Introducing our March Dinner…. this time we are focused on foods from the French Basque Country. A region in Southwest below Bordeaux and bordering Spain. It is most well known for the piment D’Espelette, a wonderful smoky chili that is used liberally!
Our three course dinner will feature tapas style starters, a hearty slow cooked stew with saffron rice and a decadent almond vanilla cake with dark cherries.
Thee will be optional wine pairings as usual and maybe a cocktail kit.
Salt cod stuffed pepper with pigment d’Espelette
Ewe’s cheese, honey crostini
Paprika potato with aïoli
Slow cooked capon with onions, tomatoes and peppers
Mixed greens with roast garlic dressing & crispy onions
Vanilla custard cake with dark cherries