The historical location, shaped and fashioned after a castle purple bouncy house, was (and the building still is) about 8 blocks south. It was such a treasure to see.
About 3 weeks into COVID, the owners announced they would be closing the doors for good. Inventory was liquidated and tears were shed.
When the COVID crisis struck in March, all of the restaurants had to shut down. A few chose to serve take-out, take-away, and to-go. Good for them.
Our community worked hard to support in any and all ways.
However, despite the community drive, a few local stars were forced to close their doors – FOREVER.
King’s Chef was one of those.
Located just around the corner from our spot, the family business had been known as an historical icon in town. The location closest, filled the corner across from a little local park. It was always slam-jam packed – best sloppy breakfast in town.
I was lucky enough to come across one of the very last treasured jars of the trusted, true, and ever so tasty Green Chile at the local market.
I scooped it up to treasure our last King’s Chef inspired meal:
Green Chile Olive Fresh Fettuccine
Green Chile Olive Fresh Fettuccine
1 recipe Fresh Homemade Pasta
1 cup King’s Chef Medium Green Chile
1/2 cup pimento stuffed green olives
2 Tbs. butter
sea salt and pepper
Prepare the pasta per the recipe.
Bring a large pot of salted water to a boil.
Add the fresh noodles and resume the boil, for 3 minutes.
Drain.
Add the green chile, olives, butter, and salt and pepper.
Stir until the butter is melted.
Top with a baked chicken breast (if desired) and freshly ground pepper, just before serving.
Smile and enjoy.
