Before France was France and Spain was Spain, there was Basque Country and the Basques are serious foodies. To know how to eat is to know enough. – Old Basque saying. Basque country is nestled among the Pyreneese mountains, enjoys the Bay of Biscay on one side and straddles the border of France and Spain. You are familiar with Spanish Tapas I’m sure, and Pinxtos (pronounced PEEN-chos) are the Spanish Basque version of Tapas – festive bar food to simplify in American speak. We’ll make a pinxtos called Tutera, a Gratin of artichoke hearts, cheese and ham served on a slice of baguette. We’ll discuss other great pinxtos to inspire you to incorporate the spirit of eating and drinking great Spanish wine this way. Then we’ll travel to the French side of Basque country to make Garbure (pronounced GAR-byour), a soup that has its own festival, a “Brotherhood” – a society of protectors of the traditions of true garbure to ensure it is carried on (I did say the Basques are serious foodies).  The beauty of the soup is that it is eaten in all seasons and adapted to include the produce that is in season. So we’ll make the winter version with root vegetables but what always remains constant are the ham, white beans and cabbage. I encourage you to bring Campo Viejo wine to class – either Garnacha or Tempranillo – to really get into the spirit. These wines are easily found at our local wine shops (and grocery store).