Just two short weeks remain in the first ever BasqueStage. Sammic scholars Tracy Chang and Athena Thickstun are beginning to see the end in sight, and celebrate accordingly.
Athena writes on her blog about a goodbye barbecue dinner in Zarautz, the nearby coastal town.
It’s a gathering of fellow cooks from kitchen Berasategui, for some sun, sea, and grilling. With nothing more than sausages to grill, lovely wine to drink, and the gorgeous Basque countryside, the stages from Berasategui have an afternoon to remember. Read more here.
Tracy, meanwhile,details her own goodbye meal at her blog. She accompanies the crew of David de Jorge’s cooking show, Robin Food, and Chef Berasategui to a gastronomic society for an all-star Basque menu.
A thank you dinner that will go down in Tracy’s history books….read more on her blog, here.
It’s hard to say goodbye, and even more so to people with whom you have sweated and survived the heat of the kitchen. The pain, of course, is assuaged by the spectacular food served at aforementioned goodbye dinners. More to come, as the stages near the end. Stay tuned!