The Taste of Basque Cuisine
Basque food is typically thought of as rustic, heavy and traditional featuring dishes such as lamb stews or chicken with cumin and cabbage. Chef Gerald Hirigoyen, however, has managed to set these stereotypes on their heads with his elegant creations at San Francisco's Piperade.
Jueves, 6 abril 2006
Inside Bay Area / By Erik Keilhotz, Contributor
April 5, 2006Following the lead set by the kitchen, Piperade combines rustic elements such as ample woodwork with a white tablecloth atmosphere to create a warm, refined dining room.
The menu is divided into small plates, large plates and a daily rotation of Basque classics. The small plates can serve as appetizers or can be combined to make a satisfying meal.
The small plates we tried were miniature masterpieces of updated Basque cuisine (Piperade bills itself as West Coast Basque). Each one married outstanding combinations of flavors with stunning visual appeal.
CBS receives funding for Basque Genealogy Center
The Center for Basque Studies of the University of Nevada in Reno recently received funding from the Nevada State Legislature to organize and launch the Basque Family History in the USA project, with Dr. Gloria Totoricagüena as the Principle Investigator.
Viernes, 7 abril 2006
EUSKO ETXEA NEWS, CBS
April 7, 2006The CBS has formed a network of professionals to aid in conducting genealogical research in the USA from US census data, military records, Social Security Index, and port of entry immigration records. The $250,000 allotment is allocated for the 2005–2007 biennium.
The goal of the project is to create a database from existing records on Basques in the U.S. from 1790 through the 1930s. The database will not be ready for any public inquiry until the end of 2007.
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