Standing and eating can be a good thing.
I’d been looking forward to SS Gastronómika for years…
and for good reason.
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.
What better way to spend a day off than driving along the coastal bay, around the cliff bends and over the hills to arrive at the top, where an amicable agriculturist welcomed us to taste, to converse and to learn. Sergi, the jefe of the carne partida (meat station), graciously invited us to visit one of our local herb suppliers at Restaurant Martín Berasatégui. Upon our arrival at the summit where the agricultural center is located, we were greeted by a jolly, stout fella, Jaime, the founder of Aroa. Aha! I recognize him from the restaurant! Every week, Jaime comes by the restaurant to deliver fresh produce. This was exactly the opportunity I was hoping for, to meet our local artisan and have a fresh look at what he does best.