Saturday afternoon Derek and I stopped by Orange Park in South City to check out the North American Basque Festival. Very low key, reminding me of a big family reunion.
The most interesting exhibit for me was the model of a Basque kitchen with plastic hams and sausages hanging from the ceiling. What was real though was a gateau a la broche which we were allowed to tasted. This is a rum/anisette flavored cake cooked over a campfire. A mold on a spit is wrapped in paper, then batter is drizzled from a spoon to cook as it turns over the fire, then another layer is added. I found the photo below on the web, and it looks exactly like what we tried.
Other food items were various sandwiches (skirt steak, roast pork, paté, or Basque sausage) grilled on site and gateau basque from BCC. We tried the Basque sausage (Marcel et Henri) on a French roll which had a coarse texture and a very slight spicy heat. The gateau basque, an almond and eggy cake, was a bit too dry for our tastes.