Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The short season for sourcing fresh Hatch peppers from New Mexico’s Mesilla Valley is upon us. Hatch Chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Unusually the fresh peppers are available in a variety of heat levels from mild to hot. In food stores now fresh or freshly roasted by the case. (They freeze well when roasted.) Chef Andrew is a genuine fan and offers some great tips for inspired cooking with Hatch chiles.

We’ll, of course “Ask the Chef.”

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