An Invitation to Basque Cuisine
The Cenarrusa Foundation for Basque Culture and the Bizkaia Department of Culture Presents:
An Introduction to Basque Cuisine
Four Chefs and a Sommelier from Bizkaia, Basque Country with more than 75 years of culinary experience will descend upon Boise for 6 days to share their expertise & showcase Basque Culinary Arts, both traditional and contemporary. See what these chefs have to offer and wine pairing during 2 days of seminars and learn about wine pairing from the best.
Maybe some of their dishes will make it onto your menu!
Two Day-long Basque Cuisine Seminars
Seminars Designed for Chefs and Foodservice Professionals
Two sessions are scheduled, plus attend any session and you are invited to the Bonus Wine Pairing event at the Basque Center at no cost!
Wednesday, June 8th - 9:30am - 4:00pm
Thursday, June 9th - 9:30am-4:00pm
CWI Culinary Arts Institute
Boise State University
University Drive and Euclid
Reservations - - > For details please click here
Thursday, June 9th - Bonus Wine Pairing - RSVP details click here
Basque wine tasting and pairing; 5 flights of wine, tapas/pintxos provided.
Registration for one or both days includes the wine tasting & pairing session.
At the Basque Center from 6:00pm - 8:00pm.
Two Evening Basque Cuisine Demonstrations
Seminars Designed for the General Public's Enjoyment
June 8 and June 9 are the Basque cooking classes at the College of Western Idaho Culinary Arts Institute (on University Drive right near the BSU football stadium), 6:30-8:30pm for the general public. $20 per person, per night.
Please RSVP with check to:
Cenarrusa Foundation for Basque Culture
7744 Iron Court
Boise, Idaho 83704
June 8 Wednesday Class Menu
· Salad with a red pepper cream dressing
· Codfish with a reduced parsley sauce
· Seafood salad
· Clams in a green vegetable sauce
June 9 Thursday Class Menu
· Slow cooked chicken
· Roasted shoulder of Lamb stuffed with cinnamon apples
· Onion ravioli
Information - - > For details please click here
Please RSVP to Cenarrusa Foundation for Basque Culture
totoricaguena@yahoo.com or 208-891-9888
Present a teaching and sampling session of Basque Txakolina Wines
Tuesday, June 7 - 6:30 - 8:30pm
$20 per person
Basque pintxos/tapas will also be served
Basque Center
6th and Grove Street
Boise, Idaho
For complete information and RSVP details click here
Please RSVP to Cenarrusa Foundation for Basque Culture
totoricaguena@yahoo.com or 208-891-9888
A Night With Basque Chefs
Saturday, June 11
Basque Center
601 Grove Street
Boise, Idaho
Enjoy a five course dinner prepared by the Basque Country’s best chefs. Learn about each course as well as taste a wine paired specifically for it by Bizkaia’s best Sommelier. Join us for a meal you will not soon forget and support the Cenarrusa Foundation for Basque Culture. There is very limited seating so we ask you RSVP as soon as possible.
Cocktails: 6:30pm
Dinner: 7:00pm
$75 per plate - $50 for over 65
Reservations - - > For details please click here
Chefs Representing Euskadi
Born in Gernika, Chef Jabyer Gartzia began in the restaurant trade at the Faisán de Oro Restaurant in his hometown. In 1991, he was appointed Head Chef at the Hotel Boliña Restaurant in Gernika. He then decided to throw caution to the wind and open his own restaurant: the Boroa Jatetxea. Every day his team endeavors to satisfy the more exquisite palates and experience the satisfaction of a job well done. Jabyer is the author of traditional cuisine with a modern touch, where Basque gastronomy prevails and which features seasonal fare. His restaurant has a star in the Michelin Guide. Boroa Restaurant, Amorebieta-Zornotza www.boroa.com
Mikel Garaizabal Pildain, Sommelier, was awarded the Gourmand 2003 Prize for the best educational book on wines worldwide for his "Vinos de Euskal Herria," “Wines of Euskal Herria”. This prestigious award is known as the Oscars for cook books. He has also published “Mahatsaren Orpotik Dator”-“Good Vines, Good Wines,” and “Ardobidez,”“The Wine Route.” He has directed over 500 tasting sessions, courses and lecturers both in Spain and abroad. He combines this work with his teaching at the Gamarra School of Hotel Management in Vitoria-Gasteiz.
Mikel graduated in Hotel Management and Tourism, Oenology and Viticulture from the Laguardia School of Oenology, and as a Sommelier from the Madrid Chamber of Commerce. He was the presenter and coordinator of the Yo con Vino, Me and My Wine, program. www.hogarutil.com. He is a regular contributor to different media. He is an oenologist at the Mendraka Txakolina winery and also advises on technical aspects at different hotel and catering establishments. He is one of the designers at Zilueta which features wine-related garments. He is a member of the tasting panel of the Pharmacy Faculty at the Public University of the Basque Country and of the tasting committee for the “Txakoli de Bizkaia” Denomination of Origin. Mikel is the Technical Director of the new Txakoli de Bizkaia Museum.
Chef Daniel Garcia - Zortziko Restaurant
Situated right in the heart of Bilbao, the Zortziko opened in 1989. Since then, the restaurant has made its mark as one of the most sought-after in the capital of Bizkaia. Daniel García is the chef and it is because of him that the restaurant is considered one of the top in the city. This non-conformist and inquisitive chef puts his heart, his technique, his creativity and his imagination in each and every one of the dishes produced in the kitchen. In 1983, the Sociedad Bilbaína gastronomy society had already dubbed him the “new young value of local cuisine" and he received a Michelin Star eight years later. The gastronomy of Bilbao, the Basque Country and Spain cannot be described without a reference to this chef and his culinary art. Zortziko Restaurant, in Bilbao www.zortziko.es
Chef Iñigo Ordorika learnt to cook in the kitchen of his family's restaurant until he went to study at the Hotel Management school in Madrid in 1977. He returned home in 1980 and it was back to the restaurant. In 1981, he started working for the Drugstore (Bilbao). After that, he worked for Zallo Barri, as well as spending time at the Bermeo Restaurant (Bilbao), where he learnt from Jesús Bocos and Bernabé Rama. He then moved to Madrid, where he worked and learned under Luis Irizar, before he went on to build up his experience and knowledge from Didier Oudil at "Pan, Adour et Fantasie".
He is currently back home, at Zallo Barri, where he combines tradition and modernity, technique and creativity to create dishes to delight the palate. Zallo Barri Restaurant, Gernika-Lumo www.zallobarri.com
Chef Sabin Arana was just 16 when he first came into contact with the culinary world, when he started to work with his father, who is in the annals of the history of Basque cuisine thanks to his work and dedication. Two years later, he was already a commis chef and after 11 years working in each of the stations, he was appointed head chef at Jolastoki, one of the most iconic and renowned restaurants in Bizkaia. He also consolidated his know-how with periods at the top restaurants of Spain, such as Las Rejas Restaurant of Manolo de La Osa. Sabin’s philosophy is clear: maintain the style of cuisine of Jolastoki, but always keep it innovative.
He is currently managing the restaurant, helped by an efficient team consisting of his wife, Arantxa, and his sister, Itxaso Arana, the sommelier who won the 2003 Spanish Nariz de Oro (Golden Nose) prize. Jolastoki Restaurant, Getxo, Bizkaia www.restaurantejolastoki.comContact: Gloria Totoricaguena (totoricaguena@yahoo.com)
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