Are You Basque? Hosting A Txoko In Your Town? Details?

We're coming up on the one year anniversary of the formation of our Basque gastronomic society here in Austin Texas.

It's been a wild ride.

The rules are pretty simple. A group of men [women aren't allowed in Txokos-nor is political discussion-the only two rules of Txoko ]gather in a home with big bags of groceries and bottles of wine and start cooking shoulder to shoulder.

We just had our sixth one and it was quite the party.

But, we'd love to hear about YOUR Txoko.

We have two members who are Basque so we have a tad bit of authenticity.

All the men are accomplished cooks so we eat like kings.

We're just wondering how common the Txoko is in the USA?

Or elsewhere for that matter

Here is the tale of our most recent Txoko

http://www.scrumptiouschef.com/food/ind ... nview=true

We look forward to your response

If you're into wine please peruse the following. It's list of the pairings from Saturday night. We have a guru on our Txoko team.

Tuna Ceviche with Tortilla Chips –

Nimbus Sauvignon Blanc 2010 (Chile)



Prosciutto & Melon –

Rive Della Chiesa Prosecco Frizzante NV (Italy)



Cucumber Daikon Asian Salad –

Rogue Morimoto Soba / Rogue Morimoto Black (Oregon)



Spanish Tortilla + Cheese –

Livor Rioja Tinto 2007 (Spain)



Fried Chicken Thighs –

Fuzelo Vinho Verde 2010 (Spain) / Louis Perdrier Rose NV (France)



Pig Knuckles, Collards, Fried Okra –

Louis Tete Pot Beaujolais Villages 2009 (France)/ Pedro Romero Manzanilla (Spain)



Braised Beef Shanks –

Cozi Chianti 2009 (Italy) / Tarrica Petite Sirah 2008 (California)



Viet Namese Iced Coffee Pops

Carpano Antica Formula (Italy)