Learn to nibble in the Basque tradition with Chef Gérald Hirigoyen, who set the standard for Basque cuisine with West Coast sensibility at Pipérade, the San Francisco restaurant he opened in 2002. A native of French Basque country, Hirigoyen has received accolades for his food as well as his cookbooks, "Pintxos" and "The Basque Kitchen." The menu is:
• Pipérade Braised Beans with Baked Eggs
• Monkfish in Olive Oil, Tomato and Saffron
• Beef Short Ribs in Moscatel
Ticket price includes dinner; wine available for purchase. The cookbooks will available for purchase.
All proceeds benefit Homeward Bound of Marin.