Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. An Action Station includes Omelettes and Eggs to Order, Hatch-Brown Sugar Glazed Bone-In Ham, and Belgian Waffles and Fresh Berries. Many of the dishes featured are from the new Melissa’s Hatch Pepper Cookbook.
This year’s Hatch Chile Roast allows patrons to pick-up on the spot freshly-roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised.
Chef Marco takes a break from his busy kitchen to provide all the savory Hatch roasting details.
Dean started by developing the recipes for two styles of authentic Belgian Waffles. One is not sweet in taste and the other is a more familiar, dense and sweet variation. He sold his proprietary mix to foodservice including the cruise lines.
Enter Chef Kelly Mullarney, a long-time friend of Dean’s. Together they created the enticing menu for both the savory and sweet variations of the BRUXIE sandwiches. The emphasis is on quality, fresh ingredients.
Their field lab to test customer response to the BRUXIE sandwich was a tired hamburger stand in Old Town Orange which they gutted and totally rebuilt. That opened in 2010 and the lines of hungry Chapman University students and savvy locals continue to this day.
Jet tasted, and favorably commented on, the Buttermilk Fried Chicken Bruxie which was prepared for him on the spot at the radio station.