Vocab List, Pastry Edition
Now that I’m working on the Pastry station at Martin Berasategui, I’m learning a whole new set of vocabulary. This list differs completely from the previous vocab list I wrote … 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
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
Candied Pumpkin Seeds
Today at Martin Berasategui, I learned how to make pepitas garrapiñadas, candied pumpkin seeds. The pepitaswill be the crunchy garnish on a chocolate mousse dessert, providing both a textural and a … Continue reading
Two Months In…
I’ve been working at Martin Berasategui for two months now as part of the BasqueStage. It’s been a significant adjustment from kitchens I’ve worked in the past. I want to … Continue reading
Family Meal @Berasategui
One of the hottest cookbooks of this past holiday season was Ferran Adria’s The Family Meal, a collection of staff meals at El Bulli. The book’s success indicates that people … 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
eat. write. smile. 