Wrapping up at Solana
My, how time flies when you’re having fun! I’ve finished another short stage, this time in vinoteca Solana in Tolosa. An intimate wine bar with pintxos and a menu that changes with the farmer’s market offerings, Solana was a great learning experience for me.
When I think back to my goals in coming to the BasqueStage, I realize that my experience at Solana has really taught me to value the ingredients I’m using, because the kitchen is so small. There’s very little margin for waste, and we purchased vegetables every day.
Spending time in Solana also spoke to my goal of learning more about the rich gastronomic patrimony of this area. From piquillos rellenos (stuffed peppers) to arroz con leche (rice pudding), guisantes lagrimas (baby sweet peas) to revuelto de xixas (a wild mushroom scramble), I cooked many recipes that are fundamental in a Basque kitchen.
I feel fortunate to have had the opportunity, and to make friends with such a cool crew. Thanks to everyone at Solana for two memorable weeks!
