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Celebration of
New West Basque Cuisine
Saturday October 30th, 2021
Reception at 6:30 P.M.
Our Hosts: Gerald Hirigoyen, Chef/Owner
Stephanie Shabatura, Private Dining Director
When Saturday, October 30th at 6:30 PM
What Basque Festival Dinner
Where PIPERADE
1015 BATTERY STREET
SAN FRANCISCO, CA
Starting Reception at 6:30 PM
A Celebration of New West Coast Basque Cuisine, paired with hard-to-find Basque wines served at one of Michael Bauer’s Top 100 Restaurants. Chef Gerald Hirigoyen has been widely, and internationally, acclaimed for his culinary accomplishments, including being elected by his peers as Maître Cuisinier de France.
Lauburu is a symbol the unity of the Basque people & Country.
MENU
MENU
La Chaine des Rotisseurs Bailliage
Welcome!
October 30th, 2021
First Course
Seasonal Mushroom Tart, Maitake, Royal Trumpets, Thyme, Creme Fraiche
Stuffed Piquillo Peppers, Goat Cheese, Pistachios, Golden Raisins
Warm Sheep’s Milk Cheese and Ham Terrine, Aged Sherry
Ameztoi, Txakolina, Hondarrabi Zuri, Getaria, Spain 2020
♦ ♦ ♦
Second Course
Alaskan Halibut, Piperade, Bayonne Ham
Herri Mina, Petit & Gros Manseng, Irouleguy, France 2017
♦ ♦ ♦
Third Course
Roasted Lamb Chops, Merguez, Fennel, Roasted Bread, Pecan, Cumin + Date Relish
La Rioja Alta, Viña Alberdi, Tempranillo, Reserva, Rioja, Spain 2016
♦ ♦ ♦
Fourth Course
Traditional Gateau Basque, Vanilla Custard
Juracon (Gros Manseng, Petit Manseng & Courbu Grapes)
PIPERADE • WEST COAST BASQUE CUISINE • SAN FRANCISCO • CA • 415.391.2555
Gerald & Cameron Hirigoyen
Gerald & Cameron Hirigoyen
Chef Gerald Hirigoyen’s grew up in the Basque region of France. He started his apprenticeship in his hometown of Biarritz; Chef Hirigoyen later moved to Paris to refine his skills at Patisserie Millet, before coming to San Francisco over 30 years ago. He worked at several restaurants – Le Castel, Le Vaudeville, Lafayette, and Le Saint Tropez – and began cultivating what would become his signature: incorporating fresh ingredients into simple yet scrumptious dishes that echo the local spirit as well as that of his homeland. Chef Hirigoyen and a partner opened their modern French bistro – Fringale – in 1991, which made him “an instant star” according to Michael Bauer’s review in the San Francisco Chronicle.
Cameron Hirigoyen, a native Californian, was also raised appreciating food and the passion that goes into it. She graduated Stanford with a liberal arts degree. When Fringale was opening on 4th Street, they met over Chef Hirigoyen’s tuna burger and crème brulée. Cameron slowly began to devote her time and talent to their ventures, which includes a family of three sons. Soon she became his right hand and they’ve grown their businesses together since.
Chef Hirigoyen opened Pastis in 1996 before renovating the space to create Piperade with Cameron in 2002 to move in a different direction, “West Coast Basque Cuisine.” Named after the classic Basque stew of sizzling peppers, tomatoes, and garlic topped with slices of ham and a poached egg.
He was named one of “Food & Wine Magazine’s Best New Chefs in America” in 1994 as well as San Francisco Magazine’s “Chef of the Year” in 1995 and a second time in 2003. Chef Hirigoyen and his family are especially proud of his nomination by his peers for the James Beard Award: “Best Chef, California” in 2006. His appointment by the French government as a Chevalier du Mérite Agricole award in 2011 and his election by his peers as Maître Cuisinier de France in 2015 are also very dear to him.
Published Books Include: “Bistro” (Sunset Books ©1995), “The Basque Kitchen” (Harper-Collins ©1999), and his newest “Pintxos” (Ten Speed Press ©2009), which features recipes for the increasingly popular tapas or small plates.
Piperade name sake Dish – Basque stew of sizzling peppers, tomatoes, and garlic topped with slices of ham and a poached egg.
ABOUT the Basque Region
ABOUT the Basque Region
The Basque Country (Basque: Euskal Herria; Spanish: País Vasco; French: Pays Basque) is the name given to the home of the Basque people. The Basque country is located in the western Pyrenees, straddling the border between France and Spain on the coast of the Bay of Biscay. Notable cities include: Bilbao (Biscay), San Sebastián (Gipuzkoa), Biarritz & Bayonne (Labourd)
Basque Country (Euskal Herria)
Greater Region Basque Provinces
Attendees
Attendees
Aaron Avelar, Chevalier
Tracy Avelar, Guest
Doug Keyston, Guest
Linda Shinshiro, Guest
Barbara Bessey, Vice Chargée de Missions Membership
Bruce Bastl, Vice Echanson Hillsborough
Patricia Bastl, Guest
George Crow, Guest
Chantale Doinel, Maître Rôtisseurs
Paul Hewitt, Guest
Vladimir Ermakoff, Vice Echanson
Natalie Ermakoff, Dame de la Chaîne
Melissa Guyre, Dame de la Chaîne, Hillsborough
Lorraine Hynes, Guest
Michael Kalkstein, Bailli Hillsborough
Susan English, Vice Chargée de Presse Honoraire SiVly
Lars Lenck, Chevalier
Mary Lenck, Dame de la Chaîne; Bailliage de Essex, UK
Claudia Smay, Vice Conseiller Gastronomique, Commandeur
Judy Minium, Guest
Dennis Swanson, Chevalier
Sally Swanson, Vice Chancelier-Argentier Silicon Valley
Yuliya Vorninskaya, Dame de la Chaîne
Chris Compton, Chevalier SiVly
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