Before we saw them, we heard them. Dogs barking and the sound of hooves
clicking on the pavement. Sheep bleating and baaaa-ing. It was a vast amount of
noise coming up the hill. A shepherd was bringing up the rear, singing and whistling
and clicking to his dog helpers. He was herding about 1500 sheep right up the
middle of the street that fronts our restaurant! I’m not kidding. A regular “lamb
jam” right out in the front of the Tenth Street Cafe.
He had these three amazing,
outstandingly athletic dogs. They were black and white Border Collies. One would
scamper across the backs of the tightly bunched sheep, keeping them from going
up the off ramp to Highway 101. The other two were moving all around the herd,
driving and snapping and barking and moving all the sheep forward. It was really
quite amazing to watch. We sat there mesmerized and surprised and enjoying
ourselves immensely!
“Aganon” was the greeting the shepherd called to us as he waved his hand in
a happy salute! We lifted our wine glasses as a return salute and offered him a
glass of the ruby elixir. He was most delighted to share a glass of wine and offer his
profound advice regarding our fledgling restaurant. He said to us “…you should do
Basque food. It is the best cooking in the world. I have to drive 100 miles to find a
Basque Restaurant.”
I’m sorry I don’t remember his name. I’m not good with names and his was
difficult to pronounce, but I will never forget his genuine smile and simple advice.
He finished his wine and thanked us, wished us well, and jogged off to catch up
with his sheep and his dogs.
Basque Food? How off the wall was that? Surprisingly, and perhaps fortuitous,
I happen to have Basque heritage that I have always enjoyed but never
thought to focus a business around. I decided that it would indeed be fun to offer a
Basque dinner on a few occasions to our wonderful customers and our many friends
in the surrounding wine businesses.
We started by offering a Basque feast once a month. No menu, always chef’s
choice and one seating only. Well, to make a long story short, it took on a life of its
own. We were running to keep up with it. We went from once a month to every
Wednesday. Then we added Friday and Saturday. Finally we let go of our other
menu and focused entirely on Basque food. Thus began the Tenth Street Basque
Café, located in the middle of wine country on the Central Coast of California.
We pride ourselves on creating and cooking with inexpensive simple things in
an excellent manner and ending up with a divine dish. It is our intent to make this
cookbook user friendly so you can make some of our most requested recipes at
home. I have included lots of chef’s hints and tips that no one ever tells you – and
no one seems to write about it either. If you didn’t learn it from someone, how
would you know? We hope you find this book useful, a fun read, and that you find
recipes you want to cook and enjoy with your family and friends. |
