We’re very happy to share the memorable dish we made for the 2026 Apron Gala attendees. We cherish food as an opportunity to bring people together. It’s exciting and rewarding to make delicious treats, share them with people, and teach others how to make them themselves. For those of you looking to recreate this dish at home, please see the corresponding recipes for Pickled Red Onions, Cilantro...

Pasilla Chile – Whole
Pasilla Chiles, also known as Chile Negro, are the dried form of Chilaca Peppers. Pasillas are a mild-to-medium-heat pepper, about the same as a mild jalapeño. Flavor is deep, rich, and sweet, with a fruity background. Pasilla Chiles are often used in mole and adobo. Pasilla, translated from Spanish, means “little raisin”. They do look the part, with a dark hue and wrinkled appearance.
Rehydrate in warm water for use in stews, sauces, marinades, and salsa. Alternatively, grind to a powder for use in rubs.
Heat Level
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Our Featured Recipes
Cilanto Lime Crema – 2026 Apron Gala
Recipe by Mike Grosh Ingredients 1 cup Fresh Cilantro, chopped (large stems removed) 3 tablespoons Lime Juice (we recommend freshly squeezed) 1 Garlic clove 1/2 teaspoon Pacific Blue Sea Salt 1/2 cup Hemp Hearts (shelled hemp seeds) 1/2 cup Water Optional: Avocado Greek yogurt Olive oil Chimichurri Blend Salsa en Polvo Blend Procedure Combine the top six ingredients in a blender. Taste and...
Jamaican Jerk Braises – 2026 Apron Gala
Recipe by Mike Grosh Jamaican Jerk (Omni and Vegan Variants) Vegan Ingredients 2 20oz cans Young/Uunripe Green Jackfruit in Brine (drained weight appx 12 oz) 2 tablespoons Better Than Bouillon Vegetable base 1 2oz (56.6g) pack Jamaican Jerk blend Water Optional: Orange Juice as a replacement for or blended with the water. Procedure Jackfruit preparation: drain the Jackfruit brine from the cans....
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