What to do when there is a special visit from Sammic counterparts (all the way from the United States and England)? During the yearlong Sammic 50th anniversary celebration? And when you happen to have two talented young stages from Restaurant Martín Berasategui at your service?
You ask them to show you what they’ve learned in their nearly six-month stage, by preparing a dinner in a gastronomic society, one of the hallmarks of the cuisine of Basque Country.
That’s what we did, and Tracy and Athena set out to meet the challenge. They arrived to the txoko, arms full of fish, meat, and knife bags. After an aperitif of olives, tuna and txakoli, they began preparing their menu. a classically Basque one. Beginning with fish soup, the meal continued showcasing the incredible fish available in the markets of San Sebastián with the classic kokotxas al pilpil.
Quickly declared (by lifelong kokotxa-eaters, nonetheless) the best kokotxas they’d ever tried, we moved on to carrilleras de ternera, or veal cheeks. This is a dish muy de moda, found in restaurants and pintxo bars everywhere. The BasqueStage version was served over a potato puree, rich with butter and pork stock.
Panna cotta, cookies and brownies rounded out the meal for dessert. All in all, an incredible meal. Chef Martín would be proud!