My First Week Pt. 2!

This is a continuation from my ‘My First Week Pt. 1’ blog post right here!

Thursday, I finally got to meet Marti! She is the person that I have been communicating back and forth with ever since I started applying for the Basque Stage. I was really excited to meet her because I have been an avid follower of her blog bout the Basque Country, Blank Palate, and she is just filled with so much information about what’s going on around here. She is definitely one of the most interesting people I’ve got to meet! We met again at Xarma to meet up with one of the chef/owner, Aizpea, to talk about my time staging there. I find out I started work the day after! So soon but I was really anxious to get started and learning.


I ended up going grocery shopping for the first time the same night and got all the fixings for friend rice and a bottle of red wine. I thought it would be appropriate to treat myself with something familiar before my first day of work.


Friday and Saturday were my first two days at Xarma. That is all I have to share for now because this deserves a blogpost of its own, fo’ realsies!

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Sunday, Susy and I planned to visit Getaria for Dia Del Txakoli!!! Getaria is a gorgeous town that is a 45 minute bus ride from Donostia. Dia del Txakoli, which translates to Day Of Txakoli, is the day where about 2 dozen wineries in the Designation of Origin Getariako Txakolina take part of a festival to share their latest crops of txakoli. Susy and I had found out about this festival through Viridian Farms. Viridian Farms is a farm based out of Portland that produces a lot of European products, especially from the Basque Country! We get a lot of product in from this farm at the Harvest Vine, so it was a great connection to have when I found out I was coming out here! They have been so great to us as they have given us a lot of great recommendations of what to do and where to go during our stay here in San Sebastian.


Unfortunately, it seems that Susy and I didn’t really do our research and had gone to the wrong town. We had bussed all the way to Getaria to see no festival in sight. You could only imagine the confused looks on our faces. We later found out that the festival was actually in town of Aia, which isn’t that far from Getaria. But to 2 American kids that didn’t have internet access or have sense of direction, we kind of just gave up on making it to the festival.

But regardless, Susy and I know how to make for a good time! Since Susy has already been to Getaria, she showed me around town. She took me to Anchoas Maisor. This is where fresh anchovies die and go to heaven. Literally. It is here where fresh day-caught anchovies forego a process of being cleaned then packed in a barrel of salt for about 6 months. Then they are taken out of the salt, desalted, then meticulously filleted by the expert hands of the ladies of Anchoas Maisor and then carefully packaged with oil to help preserve them. It is an amazing thing to see how much care and love that these people here have these delectable anchovies. And to think that not at one point in time, that these anchovies are ever mishandled or mistreated since all of this work is done by hand. Bravo to all of you over at Anchoas Maisor.


We then catch a bus and head to Zumaia, which is a town just 6 km east of Getaria. There was no reason to go to Zumaia other than the fact that its just incredibly gorgeous. It is a very scenic area that has some of the unbelievable views of the Bay of Biscay. We walked around a whole lot and ran into a little fair that was going on. Stopped by a churro stand and got a nice bag of deep fried yumminess. We make our way up to Itzurun, a beach on the most eastern part of the town that has a nice view of the bay that run into some caves off of the beach. We also get to this crazy pier that stretches right into the water and gives an amazing view of Zumaia. And at some point we try to hike around some cliffs to try to get a better view of the water. But all that got us is a couple pairs of really muddy shoes!


On Monday, Susy and I met up with Marti, Nacho, and Andoni in San Sebastian for a good ol’ Pintxo crawl for my Welcoming to the Basque Country! We start off at Bidea Berri, one, if not, the only pintxo bar that serves grilled fresh piquillos. My god, were these good. Simply charred and then peeled and doused in a good amount of olive oil. Simplicity at its finest.


The next pintxo bar we go to is Bodega Donostiarra (well, I think. I did not get a picture or remember the bar name!). Here we got a variety of pintxos from Pulpo a la vinagreta, chorizo, Jamon Tortilla, and a potato pintxo that we called montaña de la mayonesa, which translates to mountain of mayonnaise. It was basically that with a slice of jamon and an anchoa olive on top. It may have been a little over the top, but definitely was tasty with some crusty bread to sop up all that alioli up with.


We thean head towards the old part of San Sebastian and go to Astalena. This was a nice little bar that had some great raciones and pintxos that I haven’t seen on other menus around town. I ordered Solomillo a lo pobre, which is beef tenderloin with fries, sautéed onions, and a fried quail egg. No complaints about this dish. It is a dish that I really could see being on a menu in America. There was a ketchup-like sauce made from piquillos that was good, but every time I ate it, I was always tricking myself into thinking I was eating ketchup. It only made me want ketchup more because it would of really complimented the dish better then the piquillo-ketchup. Marti ordered the Risotto de queso de cabra y tomate, Goat cheese and tomato Risotto. This dish was pretty good and really interesting. It was actually made with a wild rice rather than the normal Arborio or even Bomba rice. The sauce was really creamy and cheesey. Kind of too rich for my liking, but the flavor was right on. Susy had ordered the ravioli e foie y Margret, foie gras ravioli. Rich on Rich on Rich. This dish needed texture and some kind of flavor contrast. The ravioli was huge and was creamy and then it was drenched in another creamy porcini/mushroom cream that just added to the already large amount of richness. If this pintxo was 2 times as small, I can see it making a lot more sense, but this dish just seemed a little too crazy for me! Nacho ordered taco de bonito, seared tuna. The tuna was perfectly seared and still rare in the center. The meat was buttery and super flavorful. As it should be! =]


