eat. write. smile.

– three things I love to do. Come with!

Category Archives: BasqueStage

Transition back after the BasqueStage…

After living the first half of 2012 in Pais Vasco, I have returned to California.  I came home with excitement, ready to start in earnest my cooking career. I left … Continue reading

August 30, 2012 · 6 Comments

Walking the Camino de Santiago

Next time you feel like walking twenty-two kilometers, I have just the trail for you. It runs from Donostia to nearby surf-spot Zarautz, and the views are out of this … Continue reading

June 26, 2012 · Leave a comment

Wrapping up at Aroa

Time flies when you’re harvesting peas, right? This maxim- and the classic …when you’re having fun- applies to our most recent and final apprenticeship at Aroa farm. Elisha  and I … Continue reading

June 18, 2012 · Leave a comment

How to Grow Lots of Lettuce

One of the morning chores at Aroa is to harvest lettuce. Depending on the orders from restaurants and gourmet markets, we will harvest boxes and boxes of lettuces, escarole, baby … Continue reading

June 11, 2012 · Leave a comment

On the Farm at Aroa

I have never sneezed so much in my life. While I’ve always been a bubble kid in terms of allergies, these past three weeks have been a doozy. My fellow … Continue reading

June 10, 2012 · 1 Comment

Tending Sheep, Making Cheese: One week at Martin Txiki

“It takes ten thousand hours of practice to master a skill,” Elisha reminded me. We were watching Tere, a veteran local cheese maker, cut the curds of sheepsmilk to make … Continue reading

June 4, 2012 · Leave a comment

How to Make Idiazabal Cheese By Hand

This photo collection shows the entire process- traditional, arduous, and artisan- to make Idiazabal cheese. Below: First the sheep are brought in from pasture and held in the corral. The … Continue reading

June 4, 2012 · 2 Comments

Lights, Camera, Action!

One of the cool things about being a BasqueStage Scholar is the opportunity to film videos and recipe demonstrations for Sammic, the kitchenware manufacturer that sponsors our six months in … Continue reading

May 28, 2012 · Leave a comment

Wrapping up at Fronton de Tolosa

The BasqueStage is sure keeping us on our toes! Fellow Sammic scholar Elisha Ben-Haim and I recently finished another stage, this time at the traditional Basque restaurant Fronton de Tolosa. … Continue reading

May 21, 2012 · Leave a comment

Rompeolas- Lunch on the Streets of Tolosa

Ever wonder what it’s like to cook for 250 people? Fellow Sammic BasqueStage scholar Elisha Ben Haim and I found out last week. We collaborated with Chef Roberto Ruiz, head … Continue reading

May 15, 2012 · 1 Comment
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