roaster. When the temp is about 140-145 degrees F remove the cover and turn heat to 425 degrees F for the last 15-20 minutes or until golden in color. Finished internal temp is should be about 155-160 degrees F no more, as it will keep cooking and dry out. If the internal temp is not reached after browning, replace the cover and lower the temp until done.


ROCKY ROAD PUMPKIN PIE Executive Chef Ted Deptula Nage Restaurant/Root Gourmet 19730 Coastal Highway, Rehoboth Beach 302.226.2037 | |

Ingredients: 1 Unbaked Pie Shell 15 oz. Pumpkin Puree 14 oz. Condensed Milk 2 tsp. Pumpkin Pie Spice 1/2 tsp. Salt 2 Eggs 1/2 cup plus additional for the topping Marshmallows 1/2 cup plus additional for the topping Chocolate Chips

Directions: Mix all ingredients in a large bowl until well combined. Pour into an unbaked pie shell. Bake at 350 degrees 15-20 minutes or until set. While hot sprinkle remaining Marshmallows and Chocolate Chips over the pie and let them melt.

VANILLA-MAPLE LAQUERED ROASTED PEARS Executive Pastry Chef Rebecca Williams The Buttery Restaurant 102 Second Street, Lewes 302.645.7755 |

Ingredients: 4 Bosc Pears 1 Cup Maple Syrup 1 Each Vanilla Bean, Split Lengthwise 1 Pinch Salt Toasted Pecans, Dried Cranberries, Whipped Cream for garnish

Directions: Pre-heat oven to 350 degrees Fahrenheit and like a baking sheet with parchment paper. In a small saucepan, combine maple syrup, vanilla bean, and salt. Bring to a simmer and reduce by 1/2 volume. Wash and peel the pears. Cut in half and remove stem and core. Using a pastry brush, coat each pear generously with maple mixture. Place pears on baking sheet and put into the pre-heated oven. Every 10 minutes, remove pears from oven and brush with maple mixture. Continue this cycle until the pears are fork tender, about 30 minutes. This really depends on the ripeness of the pears. Finally, remove pears from the oven, brush one last time and serve warm with pecans, cranberries, and whipped cream.

Enjoy Local Wines, Beer and Spirits this Holiday Season... Remember To Drink Responsibly.

Dinner Wine Suggestions: Lewes' Nassau Valley Vineyards 2012 Naked Chardonnay and Nassau Valley Vineyards 2010 Indian River Red Blend Dessert Wine: Nassau Valley Vineyards 2012 Peach Ambrosia

Active Adults Realty Wishes You A Happy And Healthy Thanksgiving!

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