This article was translated by John R. Bopp
The impression the Basque emigrants have left everywhere they’ve gone through the centuries around the world is much deeper than even the Basques themselves believe. We’ve spoken at length about Basque gastronomy in the US, but if we had to highlight one article, we’d always turn to the one that defines it as “the regional cuisine of the US between the Sierra Nevada and the Rockies”.
This example was brought to us by an article penned by Jeanne Fratello in The Jolly Tomato, who tells us of an event that was trying to reproduce the typical food of the Basque inns that there used to be, and still are, in that part of the States.
It was organized not only as a fun day out, but also as a way to recover a part of the popular culture that had made up the State of California. It was put together by culinary historian Richard Foss and Basque chef Bernard Ibarra, from A Basq Kitchen (we’ve spoken of both the chef and the restaurant before). The event was co-sponsored by the National Food and Beverage Foundation and the Culinary Historians of Southern California.
As we always say, like at the beginning of this article, the Basque impression is more widespread and deeper than we usually imagine.
The Jolly Tomato – 7/3/2017 – USA
A Traditional California Basque Boardinghouse Dinner
The Basque boardinghouse dinner is a hearty, delicious, and boisterous tradition – and it’s a unique piece of California culinary history. Although this family-style public dinner has practically vanished from the Los Angeles area since its heyday in the late 19th century, there’s new interest among culinary historians and Basque food enthusiasts in preserving this warm and convivial style of eating.