Boise, Idaho—The first thing that strikes me about chef Dan Ansotegui’s cooking is the colors. I’m staring at an aromatic quartet of vibrantly red roasted piquillo peppers, stuffed with a creamy spinach béchamel, floating in an orange and red pepper sauce and topped with green parsley. More plates of Basque delicacies, equally tantalizing, quickly follow in the brick-lined ambiance of Ansots Basque Chorizos & Catering in downtown Boise, Idaho. The man behind this culinary magic is no less engaging than the food. With his energetic eyes, shock of brilliant white hair, and snowy beard, Ansotegui looks like he might have wandered in from shepherds’ fields to don an apron and fire up the stove. His community stature is near legendary. Beyond his cooking skills, Ansotegui was one of the 2019 National Heritage Fellows honored in Washington, D.C. for his connection to and perpetuation of traditional Basque music and dance. In …