The Basque Book Dinner at Staple & Fancy

On Wednesday July 6, Staple & Fancy will welcome celebrated Basque chefs Alex Raij and Eder Montero for a dinner celebrating the launch of their beautiful cookbook—a “love letter in recipes”—The Basque Book.

The multi-course, family-style dinner includes a copy of the cookbook, and cost is $95/person, before tax and service charge. Wine pairing is an additional $25/person. Reservations are required and are available from 5pm to 10pm. Please call 206.789.1200 to reserve your place at the dinner.

Raij and Montero will be at the dinner to chat and sign copies of their cookbook. Staple & Fancy chef Deb Taylor has created a menu with a smattering of gorgeous recipes from and inspired by the cookbook.

What: Cookbook Dinner
Why: The Basque Book
Where: Staple & Fancy
When: July 6th, 2016 5PM to 10PM
Cost: $95 (includes cookbook)
Reservations: 206.789.1200


Appetizers for the table

Porrusalda: sweet leek soup with daikon radish and olive oil 
Cogollos: salad of little gem lettuce hearts with anchovy from Ondarroa and olive oil-cured Bonito Del Norte

Two Signature Txikito Pintxos

Arraultza: fried quail egg and chorizo
Tutera: gratin of artichoke hearts, Roncal cheese, and Jamón Serrano 
Croquetas de maiz: crispy cream-corn croquettes 
Langostinos a la plantxa: grilled head-on shrimp 
Mejillones en escabeche: mussels poached in carrot and leek vinaigrette with wood fired baguette and rosemary mayo

Txomin Etxaniz Txakoli de Getaria 2015 

Midcourse for the table

Arroz con Txirlas: rice with cockles, a traditional Basque simmered rice with clams, garlic and parsley

Txomin Etxaniz Txakoli de Getaria Rosé 2015 

Entrees for the table

Trucha a la Navarra: Campfire trout with Jamón and golden garlic vinaigrette
Lomo Adobado: roasted paprika cured pork loin


Two Basque Peppers

Pimientos de Gerkina: blistered shishito peppers with sea salt
Pimientos a la Riojana: wood fired sweet peppers in their own juices with olive oil and anchovy

Vega Sindoa, El Chapparal Old Vine Grenache 2014


Torrijas: Basque bread pudding with wood fired roasted fruit

Cesar Florido Moscatel Especial

More about Alex Raij, Eder Montero, and The Basque Book

Alex Raij and her husband Eder Montero are the acclaimed chef-owners of Txikito, El Quinto Pino, and La Vara in New York. Txikito is a love letter to the Basque country in northern Spain, a region whose cuisine is defined by excellence and simplicity in both ingredients and techniques. Humble ingredients like beans and peppers hold the same value as aged cheeses and pristine seafood in Basque cooking. In their restaurants and in their new cookbook, The Basque Book, Raij and Montero aim to capture the many ways in which food is enjoyed throughout Basque country. The Basque Book tours the Basque countryside, revealing iconic ingredients, cooking techniques and traditional dishes—it also shares elegant dishes from their New York kitchens that put Basque flavors and techniques to work with unexpected flavor combinations. The result is a complete primer on Basque cooking, with a wide array of recipes, ranging from a simple pil pil or refrito to show-stopping pintxos and mains.