Basque Cuisine in Miami

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Basque gastronomy

Biscay and its gastronomy captivates Miami

03/14/2008

Basque ancient music intruments "trikitixas" provided the entertainment to the event wich has coincided with the International Cruise Fair that has been celebrated in Miami too.

A total of 100 people from different society sectors, economy, culture and politics have attended a meeting organized by the Biscay Regional Council to "boost tourist promotion" in the American city of Miami, where Biscayan gastronomy has become one of the "main attractions".

During the conference, Tourist Promotion Council general manager, Garbino Martínez de Arenaza has presented a Biscay that is "alive, modern and modernist, that is in social, cultural, economic or town-planning permanent development, that does not forget its origins, its traditions and great cultural legacy from ancient times, and that bets on future, modernity and technology".

In this meeting, Martínez de Arenaza has reviewed the diverse tourism proposals existing in Bilbao, with special attention to cruise tourism, to the new entry to Biscay and Basque Country from the sea: cruises dock in Getxo, which "is generating a revolution in Biscayan tourism".

Basque ancient music intruments "trikitixas" provided the entertainment to the event, which has had a sample of Biscayan gastronomy under the leadership of some chefs such as Aitor Basabe, Aitor Elizegi, Eneko Atxa, Jose Miguel Olazabalaga, José Ibarra and Sabin Arana, in which there could be tasted some delicious appetizers like risotto with cockles and young leeks, typical Basque “gildas” (a tapa made of pickles), “gazpacho de txangurro” (crab gazpacho); and a tasting of plates like cold foie, tuna, potatoes in clam green sauce, cod, ox taco and toasts.

This meeting has coincided with the International Cruise Fair that has been celebrated in Miami.

Remember the Sabin Arana mentioned in this note?

I just posted something about him a couple of days ago.

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