Bilbao: Pintxos Elaboration Workshop

Bilbao’s Pintxos Elaboration Workshop at Umamie offers a unique culinary experience. Over two hours, you will learn the art of creating four traditional pintxos using modernist techniques. Led by knowledgeable instructors, attendees can enjoy Basque cuisine while enjoying local wine, cheese, and a recipe PDF. This workshop provides an opportunity to connect with others over a shared passion for the region’s iconic small plates.

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Key Points

A 2-hour culinary experience at Umamie in Bilbao, offering a hands-on workshop on the preparation of traditional Basque pintxos using modernist techniques.
Participants learn to make four pintxos: Modernist Gilda, simmered cod in pil pil sauce, smoked beef tartare, and Gatzatua with goat cheese and honey.
The workshop incorporates local wine and cheese tasting, along with a PDF of the recipes, providing a comprehensive introduction to Basque cuisine.
The Modernist Gilda pintxo showcases the fusion of classic Basque flavors with innovative presentation and elevated ingredients.
The workshop promotes a cozy, social atmosphere for participants to share culinary experiences and gain insights into the history and traditions of Basque cuisine.

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Workshop Overview

The Bilbao: Pintxos Elaboration Workshop is a 2-hour culinary experience that takes place in Umamie.

Priced at $103.76 per person, the workshop is offered in English and Spanish. Participants will learn to prepare 4 traditional pintxos using modernist techniques.

The workshop includes tasting local wine and cheese in a cozy atmosphere, and attendees will receive a PDF with the recipes.

Free cancellation is available up to 24 hours in advance, and a reserve now and pay later option is offered to secure a spot without upfront payment.

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Pintxos Preparation

During the workshop, you will learn to prepare four traditional pintxos using modernist techniques.

First, they’ll create a Modernist Gilda, a bite-sized skewer with anchovy, olive, and pickled pepper.

Next, they’ll learn to simmer cod in a rich pil pil sauce.

The third pintxo is a smoked beef tartare toast, topped with a quail egg.

Finally, you will prepare a Gatzatua, a savory bite of goat cheese, honey, and toasted nuts.

Throughout the hands-on session, guests will sample local wines and cheeses, expanding their appreciation for Basque cuisine.

Modernist Gilda

To begin the Modernist Gilda preparation, participants first skewer a cured anchovy, a briny green olive, and a pickled red pepper. This classic Basque pintxo is then elevated with modernist techniques. Using a dropper, they carefully apply a vibrant green herb oil and a creamy, tangy mayonnaise. The finishing touch is a sprinkle of sea salt and a drizzle of high-quality olive oil.

| Ingredient | Quantity |

| — | — |

| Cured anchovy | 1 |

| Briny green olive | 1 |

| Pickled red pepper | 1 |

| Herb oil | As needed |

| Mayonnaise | As needed |

| Sea salt | To taste |

| Olive oil | To drizzle |

Simmered Cod With Pil Pil Sauce

Next, participants prepare the simmered cod with pil pil sauce. They learn to poach the cod in a simple broth, infused with garlic and paprika.

As the cod simmers, they create the pil pil sauce – a classic Basque emulsion of olive oil, garlic, and parsley.

Carefully, they flake the tender cod and fold it into the vibrant, creamy sauce. The result is a harmonious balance of flavors, showcasing the fresh seafood and the rich, tangy pil pil.

Participants savor this traditional Basque pintxo, marveling at the depth of taste in such a simple, yet refined dish.

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Smoked Beef Tartare Toast

After the cod dish, participants turn their attention to the smoked beef tartare toast.

The chef demonstrates the preparation steps:

Gently mix together finely chopped smoked beef, shallot, and a touch of Dijon mustard.
Toast slices of bread and top with the beef tartare.
Garnish with crispy shallots, chives, and a drizzle of olive oil.
Serve immediately to maintain the toast’s crunch and the beef’s freshness.

Participants eagerly recreate the dish, savoring the bold flavors and textures.

Participants eagerly recreate the dish, savoring the bold flavors and textures.

The smoky beef, tangy mustard, and crisp toast make for a delightful pairing.

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Gatzatua With Honey and Nuts

As the workshop progresses, participants turn their attention to the Gatzatua with honey and nuts.

The instructor demonstrates how to prepare this traditional Basque pintxo, which features a crisp, salty cracker base topped with a tantalizing combination of gooey cheese, sweet honey, and crunchy nuts.

Participants carefully assemble their own creations, delicately balancing the flavors and textures. The rich, savory cheese pairs perfectly with the drizzle of honey and the satisfying crunch of the nuts, creating a well-balanced and mouthwatering pintxo.

Participants savor each bite, eager to master this classic Basque delicacy.

Tasting and Socializing

With the Gatzatua prepared, the group turns their attention to tasting and socializing. Sipping local wine, they savor the complex flavors of the cheese course. The atmosphere is cozy and relaxed, conducive to conversation.

Participants share their culinary experiences and discuss the nuances of Basque cuisine.
The instructor encourages questions, offering insights into the history and traditions behind the pintxos.
New friendships begin to form as strangers bond over their shared love of food.
Laughter and camaraderie fill the air, creating a memorable and interactive culinary experience.

Frequently Asked Questions

Is There a Vegetarian Option Available for the Workshop?

There’s no mention of a vegetarian option in the provided information. However, the workshop seems customizable, so travelers should contact the organizers to inquire about accommodating dietary restrictions or preferences.

What Is the Minimum Age Requirement for Participants?

The minimum age requirement for participants is not specified. However, the workshop appears to involve hands-on cooking and tasting of alcoholic beverages, so it may be best suited for adults aged 18 and over.

Can I Bring My Own Wine or Alcoholic Beverages?

The workshop provides unlimited drinks during the experience, so participants cannot bring their own wine or alcoholic beverages. The inclusive drinks are part of the package, and outside alcohol is not permitted.

Is the Workshop Suitable for People With Dietary Restrictions?

The workshop accommodates most dietary restrictions. Participants with special dietary needs should inform the organizers in advance, who’ll ensure proper substitutions or modifications are made to the pintxos prepared during the interactive culinary experience.

Do You Offer Any Discounts or Group Rates for the Workshop?

The workshop offers group rates, with discounts available for bookings of 4 or more participants. Customers should inquire about special pricing when making their reservation.

The Sum Up

The Bilbao Pintxos Elaboration Workshop at Umamie offers a unique culinary experience where participants explore the art of creating traditional pintxos using modernist techniques. With guidance from knowledgeable instructors, attendees explore the history of Basque cuisine while savoring local wine, cheese, and the four pintxos they’ve prepared. This hands-on workshop provides a cozy atmosphere for fostering connections over shared culinary adventures.