Photo by Lauren Volo.
“Statistics show that the Basques spend more than twice as much of their disposable income on food as we do in the United States, and they probably spend a greater percentage of their time on cooking and eating too.” – Food & Wine
With origins more than 3,500 miles away in Spain, Basque cuisine share the same inspiration as culinary trends in the Hudson Valley: simple yet flavorful dishes drawn from our natural resources and landscape.
Photo by Penny De Los Santos.
Our guest chef, Alex Raij, is one-half of a partnership with Eder Montero as co-owners of Txikito, “the only place in New York City that offers a current expression of this austere but sensual cooking.”
The menu for our farm dinner on April 27 epitomizes the genuine Basque experience, including a tapas course with local cider or beer, and a multi-course menu sourcing protein, dairy, produce and grains from local producers, including Glynwood chicken, vegetables and eggs.
Photo by Miguel Herrera.
Interested in Attending?
Tickets for our April 27th farm dinner are available now. We hope that you can join us!