Edible Flowers, Beautiful Colors
From my little corner on the Pasteleria station, I have a great view of the plate-up table in Primeros. This is a shot of the preparation for the Ensalada Tibia– … Continue reading
Writing in Chocolate
This week I changed stations from Pescados to Pasteleria. After two months on the fish station, I felt like it was time to move to a new environment in the … Continue reading
Quick Pic: How to Porron Like a Pro
This weekend I learned that sometimes you just gotta go for it. Presented with a porron, a glass wine carafe with an elongated spout for laser-beam pours, I nervously had … Continue reading
Preview: Calçotada in Altafulla
This past weekend, the BasqueStage crew hit the road for what I’ve been calling Spring Break Spain 2K12. We road-tripped from the Pais Vasco to Catalunya for a calçotada, a … Continue reading
Straight prepping @Berasategui
Left: Abel from the Meat station makes spheres of Brie Cheese. Right: Eric from the Fish station makes a Mushroom-Cream sauce. Don’t worry, I’ll publish those two recipes in my … Continue reading
Quick Pic: Saint-Jean-de-Luz
Today Elisha and I took the train into France to see the Pays Basque beach city of Saint-Jean-de-Luz. Since it’s February and freezing cold, we were mostly alone on the … Continue reading
Quick Pic: Playing with Fire
You may have heard of Nose to Tail Eating, an economical approach to cooking in which every piece of the animal is used in some way. Guanciale, belly, trotters…these items … Continue reading
Quick Pics: Week Two
Week two of the BasqueStage at Martin Berasategui has come and gone. Here are a couple shots of this week, ranging from behind-the-scenes TV production to porcelain mise en place. I hope … Continue reading
