Then it’s all about “Pintxos – Small Plates in the Basque Tradition” an authentic small plates cookbook from the top Basque chef in America…my guest Gerald Hirigoyen.

Acclaimed chef Gerald Hirigoyen’s sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish–grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods–and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home.

Wine of The Week:  Something FUN to go with Spanish style Tapas…
I’ll be talking to Carl Zytowski from Classical Wines about the producer & this great summery wine:

Can Feixes Blanc Selecciò 2007 – “The wine is made from a combo of local cava grapes Parellada and Macabeo…..with a touch of Chardonnay, and of Malvasia de Sitges. It is grown on gravelly mountain soils, and smells
like it: gorgeous minerally aromas, completely bypassing the Young Fruit
Bomb syndrome. On the palate, it tastes like life–fermenting, transforming, filled with energy. There is not major complexity here–but there is major freshness, and major acidity, combined with that ultra-appealing stoniness. A great wine for food.”
David Rosengarten, Rosengarten Report, 2008-07-14