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22-464: The hotel includes three restaurants, four bars and a 42,000-square-foot (3,900 m) spa on the resort's 78 acres (32 ha) beachfront. Additional resort features include a tennis center with four clay tennis courts, proximity to two 18-hole golf courses, three pools, a screening room, meeting space and access to a two-mile (3 km) stretch of sandy beach. In July 2005, the Bacara Resort

44-581: 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 vegetable oil in Basque cooking. One of

66-532: A design into the omelette and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelette, attributed to a royal cook of Prussia, is made with apples and brown sugar glaze. Of the Arabian omelette, Dumas writes "I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey's cook was good enough to give me." The omelette itself

88-567: A noted Basque influence on the local cuisine. [REDACTED] Media related to Cuisine of the Basque Country at Wikimedia Commons Omelette An omelette (sometimes omelet in American English , see spelling differences ) is a dish made from eggs , fried with butter or oil in a frying pan . It is a common practice for an omelette to include fillings such as chives , vegetables , mushrooms , meat (often ham or bacon ), cheese , onions or some combination of

110-412: Is a cherry soup served warm or cold. The cherries are poached in wine , often with enough sugar added to make a light syrup . A cherry without pits is preferred for this dish. To release their flavor, the cherries are carefully pitted or cut in half. Usually the soup is prepared on the day it will be served, because 24 hours is enough time for the cherries to blanch noticeably in the liquid. The soup

132-408: Is an omelette with fresh herbs (parsley, chives and tarragon ), another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus , spinach , sorrel or varieties of truffles. The "kirsch omelette " (or rum omelette) is a sweet omelette made with sugar and liquor, either kirsh or rum. The omelette is rolled and sprinkled with powdered sugar. A hot poker is used to burn

154-734: Is highly regarded. Catalan chef Ferran Adrià has taken the techniques pioneered by Arzak and other Basque chefs to new heights. Karlos Arguiñano has popularised Basque cuisine in Spain through TV and books. Basque cuisine has been enjoyed for decades in Kern County, CA and the area around Elko, NV where a large population of Basque settled. Teresa Barrenechea was among the first people to bring traditional Basque cuisine outside these area's with her first restaurant Marichu in Bronxville in 1991, where she hired Chef Joseba Encabo to set up, develop

176-487: Is made with an ostrich egg and served with a spicy tomato-pepper sauce. In Korean cuisine, traditional omelettes are known as gyeran-mari (계란말이, "rolled-eggs") which is a type of savory banchan . Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in Korean banquet ( janchi ) meals, as well as Korean fast food ( bunsik ) restaurants. While

198-520: Is often served with a dollop of sour cream , crème fraîche , or ice cream . Gastronomic societies are organisations, almost always of men, who cook and eat together in a communal txoko . In the 1970s and 1980s Basque chefs were influenced by the nouvelle cuisine of France and created the nouvelle cuisine basque , radically original in its form but solidly Basque in substance, with lighter and less rustic versions of traditional dishes and flavours. The first Spanish restaurant to be awarded 3 stars in

220-467: Is poured from a height straight into the glass for visitors, with a rustic menu invariably of salt cod omelette , grilled T-bone steak and ewes' milk cheese with walnuts and quince paste. The cider houses are only open for a few months of the year. The txikiteo is the tapas crawl from bar to bar seen across Spain, but it reaches its pinnacle in Donostia , with hundreds of people on the streets of

242-706: Is the holder of two awards: Premio Nacional de Gastronomía (National Prize of Gastronomy, the highest culinary award given by the Spanish Administration) and Best Regional Cuisine Book at the 5th World Cookbook Fair, Périgueux (France). At the other end of the scale, Basque-style pintxos bars are common in Barcelona and Madrid . In cities where large numbers of Basque people emigrated, such as Buenos Aires , Argentina ; São Paulo , Brazil , Boise , Idaho ; Fresno , California , and Bakersfield , California , there are several Basque restaurants and

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264-405: The enclitic -ng (" tortang ") indicating it modifies the next word (the main ingredient); e.g. tortang hipon = torta ("omelette") + -ng and hipon ("shrimp"), meaning "shrimp omelette". There are many types of torta which are named based on their main ingredients. They include: An omelette Arnold Bennett incorporates smoked haddock , hard cheese (typically Cheddar ), and cream. It

