Summer 2026

GREEN CHILE DREAMS IN THE BARNYARD Some restaurants are born from a craving you can’t shake. For brothers Jamie and Stephen Wilson, that craving was Hatch, the New Mexico green chiles you can’t find on the Monterey Peninsula.The brothers, whose father is a Baptist minister, spent seven years in New Mexico as kids. When they moved back home, they kept making the trip just to get them. Eventually they stopped and in February, they opened HATCH Southwest Kitchen instead. Located in the Carmel Barnyard and open since February, HATCH is a family operation. Stephen, a seasoned sommelier with deep roots at the Sardine Factory, handles the wine program. His wife Kristen Ridout brings event and hospi- tality expertise. Jamie, who has worked every corner of a restaurant (including line cook, front of house and management), runs day-to-day with the instincts of someone who loves the business. The menu is rooted in what the brothers grew up eating. The in-house ground brisket burger has earned a following, and the enchila- das—green chile with chicken, red with braised short ribs—deliver flavors many Monterey Bay- area diners haven’t found locally before. “You just can’t get those green chiles here,” Jamie says. “That’s exactly why we’re doing this.” Weekend brunch, featuring blue corn waffles, is a quiet gem still finding its audience. Happy hour runs weekdays, 3:00 to 6:00, with enough small plates on offer to make a full meal. For more information, call 831/330-2332 or visit www.hatchcarmel.com. BUY A MONTHLY TICKET TO SOMEWHERE DELICIOUS When Chef David Hardie joined Elroy’s Fine Foods in Monterey as culinary director five years ago, he hit the ground running—straight into the holiday rush. But that pressure cooker start, after nearly a dozen years at Wild Thyme Deli, suited him fine. In January 2022, building on the momen- tum of the successful Thanksgiving pre-order, Elroy’s and Hardie launched Heatable Eatables, a monthly themed take-home dinner for two. Priced at $140, the theme night offerings are available for pick-up on the last Thursday of each month. While the concept is simple, the execution is not. Each month spotlights a different culinary tradition, and Hardie goes deep, not broad.“Not just India—Punjab. Not just Mexico—Oaxaca,” he says.The menus are shaped by what Hardie learns, and by what lands on Elroy’s hot bar. April’s theme, Kimchi and Chill, is personal. Hardie’s first mentor was a Korean American chef, and a housemate was also Korean American. Hardie has been making kimchi in-house ever since and calls the process “a really emotional experi- ence.” April’s menu included kimchi jjigae, bulgogi, galbi, banchan and sweet caramel rice cakes. The food comes with another twist. The March theme, Lick of the Irish:A St. Patrick’s Day Feast, featured music from a live Celtic band. And Kimchee and Chill featured Monterey Bay Seaweed handing out samples. “I really love the challenge,” Hardie says. “It gives me a chance to learn.” For more information, visit www.elroysfinefoods. com or call 831/373-3737. 206 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 6 Standing in front of the case that houses an assortment of the delicious prepared foods Elroy’s has to offer are Elroy’s owner Chloé Dolata with Culinary Director and Executive Chef David Hardie and General Manager Camrin Dannelly. Photo: Kelli Uldall