Basque Cider House

A multi-sensory immersive film and dining experience, bringing a traditional Basque cider house to NYC. March 29th, 6pm, Txikito Restaurant, NYC. Buy your tickets here: http://www.brownpapertickets.com/event/1278802

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Our Partners

At the heart of any Basque cider house is community and collaboration, and ours is no different. We are honored to be working with some of the best producers and purveyors of cider, meat and cheese, both locally and abroad.

Four different cideries have come on board: Shacksbury Cider, Aaron Burr Cider, Farnum Hill Ciders and Petritegi. We will be featuring meat from Dickson’s Farmstand Meats and cheese and mebrillo (quince paste) from Forever Cheese.

Come and celebrate with us! Buy your tickets here: bit.ly/1ANONWJ

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Collaborators

We’re thrilled to announce that we will be collaborating with a number of amazing chefs world wide to develop special recipes for our VIP Pintxos hour before the main event. On board are: Amador Acosta and Alina Martell of The Alta Marea Group, Katie Button of Cúrate, Matthew Kelly of Bar Mateo, Fany Gerson of Dough and La Newyorkina, Kevin Patricio  of Basqueland Brew Project, and Ivan Siles of Gure Toki

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Tickets!

There are a very limited number of tickets for the evening so make sure to get yours now! You can buy them here. 

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Something To Celebrate

Shacksbury cider has won the 2015 Good Food Award! Why are we so excited? Because we will be collaborating with them for our Cider House. A big congratulations to the hard working folks at Shacksbury!

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Pintxo Collaborations

The collaborations have begun! Ivan Silas from Gure Toki has designed a pintxo for our exclusive pintxos hour prior to the main event! Gure Toki is Alexandra Raij's favorite tapas bar in Bilbao, so we know it's going to be great!

Tickets for the pintxo hour our super limited, so buy yours now!http://www.brownpapertickets.com/event/1278802

http://guretoki.com/

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Song of The Basque Featured in The Atlantic

We're so thrilled that filmmaker Emily Lobsenz's work was featured in The Atlantic! http://theatln.tc/1CXflVL Clips from Song of The Basques were used to make this feature on the Basque sport Pelota. Want to see more of her great film? Buy tickets to our Basque Cider House before they sell out! http://m.bpt.me/event/1278802

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Aaron Burr Cider and Pintxos

We are thrilled to announce that we will be featuring some very special limited edition small batch cider from Aaron Burr Cidery. Along with Basque cider, we are excited to highlight local cider from New York and New England.

You can taste this cider, which is only available at this event, during the Pintxos (Basque Tapas) hour. Our Pintxos hour will also feature special recipes created for this event by collaborating chefs from around the world (keep your eye out for more details). Tickets to our Pitxos hour are limited, so make sure you buy yours soon! 

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Buy Tickets

Join us on March 29th; tickets are available here! 

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The Cider House

The Cider House purposes to grace the perennial bustle of Manhattan with age old Basque traditions in an immersive dinner of interactive film, art and music staged at the award winning Txikito Restaurant. Drawing from stories and characters in Emily Lobsenz's feature documentary film, Song of the Basques Txikito’s chefs Alex Raij and Eder Montero,  will work with Emily and event producer Leah Rinaldi as well as Basque and local artists to recreate the experience of the Basque cider house. Through a curated dinner including projections, sculptures and music the event will evoke personal experiences and environmental themes of Basque culture. Gathering mouths and minds this immersive cultural interchange will push guests to come to a deeper understanding of how what we eat really is who we are.

At its core, the evening is about celebrating and sharing Basque culture, and pushing the boundaries of how food, art and environment relate to one another. While enjoying the menu of perhaps one of the most quintessential of Basque traditions- The Cider House, guests will become a part of the celebration as they interact not only with their meal but also the projections, performances and artistic pieces that inform it. This evening will inspire them to think about the ancient story that each bite celebrates; the story not only of Basques from their unabashed pride to their truly humble hospitality, but also a more universal story about local environments and cultural heritage.

True with all people, but particularly with Basques, food means much more than sustenance. It is imbued with social, cultural, personal, familial and even, at times, political meaning.  To sit down to a dinner in Basque Country is not simply to eat, but to understand, experience and evolve.

The cider house springs from a tradition of community and environment. Farmhouses would share their local resources to make meals in nights of revelry around cider barrels; in that way they’d not just survive the harsh winters but celebrate them. Through sharing this with our community in New York City, we hope to create a similar sense of camaraderie. Guests won’t sit at islands and be served by waiters emerging from behind closed kitchen doors- guests will join together with artists, chefs and their fellow diners to recreate the spirit of the Basque cider house breaking through the isolation of New York City and connecting in a shared experience.  Guests will also come to a deeper awareness of how we eat informs who we are. In an age when we we are so removed from the origins of the ingredients and cultural traditions that sustain us, we want our guests to more intimately know the people who bring it to our tables, from the farmer, to the cheese maker, to the chef. We want to invite them to be a part of  the ancient origins they are celebrating and reinvent as they break bread with us.