My First Week Pt. 1

My oh my! So its been more than a full week since I’ve been here and there is so much that I want to share! I’ve found that it is pretty difficult to maintain this blog as I am a very busy person, so please bear with me as I try my hardest to keep all of you guys updated with all things Spain! And since I have so much to say, I’m breaking up this post into 2 parts so you all don’t have to feel like you are reading a novel!

So after my first day, I woke up around 4 PM. No surprise here. I woke up feeling like I got hit by a bus, confuse of what time it really was, and had known I slept alright by the amount of drool that was dried on my face. It wasn’t a pretty site, but I didn’t care because I WAS IN SPAIN!!!

What it looks like when I wake up.

What it looks like when I wake up.

I decided to venture out in Lasarte so that I could get more accustomed to where I will be living for the next 3 months. I found Lasarte to be a very cute and small town just about 6 miles from Donostia-San Sebastian. I ended up being able to walk around majority of the town within an hour or so. I stopped real quick at a pintxo bar called, Gure Etxea, to grab a quick bite to eat. Ended up getting 2 gildas, one with salt-cured anchovies and the other with vinegar-cured anchovies, a jamon bocadillo, and a Txakioli to wash it down. It was a pretty perfect snack to fuel me for the rest of the day.


I decided to go walk around some more and ended up finding this crazy building that overlooked the interstate. It caught my eye because it was tagged from head to toe with really cool looking graffiti. So I ended up walking up the hill to get a closer look.

graffiti building

As I was exploring the unique building, I happen to hear some music coming from the building. This really surprised me because it had looked as if this building was uninhabited, but I guess I was wrong! I noticed this room that had 2 old Spaniards jamming out on bass and electric guitar. They noticed me and actually invited me in. I was a little hesitant first as I could clearly noticed that they didn’t speak a word of English but we were actually able to communicate pretty well through the use of my awesome hand gestures and my broken-ass Spanish. “Cervesa?” one of the men asked me? Usually I wouldn’t accept alcohol, drinks, or any other kind of food from a stranger, especially in a different country. But the can was sealed and I was parched from walking around town so I had to accept! They eventually asked if played instruments and then they handed me the guitar and I played a couple quick riffs. I could tell by their smiles from ear to ear that they were excited to find someone else who loved playing music. It was then that they unveiled something under a couple blankets, a drum set! They set it up and then handed me drum sticks. We then commenced in a good 2 hours of jamming and rocking until the sun went down and the room started growing darker.  I would add the video of us playing music, but in all reality, we really didn’t sound that great. Haha I proceeded to say my thank yous and good-byes then headed home.

My 'bandmates'!

My ‘bandmates’!Look at that Mullet!

The next day, I decided to figure out my commute to restaurant that I will be staging at, Xarma. I definitely want to be prepared and don’t want to look like an idiot and get lost on my first day! I also got a hold of a friend, Antton, who I met through Juan Carlos and Carolin from the Vine. He Spent a couple summers in Seattle and he resides on a farm here in San Sebastian, so it was nice to already have a connection with someone who lives here. I took a 7 minute train to the Lugaritz station and walked to my work. A whole lot easier than I expected, thank goodness!


Antton met me in front of Xarma and then we were off to walk towards San Sebastian. San Sebastian is a 3 mile walk from my work and it happened to be a gorgeous day. We walked around La Concha towards Parte Vieja de San Sebastian, which is the old part of San Sebastian where all the pintxo bars are. Antton took me all around San Sebastian and to some of his favorite spots and he treated me to some pintxos! Thanks Antton!


Out of the bars that he took me too, Bar Txepetxa and La Cuchara were probably my two favorite. Bar Txepetxa is a special little pintxo bar because they specialize in serving anchovies. We ordered Antxoas con creama de centolla, vinegar-cured anchovies with a creamy crab sauce. I could honestly eat 50 of these. This pintxo is still probably one of my favorite bites I’ve had ever since I’ve been in Spain. I’ve been back to Bar Txepetxa 3 times since then, so be ready for a review of this restaurant soon as I plan to eat my way through their whole menu.

bar txepetxa

La Cuchara De San Telmo is a little gem that was recommended by many people (thanks Mara!). This is the kind of restaurant that I wish America had. They serve amazing food, have a beautiful space, and crank out food as fast as you can order. We shared the veal cheeks, octopus, fist-sized scallops wrapped in iberico ham, and the foie gras. I have so much to say about their food and plan to return as much as I can so you all can expect a review from this place as well!


Antton then directs me towards my bus home and we part ways. It was real nice to have someone show me around and tell me so much about this beautiful place. I am grateful for the people at work for connecting us and am excited to hang out with him while I am here! Eventually, I’m hoping to stop by his family farm and see all the great cheese and products that they produce.

