A first-of-its-kind chefs series, elevating the talent and tastes of New York City … all with a distinctive spin. Next up, the series will feature chef Alex Raij of La Vara, Txikito, and El Quinto Pino.
Alex Raij is half of the husband and wife team behind Txikito, New York’s most authentic Basque restaurant; El Quinto Pino, named the Absolute Best Tapas in New York by New York Magazine, and Michelin-starred La Vara, exploring Jewish and Moorish influence on Spanish cuisine.
Alex’s cookbook, The Basque Book: A Love Story in Recipes from the Kitchen of Txikito, is a deeply personal writer’s debut with more than 100 recipes inspired by the home cooking traditions of the Basque country. Alex distinguishes herself by creating memorable dishes that uniquely capture a sense of place without giving up a sense of personal intimacy. The result is delicious, inimitable and authentic on all levels
Join us on Saturday, April 14, as Alex takes guests on a culinary journey through Spain. Starting at 5 p.m., ticketholders will also be treated to a pre-dinner cocktail hour. Full menu:
Remojon (served individually)
Salt cod, citrus, olive, pistachio
Ajo Blanco (served individually)
Scallop, pine nut, almond, pressed salmon roe
Setas de Cardo (served family style)
Oyster mushrooms, garlic, parsley, sherry
Berenjena con Miel (served family style)
Crispy eggplant, honey, nigella seed, barberry, labne
Cordero al Ajo Cabañil (served family style)
Lamb butcher steak, garlic vinaigrette, preserved lemon, herb salad
Torta de Aceite (served individually)
Olive oil cake a la plancha, Blue Marble maple ice cream, brandied kumquats
Wine to be served Château Les Fromenteaux Muscadet 2016, Anna Maria Abbona (Dogliani) Dolcetto 2016
Food and wine subject to change. Unfortunately, we are unable to accommodate any modifications or substitutions.
*** Please note, tickets will not be sold at the door ***