Chilehead Alert!
Yes, Texas chileheads, your favorite time of year has arrived! This Sunday, Aug. 26, is the 11th Annual Austin Chronicle Hot Sauce Festival at Waterloo Park. Festival founder and former Chronicle Cuisines Editor Robb Walsh returns to Austin to host the yearly sweatin’ soiree, and you’ll find a message of welcome from Robb and all the necessary factual information in this issue’s insert. Meanwhile, I’ve got the scoop on what’s happening with some well-known festival regulars. Walsh has added some new chefs to his judging lineup this year because some of his team is missing in action. Austin celebrity chef and longtime festival judge David Garrido bowed out because he’s the featured chef preparing dinner for 350 people at Maguire’s Restaurant in Dallas this Monday at the FS-EXEC Conference sponsored by the Texas Restaurant Association. San Antonio chef Jay McCarthy is representing the Beef Industry Council on a trip to South America. Last year’s 10th anniversary contest winner, Larry Blanton of Houston, will be entering some new recipes this year while he readies his award-winning salsa for its upcoming market debut. Look for a story about Blanton’s new salsa in next week’s issue. We finally heard from multiple winner and Hall of Flame inductee Michael Walters, also of Houston, who skipped last year’s event and missed the awards ceremony. Seems Walters was checking out last year’s coverage on the Web and discovered he was owed a Hall of Flame plaque. He’s entering again this year and will go home with a plaque regardless of how he places in this year’s event. Mexican-food lovers and festival regulars alike will be pleased to know that Ruben Rodriguez, chef/owner of Evita’s Botanitas (6400 S. First, 441-2424) and frequent restaurant category winner, is working on his first cookbook. Rodriguez has teamed up with Austin food writer/editor Fran Moody, and there’s no word yet on whether they’ll self-publish or approach a local publisher.
Hatch Invasion
Speaking of chiles, Austinites have certainly developed a taste for the distinctive chiles from Hatch, New Mexico, and they are all over town in August and September. As a longstanding tradition, Austin’s Historic Farmer’s Market (6701 Burnet Rd., 454-1002) is roasting fresh chiles every day from 9am-noon from now until Sept. 3. The produce team from Central Market (4001 N. Lamar, 206-1000; 4521 Westgate Blvd., 899-4300) journeyed to Hatch this year, purchasing chiles and roasters for both stores. They’re currently roasting chiles on the decks on weekends and expect to continue until mid-September. And as September rolls around, it must be time for Chuy’s 13th Annual Green Chile Festival, Tuesday, Sept. 4 through Sunday, Sept. 23. To kick off this year’s festival, they’ll be giving away free chiles on Friday, Aug. 31 from 11am until they run out at all four area locations (1728 Barton Springs Rd.; 11680 N. Research; 10520 N. Lamar; and 2320 N. I-35). Once the festival begins, chiles can be purchased fresh, roasted, or roasted and processed for cooking. They’ll also be selling festival memorabilia, limited-edition T-shirts, and special menu items during the fest’s three week run. Stop in at your favorite Chuy’s outlet to sample such mouthwatering delights as Tortilla Crusted Green Chile Crab Cakes, the N.Y. Strip Steak and Stuffed Green Chile platter, Green Chile Chicken Enchiladas paired with Chile Rellenos and green chile rice, Elvis’ Green Chile Fried Chicken, a Spicy Green Chile-Chipotle Marinated Chicken Breast, and the ever-popular Green Chile Stew.
This article appears in August 24 • 2001.