Show 440, August 28, 2021: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One

Marco Zapien of Zapiens Salsa Grill and Taqueria

“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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Show 440, August 28, 2021: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part Two

Marco Zapien of Zapiens Salsa Grill and Taqueria

“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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Show 437, August 7, 2021: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and Bar

“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”

“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”

“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”

Chef Yvon is our guest with Hatch Peppers in hand.

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Show 437, August 7, 2021: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Robert Schueller of Melissa’s (our resident prince of Produce) presented two informative talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think rhubarb, heirloom tomatoes, artichokes, and Melissa’s Steamed Line of ready to enjoy beets, chickpeas and lentils.

Also it’s now the short Hatch Chile season. Robert will talk about area chile roastings and Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

MMelissa’s Produce is featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair (through August 15th) they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

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Show 434, July 17, 2021: Robert Schueller, “The Prince of Produce,” Melissa’s Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Promenade on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season which just started.

Robert shares a highlighted version of his California Specialty Fruit Crops engaging presentation with us as well as the preview of the Hatch Chile season.

“Melissa’s kicks off Hatch Pepper season with an all-new Melissa’s Hatch Pepper Cookbook, a compilation of delicious recipes from the Melissa’s Corporate Chefs Team. These recipes have been collected over several seasons during their annual Hatch Pepper promotional campaigns. The recipes are divided into nine groups: Appetizers, Salads, Sides, Drinks, Condiments, etc., demonstrating the versatility of this unique pepper variety with more than one-hundred recipes. There are Hatch dishes for every meal of the day and for every culinary skillset from the novice cook to the serious chef.”

Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Promenade, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

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Show 434, July 17, 2021: Robert Schueller, “The Prince of Produce,” Melissa’s Part Two

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Promenade on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season which just started.

Robert now shares a highlighted version of his California Specialty Food Crops engaging presentation with us as well as the preview of the Hatch Chile season.

“Melissa’s kicks off Hatch Pepper season with an all-new Melissa’s Hatch Pepper Cookbook, a compilation of delicious recipes from the Melissa’s Corporate Chefs Team. These recipes have been collected over several seasons during their annual Hatch Pepper promotional campaigns. There are Hatch dishes for every meal of the day and for every culinary skillset from the novice cook to the serious chef.”

Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Promenade, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Play

Show 335, August 3, 2019: Executive Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and BarIt’s the start of the short, but eagerly anticipated, Hatch Chile season. To celebrate Executive Chef/Partner Yvon Goetz of The Winery Restaurant & Wine Bar in Tustin is hosting a Roasting & Toasting on the Vineyard Hatch Chile afternoon celebration at the original The Winery.

On the menu are beer, Tequila and live music along with a Hatch Chile roasting. Chef Yvon is preparing an incredible assortment of Hatch Chile hors d’oeuvres including Hatch Chile Braised Pulled Pork Tacos and Hatch Chile and Butternut Squash Tamales.

Every guest departs with a copy of the Melissa’s Hatch Chile Cookbook by Sharon Hernandez (Melissa’s Co-Founder) and Melissa’s Corporate Chef Ida Rodriguez and a tote of fresh Hatch Peppers.

Chef Yvon turns up the flavorful heat for us.

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Show 335, August 3, 2019: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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Show 285, August 11, 2018: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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Show 237, August 19, 2017: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook

Chef Ida Rodriquez of Melissas World Variety ProduceHatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Gelson’s and Bristol Farms. Check the Melissa’s website for locations, dates and times. The roasting is conveniently included in the price of the case of chiles.

Melissa’s website has lots of good information on Hatch Chiles. Recipes are there, too, including Hatch Chile Guacamole, Hatch Chile Chili and Hatch Chile Salsa.

Melissa’s Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.

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