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Shuai Wang and John Lewis
Leslie McKellar

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John Lewis Spiced Up NoMo With Hatch Chilis

Check out the photos from the event

Erin Perkins is the editor of Eater Carolinas, covering the food and restaurant scene across North and South Carolina.

Pitmaster John Lewis hosted his Lewis Chile Roast on Saturday, September 23 at Lewis Barbecue. The event celebrated the chef’s favorite ingredient — the hatch green chile. Lewis brought in over 1,000 pounds of the peppers for the event, which he found on a recent trip to Hatch, New Mexico.

Lewis invited his chefs Alex Lira (Bar Normandy), Shuai Wang (Short Grain), Lesley Carroll (Jack of Cups), and Ray England (Juan Luis) to make dishes featuring the roasted chili. Revelry Brewing also made a special beer with the chile called “Made from Hatch” and Cathead Vodka and Teddy Nixon (Bar Mash) collaborated on a green chile cocktail.

Check out all the spicy fun here with Eater photographer Leslie McKellar.

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Lewis BBQ

464 N Nassau St, Charleston, SC 29403 (843) 805-9500
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