Bar Biscay brings the food and feeling of a night out in Basque Country to Chicago's west side. Co-owner Scott Worsham tells the Chicago Tribune:
“We just want to throw a great party every night and have people feeling so much better than when they walked in,” he said. “We’re trying to imbue our staff with the idea that we’re not trying to have it be a ‘look at us’ but ‘look at the people who you’re having dinner with,’ and have a great time with your friends.”
Read the full article by Grace Wong here.
Photo via the Bar Biscay Facebook Page.
Pan con tomate to start the day. Garlicky and good. Also referred to as pan tumaca, this simple breakfast can be found most anywhere in Spain. Fresh, healthy, delicious; it hits all the right notes for a melodious morning.
1. Grate tomatoes into a strainer over a bowl and add a dash of salt. Leave for 10 minutes to lose some water.
2. Toast bread and rub with garlic, because everything rubbed with garlic is better.
3. Top with chopped chives, cracked pepper, and salt. Drizzle with Donostia Foods olive oil, the greatest of all oils. Enjoy.
A dish that is fresh and flavorful, fantastic for those first spring evenings when it's finally warm enough to eat dinner outside.
Total Time: 15-30 minutes
1 jar - extra thick white asparagus D.O. Navarre (about 8 spears)
4 orange segments
2 black olives, cut in half
for the black olive oil
1/2 cup black olives
3/4 cups extra virgin olive oil
for the sherry dressing
1/4 cup sherry vinegar
3/4 cups extra virgin olive oil
salt, to taste
for a garnish
salt
micro greens
1. Make the black olive oil. Purée olives and 1/4 cup of olive oil in a blender. In a bowl, mix the remaining olive oil with the purée. You'll have more black olive oil than you'll need for the dish, so use the excess to experiment with a recipe of your own creation. Maybe you'll discover a knack for this type of thing, tryout for Top Chef, win Top Chef, open your own restaurant to resounding success, author a series of best-selling cookbooks, and become a celebrity chef. Maybe.
2. In a small bowl, whisk together the sherry vinegar, olive oil, and salt to make the sherry dressing.
3. Open the jar of white asparagus and cut the stems in half. Carefully, these are delicate.
4. Peel an orange. Cut that same orange into segments.
5. With tenderness, lovingly toss the white asparagus, oranges, sherry dressing together. Remove the asparagus and artfully place them on a plate, to be followed by artfully placing the orange segments and olives around the artfully placed asparagus. It's all about presentation, here. Drizzle the black olive oil around the plate and garnish with micro greens or something similar.
6. Eat.
Recipe adapted from Jose Andrés.
La Concha Beach, San Sebastián. According to TripAdvisor, you need look no further for the finest beach in Europe. Here is photographic evidence in support of that claim.
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If you live in or visit Chicago, and you enjoy both good food and good times, consider visiting mfk. restaurant, a Michelin Guide Bib Gourmand award-winner.
While there, James Beard Rising Star Chef of the Year nominee Alisha Elenz will prepare for you an array of delectable dishes, like the one you see above featuring mussels escabeche, chevré, and piquillo pepper.
Simple, yet exquisite.
If you live too far afield to dine at mfk., fear not. Donostia Foods Mussels in Escabeche and Piquillo Peppers D.O. Lodosa can come to you, and you can concoct your own variation of this praise-worthy montadito.
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Photo and dish by Chef Chuck Bandel and Cafe Gala at the Salvador Dali Museum in St. Petersburg, Florida, featuring Donostia Foods White Asparagus D.O. Navarre.
For more information, visit the Salvador Dali Museum.
Joaquín Sorolla y Bastida was a Spanish painter active around the turn of the 20th Century.
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this work was found at http://community.artauthority.net/
Donostia Foods olives are little morsels of deliciousness straight from the jar. A haughty proclamation, certainly, but supported by customer testimonials time and time again. You can't go wrong just popping open a jar and indulging your olive-centric desires.
However, perhaps you're seeking a new way to enjoy such exceptional, salty goodness. And you'd like to spread it on a cracker. The solution: this manzanilla olive tapenade.
Our variation of this simple recipe from Vanilla and Bean, we included only manzanilla olives and substituted piment d'Espelette for black pepper for a more unique and colorful experience. Add olive oil, capers, sun-dried tomatoes (yes, yes, forgotten in the representative photos), garlic, dried oregano, fresh parsley and basil, and a squeeze of lemon and pulse to the proper chunky consistency in a food processor and you'll have it prepared in 10 minutes. Let it sit in the refrigerator for awhile before serving to allow the flavors to marinate and mix to maximum effect. Make it ahead of time and store refrigerated for up to a week.
Ingredients available on this very website:
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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
Morton's Gourmet Market is the premier market for specialty food in Sarasota, FL. Purveyor of fine foods to the area for over 50 years, you'll now find Donostia Foods on the shelves amongst the vast selection of gourmet goods.
photo credit: Morton's Gourmet Market
