“The first meal in Spain was always a shock with the hors d’oeuvres, an egg course, two meat courses, vegetables, salad, and dessert and fruit,” writes Ernest Hemingway in “The Sun Also Rises”, a book which immortalized Navarra, Spain.
This week, students have a unique opportunity to experience the culinary delights described by Hemingway during Navarra Gastronomic Week in New York. Restaurants will offer special menus and hold events designed to highlight Navarra’s unique cuisine, including wine tastings and culinary exhibitions.
Navarra is a region steeped in history with an equally rich culinary tradition. Located at the north of Spain and bordering the Pyrenees, Navarra is subject to Basque influences and is famous for such events as the annual Running of the Bulls. This region includes areas with ancient Roman towns, medieval quarters, and modern renewable energy centers. Navarra’s extensive geographic diversity translates to widespread culinary diversity as well.
Particularly well-known for its piquillo peppers, Navarra also produces different regional cheeses and fungi. Additionally, wines from Navarra are generally considered to be some of the best in Spain. The region’s distinctive cuisine also takes advantage of artichoke hearts, asparagus, and hearts of lettuce. Paella and tapas are prevalent, and according to the festival’s brochure, the participating restaurants “will introduce you to ‘Patxaran, Hemingway’s Navarran Favorite,’” a sloe-flavored liqueur.
The festival has 12 participating restaurants in New York and 17 participating Navarran companies. For students interested in experiencing Navarran cuisine without traveling too far, the nearest of these restaurants is Café Ronda, a Latin bistro located at 249 Columbus Ave. (between 71st and 72nd streets). According to Joaquin Martinez, the restaurant’s director of catering and special events, Café Ronda became involved with the festival “because [its] chef is from the Basque country, so it was just natural [for it to participate].”
Café Ronda’s menu, created at the discretion of the chef, will include esparragos navarros, alubias rojas con sus sacramentos, txistorra al chardonnay de monjardin, ajoarriero con gambas, and empanada de setas y queso del roncal.
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