The pebble from home pilgrims leave behind at the foot of the Cruz de Ferro on the Camino de Santiago symbolically represents unloading one’s sorrows and leaving them behind.
Chef Eduard Peyer was among the pilgrims doing just that as he made the 500-mile trek on foot through France and Spain with his daughter and daughter-in-law in honor of his late wife.
The chef, whose culinary career stretched through stints at major hotels and resorts from Saint Moritz to San Antonio, returned to write a book filled with reminiscences of the rigorous journey along the camino and his challenges as a chef, accompanied by a generous dose of some of his favorite recipes – “Buen Camino and Bon Appetit: A Culinary Journey and Pilgrimage with Ingredients.”
Join Peyer on the patio of Boudro’s, 421 East Commerce St. from 3 to 5 p.m. on Thursday, Feb. 21, as he demonstrates his recipe for gambas al ajillo, shrimp in garlic sauce, and shares tastes of that dish, tapas, conversations about his travels and a bit of sangria. He will have books on hand for anyone wanting to savor more of his culinary experiences throughout his career.
The demonstration and tasting is admission-free. Buen Camino is available in black and white for $13.95 or in color for $24.95.