The Basque Country of northern Spain has its own unique cuisine. It is an area often missed in typical travels to Spain. Tonight we explore the cuisine of this region. We will begin with a selection of several pintxos (the Basque word for tapas). The Basque region boarders southwestern France, so it is not too surprising that there is a Basque version of Ratatouille. We will enjoy this vegetable dish as an accompaniment to rustic grilled lamb.

Menu: Mussels with White Beans; Gratin of Artichoke Hearts and Serrano Ham; Marinated Mushrooms with Vermouth and Garlic; Basque Ratatouille; Grilled Baby Lamb Chops with Peppers, Olives and Rosemary Crumble; Seared Croissant with Honey Butter and Pear and Patxaran sorbet

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Instructor: Linda Lewis Elbert
Type of Class: Hands On; Adults Only