euskalkultura.eus

The Basque Museum and Cultural Center of Boise, Idaho will hold, this evening, a very special cooking class, based on Basque inspired spices. Marla Gungen, owner of Buttonhollow Spice Traders, will demonstrate “how to season, without killing the original flavor,” as she said in conversation with EuskalKultura.com. Attendants will be able to sample the dishes with a glass of wine and to purchase them, along with the recipes.

Boise, ID. “It's all about teaching your palate what things should be tasting like,” says Marla Gungen, owner of Buttonhollow Spice Traders (*) and teacher of this evening's cooking demonstration at the Basque Museum and Cultural Center. “Seasonings are meant to enhance the food they go with, the perfect one doesn't overpower the original flavor, it brings it up”.

This evening, 6:00-8:00pm, she will be talking about and will be showing the process of seasoning some dishes she will have prepared in advance, “with a couple of people from the audience helping me,” added she. The organizers expect around 35 attendants. “I'm super excited to be involved with the Museum, they do a really great job”.

All natural and multicultural

Mrs. Gungen is adamant about the ingredients being natural, “with no preservatives, whatsoever.” “Preservatives alter the flavor quite a bit and food should be an experience. Also, with organic ingredients you don't need that much seasoning, and that's a plus”. Spicy, a little smoky, lightly sweet… She describes the Basque Country through its flavors: “That region has an amazing and beautiful blend,” she says.

Combining origins is something she enjoys —Asian, Italian, American...— and is also part of her heritage, since Cherokee blood runs through her veins and she's married to a man of German origin. Rich flavors, then, yet simple: “Many of the Basques dishes, like the Americans, tend to be quite simple, not very complex, and I think that's fantastic, because you experience the flavors better. So my goal is not to take over that simplicity.”

Some ingredients she will be using are different types of paprika, different blends of chili powders, garlic, thyme, oregano, cane sugars… Always, aiming at bringing up the flavors of Euskal Herria in an easy way, to be able to be prepared at home.

-Further information call or emailing: darrylj@basquemuseum.com or (208) 343-2671

(*) Buttonhollow Spice Traders is renewing its website and, unfortunatelly, it's not available yet