Pitmaster John Lewis will bring the flavors of New Mexico back to Charleston for the ninth annual Lewis Hatch Chile Roast on Sunday, Oct. 4, at Rancho Lewis.
The family-friendly festival will run from 1 to 4 p.m. and feature 4,000 pounds of Hatch chiles roasted on-site, chile-inspired dishes from more than 30 local chefs, live music and other activities.
Sparky’s Burgers, BBQ & Espresso from Hatch, New Mexico, will return to serve its Hatch chile cheeseburgers. Participating Charleston chefs will represent restaurants including Husk, 167 Raw Oyster Bar, The Obstinate Daughter and Bintü Atelier, among others.
The festival will also feature a chile-eating contest at 2:30 p.m., live music from Taylor Corum and Solid Country Gold and a Kiddie Corral fun zone.
Lewis Barbecue will feature its Texas-style “Hot Guts,” a housemade smoked spicy beef and pork sausage featuring Hatch green chiles. Among the 30+ chefs bringing the heat are some of Charleston’s most notable chefs showcasing their best Hatch-chile-inspired dishes, including:
Chef Rick Ohlemacher of Husk with Grilled Pork Ribs with Hatch Chile Alabama White Sauce
Chef Nikko Cagalanan of Kultura with Hatch Chile Sopa (Filipino Chicken Noodle Soup)
Chef Nick Dugan of The Crossing with Hatch Chile Lamb Kefta with Creamy Labneh
Chef Mark Bolchoz of Cane Pazzo / Reenie’s with Grilled Pork Belly Spiedini with Hatch Chile Peperonata Almond Crunch
Chef Bailey Campbell of 167 Raw Oyster Bar with Smoked Bluefin Nachos and Hatch Chile Queso
Chef Bintou N'Daw of Bintü Atelier with Piri Piri Smoked Chicken and Hatch Chile Sauce
Chef Michael Zentner of Merci with Roasted Pig’s Head Empanadas with Hatch Chile Salsa Verde
Chef David Schuttenberg of Beautiful South with Sichuan Charred Green Chile Sauce with Noodles
This year’s event will also include a savory cake created by Annie Mae’s Bakeshop in celebration of Lewis Barbecue’s 10th anniversary.
Hatch green chiles come from the Hatch Valley in southern New Mexico and are celebrated for their signature earthy, smoky, slightly sweet heat. They range from mild to very hot, with a distinctive taste that, when roasted, is unlike any other flavor or aroma. The short season, usually August through October, makes the peppers especially coveted by chefs and home cooks.
Admission is free, with a suggested $10 donation at the door benefiting The Green Heart Project. The Charleston nonprofit creates garden-based experiential learning projects and school garden programs designed to educate students and build community through growing, eating and celebrating food.
Hatch chiles will also be available for preorder through the Lewis Barbecue website.
The ninth annual Lewis Hatch Chile Roast will be held at Rancho Lewis at Pacific Box & Crate, 1503 King St.