the doors of Martín Berasategui restaurant, courtesy of Restaurante Martín Berasategui
At Martín Berasategui, Ruth and Elisha, our current stages, have learned a ton about Basque gastronomy, the life of a three-star Michelin restaurant, and the demands placed on the shoulders of cooks and chefs at the highest level of world cuisine. And after having seen the relationships between chefs and producers, they are curious to learn more about the basic elements of cuisine in the Basque Country.
As part of our current stages learning process, over the next several weeks they will be visiting the nearby town of Tolosa to further their education and see firsthand the markets and products that make Basque Country so special. You will be reading reports of their time in the local markets, a gastrobar, a bread bakery, and a restaurant that specializes in the local bean. This is all a part of their training and formation as Sammic Scholars, an extension of what they have learned so far at Martín Berasategui.
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Looks great! I love the changes!