1015 Battery St., San Francisco
Saturday, September 21st, 2019 starting at 5:45 pm
Cost for Both Members and Guests: $155 per person
Join your fellow members for an adventure to the city.
If you prefer not to take your car into San Francisco, you can drive to Vallejo and take the ferry. Meet at the Vallejo Ferry Terminal for the 4:00 pm ferry, a 1-1/2 hour boat trip to the San Francisco Ferry Building.
Then take a short walk or an Uber/taxi to our destination – a unique, iconic San Francisco restaurant renown for its authentic representation of the Basque culture and cuisine.
A region stretching across the Pyrenees Mountains into France and Spain, the Basque Country is home to a centuries old culture and generations of rustic cooking. Patricia Wells has even described it as “one of the few regions in France that has spice.”
In 2002, Chef Gerald Hirigoyen and his wife Cameron brought these authentic flavors to downtown San Francisco with the opening of Piperade. Its owners describe the restaurant as “West Coast Basque Cuisine,” bringing together these two cultures by incorporating fresh local ingredients into French, Spanish, and Basque dishes. Named after the classic Basque stew of sizzling peppers, tomatoes, and garlic topped with slices of ham and a poached egg, Piperade serves flavorful recipes in a cozy ambiance.
Chef Gerald Hirigoyen will discuss Basque life, food and the menu and wines you will be enjoying.
After dinner, return to the Ferry Building in time to get the 9:00 pm ferry to Vallejo arriving at 10:00 pm.
This promises to be a very different and enjoyable evening for our membership. We hope you will join us. Book now!
Bacalao on toast with pimenton aioli
Pickled pintxos: anchovies, olives, peppers
Served with a Txakolina Basque (very dry, slightly sparking wine)
Appetizers Served Family Style
Butter Lettuce Salad, Tarragon, Herb + Cider Vinaigrette
Piperade: Slow Cooked Onion, Pepper, Tomato, Garlic + Crispy Ham, Poached Egg
Thinly Sliced “Pierre Oteiza” Bayonne Ham, Fig Compote
Braised Oxtail, Tempranillo Reduction
Pacific Calamari “a la Plancha” in Ink Sauce
Entrées (Select One: you do not need to choose in advance.)
Basque Rice “Gaxuxa,” Corn, Cherry Tomatoes, Basil, Ossau-Iraty, Espelette
Pacific Sea Bream, Fried Garlic Vinaigrette
Rack of Lamb, White Bean Ragu, Chopped Herb Vinaigrette
Braised Pork Cheeks, Tempranillo + Peaches, Cipollini Onions, Carrots
Dessert Served Family Style
Dark Chocolate Cake “Amatxi”
Caramel Custard “Koka”
Traditional Gâteau Basque
Orange Blossom Beignets
Wines Served with Dinner
Herri Mina, Petit & Gros Manseng, Irouleguy, France 2016
Herri Mina, Cabernet Franc, Irouleguy, France 2016