Category: basque food (page 1 of 6)

Basque chef Eneko Atxa interviewed in TheWeek

Check out a short but interesting interview with star Basque chef Eneko Atxa, who not only runs Azurmendi just outside Bilbao, but also has a more informal London restaurant, Eneko.

We picked up on a couple of things he mentions and think they’re pretty important when it comes to understanding Basque culture. For Atxa, “Basque people are born around the dinner table. We are unique in that when we are eating we are also speaking about our dinner; we are just crazy about our food and it dominates our conversations every day.” So true! It’s one of the first things those of us not born into Basque culture notice when hanging out with Basques on their own terrain … they not only love preparing and eating food, they love taking about it as well, while they are actually eating it! And just a heads up for anyone who didn’t know, if you ever get invited into someone’s home in the Basque Country for a meal, be sure to compliment the chef early on into the meal (“Zer goxoa!” “How tasty!”)…

Atxa continues: “my mother and grandmother always showed me the importance of the kitchen and healthy eating, and giving pleasure through food. I understood that it could be one language that could translate and transport people to a space and a culture.” Food as a language! What a great idea! Of course, we as humans communicate through food. It’s one way we transmit our tradition, culture, and love… in fact, what better way to do that than by sitting round a table enjoying great food, great conversation, and great company? Isn’t this the very basis of society, sitting down and sharing common sustenance? We think so!

See the full interview here.

If you haven’t already done so, be sure to take a look at Hasier Etxeberria’s On Basque Cuisine, a publication of the Etxpeare Basque Institute free to download here.

 

The Martin Hotel in Winnemucca

Somebody recently mentioned to me that the Martin in Winnemucca is one of the oldest restaurants in Nevada, so I decided to look into it. In fact, according to http://www.onlyinyourstate.com, the Martin is the oldest in the state, opening in 1898. As they put it:

The Martin was established as a rooming house for area cattle ranchers in 1898. Today this beloved family-style Basque restaurant continues to draw travelers and townfolk alike. The building is listed on the National Register of Historic Places.

Here’s a bit of the restaurant’s history, according to the Martin Hotel’s website:

A lithograph dated 1881 shows a residence on this property.  Sometime between 1898 and 1908 Alfonso Pasquale opened the Roman Tavern and Restaurant here.  In 1913 Augustine A. Martin and Elisee Henri Martin, both of France, acquired this building and the business was named The Martin Hotel.  In 1920, after a fire, the building was reconstructed with twenty-five rooms.

Rene Martin, Augustine and Elisee’s son, wrote in 1980, “My parents catered to the sheepmen and cattlemen.  Although they were not Basque, the sheepherders and stockmen  made the Martin their home when in town.  It was not unusual for a herder to come in from this long stay with the sheep, be paid off in full for his work and give the entire sum over to my father.  The herder would then stay at the hotel, eat in the restaurant, play cards, visit with friends and drink in the bar.  My father, keeping the account, would advance him pocket money when asked for and when the sheepherder’s money started to run out, father would tell them so and help them line up a new job.  Then off the sheepherder would go for another long stint with the sheep.”

During prohibition, the hotel and restaurant downstairs prospered while a speakeasy thrived in what is now the attic.  The story is told that when the revenuers found the whiskey, they dumped it all down Melarkey Street and people turned out with cups to sample it as it flowed by.

The Martin Hotel continued as a restaurant after Augustine Martin died.  It was owned and managed by Basque families stretching into the 1970’s; Yruetas, Bengoa, Bilboa, and Sil and Rosie Uriguen.

The Martin Hotel today is a internationally known Basque and American family style restaurant, still home to stockmen as well as a wonderful cross section of people from Winnemucca and around the world…and as always , “where friends gather”.

Now my point isn’t to make you hungry. Ever since moving to Reno, I have been struck by how so many people know about the Basques and frequent their establishments. Having grown up in California, I constantly had to explain my name, origin, etc. Here, everyone knows about Basques, loves picon punch, and has an opinion. When I visited Winnemucca for the Basque festival a few weeks ago, I was impressed by how many people from the greater community were part of the fun. So, besides recommending you to visit the Martin, this post is dedicated to the strength of Basque culture in Nevada!

The Basque Country “is basically paradise”!

