“Hatch Chile Pepper season is here and Zapien’s Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability”.
“For the eleventh year, the restaurant and Chef / Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.”
“This year’s Hatch Chile Roast on Saturday, Sept. 4 from 8 a.m. – 2 p.m. will be back to its normal format with the roasters directly outside the restaurant along with other unique Hatch Chile items available for sale.” While the roasting is going on the restaurant will feature Hatch Chile menu specials for Breakfast, Lunch and Dinner. Think Hatch Enchiladas Suizes with creamy Hatch-salsa verde for starters.
“The 2021 roast will be bigger than ever with more roasters running to eliminate wait-times.”
“It’s strongly suggested that cases are reserved in advance. You can select the level of spice – from mild to very hot. Each case is $45 and includes 25 pounds of Hatch Chiles.”
“Chef Marco Zapien’s Hatch Chile cooking demonstration is Wednesday, September 8th at 6 p.m. Participants will learn how to make several Hatch Chile recipes.” The menu, now available, will include highlights of Chef MZ’s creativity such as Hatch Pozole Tostada, Hatch Pepper Braised Short Ribs and Spiced Chocolate – Banana Cream Pie Chimichanga for a properly decadent dessert. All guests will receive a copy of the all-new Melissa’s Hatch Pepper Cookbook which Chef Marco contributed to supporting the culinary efforts of Melissa’s Sharon Hernandez (Co-Founder,) Chef Ida Rodriguez and Chef Tom Fraker.
“Recipes for more than seven different Hatch Chile dishes, including dessert, will be demonstrated and then served for all to enjoy. Class goers will take home recipes and step-by-step directions.”
“And what would a Chef Marco cooking demo be without a raffle? Prizes will range from official Salsa Grill swag to other crave-worthy Melissa’s Produce Hatch Chile signature products.”
Chef Marco Zapien continues as our guest with freshly roasted Hatch Chiles in hand.
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