My F&W
quick save (...)
Gerald Hirigoyen has been in San Francisco for 18 years now, but it's the hearty Basque flavors he brought along from his native region that made him a 1994 F&W Best New Chef and that bring diners to his two restaurants, Pastis and Fringale. (He is currently at work on The Basque Table, to be published next spring by HarperCollins.) Set high in the Pyrenees, straddling France and Spain, the Basque country produces rich harvests of vegetables that lend themselves to quick, simple preparations. Hirigoyen uses Basque ingredients-- world-famous Bayonne ham and sheep's-milk cheese-- as accents for a first-course green bean salad. He makes walnuts the base for a simple sauce to top seared pork. Even a chocolate cake (Bayonne is also known for its chocolate) is ready for the oven after only 10 minutes of preparation. The entire menu takes just over an hour to prepare, and it's even faster if you don't make the cake.
Published October 1998
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.