286-740: The Bacara. Travis Barker and Shanna Moakler’s 2004 wedding had a red and black " Nightmare Before Christmas " theme. Sarah Michelle Gellar , best known for her role as Buffy the Vampire Slayer , was a bridesmaid in her manager's wedding, which was held at Bacara. In 2011, the resort received the Wine Spectator Best of Award of Excellence for the wine cellar at Miro restaurant: 34°26′00″N 119°54′59″W  /  34.4333°N 119.9164°W  / 34.4333; -119.9164 Basque cuisine Basque cuisine refers to

308-1014: The Michelin Guide was, in fact, Zalacaín , a Basque restaurant, although located in Madrid. Juan Mari Arzak in Donostia became the most famous exponent and one of the first three-star Michelin Guide restaurants in Spain. In a few years the movement swept across Spain, becoming the state's default haute cuisine . Many tapas bars, especially in San Sebastián, serve modern-style pintxos employing novel techniques and ingredients. In more recent years, young chefs, such as Martin Berasategui , have given new impetus to Basque cuisine. Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it

330-736: The Spanish terms tortilla (in Spain) and torta (in the Philippines) are applied to an omelette dish, in Mexico & Central America tortilla is a term for a flatbread made of wheat or corn, while torta is used for a type of sandwich. An omelette in Mexico (& Central America) is sometimes termed as tortilla de huevos , but the term omelette is widely used. In the Philippines, omelettes are known as torta , usually encountered with

352-519: The above. Whole eggs or egg whites are often beaten with a small amount of milk , cream , or water. The earliest omelettes are believed to have originated in ancient Persia. According to Breakfast: A History , they were "nearly indistinguishable" from the Iranian dish kookoo sabzi . According to Alan Davidson , the French word omelette ( French: [ɔm.lɛt] ) came into use during

374-686: 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 . 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

396-852: The menus and run the restaurant till soon later he was offered a position as faculty at the Culinary Institute of America in Hyde Park, New York . Teresa Barrenechea and husband Raynold von Samson continued to promote Basque cuisine in America by opening their second Marichu restaurant in Manhattan in 1994, which was close to the United Nations Headquarters. Teresa Barrenechea has written two books, The Basque Table (Harvard Common Press, Boston 1998) and The Cuisines of Spain (Ten Speed, Berkley 2005). Teresa Barrenechea

418-608: The mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais ( Gargantua and Pantagruel , IV, 9) mentions an homelaicte d'oeufs , Olivier de Serres an amelette , François Pierre La Varenne 's Le cuisinier françois (1651) has aumelette , and the modern omelette appears in Cuisine bourgeoise (1784). Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine . One

440-441: The old town wandering from bar to bar, each known for its specialty, whether it be croquettes , tortilla , toast, or seafood. The txikiteo is also popular in cities such as Pamplona and Bilbao . Many bars will offer a combination of pre-made pintxos (such as gildas) that are typically cold as well as hot specialities that are made to order. Typically pintxos cost between one and three euros each. Gerezi beltza arno gorriakin

462-574: The staple cookbooks for traditional Basque dishes was initially published in 1933. "La cocina de Nicolasa" (the Kitchen of Nicolasa) by Nicolasa Pradera has gone into 20 editions. In addition to the dishes and products of the Basque Country, there are features of the way of preparing and sharing food unique to the area. Cider houses ( sagardotegiak ) are a feature of the hills around Donostia , especially near Astigarraga . These are usually large country restaurants with enormous barrels of cider. Cider

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484-662: Was sold to P3 Development, NA Inc. for an undisclosed amount. Rated the top restaurant in the Santa Barbara area in 2011, Angel Oak's restaurant at Bacara initially featured Basque - Catalan cuisine made with vegetables grown on the resort's 1,000-acre (400 ha) ranch. More recently, Angel Oak has shifted to being a high-end steakhouse. Hollywood couples including Nick Carter and Lauren Kitt , Fergie and Josh Duhamel , Travis Barker and Shanna Moakler , Jennie Garth and Peter Facinelli and Charlie Sheen ’s daughter, Casandra Estevez, all celebrated their weddings at

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