Basque Tradition with Chef Gerald Hirigoyen

Learn to nibble in the Basque tradition with Chef Gérald Hirigoyen, who set the standard for Basque cuisine with West Coast sensibility at Pipérade, the San Francisco restaurant he opened in 2002.

A native of the French Basque country, Hirigoyen has received accolades for his food as well as his cookbooks, "Pintxos" and "The Basque Kitchen." With his wife, Cameron, he also operates a Spanish-style tapas bar called Bocadillos that opened in San Francisco in 2004.

He will prepare three distinctive small plates from recipes in "Pintxos," which was published in 2009:

• Pipérade Braised Beans with Baked Eggs


• Monkfish in Olive Oil, Tomato and Saffron


• Beef Short Ribs in Moscatel

Ticket price includes dinner; wine will be available for purchase. Copies of "Pintxos" and "The Basque Kitchen" will available for purchase -- buy one and get a personal autograph from the chef!