A Basque in Boise

The Cenarrusa Foundation for Basque Culture presents: A Night with the Basque Chefs and Basque Wine Tasting and Education

A Night with the Basque Chefs

Chef Aitor Elizegi, Chef Josu Ibarra, Chef Beñat Ormaetxea and Sommelier Mikel Garaizabal Pildain will travel to Idaho to prepare a meal you will not soon forget.

A six course dinner with wine pairings will be offered on August 1, 2015 from 6:30 to 11:00pm at the Boise Arid Club. The dinner will include 6 courses and 6 wine pairings.

Pre-paid reservations only; no tickets at the door. Tables of 8 or 10 also available for groups.

Proceeds from the dinner will benefit the Cenarrusa Foundation for Basque Culture.

For information and advance ticket purchase only:
http://anightwithbasquechefs.brownpapertickets.com or call 1-800-838-3006

Dinner

Basque Wine Tasting and Education

Learn how to smell, taste, pair and buy wines from the Basque Country’s best Sommelier, Mikel Garaizabal Pildain. Enjoy tasting a variety of Basque wines including Txakoli (pronounced cha-co-lee). Txakoli is a clean, naturally effervescent dry white wine. It has an herbaceous and citric quality, making it perfectly refreshing to sip with seafood, cured meats, and hard cheeses.

For information and advance ticket purchase only:
http://basquewinetasting.brownpapertickets.com or call 1-800-838-3006

Wine Tasting

Thanks for passing by: ↓

Larry Olson Michel HACALA

2 thoughts on “The Cenarrusa Foundation for Basque Culture presents: A Night with the Basque Chefs and Basque Wine Tasting and Education

  1. Henar Chico Post author

    You can click on the link (http://anightwithbasquechefs.brownpapertickets.com) and it will take you to the menu, along with other useful information. However, I copied and pasted it here for your convenience:

    Menu

    Before you are seated in the dining room, we will welcome you with a glass of txakoli: Berroia – D.O. Bizkaiko Txakolina

    Basque style house cured tuna paired with Doniene – D.O. Bizkaiko Txakolina

    Fresh lobster salad paired with Itsasmendi – D.O. Bizkaiko Txakolina

    Bacalao confit with caramelized sweet onion sauce paired with Luis Cañas Crianza – D.O. Ca. Rioja

    Slow-braised beef cheeks with vegetables and mushrooms paired with Baigorri Crianza – D.O. Ca. Rioja

    Red fruit mélange with Modena vinegar ice cream and a crisp confection

    Spanish toast with Basque style ice cream paired with R&G Rioja – D.O. Ca. Rioja

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