The Basque Market | Classes
Welcome to The Basque Market! Come in and enjoy Spanish-style pintxos (Basque for tapas) at The Basque Market! Come in and enjoy our meat & seafood paella at The Basque Market!
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The Basque Market offers a variety of cooking classes with wine tastings each month. We can also customize a private class for you and your friends or colleagues! We taste three to four wines from the Iberian Peninsula. You’ll not only learn some great recipes, but also a fair amount about the wines of this region.

Classes are pre-paid and non-refundable. Please give us a call at 208-433-1208 or stop into the market to register and pay.
The evening begins at 5:45 pm for a tasting of four carefully selected wines. Cooking instructions will begin at about 6:00 pm and typically run 1-2 hours. Light tapas are also provided at the beginning of class.

Classes start at $40/person, paid in advance and are non-refundable. If for some reason you can’t make it, feel free to send a friend in your place.


Wednesday March 14th (FULL), Wednesday April 11th, Monday April 30th, Monday April 23rd (FULL), Monday May 7th and Wednesday May 23rd

Learn how to make the national dish of Spain! In this class we teach you the traditional techniques for making delicious chicken, chorizo and seafood paella. You will also learn how to make our yummy olive tapenade. This class fills up quickly so sign up today!

Logrono Pintxos Crawl

Monday March 5th

Join Tara and Tony in exploring three classic pintxos made famous by the town of Logrono in La Rioja.  Logrono is known for their tapas bars where each establishment has their 1 specialty.  Let’s recreate visiting a few of these great venues on a pintxos crawl down Calle de Laurel.  This evening we will be making Cojonudo–Quail egg and chorizo pintxos, Champis–Pan-seared mushroom caps and shrimp in a garlic, lemon and parsley sauce and finally Matrimonio–The marriage of salted anchovy and boquerones. All Quintessential delights from this town of specialties. Of course, wine from the Rioja will be featured during this fun evening that will make you feel like  you are in Euskadi!

Easter Dinner Class

Monday, March 19th

Cod with clams white asparagus and salsa verde, Jamon serrano stuffed piquillo peppers and Gateaux Basque – the classic Basque cake. An identity crisis between pie and cake. Vanilla pastry cream tucked between two layers of almond crust. Call it cake or pie, either way it is a delicious end to your holiday meal.