Flavors of the French Basque Country

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 
 

Join us for a hands-on cooking class focused on the flavors and culinary traditions of the French Basque Country. In this class, you’ll learn to prepare classic Basque dishes that highlight local ingredients and time-honored techniques.

Start with Scallops on the half shell, cooked in a compound butter with the region's famous Espelette pepper. Next, you’ll prepare Braised Squid with Chorizo, a savory dish that combines tender squid with the smoky richness of chorizo. Finally, you’ll make Piperade, a simple yet flavorful vegetable stew made with peppers, tomatoes, and onions.

By the end of the class, you'll have gained new cooking skills and recipes to recreate these traditional Basque dishes at home. 

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Scallop on the Half Shell

Braised Squid with Chorizo

Espelette Pepper Compound Butter

Piperade—Traditional Basque Stew of Sweet Peppers, Onions, Garlic, Tomatoes & Espelette Pepper 

*This menu is subject to change based on seasonal availability of ingredients

This menu contains the following common allergens: Shellfish, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

_{Photo courtesy of Zoe McLaughlin}