Hatch Chile season is here and The Salsa Grill is ready with three events surely to take advantage of the bright green, glossy pepper’s annual availability.
For the sixth straight year, Chef Marco Zapien is hosting a Hatch Chile interactive cooking demonstration, Hatch Chile roast and Hatch Chile brunch. Every summer, New Mexican Hatch Chiles are ripe enough to enjoy and Chef MZ is making a late summer celebration out of it.
The cooking demo on Wednesday, Sept. 7 from 6 -8 p.m. is where participants will learn how to make items such as Kool Cabbage and Seafood Salad Tacos topped with Hatch Chile Sauce, Hatch Chile Marinated Chicken, Hatch Chile Baby Back Ribs and much more. Recipes for 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. The cost is $45 per person, click here to view menu, and here to reserve your spot.
This year’s Hatch cooking demo will give class attendees a taste of what the Hatch Chile roast is all about; Chef MZ will do a live roast at the cooking demo. And what would a cooking demo be without a raffle – the raffle prizes are cases of roasted Hatch Chiles.
The parking lot in front of the restaurant will be filled with roasters and cases of chiles on Saturday, Sept. 17 beginning at 8 a.m. The Salsa Grill has worked closely with Melissa’s Produce to ensure the most flavorful peppers for the roast, cooking demo and brunch. Reserve your cases of Hatch Chiles here.
Chef MZ’s Hatch Chile brunch is also on Saturday, Sept. 17 from 9 a.m. – 2 p.m., and includes a complete Hatch Chile inspired menu. Some decadent brunch items include Hatch Chile Picadillo, Hatch Chile Mac N Chees and Tacos de papa con Hatch Chile. The cost is $21 per person and $10 for children 12 and under. Each adult brunch includes Champagne and Mimosas.
Hatch Chile lovers can pre-order their $40 case and select their preferred level of hotness: mild, medium, hot, or very hot. Class participants should also sign-up before it’s full. Interested participants can register here or can call the restaurant at 562-942.7072.