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April 14, 4:00 P.M. Class: Pairing Pintxos with Marti Buckley and Ernesto’s

April 14, 2024 04:00 PM

Explore the Basque Tradition of Small Bites and Spanish Beverages with the author of The Book of Pintxos and the Chef and Beverage Director of Ernesto’s   

25 11th Ave, New York, NY 10011, USA

Take a trip to the Spanish region of San Sebastian for an afternoon of exploring the Basque culinary tradition of pintxos. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent dish of tender beef cheek over creamy potatoes, pintxos are the small dishes found in bars throughout Basque Country. Although they only require a bite or two, they are nonetheless impressive, well-thought-out dishes, distilling ingredient know-how and creative cooking techniques. In the first authoritative book on this subject, award-winning author and Basque transplant Marti Buckley defines what makes a pintxo, tracing its history back several decades, and sharing recipes so everyone can authentically recreate these tiny morsels in their own kitchens.  
For this experience, the beloved Lower East Side Basque-influenced restaurant Ernesto’s will collaborate with Marti Buckley for a one-of-a-kind pintxos and beverage tasting. Chef Ryan Bartlow of Ernesto’s has created a menu of small bites inspired by The Book of Pintxos and beverage director Daryl Coke has thoughtfully paired each bite with a glass of Spanish vermouth, sherry, or wine. 

 Buckley’s new cookbook, The Book of Pintxos: Discover the Legendary Small Bites of Basque Country is available for purchase with tickets at the event from our partners at Kitchen Arts & Letters. 

General Admission: $75 | $100 with a copy of The Book of Pintxos by Marti Buckley


Join the Waitlist


Gilda > Skewered Anchovy with Pepper and Olive 

Los Canciones #1 Mirador Manzanilla Fina NV  

Pimiento Relleno de Bonito > Tuna-Stuffed Pepper 

Gaba do Xil O Barreiro Branco Valdeorras 2022 

Croqueta de Jamón > Ham Croquette 

Raul Moreno El Dia Chardonnay 2021  

Risotto de Idiazabal > Idiazabal Cheese Risotto 

Artifice Llanito Perera Listan Blanco 2021 

Ravioli de Rabo de Toro > Oxtail Ravioli 

Tinto de Ernesto's 2020  

Tarta de Queso Roquefort Con PX > Roquefort Cheese Tart with Pedro Ximénez Sherry 

Anima Mundi Camí dels Xops 2020 

Wines generously donated by De Maison Selections, Jose Pastor Selections, Polaner Selections, Selections de la Vina, and Zev Rovine Selections. 

About Marti Buckley: 
Marti Buckley is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, Basque Country, earned her a prestigious IACP Cookbook Award in the 2019 International category, as well as Best Publication from the Basque Gastronomy Academy. She appears regularly on both Spanish and American television and radio programs, and her work has been featured in Food & Wine, Travel + Leisure, National Geographic, and Wine Enthusiast, among others. Marti is co-founder of the International Society for the Preservation & Enjoyment of Vermouth.  

About Ryan Bartlow: 
Chef Ryan Bartlow grew up and started his culinary career in Chicago, Illinois, where he also attended Kendall College of Culinary Arts and Hospitality Management. After graduating, Ryan moved to Spain where he cooked for two years at three-Michelin-starred Akelarre in San Sebastian, before joining the opening team at Alinea as a pastry assistant to Alex Stupak and later moving to New York to cook at Frankie’s Spuntino, Quality Eats, and Frenchette.
Acclaimed Basque restaurant Ernesto’s is Ryan’s first solo project and is inspired by his time spent in the Basque region of Spain and his love of the culture. At Ernesto’s—which has been named one of the New York Times ‘best new restaurants’ of the year, among other accolades — Bartlow offers a menu inspired by his years spent cooking and living in the Basque region of Spain, mixing signature traditional dishes with seasonal riffs on classic flavors. 

About Daryl Coke:
Originally from Los Angeles, Coke is a veteran beverage director with more than a decade’s experience at some of New York City’s most pathbreaking restaurants. Starting at the legendary  Beatrice Inn in the West Village, Coke has worked on wine and cocktail programs at downtown establishments such as Mission Chinese, Contra and Wildair. In 2023, Coke took over the beverage program helm of Ernesto's, the celebrated Basque restaurant on New York’s Lower East Side. She has augmented its natural wine list, with a deeper focus on niche Spanish winemakers, and quietly ramped up one of the most compelling Sherry programs in the city. She is certified as a sherry wine specialist through the House of Lustau and hopes to one day bottle her very own. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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