The Square Pub, located in the heart of downtown Decatur, will hold its 3rd Annual Green Chile Roast Saturday, September 14, 2012 starting at 12 noon.
Activities for the party will center around the outdoor hand-roasting of 8000 pounds of premium Hatch green chiles, personally selected in New Mexico by Square Pub co-owners Jason Wiles and Bob Rhein. Jason, a former resident of New Mexico, has made green chile a central part of the menu since opening the pub’s doors 3 years ago.
“A lot of people hear ‘chili’ and they think of the stuff you get at Wendy’s,” he says. “But ultimately, one thing that has made us different is our use of green chile peppers in our menu. It’s a large part of our concept. We had our first Green Chile Roast two years ago and it was a huge success. It was a no brainer to keep it going. Hand-roasting this much chile is something you won’t find anywhere else in Georgia, or the southeast U.S. for that matter.”
So why go all the way to New Mexico for something found right here in Georgia? “Hatch, New Mexico is the ‘Napa Valley’ of chile peppers,” Jason explains. “Hatch green chile has the best flavor and the most variety. There’s a whole culture to how it’s selected, prepared and consumed, and you’ll be able to see the entire process happen here daily.”
After hand-selecting the chiles and personally transporting them the 1,506 miles between Hatch and Decatur, Jason and Bob will set up a hand-cranked chile roaster on the plaza outside the pub’s front doors and begin roasting the chile peppers Friday afternoon.
Other highlights of the weekend will include special chile-inspired menu items and drinks that will blend southern and southwestern cuisine; green chile beers; a green chile chili cook-off; packaged chiles to go; giveaways and door prizes; a mariachi band; and beer specials from participating brewers Red Hare, Mother Earth and Terrapin. Red Hare and Mother Earth are also brewing special green chile beers with some of The Square Pub’s chiles.
For more information, or to schedule an interview or arrange VIP attendance, please contact Jason Wiles at (404) 973-9554.