Cooks & Soldiers returns to its Basque roots this December, welcoming to its kitchen San Sebastian’s lauded friend & chef Jessica Lorigo on Tuesday, December 17. A former culinary classmate of youngest Castellucci sibling & chef John Castellucci, Lorigo recently hosted the Castellucci Hospitality Group (& a few of the group’s most devoted customers) for a special collaborative dinner at Gerald’s Bar in San Sebastian, where Lorigo currently serves as head chef.
Following Cooks + Soldiers’ executive chef Matthew Ridgway’s pop-up in Basque Country earlier this fall, Lorigo now heads to the states on 12/17 to join the Cooks & Soldiers team to prepare a selection of special dishes (in addition to the regular menu) celebrating both the rich cultural traditions of Basque country and Lorigo’s homebase. Menu highlights for the evening will include cogote de merluza (for two), artichokes cooked with txakoli and light sofrito, cod confit, roasted local mushrooms with charred leaks & potato puree, and pork abanico with winter squash. Menu is subject to change based on seasonality. Chef Lorigo’s dishes will be served all evening & a la carte alongside an abbreviated version of the Cooks & Soldiers menu, allowing guests to pick & choose dishes between the two to curate their own experience for the evening. Reservations are recommended & can be made through OpenTable.
An American & New York-born chef turned San Sebastian resident, chef Jessica Lorigo received her formal culinary training at the Culinary Institute of America in New York before beginning her journey along a star-studded culinary circuit. After a successful externship at Washington, D.C.’s Vidalia Restaurant beneath Southern American fine dining pioneer & chef Jeffrey Buben, Lorigo went on to join James Beard award-winning chef RJ Cooper at his restaurant, Rogue 24. In 2013, Lorigo’s ambition took her from D.C. to Spain where she went on to work in the Basque-centric kitchens of acclaimed chef Andoni Luis Aduriz’s two-time Michelin starred restaurant Mugaritz and lauded Topa Sukalderia, a concept dubbed by Forbes as Basque Country’s Hottest Restaurant in 2018 & where Lorigo went on to serve as head chef. After an impressive tenure with Aduriz, Lorigo joined the team at Gerald’s Bar in San Sebastian where she currently helms the kitchen as head chef.