Pitmaster John Lewis wanted to bring a little bit of his hometown to Charleston when he started the Lewis Hatch Chile Roast six years ago. A lover of the multifaceted ingredient, Lewis personally drove thousands of peppers from New Mexico to Charleston in order to properly host the festivities.
“I just really missed the excitement surrounding the Hatch chile season that we used to celebrate in El Paso, so I thought it would be a fun thing to bring to Charleston,” Lewis said. “We were blown away by the response [to the first event]. We had people driving in from all over the state to purchase chiles and heard from countless fans that they were so happy to have a place offering them.”
Hatch chile lovers can come to celebrate this year during the roast on Oct. 1 and enjoy live music, fun activities for kids and pre-roasted chiles for sale in one- or five-pound bags. Lewis, who is originally from El Paso, Texas, which sits near the border of New Mexico, said his favorite part of the fest is “connecting with people from the El Paso or Hatch region and hearing their personal stories about the ingredient.”
Spicing up the Lowcountry
So what’s so special about these chiles? According to Lewis, they’re “like Champagne” in the same way the drink is only true Champagne if it’s produced in the Champagne region of France. Hatch chiles must be grown in the small town of Hatch (with a population of barely more than 1,500 residents) in the Rio Grande Valley of New Mexico.
The growing conditions of the region create a versatile pepper that brings a sweet-yet-smoky taste to many dishes on the menus of Lewis’ two Charleston restaurants, Lewis Barbecue and Rancho Lewis.
For Lewis, there’s also a more personal reason: His great grandparents had a chile farm in Hatch.
“I like to think the love of Hatch chiles runs through my veins,” he said.
When Lewis first visited Charleston in 2014, he noticed the “tight knit and welcoming” restaurant community was lacking in Central Texas barbecue. He was immediately drawn to the scene.
While classic Southern hospitality was certainly a player in attracting pitmaster Lewis to Charleston, it wasn’t the only motivator.
“This might be surprising, but I actually prefer seafood over meat,” he said. “I really like living on the coast and enjoying all the local fish, oysters and shrimp.”
This year, the festival will once again partner with nonprofit Friends of Joseph Floyd Manor (FJFM), which supports residents of Joseph Floyd Manor, an apartment complex near Rancho Lewis that houses elderly and disabled Charlestonians.
Lewis explained that he and his crew wanted to partner with someone who would feel the impact. While donations are not required to attend the event, the roast raised $10,000 last year, “which allowed FJFM to purchase food and feed the residents all year long,” Lewis explained.
During the event, two music acts will perform: Solid Country Gold, a Charleston band that plays classic country music, followed by another country artist and friend of John Lewis, Whitney Morgan and the 78s who will bring a blend of alternative and outlaw country. Guests can also order from more than 30 food and drink vendors as they celebrate along with Lewis and his crew.
Lewis’ 6th annual Hatch Chile Roast is free to attend and takes place from noon to 5 p.m. Oct. 1 at Rancho Lewis, 1503 King St., downtown.
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