All posts by BoucherCo Admin

Chef Bollo’s Gastronomic Club Visit

Step into one of Basque Country’s secretive gastronomic clubs and you will often hear talk of the local soccer team over a glass of artisanal wine alongside a delicately prepared blood sausage. These gastronomic clubs are quite exclusive - under 75 members with decade-long waitlists, hefty admission fees, with memberships traditionally only passed from father to son. One thing you will not be seeing, however, is women. Started in the 1870’s in San Sebastian as a mere watering hole, Read More...

San Juan Bautista

If you like a good history lesson with your libations, we have seamlessly infused Japanese, Mexican and Spanish flavors in our latest Casa Dragones Blanco cocktail, the San Juan Bautista. The cocktail is named after a great Japanese galleon (the first Japanese ship made in Spanish-galleon style) containing emissaries and samurais sent out into the world to formally establish trade relations. She transported a Japanese diplomatic mission of 180 people during the first leg of their trip to the Vatican Read More...

“Does Spain have a National Cuisine?” Chef Bollo discusses:

Spaniards prefer having their own regional dishes, but this does not mean Basques never cook cocido madrileño (a stew from Madrid), or a family in Barcelona don’t enjoy merluza en salsa verde (Basque-style whiting) for dinner. The United States usually views Spanish cuisine within the context of tapas. We have a variety of entrées, tapas, and paellas all rooted in the diverse cooking traditions of each part of our country. If I have to cook a dish of rice with fish and seafood (i.e. paella) Read More...