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Aatxe (restaurant)
Aatxe was a Basque tapas bar and restaurant in San Francisco, California in the United States. The bar was located in the historic Swedish American Hall, above Cafe Du Nord. Aaxte was designed by Stellah DeVille. Ryan Pollnow is the chef and creator of the concept for the bar. He was inspired by time he spent in San Sebastián, where he trained at Mugaritz. They served cocktails, specializing in gin and tonics. They served over 50 different gins and 22 different tonics, including one on tap. The wine directors were Sam Bogue and Geno Tomko and Tommy Quimby was the bar manager. For food, they served Basque pintxos. Pintxos' created by Pollnow include pickled mussels and anchovies, pork belly, and octopus. The bar had a music director, Megan Mayer. Aaxte was nominated as one of ''Bon Appétit's'' best new restaurants in American in 2015. Very probably the name of the restaurant come from the name of Aatxe, a legendary creature of Basque mythology. Aatxe closed in 2017. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque ''tapas)'', Idiazabal sheep's cheese, ''txakoli'' ( sparkling white-wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong Byssus, byssal threads ("beard") to a firm substrate. A few species (in the genus ''Bathymodiolus'') have colonised hydrothermal vents associated with deep ocean ridges. In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. The common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Restaurants
Basque may refer to: * Basques, an ethnic group of Spain and France * Basque language, their language Places * Basque Country (greater region), the homeland of the Basque people with parts in both Spain and France * Basque Country (autonomous community), an autonomous region of Spain * Northern Basque Country, in the western part of the Pyrénées-Atlantiques of France * Southern Basque Country, both the Basque Autonomous Community and Navarre Other uses * Basque (clothing), or old basque, an item of women's apparel * Basque (grape), a white wine grape See also * Basque cuisine, the cuisine of the Basque people * Basque music, the music of the Basque people * Basque conflict * List of people from the Basque Country * Port aux Basques (Port Basque), Newfoundland, Newfoundland and Labrador, Canada; a town district * * * Bask (other) * BASC (other) BASC may refer to: * Berkeley APEC Study Center * Berlin Air Safety Center * British Association for Shooting and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque-American Culture In California
Basque Americans ( eu, euskal estatubatuarrak, es, vasco estadounidenses, french: Basco-Américains) are Americans of Basque descent. According to the 2000 US census, there are 57,793 Americans of full or partial Basque descent. Ties to early American history Referring to the historical ties that existed between the Basque Country and the United States, some authors stress the admiration felt by John Adams, second president of the US, for the Basques' historical form of government. Adams, who on his tour of Europe visited Biscay, was impressed. He cited the Basques as an example in ''A defense of the Constitution of the United States'', as he wrote in 1786: "In a research like this, after those people in Europe who have had the skill, courage, and fortune, to preserve a voice in the government, Biscay, in Spain, ought by no means to be omitted. While their neighbours have long since resigned all their pretensions into the hands of kings and priests, this extraordinary people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Basque Restaurants
Following is a list of notable Basque restaurants: * Aatxe, San Francisco, California, U.S. * Akelarre ''Akelarre'' is the Basque term meaning Witches' Sabbath (the place where witches hold their meetings). ''Akerra'' means male goat in the Basque language. Witches' sabbaths were envisioned as presided over by a goat. The word has been loaned t ..., San Sebastián, Spain * Biko, Mexico City, Mexico {{Lists of restaurants Basque ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Mythology
The mythology of the ancient Basques largely did not survive the arrival of Christianity in the Basque Country between the 4th and 12th century AD. Most of what is known about elements of this original belief system is based on the analysis of legends, the study of place names and scant historical references to pagan rituals practised by the Basques. One main figure of this belief system was the female deity Mari. According to legends collected in the area of Ataun, the other main figure was her consort Sugaar. However, due to the scarcity of the material, it is difficult to say if this would have been the "central pair" of the Basque pantheon. Based on the attributes ascribed to these mythological creatures, this would be considered a chthonic religion as all its characters dwell on earth or below it, with the sky seen mostly as an empty corridor through which the divinities pass. Historical sources The main sources for information about non-Christian Basque beliefs are: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aatxe
Aatxe (; a contraction of ) is a spirit in the folk mythology of the Basque people. His name is literally translated as "Young Bull", and he is sometimes known as Etsai. He is a cave-dwelling spirit who adopts the form of a young red bull, but being a shapeshifter, sometimes takes the shape of a man. At night, more so in stormy weather, he arises from the hollow which is his lair. He attacks criminals and other malevolent people. He also protects people by making them stay home when danger is near. He is theorized to be a representative of the goddess Mari, or may be an enforcer of her will, punishing people who cheat her. Another name for him is Aatxegorri which means "young red bull". It is believed Aatxe inhabited caves and hollows; in many ( Isturits, Sare, Errenteria Errenteria ( eu, Errenteria/Orereta, es, Rentería) is a town located in the province of Gipuzkoa in the Basque Autonomous Community, in the north of Spain, near the French border. The river Oiartzun cut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bon Appétit
''Bon Appétit'' is a monthly American food and entertaining magazine, that typically contains recipes, entertaining ideas, restaurant recommendations, and wine reviews. Owned by Condé Nast, it is headquartered at the One World Trade Center in Manhattan, New York and has been in publication since 1956. ''Bon Appétit'' has been recognized for increasing its online presence in recent years through the use of social media, publishing recipes on their website, and maintaining a popular channel. History Early history (1956-2010) ''Bon Appétit'' was started in 1956 as a liquor store giveaway and was first published as a bimonthly magazine in December of that year in Chicago. It was acquired by M. Frank Jones of Kansas City, Missouri in 1965. Jones was owner, editor, and publisher until 1970, when he sold the magazine to the Pillsbury Company, who in turn sold it to Knapp Communications in 1975. Jones remained the editor of the magazine through both of these transfers. Knapp Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octopus
An octopus ( : octopuses or octopodes, see below for variants) is a soft-bodied, eight- limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlefish, and nautiloids. Like other cephalopods, an octopus is bilaterally symmetric with two eyes and a beaked mouth at the center point of the eight limbs. The soft body can radically alter its shape, enabling octopuses to squeeze through small gaps. They trail their eight appendages behind them as they swim. The siphon is used both for respiration and for locomotion, by expelling a jet of water. Octopuses have a complex nervous system and excellent sight, and are among the most intelligent and behaviourally diverse of all invertebrates. Octopuses inhabit various regions of the ocean, including coral reefs, pelagic waters, and the seabed; some live in the intertidal zone and others at abyssal depths. Most species grow quickly, mature ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
