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The Day of the Goose

Posted by marti | Posted on 09-09-2012

Category : BasqueStage

Tags: basque, fiesta, free time

This is Lekeitio, a small town on the Basque coast, in the province of Vizcaya. Peaceful, right?

Cut to the other side of the port:

Recently we took a “field trip” with our Sammic Scholars Luuk and Brenden to a very special festival in this tiny town: Antzar Eguna.

It’s a day filled with fun, a great atmosphere, music, huts featuring chorizo and grilled meats, and…over 70 boats in the port with one unique goal: to grab the goose hanging from the rope and shoot up and down as many times as possible. Men stand, holding the rope with the goose, on each side of the water. When a rider from one of the boats grabs the goose and jumps, they wave him up and down until he either tires or slips from the goose.

It’s a fiesta like none other. You have to see it to believe.

To view it in action, check out this video. For Brenden’s account, go here.

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(English) don’t call them tourists….

Posted by marti | Posted on 31-01-2012

Category : BasqueStage

Tags: 2012, basque, BasqueStage, elisha benhaim, ruth selby, Sammic

Disculpa, pero esta entrada está disponible sólo en English.

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(English) Basque Basics: The Cider House

Posted by marti | Posted on 24-01-2012

Category : BasqueStage

Tags: basque, cider, elisha benhaim, ruth selby, tradition

Disculpa, pero esta entrada está disponible sólo en English.

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(English) A Visit to K5 Arguiñano Txakoli Bodega

Posted by marti | Posted on 04-01-2012

Category : BasqueStage

Tags: basque, gastronomy, karlos arguiñano, products, txakoli

Disculpa, pero esta entrada está disponible sólo en English.

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(English) Happy Holidays!

Posted by marti | Posted on 25-12-2011

Category : BasqueStage

Tags: basque, culture

Disculpa, pero esta entrada está disponible sólo en English.

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(English) santo tomas: basque celebration par excellence

Posted by marti | Posted on 21-12-2011

Category : BasqueStage

Tags: basque, culture, gastronomy, holiday

Disculpa, pero esta entrada está disponible sólo en English.

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(English) Idiazabal Cheese

Posted by marti | Posted on 20-10-2011

Category : BasqueStage

Tags: basque, D.O., free time, gastronomy, products

Disculpa, pero esta entrada está disponible sólo en English.

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(English) Spotted: Sammic in Idiazabal

Posted by marti | Posted on 29-09-2011

Category : BasqueStage

Tags: basque, idiazabal, Sammic

Disculpa, pero esta entrada está disponible sólo en English.

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La Bretxa Market, San Sebastián

Posted by admin | Posted on 08-08-2011

Category : BasqueStage

Tags: basque, Candidates, free time, gastronomy, marco bahena

There aren’t very many places more exciting for a chef to be than La Bretxa market in San Sebastián.

It’s the freshest fish you can find almost anywhere. And the variety is breathtaking: hake, squid, trout, salmon, tuna, anchovies, monkfish, john dory, sole, crabs, shrimp, mussels….you name it, and someone’s probably selling it.

So of course, it was a mandatory stop for Cameron and Marco, who have seen some amazing produce in kitchen Berasategui but hadn’t had the opportunity yet to shop for it themselves. Needless to say, they were wowed, just as the famous American food folks to walk through La Bretxa before them were. For everyone from Bourdain to the chefs and sous-chefs at Per Se, it’s a must-visit.

Just another reason that Basque Country is a gourmand’s mecca.

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Two Weeks Remaining…

2

Posted by admin | Posted on 04-04-2011

Category : BasqueStage

Tags: 2011, basque, Candidates, Sammic Scholarship

A bit less than two weeks remain in the application process for the second round of the Sammic BasqueStage scholarship.  This program offers you the chance to live in your own apartment, steps away from a three-star restaurant in Basque Country where you work under chef Martín Berasategui. There are few opportunities as incredible, where you can both learn and foster your creativity in such a high-caliber environment.

What exactly do you get if you are the next Sammic BasqueStage?

  • a plane ticket to Europe
  • an apartment for the duration of your stay
  • a job placement in one of the world’s best restaurants
  • 500 euro monthly stipend
  • a blog to document your adventure
  • the opportunity to film cooking videos (and garner some cool clips for the future!)

The applications are rolling in steadily, but there’s still time for those who have just recently found out about the opportunity, perhaps through their culinary school or our coverage by media outlets such as Bon Appetit.

To apply, visit our homepage.

You can read tips from our current stages, Tracy and Athena, here.

Get the lowdown and behind the scenes at each of their blogs:

http://athenathickstun.com

http://tracyfearless.com

So what are you waiting for?

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