Having just returned from the Basque Country, I’m still on high from our time in the local pintxo bars, walking along the surf at sunset in San Sebastian and sipping sparkling Txakoli and local cider in the many restaurants in which we dined. Food from the Basque Region is singular in it’s marrying of tradition and innovation, it’s obscure combinations of sweet and savory, it’s instance on the freshest of ingredients and it’s modern and ancient culinary techniques. We were fortunate enough to be invited to a Basque Gastronomic Society, also known as Txokos, where we feasted on a typical Basque meal that payed homage to both the season and and the culinary traditions of the region. I’m excited to share with you my recreation of the many pintxos and the beautiful meals we experienced in the Basque Region. Dishes may include gildas, boquerones, seafood croquettes, gambas al ajillo, ajo blanco, asparagus with fresh pepper sauce, merluza with pil pil sauce and mushrooms and peas, txuleta with piquillo peppers and roast potatoes and the most delicious basque cheese cake.