November Dinner with Friends
our november inspirations for a simple dinner with friendsbecause you should invite some friends over for dinner
the inspiration
THIS MONTH WE ARE EXPLORING BASQUE.Situated in the southwest of France and the northwest of Spain, the Basque Country has a unique culture and its own language. With borders of the beautiful Atlantic coastline and the rugged peaks of the Pyrénées, the area stretches from Bayonne, France to Bilbao, Spain, covering seven provinces split between the two countries.
Basque food relies on local ingredients and strong flavors. Along the coast, dishes are heavily influenced by the sea while the land-locked Pyrénées are known for grilled meat, sheep’s milk cheese, and stews. The region also produces great wines and ciders known for their acidity and crispness.
The mood of the table this month is inspired by the artful leisure of Basque pintxos. More than just food, pintxos are the centerpiece of gatherings; a social ritual not meant to be rushed. This unhurried affair, often taking place over several hours, encourages people to savor the joy of each other's company.
“Basque, and Spain more broadly, is such a beautifully defiant and independent culture. It reminds me of ourselves here in the states in many ways. We’re all under one proverbial roof, but with a lot of unique ways of being and understanding our world that are as different from one neighboring state to the next. Spain, from the outside in, shares a lot of these individualistic leanings, but with old world sensibilities, styles, and generations of cultural growth we are yet to experience.”
to set the mood
AMBIENCE TIP FROM JAMIE:“I like to keep our studio space very simple, with objects that our guests can delight in. One thing I've learned about the magic of simplicity is that it allows people to apply their own imagination and make things their own. When guests are here, I want them to feel the space is theirs.”
In that spirit, the art of serving pintxos lies not just in their flavors, but in their ability to invite guests to craft their own experience, bringing a personal touch to the shared joy of the table.
PLAYLISTNothing sets the mood like the right music— let us help. Find winter tunes here.
MOODBOARDAnd you know I had to make a moodboard for the month! See my November Pinterest board here.
for the table
JAMIE'S TALBEWARE PICKI’m currently obsessed with Anissa Kermiche.
There’s everything to love! A few of my favorites are her Can Candlesticks and Popotelle Pot.
Her bold and elegant designs really put the surprise in surprise and delight ;)
THE CONVERSATIONIt may sound a bit cheesy, but I love passing around conversation cards to ignite the evening. It's a charming way to encourage your guests to share stories, thoughts, and laughter.
Download our November conversation deck and printable menu template!
“We all have uniqueness in us, but often it takes having the opportunity to watch others compose themselves in a way that only they can do that gives us the license and the confidence to do so ourselves. Everytime I sit down to dine or work with these people I learn more about myself by watching them be unequivocally themselves.”
on the menu
Our November menu will transport you to the Basque region starting with an apèro hour, a spread of the Basque’s version of tapas called pintxos (peen-CHOS).
Skewer a meatball in spicy tomato sauce, enjoy a fritter dipped in raspberry jam, and dive into the lofty Tortilla Española, a thick omelette of potato and onion (between sips of wine, of course!).
Then, travel to the Pyrénées for Poulet au Pot, a classic French Sunday meal, and the ultimate comfort food: cheesy potatoes. Finally, head back down the mountains for dessert and linger over the silky-smooth, caramelized Basque cheesecake.
FEATURED COURSESwiss Chard Farçous with Raspberry Jam
The farçous are addicting! Sweet, salty, and a little tart. I love them at room temperature and smothered in the raspberry jam!
recipes for you
TORTILLA ESPAÑOLAThis Spanish omelet is a great brunch, light lunch, or afternoon snack as it can be made ahead of time, reheats pretty well, and is also great cold from the fridge.
BASQUE PINTXOSYou don’t have to throw a dinner party (although we really want you to); you can throw a pintxos party! It’s “come over for cocktails and snacks,” and we’re here to remind you this is completely acceptable.
Start out the night the Basque way with pinxtos. Set out glasses, bottles of wine or a batch cocktail, and let the guests serve themselves.
POULET BASQUAISE WITH PIMENT D'ESPELETTETo make the stew, the chicken is seared and removed from the pan, the vegetables are sauteed in the remaining fat, and then everything is added to the pot and simmered until the chicken is done.
The dish resembles the symbol and flag of Pays Basque, called the Ikurriña, thanks to the onions, tomatoes, and red and green bell peppers.
to drink
SOMMELIER NOTESOur favorite local sommelier, Bill Summerville writes,
“The Basque region is known for Txakoli (pronounced Cha-koli) a wine that can be white, pink and sometimes red, generally has a slight spritz and low alcohol making it the perfect partner for the Apèro part of the evening. Honestly these wines are perfect for drinking anytime with anything or nothing at all.”
Read Bill’s full Sommelier Notes for November.
ZERO-PROOF PAIRINGSOur friends at Marigold put together a selection of nonalcoholic pairings each month.
“In the world of pairing food and wine there are many approaches, two of which are contrasting or complementing. In contrasting you cut the intensity of the dish with the wine’s acidity, tannins or bubbles- lobster with champagne for example. With complementing you create a pairing that is over the top by pairing with like on like- lobster with a full, rich chardonnay. With the cheesecake we’re going to take the complementary approach and pair with César Florido’s Moscatel Dorado Sherry.”
the gift
THE MEMBER GIFTThis month our Grand tier members will receive Piment d’Espelette! The flavor of this pepper is smoky, sweet, and fruity with a mild hint of heat— but not overpowering.
The Espelette pepper is grown in the French commune of Espelette, the northern territory of Pays Basque. The French government only allows a small amount of the pepper to be exported, making it rare and expensive to find in the US.
Espelette can be used in place of cayenne, smoked paprika, or to add a hint of spice to a dish.
(dinner) party with us
Members & Insiders get access to exclusive long table dinners, workshops, and more at The Studio. Sign up for tickets.
Tim Mckee is cooking for the Ken Matsubara exhibit at Mia after Dark— don’t miss it!
Catering and In-home Dinner Party Experiences — Get lost in the evening & treat your guests while a private chef and service team take care of all the details.
Dinner Party in a box — Skip all the prep and shopping, we deliver.
“Instructions for Living : Pay attention, be astonished, tell about it.”