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Our Basque gastronomic society is evolving nicely. We've left the cuisine completely open ended so it can grow in an organic fashion.
Get too organized and the life that the Txoko has taken could be stifled.
I've been studying the foodways of the Basque people since I met a Basque stripper a few years ago at a local cabaret.
I was completely ignorant of the culture but took an interest in the cuisine that led me to the work of Juan Mari Arzak, the patron of San Sebastien and the owner of Arzak, the three starred Basque restaurant.
all Txoko coverage here http://www.scrumptiouschef.com/food/index.cfm/Txoko-A-B
http://eater.com/archives/2010/12/07/juan-mari-arzak-an Interview with the icon