What to make for brunch this weekend: Torrijas
This week at Solana 4, I learned how to make torrijas (tor-REE-has), a Spanish take on French toast. They’re less eggy than the French toast I’m used to, due to … Continue reading
Visit to Zubia Conservas @BasqueStage
Today Elisha and I had the opportunity to visit Patés Zubia, a local conservera with duck and goose products and piparra pepper pureés. We visited with Javi our sous chef … Continue reading
Artzai Eguna – Day of the Shepherd in Ordizia
“Look at all the sheep!” exclaimed my mother, iPhone camera at the ready and mouth spread wide with a smile. We were wandering through the narrow, hilly streets of Ordizia, … Continue reading
The good news is…
… it’s not even April yet, and the sun is shining. The Basque Country is notorious for rainy summers, but I’ll take the sunshine when I can get it. We … Continue reading
Visit to Idiazabal Cheesemaker Aranburu
If there’s one thing I know for certain I could never live without, it’s cheese. I rarely go a day without it, so imagine my delight when the BasqueStage crew … Continue reading
Real Talk with… Pablo Ponce
Tonight at the restaurant I had the chance to chat with my fellow Pasteleria cook Pablo. One of the hardest working guys I’ve known, Pablo has saved my butt more … Continue reading
@BasqueStage Heads Outdoors
As BasqueStages, Elisha and I spend a lot of time in the kitchen. We like to balance our long hours indoors with frequent trips to the Basque countryside. Our friend … Continue reading
Calçotada in Altafulla
“So remember that what you will be eating this afternoon is the product of a two year process. It’s not just any spring onion- it’s calçot!” Joan Albert Blanch, a … Continue reading
Selby’s Got a Sweet Tooth
Elisha and I enjoyed lunch today with the BasqueStage crew at the Fronton de Tolosa, a local restaurant renowned for its perfectly cooked alubias (reddish black beans) and morcilla (blood … Continue reading
Sunday Evening Run in San Sebastian
For a BasqueStage, Sunday is the new Friday. Restaurante Martin Berasategui only serves lunch on Sundays, so I took advantage of my evening off to go for a run in … Continue reading
