Photo Oct 17, 7 01 07 PM

Chef Jeff Bolton

What: Find out how to make a spicy side dish and a punch bowl cocktail with a tequila kick

Where: Recipes courtesy of Westminster’s Kachina Southwestern Grill located 10600 Westminster Blvd

When: I tasted these dishes at one of this restaurant’s Chef’s Classes last month. Check their website for new classes coming soon. Kachina is also serving Thanksgiving dinner this year (if you’re not planning on cooking) from 11:30AM-9:00PM

Turducken is like the Big Foot of Thanksgiving entrees. I’d heard the stories, even know so-and-so, that person who saw one or made one, etc. But I’d never seen this strange trifecta of poultry in person myself until I ventured out last month to a Fall Chef’s Class at Kachina Southwestern Grill.  As a room packed with hungry diners watched attentively, Kachina’s Chef Jeff Bolton swiftly deboned and reassembled the three necessary components of this dish, showing off some serious knife (and sewing) skills and giving me my first look at a turducken (they are real).

Soon, the packed room was munching on a turducken dinner and sides made with spicy Southwestern kicks. Alongside the food, bar manager Nick Tarsi showed off his recipes for two crowd-sized cocktails that guests were more than happy to taste test.

Though the turducken was the main dish of the Chef’s Class meal, there were two clear favorites at my family-style table:


Photo Oct 17, 6 59 19 PM

Green beans and sweet potatoes might be traditional, but this side makes eating your veggies an unexpectedly spicy treat. This dish is also being served at Kachina’s Thanksgiving dinner this year.

Makes 8 servings

 2 Red Onions, small diced

4 Jalapenos, seeded & small diced

1 tbsp. garlic, minced

6 yellow squash, small diced

6 zucchini, small diced

1lb corn kernels

6 poblano peppers, roasted, skinned, seeded, small diced

1/8 c. Mexican oregano, ground

1lb manchego, shredded

1.5 c. cilantro

1 tbsp. smoked salt

1tsp. black pepper

1 c. oil

  1. In a large skillet on high heat cook the squash and zucchini until al dente
  2. Remove from pan and spread out on a sheet pan to cool completely
  3. Sauté the  onions, garlic and jalapenos in oil until soft
  4. Add the corn and continue to sauté for two minutes
  5. Add poblanos, oregano, salt and pepper
  6. Continue to cook until all vegetables are soft
  7. Spread on a sheet pan to cool
  8. In a large mixing bowl combine all ingredients
  9. Heat the mix in a sauté pan until all ingredients are hot and the cheese has melted


Cranberry and Tequila Limeade

Pull out the punch bowl and serve up this refreshing cocktail to your holiday guests. Fruity, tart and easy to drink, this is a certain crowd-pleaser.

Serves 20

3 L. blanco tequila

12 C. dried cranberries

Fresh Limeade

-4 C. lime juice

-6 C. water

-2 C. simple syrup

  1. Pour tequila in a bowl and add cranberries. Let soak for at least 30 minutes
  2. Put tequila and cranberries into a blender and blend until as fine as possible
  3. Run mixture through a sieve, using spatula to force the liquid through
  4. Once the liquid is through, add the limeade to the mixture
  5. OPTIONAL: Top with whole cranberry ice cubes, lemon slices and cinnamon sticks


Photos Courtesy of Kachina Southwestern Grill