Two Tons of Hatch Chiles Take Over Rancho Lewis Oct. 4

By Robin Gibson / Images provided by Lewis Barbecue

Come watch the peppers roast on site, graze through chile-spiked dishes from more than 30 local kitchens and haul home roasted chiles by the one- or five-pound bag.

Clear your Sunday plans: the Hatch Chile Roast returns to Rancho Lewis on Oct. 4, and it might be the hottest afternoon of Charleston's fall.

John Lewis is bringing in two tons of fresh Hatch chiles from New Mexico, the state where his family once farmed them. Come watch the peppers roast on site, graze through chile-spiked dishes from more than 30 local kitchens and haul home roasted chiles by the one- or five-pound bag. In a hurry? Pre-order through the Lewis Barbecueonline storeand pick up your bag at the event.

The chef roster is stacked: Husk, Kultura, The Crossing, Cane Pazzo, Reenie's, 167 Raw Oyster Bar, Bintü Atelier, Merci, Beautiful South and many more, each showing off what the green chile can do. The Lewis team will be serving its Hot Guts, a Texas-style smoked sausage packed with beef, pork and plenty of Hatch heat.

Organizers suggest a $10 donation to The Green Heart Project, the Charleston nonprofit teaching kids about growing food through school gardens and city farms.

Taylor Corum and Solid Gold Country play all afternoon, the kiddie corral keeps little ones busy, and at 2:30 the main event begins: a chile-eating contest with 12 contestants going for glory. Brave enough to compete? Sign uponline earlybecause those seats disappear fast.

Admission costs nothing. Organizers suggest a $10 donation to The Green Heart Project, the Charleston nonprofit teaching kids about growing food through school gardens and city farms.

"This time of year has always meant green chile season to me," Lewis said. "It is so inspiring to see what fellow chefs in the area cook up with these magnificent chiles."

In a city full of pricey ways to dine and entertain, I can't think of a better event to put on your calendar.