An Evening of Basque Cooking with Blanca Valencia
Date: Thursday 17 January
Time: 6:45 pm to 9:15 pm
Location: The Triggerfish Cookshop
The Basque country is famous for its food and their unique culinary tradition is one of the most celebrated regional variations of Spanish cooking. Come and spend an evening learning how to cook the most classic dishes on the Basque menu. We will cover dishes from the famous gastronomic societies, homes, restaurants and pintxo bars of Euskadi.
On the menu:
We will prepare squid in its own ink with rice, hake in green sauce, chickpea cream with ham crackling, Riojan potatoes with chorizo and chile and baby cos lettuce with burnt garlic vinaigrette. For the dessert the classic pantxineta (pastry cream tart with almonds). All served with the classic Txakoli wines from the region.
About your host
Blanca Valencia is originally from Bilbao in Northern Spain and trained at the Cordon Bleu in London with a Diploma in Pastry and Cooking. She has worked at cook schools in Madrid, Chicago and London and has lived and worked across Latin America, China and Europe, exploring their cuisines and food cultures in depth. She has also worked with leading food producers and has written about food for magazines and periodicals on both sides of the Atlantic. Her speciality and real love is reserved for Spanish and Latin American cooking (think Mexican, Peruvian and Argentinian). She regularly hosts workshops at the Cervantes Institute. She now lives in Dublin with her husband and two girls.