Greenville’s Lewis Barbecue Celebrates Chiles with a Unique Event

In the breezy summer air of Greenville, a divine aroma of roasting Hatch green chile will soon waft through the streets, creating a buzz among the local food enthusiasts. The brainchild behind this delicious venture is John Lewis, renowned pitmaster and owner of Lewis Barbecue.

Born and raised in El Paso, Texas, Lewis fostered a deep-seated love for the green chile season since childhood. Recollecting those good old days, Lewis said, “It’s probably my most favorite smell in the world.” After launching his inaugural restaurant in 2016 in Charleston, he missed the distinctive flavor and aroma of early season green chile peppers so much that he started the Hatch Green Chile Roast festival. Garnering immense appreciation and drawing almost 5,000 visitors last year, Lewis is now all set to host this festive event in Greenville.

Step into A World of Hatch Chiles in Greenville

Mark your calendars for the afternoon of August 25, as the first annual Lewis Hatch Chile Roast unravels its culinary magic at Lewis Barbecue on Rutherford Street in Greenville. Foodies can prepare to treat their taste buds to a slew of Hatch chile-inspired delicacies conjured up by ten local eateries including Scoundrel, Bar Margaret, and Mr. Crisp. Additionally, the event will be buoyed by live music and a fun-filled kiddie corral activity space. The event is open to all, with donations being graciously accepted for Mill Village Farms.

“Grassy, smoky, charred, you’ll know if you come on the 25th,” Lewis shared enthusiastically. “Rutherford Street is going to smell a little different … in a good way.”

Why Hatch Green Chile Is Special?

Originating from Hatch, New Mexico, Hatch chilies are one-of-a-kind due to their spicy yet slightly sweet flavor, courtesy of the region’s hot and dry climate. The green chile peppers are those that are harvested earlier in the season, making their availability last just a month or two. The practice predates the refrigerator era, a time when people would devour as many chilies as they could from late July to late September.

Bringing Hatch Green Chiles to South Carolina

A few days before the event, Lewis will embark on a reminiscing journey to El Paso, joining his best friend in picking up thousands of pounds of chilies from Adam’s Produce in Hatch. After loading up their truck with these flavorful green treasures, the duo will drive straight to Greenville.

“That night, the 24th, that’s when I’ll be getting there with the chilies, and the next day we start roasting,” Lewis disclosed.

For those willing to dabble in a bit of culinary adventure at home, you can pick up roasted chiles in 1 or 5-pound bags. As per Lewis, “It’s neat because people have learned this is what you do, get a whole mess of green chiles and fill up your freezer for the year.”

So, be ready for a change in Greenville’s air and taste on Aug 25. For more information or to pre-order chilies, individuals interested may visit the official website of Lewis Barbecue. Advance parking is not available on site on the day of the event and hence ride shares and carpooling are recommended.