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.
Posts Tagged 'Basque Stage'
A Warm Welcome
Published January 10, 2012 Basque , Martín Berasategui , San Sebastián Leave a CommentTags: Basque Stage, Elisha Ben-Haim, garrote, Martín Berasategui, Ruth Selby, San Sebastián, txakolí
Sammic 50th Anniversary
Published June 4, 2011 Basque 1 CommentTags: Basque Stage, bonito, delifunart, gin & tonic, Martín Berasategui, País Vasco, Sammic, Sociedad Gastronómica, txakolí
Last week we catered the Sammic 50th Anniversary dinner for 30 people. We coordinated with Martín on a Basque menu, which unfortunately I have no photographic evidence of because I was busy cooking on the line…but I did manage to get a photo of the bubbly brindis (toast) at the end of the night:
burbujas
Flexibility Test
Published May 5, 2011 Basque , Martín Berasategui , San Sebastián Leave a CommentTags: baseball, Basque Stage, David de Jorge, delifunart, film, Martín Berasategui, Sammic
One of the most important things you learn as a BasqueStage or any stage coming to Restaurante Martín Berasategui is to be flexible. I always talk about how every day here is an aventura (adventure) and it is, a challenging one for that matter. No matter how prepared I come with my moleskine notebook of ideas, schedules and plans, I am always thrown a curveball. Or a sinker. Or a change-up. Or a knuckleball. Just like in baseball, BasqueStage requires you to sharpen your reaction time, then translate it to Spanish.
For instance, for each Sammic filming day, Athena and I have one grabación (recording) in the kitchen of Restaurante Martín Berasategui where we demonstrate Sammic machines and the other grabación in Hagrid’s hut, also known as la choza de David de Jorge (literally a hop and a skip away on the premises of MB) where we film a personal dish.
Recipe Planning
Rioja
Published May 1, 2011 Uncategorized Leave a CommentTags: Basque Stage, Martín Berasategui, rioja, vino
You have to be somewhat of an athlete to work at Restaurante Martín Berasategui, to endure the late nights of service and early mornings of prep. But to continue this early-to-rise routine on your weekends (mondays and tuesdays), you have to be somewhat of a champion, especially if the day’s itinerary includes a two hour drive to wine country for three bodega tours. Buuuf! But who can say no to beautiful wine country?
Rioja
Bidea Arte
Published April 22, 2011 Uncategorized Leave a CommentTags: Basque Stage, Martín Berasategui
I can’t believe my Basque Stage at Restaurante Martín Berasategui is already half over. Most stages stay three months so the past few weeks have been especially tough as many of my friends have left.
España, Argentina y China
20 Hours Later
Published March 31, 2011 Basque 1 CommentTags: Basque Stage, David de Jorge, Frank Bruni, Martín Berasategui, Robin Food
What’s a day in the life of a BasqueStage like? Here’s a play-by-play.
Antes de Salir…
Published December 26, 2010 bacalao , Basque , jamón , Paris , pintxos , queso , Sammic , San Sebastián , Spain 3 CommentsTags: Basque Stage, delifunart, Hidalgo 56, Martín Berasategui
For my last day in town, I decided to revisit my favorite pintxo bar, Hidalgo 56 for a few bites at lunch:
Hidalgo 56
The family-run joint is just lovely. The wife Nubia, who speaks great English by the way, runs the front of the house with an occasional visit from her 5 year old son. Meanwhile the husband, Juan Mari Humada, works the kitchen with occasional help again from the 5 year old son. So cute, he is!
Jamón y Queso
I can’t believe I’d been in San Sebastián and not yet tried the kokotxa! Finally…kokotxa!
Alcachofa con Kokotxa
Kokotxa is translated to ‘cheek’ but to be more precise, it is the lower jaw meat of the fish (the jowl), considered a real delicacy here in País Vasco, just as cheek meat is.
Café Cortado
Naturally, I finished the meal and kicked off the afternoon with a café cortado, como siempre. In honor of my LCB friends, here is my coffee cup. I realize it is not Turkish nor is it Greek, but feel free to read my fortune!
Gros
I enjoyed a leisurely walk back from Gros. Just like they are in Paris, French Bulldogs are common here too.
Del Puente
Apparently I like to take slanted photos.
La Vista
After a brief meeting with the directors of Sammic and grocery shopping with Andoni B, we headed to Parte Vieja to cook and feast at one of the oldest Sociedads Gastronómicas. I spent the majority of the time prepping with Marti while Andoni M. took photos and videos of our progression. Ah, Andoni M. also helped with the arroz–gracias!
Marti y yo
On the impromptu menu that evening were: Sopa de Mariscos con alioli (Seafood soup with garlic aioli), Arroz con txipirones en su tinta, y jamón. I promise to prepare dessert next time! A bit embarrassing on my part, having just come back from pâtisserie school in Paris…jajaja. We’ve already agreed to hamburgesas y pasteles next time, si?
Here are some of Marti’s photos:
Andoni M.
It was a splendid evening. Muchas gracias a todos por venir y comer conmigo. Such amicable, intelligent, humble young individuals…
Alexia y Marti
No puedo esperar a verles pronto!
Pensativo
Para cocinar, comer, charlar…
Arroz con Txipirones en su Tinta
y por su puesto, divertirse.
Sopa de Mariscos
Check out Andoni’s photos here.
Martín Berasategui, here I come!
Published November 23, 2010 Basque 2 CommentsTags: Aunt Pearl, Basque Stage, Martín Berasategui, Sammic
Hurrah! I’ve been selected for the Sammic scholarship to stage in Restaurante Martín Berasategui in Lasarte, Spain next year!
Aunt Pearl, Chef Martín y Yo
You can’t tell from this pre-announcement picture, but I’m thrilled! Muchas gracias to all my friends who encouraged me to apply and helped me along the way and also to the jurors for believing in me. iNos vemos pronto!
More to come…
