Hatch Chili Pepper Party at The Winery in Tustin!

Winery, executive chef-partner Yvon Goetz has a smile on his face for a couple of reasons!  First, as we were reminded as honored guests at the Hatch Chili Roast & Toast at the Winery in Tustin.

Chef Goetz oversees both The Winery in Tustin and Newport Beach, both in what just feels like “cushioned” Orange County where the weather is perfect and restaurant hospitality feels seamless because everyone seems happy you are there and they are there.

Cooking outside cooking at the annual Hatch Chile Roasting & Toasting at The Winery Restaurant & Wine Bar in Tustin.The event drew a sell-out crowd.  Chef Yvon told us how happy a turn of events this has been post-Covid, and that maybe, maybe next year he would answer requests for a French menu! 

 Not only are they only grown in Hatch, New Mexico, but their season is only six-weeks long, just enough for fans to purchase and store. available only during a short six-week season. 

Working in a breeze outside,  Chef Yvon, James and Ray worked non-stop to a hungry, happy crowd in side on the veranda.  They preparing fresh pulled pork tacos, (American) Indian tacos with beef and bean paste on a fried base.  

Laughing about the “Indian” tacos that are American and not Indian.  Hint!  Executive Chef James chavez’ stetson with the feather in his cap! 

The menu included: 

Hatch blue cheese and beef sliders

 Sourdough rolls were ingeniously scooped out and filled with Hatch chili

Hatch-spiced pecans topped sweet (pastry dough) Savory bacon quiche bites

Hatch-spiced pecans topped bread pudding

A bar at one end of the breezy veranda served refreshing Hatch chili margaritas, as much of a pick-me-up at “tiramisu” plus summery strawberry-watermelon and creamy, tropical pineapple-coconut tequila cocktails.

 A walk to the other end earned you wonderful local spirits from nearby Anaheim;  full-bodied  Lumino Mexican style lager from the Unsung Brewing Company and from X Brewery, a fruity/flinty huckleberry hard seltzer.   

The event was sponsored by Melissa’s Produce which first introduced and then became the main distributors for not only fresh Hatch peppers but a line of expanding Hatch products.  These include many  such as salsa, dried peppers and Hatch-seasoned polenta. On display with these at the party was Melissa’s new Hatch Pepper Cookbook.

Robert explained that Hatch peppers come in four levels of heat—mild, medium, hot and very hot.  Thick-skinned Hatch peppers’ thick skins keep in the flavor but they have to be roasted so they can be peeled before using. For “beginners and the more timid taste palette,” mild peppers are advised, which were in the gift bag, along with the new Hatch Pepper Cookbook.  

There’s still time to go to roastings! See the schedule here, and details of the last one of the season at Zapien’s Salsa Grill on September 10! Meanwhile Hatch Chili dishes are also on their menu. //localfoodeater.com/salsa-grill-opens-and-closes-the-hatch-pepper-season-with-sizzle/