Join us this Saturday for Iron ChileHead!
Hello, again!
I know I've said this before, but I think about it at this time every year.
I bet, at one point in our lives, we have all wanted to open a hamburger stand. My dream was to open the carry out across from my alma mater, Wichita High School North. It’s been available for sale several times in the past and the thoughts go through my head every time. I’ve already settled on a business model for it. I’d go into partnership with my good friend, Joe Stumpe. You all probably know Joe; he’s a foodie, a singer/songwriter and a resident of north Riverside, which is just a short distance from North High. We'd call it 'Smok’n Joe’s', serve the best Hatch Green Chile Cheeseburger around and serve up milkshakes just like Squeezer's Palace did back in high school. In the winter months, we’d add Pork Chile Verde stew to the menu.
As you probably know, one roadblock in the process is Carrie, Joe’s wife. So Smok’n Joe’s will probably always be a dream. I also know that a restaurant is hard work!
To help me scratch the itch of offering up my Chile Verde at a restaurant, I'll be serving up free samples of my 'famous' Pork Chile Verde at Iron ChileHead, this Saturday from noon until 4pm (or until it runs out!) We're fire roasting green chile peppers from Hatch, New Mexico, and boy are they special (I picked them up myself!) I've made this particular recipe with green chile dozens of times, and it's one I keep on hand. It's delicious to serve by itself, as well as over eggs, potatoes, hamburgers, baked beans and countless other things.
I've actually made it on camera, if you're interested in learning how. It's really quite easy. And the recipe is on our website as well.
I hope to serve you a taste of Pork Green Chile Verde this Saturday at our 10th anniversary Iron ChileHead. Even if you don't have a ticket to pick your favorite green chile beer from one of the 24 (!) regional and local breweries who are competing, you don't want to miss what the food trucks are cooking up with green chile!
Your friend in the garden,
Marty Johnson
Owner - Johnson's Garden Center
I know I've said this before, but I think about it at this time every year.
I bet, at one point in our lives, we have all wanted to open a hamburger stand. My dream was to open the carry out across from my alma mater, Wichita High School North. It’s been available for sale several times in the past and the thoughts go through my head every time. I’ve already settled on a business model for it. I’d go into partnership with my good friend, Joe Stumpe. You all probably know Joe; he’s a foodie, a singer/songwriter and a resident of north Riverside, which is just a short distance from North High. We'd call it 'Smok’n Joe’s', serve the best Hatch Green Chile Cheeseburger around and serve up milkshakes just like Squeezer's Palace did back in high school. In the winter months, we’d add Pork Chile Verde stew to the menu.
As you probably know, one roadblock in the process is Carrie, Joe’s wife. So Smok’n Joe’s will probably always be a dream. I also know that a restaurant is hard work!
To help me scratch the itch of offering up my Chile Verde at a restaurant, I'll be serving up free samples of my 'famous' Pork Chile Verde at Iron ChileHead, this Saturday from noon until 4pm (or until it runs out!) We're fire roasting green chile peppers from Hatch, New Mexico, and boy are they special (I picked them up myself!) I've made this particular recipe with green chile dozens of times, and it's one I keep on hand. It's delicious to serve by itself, as well as over eggs, potatoes, hamburgers, baked beans and countless other things.
I've actually made it on camera, if you're interested in learning how. It's really quite easy. And the recipe is on our website as well.
I hope to serve you a taste of Pork Green Chile Verde this Saturday at our 10th anniversary Iron ChileHead. Even if you don't have a ticket to pick your favorite green chile beer from one of the 24 (!) regional and local breweries who are competing, you don't want to miss what the food trucks are cooking up with green chile!
Your friend in the garden,
Marty Johnson
Owner - Johnson's Garden Center
