Back in the Kitchen with Chef Joe: Basque Country Pintxos (Tapas) Tuesday

Traveling in Basque Country can include visits to various cities, hotels, and experiences of the highest luxury, private one-on-one experiences with local artists, chefs, food producers, historians, architects, and winemakers, the finest dining, and world-class hotels. Or traveling there can immerse you in rural life, traditional food, boutique wineries, and unspoiled nature. Regardless of your travel style, you will be immersed in Basque culture while in the company of people passionate about what they do and where they live.

Tonight we try six different Pintxos: marinated sardines and anchovies with orange torta, tomato and garlic bread with Iberian ham, asparagus and black truffle egg tortilla, prawns ala plancha, roasted monkfish with chorizo and clams, and grilled leg of lamb Zikiro. Complimentary Txakoli wine will be served.

This is a BYOB event and Basque wine would be perfect.

This class is held for 3 nights in the Simoneau kitchen and is limited to 10 people per night so sign up quickly!