Chef Michael reporting from Spain

18
Oct
2015
This entry is part 2 of 3 in the series Chef Michael's Travels

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Color me green with envy!!! Just look at these wonderful photos that Chef Michael Foust just sent us!! Whoa!!!  Just look at those mushrooms!! There isn’t one single thing we don’t love about this photo! From the light, the shadows, the wines in the background and look at those shrooms!!

Perfect! Just Perfect!

Perfect! Just Perfect!

The beautiful seaside city of San Sebastian is known for its perfect crescent La Concha beach, its Belle Epoque historic center and its colorful old quarter, filled with pintxo bars and cafes. During their first day exploring, they got to discover this picturesque town by foot bringing its history alive, diving into its legendary fish market and soaking in its multiple charms, which have captivated everyone from international movie stars to local families for decades.
IMG_1604On Saturday, October 17 our Xplorers got to check out the Mountain Market + Art Kitchen in the picturesque mountain town of Tolosa, famed throughout Basque Country for its variety & quality of local products. There, alubias
(beans) hold a place of honor in the pantheon of fresh produce which overflows the market stalls
each week. Smoky, nutty cheeses such as Idiazabel are also on full display as are flowers, fresh basked breads, nuts and other area specialties.  Only meters away, there is a combination art gallery and test kitchen, where a local chef will help them turn their produce into a gourmet market lunch.
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What do you think? Gallery Room, or Lounge material?

Amongst the many Denomination of Origin (DO) products for which Basque Country is acclaimed, ‘Getariako Txakolina’ or Txakoli, maintains a special status. The crisp, slightly effervescent white wine is the perfect accompaniment for the coast’s abundant variety
of fresh seafood. On this day, they’ll
visit with the enologist of Azurmendi,
recently honored as the world’s
most sustainable restaurant. After a walk and talk in the sloping, hillside family-owned vineyards followed by an informal tasting amidst the vines. They’ll continue from vineyard to Azurmendi’s greenhouse, where our tasting adventure begins. Eneko Atxa one of the youngest chefs ever to receive 3 Michelin stars joins us (subject to his travel schedule) for a conversation on sustainability and the kilometer zero philosophy he espouses
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Do you think this cheese said “Cheese” before the picture?? I know, cheesy.

 

Series NavigationBon Voyage, Chef Michael!!Give us a hog, we’ll fall in love!
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