I beat two chefs. Now I'm going to the finals.
One win, one unforgettable meal, and a burger recipe built for the long weekend.
Hey y’all!
Last Wednesday night at Vals was two of them against one of me, and I won!
Round 2 of Battle of the Burrito is done. Anthony Cruz and Gene Colley from @southernsfood are two of the best in the city and it was an honor to compete against them. Now, I’m moving on to the finals.
The other semifinal happens June 3rd. Jackie Blanchard from Sukeban faces off against Joaquin Rodas from Bacchanal. Whoever survives that night is who I see in the final match. No date yet, but when we know, you’ll know.
One of LA's most exciting chefs showed up in New Orleans this week.
If you’ve been paying attention to the American food scene, you know the name Jon Yao.
He runs Kato in Los Angeles, a one Michelin star Taiwanese-American restaurant that’s one of the most talked-about tables in the country because it’s just consistently, undeniably good. The kind of restaurant that changes how you think about what a cuisine can be.
He’s in town because the 50 Best North America awards are happening right here in New Orleans, which means some of the most exciting chefs in the world are walking around our city this week.
KATO is here in New Orleans for three nights only, and we got a seat on opening night last night. Four courses. Beverage pairings. Dishes that felt rooted in something real but completely unexpected at the same time.
There’s a type of meal that makes you stop mid-bite and just sit with it for a second. That’s what this was. The whole time I was eating, I kept thinking: this is why I cook. This is what food is supposed to feel like.
If he’s still in town when you read this, go. Don’t overthink it, just go!
New supper club memberships close Sunday. After that, the list is full.
We are closing new membership sign-ups at the end of this month, May 31.
If you’ve already submitted your fee and contact info, you’re in. You’ll hear from us when August is ready. June and July are sold out, so don’t ask about those. August is the next one and the only people who get that announcement are the people already on the list.
If someone in your life has been meaning to join and keeps putting it off, send them this right now. After Sunday, the list closes and we don’t know when it opens again.
This week’s recipe
The Green Chile Cheeseburger has been sitting in the Patreon recipe vault for a while and I’ve been waiting for the right moment to share it.
Here’s the thing about a green chile cheeseburger that most people don’t realize until they eat a great one: it’s not a burger with chiles on top. It’s its own category. The roasted green chile brings this smoky, earthy heat that wraps around the cheese and the beef in a way that nothing else does. It changes the whole experience.
I make mine smash-style. Ball of beef, screaming hot surface, pressed down hard. Full contact with the heat means you get a crust on the outside that I honestly think is one of the best textures in all of cooking. Crispy edge, juicy center, done fast. Once you cook a burger this way, going back feels like a punishment.
The chiles get roasted and peeled first. Under a broiler, right on the rack, until they blister and char in spots. Let them steam in a bag for a few minutes. Peel them. Layer them on top of the cheese while the patty is still on the heat so everything melts together into one situation.
That’s the burger. That’s the move.
You’re reading this on Monday. The holiday isn’t over yet. There’s still time to make this today.
And if the grill doesn’t happen today, save this one. Summer is just getting started and this burger is going to be relevant every single weekend until September. Put it in your back pocket now and thank yourself later.
Recipe below.
Way to go!!! I’ll see you in the final match!