“What is Basque Country?” … Just in case anyone out there didn’t see this great introduction to visiting the Basque Country then check it it out here.

So the Basque Country “is basically paradise”? We couldn’t agree more!

*Image: Gaztelugatxe, Bizkaia, at dusk. Photo by Euskalduna, courtesy of Wikimedia Commons.

SFBC Annual Basque Picnic in Petaluma

Last Sunday, a few of us from the Center for Basque Studies and the Jon Bilbao Basque Library made the trip out to Petaluma for the San Francisco Basque Club’s 57th Annual Picnic. After heading out rather early, we made it to the end of the mass given by Father Lastiri, with music by the Elgarrekin Choir and the Zazpiak Bat Klika, alongside dancing. The Petaluma Fair Grounds were packed, and finding a table was a difficult task. While the chefs prepared the barbecue, we enjoyed the warm weather and pleasant conversation. Even my own parents made it out!

As with all Basque events, food was plentiful. We dug into some cheese and other appetizers until the line formed to stack our plates with the wonderful food provided by the SFBC. The menu consisted of barbecued rack of lamb (cooked perfectly) with beans, piperade, salad, cheese, bread, and of course, wine. Every bite was delicious. After our dessert, we gathered around the court to watch the dancers.

Zazpiak Bat Dancers

First came the Zazpiak Bat Txiki dancers, who did a splendid job considering that this was the first year of dancing for most. The Los Banos group was represented by 3 young boys, who also had some great moves. Lastly, we watched the Zazpiak Bat Dance group dance elegantly. The Klika also partook in the jovial atmosphere. Overall, it was a great time.

As picnic and festival season begins, I hope to attend more events. It’s great to see Basque culture being carried on by the youth and the many Basques and Basque-Americans that come together to share food, fun, and merriment. Don’t forget, next week: Winnemucca’s Annual Festival!

Anchovies or Tornadoes?

I arrived in the town of Ondarroa on the second Saturday of May to observe the celebration of Antxoa Eguna 2017.  My bus had arrived a bit early, so I had the opportunity to see everyone setting up their booths in preparation to serve pintxos-all of which honored the anchovy.  As I walked around in the lovely weather, admiring this quaint little coastal town in the province of Bizkaia, I was quickly transported back to my home state of Kansas.

The sound of an air-raid siren filled the air with an ominous howl.  Unlike the famous Dorothy and Toto from the Wizard of Oz, I was lucky enough to grow up with warnings of this kind when a tornado had touched down back home in Wichita.  A small part of me instinctively felt the urge to go hide in a basement as I observed people strolling around in the sunny warm weather, free of any funnel clouds.  I later learned that the siren was a call used to notify people that fishermen were returning from sea with the catch.  As my roommate later told me, this signal meant that all hands on deck were needed to unload and get the fish prepared for their auctioning off at the market.

Pretty soon the action started with people arriving at the booths to buy their fried anchovies, croquetas made of anchovies, tortilla with anchovies, and the famous txakoli to wash it all down.  As with many celebrations in the Basque Country, plenty of eating and drinking in the street alongside the sound of the trikitixa (and a good amount of Basque-speakers I might add!) ensued.  The celebration lasted a few hours with families heading home before dinner.  Final observations: I’d take anchovy season over tornado season any day.

 

Photo from Deia, Ramon Basaldua

Deia article for Anchovy Day

A restaurateur, priest, and a rancher…

…Walk into a bar?

No!  “Un restaurador, un ganadero, y un cura…” make Txakoli!  At least that is what the label of Txakoli Uno from Goianea Bodega says.  The Bodega GOIANEA produces wine through the collaboration of Juan José Tellaetxe (priest), Jose Cruz Guinea (restaurant owner), and Jose María Gotxi (rancher).  I met two out of these three guys this last weekend here in the Basque Country during the Arabako Txakoli Eguna 2017 celebration.  This wine uses the autochthonous grapes (Hondarrabi Zuri and Hondarrabi Zuri Zerratia) from the Designation of Origin of Álava, and is quite tasty I might add! They had another version aged on its lees and in barrels that was also being served up on Sunday, but I settled on just buying a bottle of the crisper version.  The words seen on the label Bat Gara, meaning “we are one,” caught my eye as I have an appreciation for those that decide on using Basque in their advertising.  Check out the video to learn more about Txakoli Uno from Goianea Bodega, below!

