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
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
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 … Continue reading
Never Stop Learning…
It’s been an exciting week here in Pais Vasco: Elisha and I have started working in two new kitchens. To allow us to explore more of the gastronomic culture here, … 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