Our last spot was Atari. I’ve actually been to this spot a lot on my breaks between services at Xarma. I usually come during the downtime so I just get a couple glasses of txakoli and a café con leche then back to work. Here we wind down and the girls both order dessert, but I order savory because I was still in search for the best croquettes in town. I order just a small portion of croquettes de bacalao. They were tiny in comparison to other croquettes I have gotten, but I’ve got to say that they were extremely creamy and did not have that dense texture that I have seen in majority of the croquettes I have experienced. They were exceptionally delicate and the flavor was delicious! Nacho ordered the foie gras terrine. Its accoutrements were rather interesting as it came with a banana puree, apple, and a red wine reduction. The terrine in itself was perfect. Probably the best foie terrine I’ve had recently. It paired well with the apple and the wine reduction, but the banana puree kind of just throws everything off. Nevertheless, it was a really great dish and I have no room to complain. You get two huge slices of Foie!


This was an amazing night to really welcome me into this great city. I couldn’t have asked for better company and even better food. I am so grateful and appreciative for this opportunity that these guys at the Basque Stage and Sammic have presented me with. Just like the open arms that these amazing folks welcomed me with, my arms are stretched wider than the biggest seas to welcome whatever adventures and obstacles the next 3 months bring to me here in the Basque Country!


My Last Days….

I forgot how fast a whole week can fly by. It felt like yesterday that I worked my last shift at the Harvest Vine but it was actually a whole week ago.


I couldn’t have asked for a better day of service before hanging up my apron and tie for the last time until July. it was a gorgeous day out, it happened to be one of the busiest days of brunch we’ve worked in a while, and best of all, I got to see so many familiar faces to say goodbye and farewell before I left.


The next day, Monday, marked my last dinner service i’d work in Seattle. it was the last Monday of the month so that means it was time for another Irbille Edibles Pop-Up at Olivar! (Check out my post on Irbille Edibles and the Evolution of Filipino Food Here)

This was a pretty exciting night as it was the 1 year anniversary of Irbille Edibles Pop-Ups and we were fully booked. I’ve had the pleasure of being in the kitchen with Irbille since day 1 and I can’t thank him enough for letting me sit shotgun in this incredible ride we’ve been on as his sous chef. He is the Shawn Kemp to my Gary Payton. The Timbaland to my Justin Timberlake (this is probably the most accurate analogy I’ve made in my life). We just work really well together. I’m so excited for him and the IE crew to tear it up in the kitchen the next 3 months and especially excited for his new venture in Kraken Congee. You are doing some big things my Friend and I’m proud of all that you’ve accomplished.


On Wednesday, my chef, Joey Serquinia, had told me to come in to eat at the Harvest Vine. It was National Paella Day and he wanted to make sure he sent me off right and cooked a Mega Paella. And with no surprise, the paella was perfect, as is all of his paellas. It was a special night as I got to be around everyone that I have spent the past 3 years of my life with. I had my beautiful family with me, my work family (there’s no such thing as ‘co-workers’ at the Vine), some of my favorite regulars, and some new and old friends that i have made while cooking at the Vine. The amount of love and support that I was surrounded was something can’t even describe. I am so grateful for everything that everyone has done for me. Especially Joey, Carolin Messier, and Jeffrey Watanabe. I couldn’t ask for better managers. Thank you for guiding me and taking care of me and my family. I love you guys and can’t thank you enough!

Photo Taken from Brandon Patoc!

Throughout the week, I also made sure to eat at some of m favorite places since I know i wont be able to enjoy them in Spain. So i was fat kid for the past week!


Fast forward to Saturday. My last official day in the great North West. I had spent the whole day with he people most important to me, my family. All gazillion of them! it was the day before Easter and we were celebrating the 3rd birthday of my daughter, Tegan! It was another beautiful day that was filled with Easter egg hunting. filling up plates upon plates with food, passing around all the babies to different family members. This is all i wanted before leaving.


It was a very bittersweet moment for me as everyone congratulated me and expressed their excitement for me, but at the same time, it means that I was leaving one the biggest part of me behind, my family. This is the hardest thing i’ve ever had to do, but I know in the end that the outcome of this will be greater than anything I Can imagine and everything I do is for them.

As of right now, I’m sitting in the apartment that I will be occupying for the next 3 months with the current Basque Stage and my new roomie, Susy Santos, and the most recent Basque Stage Rising Star, Clifton Su, as he packs and leaves tomorrow at 4 in the morning. Good luck on that 17 hour flight home dude! It’s the end of my first day in San Sebastian and am looking forward to sharing all of my experiences in my next blogs!