Spend a unique evening with Matt Sassman, the produce manager at Straub’s Town & Country location and a familiar face in our kitchens, as he shares the annual bounty of sensational New Mexico Hatch chile peppers. This hands-on class will step outside to roast the peppers in a hopper, then learn to make sausage and Hatch chile-stuffed mushrooms with cheddar cheese, crab-roasted corn chowder with Hatch chiles and bacon, Hatch chile-stuffed braciole with flank steak rolled with mozzarella served with Hatch chile tomato sauce and fresh fettuccine, plus Hatch chile-vanilla bean ice cream and Hatch chile-chocolate chunk cookies served with pineapple-Hatch chile margaritas with a chile-salt rim.
Tue, Aug 24, 6 pm to 8:30 pm