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“A Night with the Chefs” tomorrow at the Basque Center to culminate this week’s Basque culinary events in Boise


Poster of this week's Basque culinary event in Boise, Idaho
Poster of this week's Basque culinary event in Boise, Idaho


The Cenarrusa Foundation for Basque Culture and Bizkaia’s Provincial Government teamed up to organize a series of culinary events in Boise, Idaho, from June 7-11, 2011. Four chefs and a sommelier traveled from the Basque Country to provide a week of instruction and regale the public with their wonderful dishes paired up with exactly the right wines. Events include cooking seminars for professionals as well as the general public, along with wine tastings. The week will culminate with a five course dinner at Boise’s Basque Center tomorrow, Saturday June 11th.

Boise, USA. The Cenarrusa Foundation for Basque Culture and Bizkaia’s Provincial Government’s Department of Culture organized a series of culinary events named “An Introduction to Basque Cuisine,” in Boise this week. Four award-winning chefs and a Sommelier from Bizkaia, with more than 75 years of culinary experience between them, descended on Boise for six days to share their expertise and showcase Basque Culinary Arts, both traditional and contemporary. The week was filled with wine pairing and cooking classes for professional cooks as well as the general public. Saturday will feature a five course dinner, also prepared by the chefs, where guests will learn about each course as well as taste a wine paired specifically to it.

The four participating chefs are: Chef Jabier Gartzia, from Boroa Restaurant, in Amorebieta-Zornotza; Chef Daniel Garcia from Zortziko Restaurant, in Bilbao; Chef Iñigo Ordorika, from Zallo Barri Restaurant, in Gernika-Lumo, and Chef Sabin Arana, from Jolastoki Restaurant, in Getxo, "along with Bizkaia’s best sommelier, Mikel Garaizabal Pildain."

Events included a teaching and sampling session of Basque Txakolina Wines on Tuesday, June 7 at the Basque Center in Boise (6th and Grove Streets). Txakolina is a slightly sparkling, very dry white wine with high acidity and low alcohol content, and typical of the Basque Country. The sampling included four types of Txakolina: white Txakolina, barrel-fermented white Txakolina, rosé Txakolina, and red Txakolina, and ran from 6:00 to 8:00 pm. The cost was $20 per person, and Basque pintxos/tapas were served.

On June 8 and 9, Basque Cuisine Instruction Classes were held from 6:30 to 8:30pm at the CWI Culinary Arts Institute on the BSU Campus. Finally, on Saturday, locals will be given the opportunity to enjoy a five course dinner prepared by the same chefs, while supporting the Cenarrusa Foundation.  The dinner will be held at the Basque Center in downtown Boise. Cocktails start at 6:30 and dinner will be served at 7:00 pm. The cost is $75 per Plate ($50 for seniors).  Seating is limited. 

-For more information and to RSVP click here 


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