Sunday Harvest Dinner with Chef Alex Raij | May 19th, 3pm - 7pm
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Alex Raij is one of the country’s most acclaimed chefs and restaurateurs. Cooking with Basque chef and husband Eder Montero in the early aughts, the duo pioneered tapas and Basque cuisine in New York with beloved Spanish restaurants El Quinto Pino and Tia Pol. Both restaurants changed New Yorkers’ relationship with tapas, the wine bar, and Spain more broadly, as diners followed Alex and Eder’s exploration of the regional specificity of Spain’s culinary landscape. They currently have three restaurants in New York City and Brooklyn: Txikito, a Basque restaurant that transports guests to this celebrated region; La Vara, which explores Jewish and Moorish legacies in Southern Spain; and Saint Julivert Fisherie, a dynamic, seafood-centric wine bar informed by travel and ports of call.
Chef Alex is a first generation Argentine-American who grew up in the Midwest, attended culinary school at the CIA, and lived in Milan and the Pacific Northwest before falling in love with Eder and moving to New York. In 2008, Alex was included in Bon Appetite’s “Women Chefs: The Next Generation”. Soon after, she and Eder opened Txikito, which landed in the top 50 of the New York Times “100 best restaurants in New York City”. In 2012, they opened La Vara. That same year, Alex was awarded Eater’s first “Chef of the Year” award. La Vara went on to earn Michelin stars from 2015 to 2018, receive a glowing two-star review from The New York Times, and was named one of the twelve most outstanding restaurants of 2013 by GQ. In 2019, Alex and Eder opened Saint Julivert and earned a Michelin bib gourmand and Le Fooding’s “Best New Bistro” award within its first year of operation.
Alex and Eder are six-time James Beard Award Semifinalists for “Best Chef: New York City” and Finalists in the “2019 Outstanding Restaurateur” category. Their 2016 book, The Basque Book: A Love Story in Recipes from the Kitchen of Txikito, is a deeply personal collection of innovative recipes inspired by home cooking traditions of the Basque country.
Alex distinguishes herself by creating dishes that capture a sense of place without giving up a sense of personal intimacy. What emerges are stories of connection and intersection across landscapes and timelines that are delicious, inimitable, and authentic on all levels. She believes that “food connects and brings understanding to everything. It's an essential, sensual and tangible way to create community and a feeling of belonging and love. It expresses private ideas publicly.” We feel very fortunate that Alex will share her stories and insights with all of us around our Cookhouse table.
To make a donation and reserve a place at the May 19th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AND DAIRY ALLERGIES AT THIS MEAL.
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Alex Raij is one of the country’s most acclaimed chefs and restaurateurs. Cooking with Basque chef and husband Eder Montero in the early aughts, the duo pioneered tapas and Basque cuisine in New York with beloved Spanish restaurants El Quinto Pino and Tia Pol. Both restaurants changed New Yorkers’ relationship with tapas, the wine bar, and Spain more broadly, as diners followed Alex and Eder’s exploration of the regional specificity of Spain’s culinary landscape. They currently have three restaurants in New York City and Brooklyn: Txikito, a Basque restaurant that transports guests to this celebrated region; La Vara, which explores Jewish and Moorish legacies in Southern Spain; and Saint Julivert Fisherie, a dynamic, seafood-centric wine bar informed by travel and ports of call.
Chef Alex is a first generation Argentine-American who grew up in the Midwest, attended culinary school at the CIA, and lived in Milan and the Pacific Northwest before falling in love with Eder and moving to New York. In 2008, Alex was included in Bon Appetite’s “Women Chefs: The Next Generation”. Soon after, she and Eder opened Txikito, which landed in the top 50 of the New York Times “100 best restaurants in New York City”. In 2012, they opened La Vara. That same year, Alex was awarded Eater’s first “Chef of the Year” award. La Vara went on to earn Michelin stars from 2015 to 2018, receive a glowing two-star review from The New York Times, and was named one of the twelve most outstanding restaurants of 2013 by GQ. In 2019, Alex and Eder opened Saint Julivert and earned a Michelin bib gourmand and Le Fooding’s “Best New Bistro” award within its first year of operation.
Alex and Eder are six-time James Beard Award Semifinalists for “Best Chef: New York City” and Finalists in the “2019 Outstanding Restaurateur” category. Their 2016 book, The Basque Book: A Love Story in Recipes from the Kitchen of Txikito, is a deeply personal collection of innovative recipes inspired by home cooking traditions of the Basque country.
Alex distinguishes herself by creating dishes that capture a sense of place without giving up a sense of personal intimacy. What emerges are stories of connection and intersection across landscapes and timelines that are delicious, inimitable, and authentic on all levels. She believes that “food connects and brings understanding to everything. It's an essential, sensual and tangible way to create community and a feeling of belonging and love. It expresses private ideas publicly.” We feel very fortunate that Alex will share her stories and insights with all of us around our Cookhouse table.
To make a donation and reserve a place at the May 19th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AND DAIRY ALLERGIES AT THIS MEAL.
To join the waitlist for any of our Sunday Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Alex Raij is one of the country’s most acclaimed chefs and restaurateurs. Cooking with Basque chef and husband Eder Montero in the early aughts, the duo pioneered tapas and Basque cuisine in New York with beloved Spanish restaurants El Quinto Pino and Tia Pol. Both restaurants changed New Yorkers’ relationship with tapas, the wine bar, and Spain more broadly, as diners followed Alex and Eder’s exploration of the regional specificity of Spain’s culinary landscape. They currently have three restaurants in New York City and Brooklyn: Txikito, a Basque restaurant that transports guests to this celebrated region; La Vara, which explores Jewish and Moorish legacies in Southern Spain; and Saint Julivert Fisherie, a dynamic, seafood-centric wine bar informed by travel and ports of call.
Chef Alex is a first generation Argentine-American who grew up in the Midwest, attended culinary school at the CIA, and lived in Milan and the Pacific Northwest before falling in love with Eder and moving to New York. In 2008, Alex was included in Bon Appetite’s “Women Chefs: The Next Generation”. Soon after, she and Eder opened Txikito, which landed in the top 50 of the New York Times “100 best restaurants in New York City”. In 2012, they opened La Vara. That same year, Alex was awarded Eater’s first “Chef of the Year” award. La Vara went on to earn Michelin stars from 2015 to 2018, receive a glowing two-star review from The New York Times, and was named one of the twelve most outstanding restaurants of 2013 by GQ. In 2019, Alex and Eder opened Saint Julivert and earned a Michelin bib gourmand and Le Fooding’s “Best New Bistro” award within its first year of operation.
Alex and Eder are six-time James Beard Award Semifinalists for “Best Chef: New York City” and Finalists in the “2019 Outstanding Restaurateur” category. Their 2016 book, The Basque Book: A Love Story in Recipes from the Kitchen of Txikito, is a deeply personal collection of innovative recipes inspired by home cooking traditions of the Basque country.
Alex distinguishes herself by creating dishes that capture a sense of place without giving up a sense of personal intimacy. What emerges are stories of connection and intersection across landscapes and timelines that are delicious, inimitable, and authentic on all levels. She believes that “food connects and brings understanding to everything. It's an essential, sensual and tangible way to create community and a feeling of belonging and love. It expresses private ideas publicly.” We feel very fortunate that Alex will share her stories and insights with all of us around our Cookhouse table.
To make a donation and reserve a place at the May 19th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. WE ARE UNABLE TO ACCOMMODATE VEGAN DIETS AND DAIRY ALLERGIES AT THIS MEAL.