The Basques pride themselves as a people independent from the rest of Spain. They are also proud to have the city with the highest amount of Michelin stars per capita; food is an obsession for the Basques. In Basque cities, stopping at a bar for some pintxos is a daily routine, which happens at specific times of the day. People crowd into the streets as the bars overflow with guests enjoying small bites and some young txakoli.

In this workshop, the third in a series of regional Spanish cuisines, we will make our own Basque pintxos with local, seasonal ingredients (lucky for us, northern California’s climate easily replicates many Basque ingredients).

More info and sign up here.