When: Sat., Sept. 23, 2-5 p.m. 2017
Join pitmaster John Lewis for Lewis Barbecue’s inaugural Lewis Chile Roast, an event celebrating the hatch green chile. Lewis is shipping in over 1,000 pounds of hatch chiles for the occasion, sourced from Hatch, New Mexico, and roasted on site in Charleston. Several Charleston chefs join Lewis in this chile celebration, including Short Grain’s Shuai Wang, Jack of Cups’ Lesley Carroll, Bar Normandy’s Alex Lira, and Juan Luis’ Ray England. Each chef will whip up a dish using the chile and guests will get to try these tastes out for free. Don’t worry, there will be something to swill, too; Revelry Brewing and Lewis Barbecue teamed up earlier this summer to create a special beer, Made from Hatch, and Bar Mash’s Teddy Nixon stirs up a green chile cocktail.
Price: Free to attend