Goianea Bodega Video

 

 

Craft’s love for Txakoli

It’s that time again!  If you are in the Reno area (or feel the need for an adventure to the “Biggest Little City”) this month, Ty and his gang at Craft Wine and Beer are putting together quite the Basque gastronomic experience.  I have learned over here in Euskal Herria that tasting is enhanced when able to simultaneously embrace multiple components of the Basque Culture, so check out the shindig Ty Martin has organized this month to eat, dance, and celebrate one of my favorite wines and the land from which it “stems,” the culture in which it is “rooted” ( bad wine jokes anyone?).

Check out Ty’s announcement as seen in his newsletter:

Next, Txakolina. It slipped out of our normal comfort zone last year but we’re back on track this season. As you can see from the photo that greeted you at the top of this missive we’re loaded for bear. We’ve got a few more tricks up our sleeve, including smoked chorizo from Villa Basque Deli, cidre’ on tap, and if we’re lucky, a few dancers from the Zazpiak Bat dance club. We’ll also be celebrating some May birthdays so if you want to toast some fantastic wine and shake a leg come on down on Sunday,

May 21st from 2p-6p. Flights, glasses, and food will be available.

 

It appears the three provinces of the Basque Autonomous Community are represented well here, and the warmer weather is the perfect time for indulging in this juice..so hit up Craft, drink txakoli, dance and be merry!

 

 

Four takes on Basque identity from a food perspective

Check out a lovely article on Basque food and tradition in Iparralde or the Northern Basque Country from the gourmet food, wine, and travel magazine Saveur, in its continual quest to “savor a world of authentic cuisine.” Now we could get all highfalutin and scholarly about the nature of authenticity in culture as a whole, but seeing as though this is meant to be a fun blog and a downright celebration of all things Basque… we won’t! Yay!! In the article, author Jane Sigal visits a charcutier, a pepper grower, a baker, and a cheese maker in Iparralde to see how the food they make represents the place in which they live. In  a beautiful philosophical turn, cheese maker Raphaël Eliceche comments that, “My cheese is for sale … Not the Pays Basque.”

Check out the full article here.

*Image: Official seal of Bayonne Ham. Photo  by Émile Pujolle, courtesy of Wikimedia Commons.

Major food awards to be held in Bilbao in 2018

It has just been announced that the World’s 50 Best Restaurants awards, considered by many to be the Oscars of global gastronomy, will be held in Bilbao in June 2018.  Quoting the host organization:

Spain’s Basque Country has long been known as one of the most gastronomically blessed regions of the world, with the highest concentration of Michelin-starred restaurants per capita and a strong and enduring representation of restaurants in the 50 Best list. With everything from fine dining to abundant pintxos, it’s the ideal next location for the biggest culinary party on the planet.

The announcement was made at Basque chef Eneko Atxa’s London restaurant Eneko At One Aldwych.

These prestigious awards, which were held annually in London for 13 years before expanding globally to New York in 2016 and Melbourne this year, will thus make their third international port of call in the capital of Bizkaia, thanks to the generous support of the Bizkaiko Foru Aldundia-Diputación Foral de Bizkaia (the Provincial Government of Bizkaia), and we’re sure Basques will be ready for the party!

Read more about the choice of Bilbao as the host venue here.

Anthony Bourdain visits the Basque Country

Anthony Bourdain, courtesy of Wikimedia Commons.

The well-known travel and food show Anthony Bourdain: Parts Unknown, which aired on CNN on Sunday, May 7, explored the Basque culinary tradition. Bourdain is a long-time champion of Basque cuisine. As he himself notes:

San Sebastián and the surrounding region has more outrageously good restaurants per square mile than just about anywhere in Europe. Even the bad restaurants are good … The Basque can’t seem to help but make good food from great ingredients … My love for the Basque, for Basque culture, for my Basque friends, is absolute. I hope I will be forgiven for this. But if not, I can live with it.

Check out Bourdain’s field notes here.  These offer up a rich introduction to the main aspects of Basque gastronomy and are well worth a read for anyone interested in this fascinating aspect of Basque culture.

 

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