As I mentioned a couple of days ago, several award-winning chefs from the Basque Country are in Boise for a whole week of culinary events. On Thursday, the last Basque Cuisine Instruction Class took place at the CWI Culinary Arts Institute on the BSU Campus, where we learned about vacuum-sealed cooking techniques and experienced delicious dishes, such as ox tail and goat shoulder. KTVB Channel 7 was there to record the event.
On a personal note, I would like to thank Gloria Totoricaguena for giving me the opportunity to work on the event interpreting for the chefs. I enjoyed it very much, even though I got stuck on a couple of words here and there!
You can read the KTVB news article in its entirety here.
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