To be continued……


Basque Stage Candidate Post: Scallop and Pork Belly Bocadillo w/ Popcorn Revuelto

So this dish I decided to do was conceived last minute as I was actually planning on doing a completely different dish for the past week or so for my Basque Stage Candidate Post. It wasn’t unti Tuesday morning that l I picked up my copy of the latest Lucky Peach, David Chang’s, the face behind Momofuku, quarterly journal of food writing. He had this little section where there was a recipe for a little concoction called “popcorn grits”. This had caught my attention and just had my mind racing instantly. For some reason, one of the first thoughts that came into my mind was revuelto. Revuelto is a probably one of my favorite preparation of eggs that I had discovered at The Harvest Vine (expect an All About Eggs! post about revuelto in the near future!). Revuelto is essentially softly scrambled eggs. I thought that popcorn grits would make for a perfect combination to the rich and creamy eggs, texturally and flavor wise. Then it dawned on me that I softly scrambled eggs weren’t going to be enough. I needed something more. Did it need a seafood? Or a meat? Or maybe both!? Then I thought about a special dish that my chef does every once in a while for special guests. He does a little play off of ‘bocadillos’ (Spanish for sandwiches) where he sandwiches a seared piece of seared foie gras between a sliced seared scallop. I thought that the scallop would go perfect with my popcorn revuelto but the foie gras to be a little over the top… Enter the pork belly…. the pork belly would give the dish the meatiness that it needs so I decided to replace it instead of the foie (I know, crazy right?). And just for fun, I thought I’d reincorporate popcorn as a crunch garnish, so I flavored it with Spanish smoked paprika and Piment d’ espelette. Piment d’ espelette is probably once of my favorite spices as it adds a real nice kick to anything you add it too. So to get back on track, here is my Basque Stage Candidate Post!

Scallop and Pork Belly Bocadillo w/ Popcorn Revuelto


  • Olive Oil
  • Popcorn Kernals
  • Heavy Cream
  • Milk
  • Butter
  • Eggs
  • Scallops
  • Braised Pork Belly


  • Reserved Popped Popcorn
  • Piment  d’ espelette
  • Pimenton Dulce


Combine the oil and popcorn kernals in a large pot and set over high heat. Once the oil starts sizzling, cover the pot and lower the heat to medium.

Once the kernals start popping, make sure to shake the pot vigorously to make sure none of the popcorn burns. Once the popping starts to slow down drastically, take off heat and leave cover on until the pops stop.

Reserve atleast a cup of popcorn for the garnish. For the Garnish, toss together melted butter, popcorn, Piment d’ espelette, and Pimenton Dulce until covered evenly.

Heat up the milk, cream, and butter in a pan over medium heat. Once the mixture comes up to a simmer, add 1/3 of the popcorn and cook for about a minute. strain the liquid through a medium-meshed strainer (it’s important not to use a fine mesh strainer because you want to be able to push through the popcorn)

Once the liquid is strained, scrap the popcorn against the strainer, pushing through a popcorn-like puree (the popcorn ‘grits’). Scrap off all popcorn from the bottom of the strainer and set it aside. Repeat these steps with the remaining 2/3 of  popcorn. After the last batch, save the popcorn-infused cream.

In a saute pan, reduce the popcorn-infused cream until the consistency is really tight and not to runny. Timing for this dish is crucial as you don’t want to under-reduce or over-reduce your cream because it is the biggest factor for keeping your eggs the right consistency. Add the egg and then remove the pan from the heat. The residual heat from the cream should be hot enough to cook the egg all the way through. With a spatula, mix the eggs and the cream until the eggs start to set. Mid-way, add your popcorn ‘grits’ and salt then continue to stir. The eggs will be done when they there is no longer any uncooked eggwhite and have gained some body to them. They should be creamy and hold some form, but you will definitely know if they are overcooked if any chunks of egg have formed.

In a separate pan, heat up oil on high until barely smoking. Add scallops and let sear until golden brown. Feel free to check the caramelization and move it to a hotter part of the pan if it needs more caramelizing. Right before you flip the scallops, add the sliced pork belly. Flip the scallop and then turn off the heat. Flip the pork belly and then finish with chopped parsley.

Place the popcorn revuelto on the plate. Slice scallops in half and place a slice of pork belly between each side of the scallop making a sandwhich. Place on top of popcorn revuelto and then garnish with the Espelette and Pimenton popcorn. Make pretty with parsley oil and some micro-greens then enjoy!

I am really happy with how this dish turned out. The flavor combinations all worked really work together and there were so many different textures that made this dish really fun to eat! Thanks for reading and hopefully you enjoy this post as much as I enjoyed making it!