Thanksgiving with the Hatfields

Chefs Karen and Quinn, second from right, Hatfield, children Bennett, left, and Paige, and father-in-law Larry at the table at the Hatfields' Laurel Canyon home.

Chefs Karen and Quinn, second from right, Hatfield, children Bennett, left, and Paige, and father-in-law Larry at the table at the Hatfields’ Laurel Canyon home. (Kirk McKoy / Los Angeles Times)

Nov. 6, 2012 12:26 PM PT

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Thanksgiving with chefs Karen and Quinn Hatfield, children Bennett and Paige and in-laws Larry and Linda Friedman at the Hatfields’ Laurel Canyon home.

Hatfield Thanksgiving

Roasted kabocha squash with a sprig of rosemary. (Kirk McKoy / Los Angeles Times)

Hatfield Thanksgiving

Cherry-pear mostarda. (Kirk McKoy / Los Angeles Times)

Hatfield Thanksgiving

The Hatfields’ Thanksgiving table brings together fresh food, fresh flowers and fresh ideas on the traditional meal. (Kirk McKoy / Los Angeles Times)

Hatfield Thanksgiving

Karen Hatfield’s apple galette. (Kirk McKoy / Los Angeles Times)

Hatfield Thanksgiving

Karen Hatfield serves the potato and mushroom goat cheese gratin en croute. (Kirk McKoy / Los Angeles Times)

Hatfield Thanksgiving

Crispy fried kale lends a natural note. (Kirk McKoy / Los Angeles Times)

Hatfield Thanksgiving

Quinn Hatfield’s brined and smoked turkey. (Kirk McKoy / Los Angeles Times)

Hatfield Thanksgiving

Karen Hatfield adds her own touch on a traditional pumpkin pie with brown-butter streusel and pepitas. Recipe. (Kirk McKoy / Los Angeles Times)

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