A toast to the start of Hatch chile season with a prickly pear margarita rimmed with Hatch chili powder.
Then on to dish after dish, each with a touch of Hatch chile, at a “Roasting & Toasting” party staged by The Winery Restaurant & Wine Bar in Tustin.
You could eat your fill of a huge variety of Hatch-seasoned dishes, including Indian tacos filled with Hatch chile ground beef, Hatch chile black beans, tomatoes, lettuce and cheese on a base of fry bread.
There were pulled pork tacos too, with chile-braised meat, pico de gallo, lime cabbage and Hatch chile salsa.
The demand was big for Hatch chile and blue cheese sliders. The ground beef patties and chiles were stuffed into King’s Hawaiian Sweet Dinner Rolls, for a surprise touch of sweetness.
Red piquillo peppers were totally mild. Inside them was picadillo made with ground beef and Hatch chiles.
A Baby Dutch Yellow Potato salad tasted all the better for the addition of Hatch chiles.
Peruvian ceviche contained shrimp, octopus and roasted corn along with roasted chiles.
Slices of tamales made with Hatch chiles and butternut squash were topped with Hatch chile crema and served on strips of corn husk.
There was even dessert, an apricot bread pudding with Hatch chile caramel.
Two more dishes not pictured were Hatch chile deviled eggs and Hatch chile and orange-glazed chicken lollipops. There were pineapple margaritas too. No wonder the event was sold out.
In charge was executive chef Yvon Goetz. In the last photo, he’s holding a ristra of lacquered dried red chiles. They are, of course, Hatch chiles.
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