Our new Sammic Rising Star Scholar, Justin Legaspi, has finally arrived to Basque Country. A graduate of the Art Institute of Seattle’s culinary program, Justin has been working several years at a Spanish/Basque restaurant in Seattle called Harvest Vine. He will be learning about Basque culture, landscapes and food while staging at the restaurant Xarma in San Sebastián. Meanwhile, he answers a few questions for inquiring minds:

What are your first impressions of Basque Country?

I’m just in disbelieve like this exists. From the people to the scenery to the food, everything about this place is gorgeous.

What’s the best thing you’ve eaten so far?

Probably either the antxoas con creama de centolla (vinegar cured anchovies with creamy crab sauce) at bar txepetxa. Or the cochinillo (suckling pig) from la cuchara. Both have been the best bites in my life.

What are your impressions of Xarma?

I am really enjoying it. Chef Xabi and Aizpea are both very talented people that I’m learning a lot. Of course there’s the added challenge of me not speaking a lick of Spanish, but they are actually being really helpful about it!

More on Justin, Xarma, and the Sammic Rising Stars Scholarship to come!