Curiosa
2011 was a very special year for me in food, drink and travel. I spent the year working at Restaurante Martín Berasategui in northern Spain so naturally, I have many fond memories of the feasting I did in and around Spain. Grab a snack and enjoy the next few mouth-watering posts as my belly remembers 2011:
goat’s butter, toast, charcoal from the grill
Asador Etxebarri | Atxondo, Spain
This coming week is an epic one for my fellow BasqueStagers, Elisha Ben-Haim and Ruth Selby, currently embarking on their 6 month culinary journey at Restaurante Martín Berasategui.
The weekend after Lo Mejor de la Gastronomía in Alicante, we had our own food and hospitality festival in Donosti formally known as San Sebastián Gastronomika. It’s much better marketed and organized than the event in Alicante. It’s no shocker that entrances to the presentations given by renowned, international chefs are over 100 euros. I spent most of my time chasing around my favorite Donostians (yes Gabriella, you’re officially one in my book):
There’s no better time of year to get to know the right [international] people (chefs, photographers, and journalists alike) and to listen to some of the most influential people today in food and wine. What a beautiful opportunity to gain perspective into what other masterminds are doing around the world.
Stay [very] tuned.
There is an annual event in Alicante where chefs meet food meets fútbol players…
Continue reading ‘Lo Mejor de la Gastronomía: Chefs to Admire’
Life has been somewhat of a whirlwind lately (will explain later) but don’t you forget about me… (The Breakfast Club || Simple Minds)
Meet Black. He’s my new friend from San Sebastián. You can usually find him at the Chinata olive oil store in Parte Vieja. Woof.
As promised, the saga continues…
Continue reading ‘ABC: Americans, Basques and Champagne at the CIA’
Let me catch you up to speed. One of the reasons I’ve been jetsetting like a loca this past week is because last week, we (at Restaurante Martin Berasategui) traveled to the Big Apple to give a six course degustation for select guests at Bar Basque.
solomillo
A week ago, I was en route to NYC and my schedule was kinda crazy.
NYC
I’d done my homework weeks in advance and read about the G9 meeting in Peru earlier this month, where the International Advisory Board comprised of prominent chefs such as René Redzepi (Denmark), Ferran Adrià (Spain), Dan Barber (USA), Massimo Bottura (Italy), Alex Atala (Brasil), etc. got together to discuss plans for the Basque Culinary Center, lauded as the ‘Harvard of Gastronomy‘ according to our trusty newspaper in Basque country, El Diario Vasco.
Continue reading ‘My 2 Cents: Basque Culinary Center Inauguration’
