PHOTO: Penny De Los Santos; "Served nearly raw, the sweet scallops make a great match for salty jamón ibérico fat," Alexandra Raij writes in The Basque Book.
Laura Brehaut, Postmedia News
Originally published on August 4, 2016; National Post
Basque cooks have small bites down to a fine art. And there is no better introduction to the food of northern Spain’s Basque Country than bar hopping – chasing that perfect pintxo to accompany a glass of sagardo (hard cider), txakolí (sparkling white wine), Navarra or Rioja wine.
PUBLISHED IN PRINT:
National Post: August 11, 2016; page B7 (national edition)
Calgary Herald: August 17, 2016; page C1 / Front
Windsor Star: August 17, 2016; page C1 / Front
Kingston Whig-Standard: August 27, 2016; page E2
Orillia Packet & Times: August 30, 2016; page B3
Brantford Expositor: September 1, 2016; page D2
Northumberland Today: September 2, 2016; page D4