Basqueing By the Bay

Published Sunday, November 01, 2009

Basque cuisine dominates at the upscale Piperade and the less formal Bocadillos, chef Gerald Hirigoyen's two popular San Francisco restaurants. He arrived in the city by the bay nearly 30 years ago, and he hasn't looked back. Hirigoyen gave the world a peek behind the curtain in his third cookbook, Pintxos: Small Plates in the Basque Tradition (Ten Speed Press, $24.95), which explores one style of eating from the region. We recently chatted with the congenial chef about the state of Basque cooking in his adopted homeland. RH: What inspired you to devote a whole ...

To continue reading this article, please register or login – it’s quick and free…

Member Login

Email Address:

Password:

Remember me

Forgot password? Need Help?

Enter your email address below, and we'll email your password.

Email:

Are cookies enabled in your browser?

This site uses cookies and session data to keep track of your name and preferences while you're logged in. You cannot login without enabling cookies.

One Step Registration

Fill out the form below for instant access to the page you’ve requested.

Website members also receive access to our entire archive and may apply for a complimentary subscription to our print magazine.

All fields are required

Personal Info

Email Address   Required Must be a valid email

Password   Required Passwords must match

Confirm Password   Required

First Name   Required

Last Name   Required

Company Name   Required

Job Title   Required

Zip/Postal Code   Required

Country Afghanistan Albania Algeria Andorra Angola Anguilla Antigua and Barbuda Argentina Armenia Aruba Australia Austria Azerbaijan Republic Bahamas Bahrain Bangladesh Barbados Belarus Belgium Belize Benin Bermuda Bhutan Bolivia Bosnia and Herzegovina Botswana Brazil British Virgin Islands Brunei Bulgaria Burkina Faso Burundi Cambodia Cameroon Canada Cape Verde Cayman Islands Central African Republic Chad Chile China Worldwide Colombia Comoros Cook Islands Costa Rica Cote d'Ivoire Croatia Cuba Cyprus Czech Republic Democratic Republic of the Congo Denmark Djibouti Dominica Dominican Republic East Timor Ecuador Egypt El Salvador Equatorial Guinea Eritrea Estonia Ethiopia Falkland Islands Faroe Islands Federated States of Micronesia Fiji Finland France French Guiana French Polynesia Gabon Republic Gambia Georgia Germany Ghana Gibraltar Greece Greenland Grenada Guadeloupe Guatemala Guinea Guinea Bissau Guyana Haiti Honduras Hong Kong Hungary Iceland India Indonesia Iran Iraq Ireland Israel Italy Jamaica Japan Jordan Kazakhstan Kenya Kiribati Kuwait Kyrgyzstan Laos Latvia Lebanon Lesotho Liberia Libya Liechtenstein Lithuania Luxembourg Macedonia Madagascar Malawi Malaysia Maldives Mali Malta Marshall Islands Martinique Mauritania Mauritius Mayotte Mexico Moldova Monaco Mongolia Montenegro Montserrat Morocco Mozambique Myanmar Namibia Nauru Nepal Netherlands Netherlands Antilles New Caledonia New Zealand Nicaragua Niger Nigeria Niue Norfolk Island Norway Oman Pakistan Palau Panama Papua New Guinea Paraguay Peru Philippines Pitcairn Islands Poland Portugal Qatar Republic of the Congo Reunion Romania Russia Rwanda Saint Helena Saint Kitts and Nevis Saint Lucia Saint Pierre and Miquelon Saint Vincent and the Grenadines Samoa San Marino Sao Tome and Principe Saudi Arabia Senegal Serbia Seychelles Sierra Leone Singapore Slovakia Slovenia Solomon Islands Somalia South Africa South Korea Spain Sri Lanka Sudan Suriname Svalbard and Jan Mayen Islands Swaziland Sweden Switzerland Syria Taiwan Tajikistan Tanzania Thailand Togo Tonga Trinidad and Tobago Tunisia Turkey Turkmenistan Turks and Caicos Islands Tuvalu Uganda Ukraine United Arab Emirates United Kingdom United States Uruguay Uzbekistan Vanuatu Vatican City State Venezuela Vietnam Wallis and Futuna Islands Western Sahara Yemen Zambia Zimbabwe   Required

Restaurant Hospitality Magazine

Yes! I wish to receive Restaurant Hospitality Magazine for FREE
     * Free to qualified subscribers only.
No thanks

Address Required

City Required

State/Province Required

Business Phone Required

Which best describes your Title? (Check only one) Company Officer: President, Owner, Partner, CEO, VP, Treasurer, Director, Assist. To President/VP, Other Officer
Operations Mgmnt: Operations/Facilities Dir/Mgr/Supervisor, General Mgr, Administrator
Foodservice Mgmnt: Restaurant/Food Service Dir/Mgr/Supervisor, Nutritionist, Menu/Food Planner, Dietitian
Chef: Exec/Head/Pastry/Sous Chef
Purchasing: Buyer, Purchasing/Materials Dir/Mgr/Supervisor
Other (please specify): Other: Required

Which best describes your restaurant concept? (check only one) Casual or Theme Restaurant
Polished Casual Restaurant
Family Restaurant
Fast Casual Restaurant
Fine Dining Restaurant
Cafeteria/Buffet
Foodservice in Hotel/Motel/Resort/Spa/Casino
Central Commissary
Clubs
Caterer
Drinking Place with Food (Bar, etc.)
Other (please specify): Other: Required

Which best describes your restaurant operation? (Check only one) Independent (1 operating unit)
Multi-Unit Independent (2-9 operating units)
Chain (10 to 50 units and under $150 million in system sales)
Chain (more than 50 units and under $150 million in system sales)
Chain (more than 50 units and $150 million or more in system sales)
Other (please specify): Other: Required

What are your gross annual food/beverage Sales (including alcohol beverages)? (Check only one) $5 million or more
$1,000,000-$4,999,999
$500,000-$999,999
$300,000-$499,999
$299,999 or less Other: Required

What is the month of your birth?*
*In lieu of a signature, we require a unique identifier used for subscription verification purposes by our auditing bureau. January
February
March
April
May
June
July
August
September
October
November
December Required

Remember me

privacy policy

Submit the form for instant access to the page you've requested.