One of the great dining experiences of the Western US is the Basque boardinghouse supper, a communal event at which guests sit at long tables and enjoy an array of starters followed by portions of roast lamb, braised chicken, french fries, vegetables, cheeses, and dessert. This style of dining was once popular in the Frenchtown area of Los Angeles and is still popular in Nevada and the Central Valley, but it has vanished from Los Angeles County.
One restaurant here keeps Basqe heritage alive: A Basq Kitchen, which usually serves the distinctive seafood and tapas of the Basque coastal region of France and Spain, for one night will serve a menu from California’s Basque past. Basque Country native and Chef Bernard “Beñat” Ibarra will explain Basque heritage and offer the following feast:
- Basque Bread with Freshly Churned Butter, Cabbage Soup, Pickled Tongue, Baked Bean Casserole, Cottage Cheese, and Salad | Pairing: Basque Wine Punch
- Braised Chicken Chillindron | Pairing: Basque White Wine
- Roasted Grass-Fed Leg of Lamb with Sautéed Garlic and Chorizo | Pairing: Basque Red Wine
- Seasonal Vegetables, Hand-Cut French Fries
- Basque Cheese with Nuts and Fig Jam, Ice Cream and Fruit Cocktail | Pairing: Basque Vermouth
Culinary Historian Richard Foss will give a short introduction to Basque food traditions in the US, Chef Ibarra will explain the cultural traditions of his home, and everyone will enjoy a superb dinner by the water in Redondo Beach.
Dinner is $75 for all National Food & Beverage Foundation (NatFAB) and Culinary Historians of Southern California members, or $85 for non-members, and includes tax and gratuity. NatFAB membership is available to all at natfab.org/membership. Space is limited, and reservations are required. There are two seatings: 5 PM and 7:30 PM.
A portion of all proceeds support NatFAB, home of PacFAB, MOTAC, and the Southern Food & Beverage Museum.