“ANXO Sighting number three will be a Basque seafood grilling experience with a demonstrative component”

anxo sighting 3 graphic

From an email:

“What: ANXO, DC’s first cidery and pintxos bar opening in Truxton Circle in late 2015, is changing things up for its next event. Rather than a ticketed, seated dinner, ANXO Sighting number three will be a Basque seafood grilling experience with a demonstrative component by Chef Brad Walker and the District Fishwife herself, Fiona Lewis. The ideal scenario is for guests to enjoy grilled seafood with cider onsite, learn the proper technique from Chef Walker, and be able to replicate the meal at home.

Guests will be able to enjoy smaller portions such as grilled octopus or prawns for between $8 to $15, and whole fish such as Wild Spanish Mackerel for $20. Asturian ciders will be poured by Beverage Manager Tim Prendergast, and will be available by the glass or by large 750 mL bottles for only $10.

Basque grilling is ingredient driven– the focus is on simplicity and quality. For that reason, ANXO is proud to team up with The District Fishwife for this event, and excited to serve such pristine seafood.

ANXO Cidery & Pinxtos Bar is the child of five founders: Managing Partners Sam Fitz and Rachel Fitz, Executive Chef Brad Walker, Beverage Manager Tim Prendergast and Cooper Sheehan. The team focuses on strong relationships with its cidermakers, both locally and internationally, yielding a highly curated selection of cider. Its also home to DC’s first recipients of the Certified Cicerone® title (Fitz and Prendergast), and the fermentation process of ANXO’s house-made cider will result in an incredibly unique Mid-Atlantic cider. Executive Chef Brad Walker (of Boundary Road) “will honor the Basque culinary traditions of honesty, simplicity, and quality by showcasing local producers’ best efforts.”

When: Saturday, September 12, 2015
1:00 p.m. to 4:00 p.m.

Where: Union Market
1309 5th Street NE”

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