Don’t forget to cross your T’s and cross your X’s. I’m talking Txakolí.
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
Please excuse the irregular blogging schedule. I have been patiently awaiting my Spanish visa in order to return to Basque country. Alas it has arrived and I can confidently say, “I’ll be back” in my best Schwarzenegger impression.
I’m sad RobinFood filming is on hiatus for the next month, but this left us all the more reason to celebrate. And celebrate we did. Martín hosted us in his sociedad gastronómica, Zubi-Gain, in Parte Vieja of San Sebastián with the camera crew, RobinFood office team, neighbors (yes, we invited our neighbor Migueltxo, also the supplier of our hen-to-table-eggs), MB kitchen crew and more amigos. . A festive frenzy it was:
I needed some spice in my life today and I got what I asked for: Korean food.
Courtesy of Sammic, Athena and I had the rare opportunity to attend a Real Sociedad (THE fútbol team of Gipuzkoa) match against their rivals, Osasuna (Pamplona). You’d think in a small province in Basque country, a local fútbol match would draw in a decent crowd, but a full house? Note the spectators sitting on the stairs and above the nose-bleed seats. There are some hardcore fútbol fans out here, Martín included!
On tuesday, which according to our work schedule would technically be our sunday, we took the bus to Bilbao (beel-bOW), a larger nearby city home to the Guggenheim. We checked out the “Haunted” exposition but I found the architecture in both the Guggenheim and Bilbao far more interesting:
The metros are super clean. Am I in Singapore? Tokyo? Nope, Bilbao. Read more here.
Señor Jamón y Miguel
Ah, finally le weekend (monday and tuesday for me) has arrived. It’s been a long but fantastic first week at Restaurante Martín Berasatégui, now aptly dubbed “El Castillo” (The Castle). I’ve been learning so much I don’t even know where to begin. The food, the management, the people, the singing, the passion, the movements, the aromas…the more I learn, the less I know. The entire, magical experience of being here every day and spending the 80+ hours at the restaurant fuels my curiosity and tickles my mind. I can’t get over how intellectually stimulating this is. Woosh! Okay, let’s focus on these bits.
The Jefes, The Management, King Arthur and his knights:
I’m referring to the top dogs at Restaurante Martín. Did you know they congregate around a [rectangular] table in the middle of the kitchen? Genius setup. This is the hub of power, intellect, decades of experience. From here the jefes (chefs/bosses) can see and manage their teams during prep and also congregate to review details of the day’s work. It’s also their gathering place for meals, guest diners and fútbol viewing. Yes, you heard me right. There is a huge LED televisión in the kitchen and Martín puts on the fútbol action every night. iEpa! Again, genius. Another reason why he is the King.