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New York might have ramps, but New Mexico has Hatch Chiles. Locals there count the days to Hatch Chile season every year -- those unique green chiles grown solely in the Hatch Valley of New Mexico -- and we've discovered there's good cause for this chile fever.
Join us at Swine on Monday, September 24th, for a multi-course dinner composed of Hatch Chile cultivars, like Lumbre, Sandia and others, prepared by Chef Phil Conlon.
Here's what's on the menu:
Amuse Bouche
Corn Soup with Pork Belly and Chile Bread Pudding
First Course: Lumbre
Rainbow Trout Escabeche with Watermelon and Lumbre Hatch Chile Salsa and Cilantro
Second Course: Barker
Fondue-Stuffed Barker Hatch Chiles with Tomatillo Salsa Verde, San Queso Cheese and Crema
Third Course: Sadia
Sandia Hatch Chile-Braised Pork Shank with Charred Scallion Polenta and Cracklings
Dessert: Big Jim
Churros with Big Jim Hatch Chile Chocolate Sauce
$70 per person; Ticket price includes tax and gratuity.
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LocationSwine (View)
531 Hudson Street
New York, NY 10014
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: No |
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