The annual bounty of sensational New Mexico Hatch chile peppers has arrived just in time for an evening of excitement and good food at the counter with Matt Sassman. Enjoy fire-roasted Hatch chile queso dip with fresh corn tortilla chips, Hatch chile and mushroom-stuffed pork tenderloin, Spanish-style rice with Hatch chiles, fire-roasted Hatch chile and corn-stuffed zucchini bites with tomatoes and roasted sweet bell peppers, plus chocolate brownies and Hatch chile-vanilla bean ice cream, along with a pineapple-Hatch chile margarita.

Lydia Gwin showcases the versatility of the apple using different techniques to create superb dishes from sweet to savory. Enjoy rosemary-sharp cheddar cornbread with hard cider butter served with tomato and green apple jam, German-style braised pork loin with apples and potatoes in a creamy cider sauce, shaved Brussels sprouts and marinated apple salad, plus gâteau invisible - an impressive cake with thinly sliced apples.

Lobster might be the mainstay of summer foods in Maine, but Lydia Gwin puts her twist on the iconic lobster roll in this hands-on class. Learn to make a lobster BLT on homemade potato rolls, barbecue spiced potato chips, Lydia's cheesy corn dish with sharp white cheddar, broccoli and carrot slaw, Bloody Mary shrimp ceviche with plantain chips, plus blueberry pie with an all-butter crust.