Tagged with Echaurren

ICEX Chefs Start Culinary Internships

ICEX Chefs Start Culinary Internships

Today is a big day for the thirteen international chefs participating in this year’s edition of the ICEX Training Program in Spanish Gastronomy, as they start their culinary internships in some of this country’s top restaurants. In fact, no less than a total of seventeen Michelin stars will be welcoming these young chefs into their … Continue reading

Chefs on the Move!

Chefs on the Move!

I wish I were one of the chefs participating in the ICEX Young Chefs Culinary Scholarship program, but alas, I’m just the lucky soul who gets to publish and edit the wonderful blog entries written by participants like Miles Pundsack-Poe and Dhruv Oberoi about their different adventures and impressions of Spain and the diverse experiences … Continue reading

Spring in Echaurren

Spring in Echaurren

Spring is a my favorite season. Mostly because, after the long winters in Canada, any sign of new life is warmly welcomed. The vibrant colors, fragrant smells and fresh flavors are that much more cherished. Nature’s dormant plants have been waiting to break open, to seek the warm touch of the day’s lengthening sunshine. Here … Continue reading

Pimientos – My New Found Love

Pimientos – My New Found Love

While preparing food at the restaurant for an upcoming wedding at Hotel Echaurren, I noticed an unusual amount of both variety and quantity in the pimientos (peppers) we were using. This realization sparked my curiosity. Why do the Spaniards love pimientos so much? There were elongated green ones roasting in the oven and a red … Continue reading

Inspiration from Tocino and Spring

Inspiration from Tocino and Spring

On my short walk to work, through the historical village of Ezcaray (La Rioja), I pass by a fresh and seasonal selection of products. First, in one of the alleyways that interweaves through the town centre, there is an array of fresh vegetables displayed right on the street. Now that spring has peeked around the … Continue reading

Romesco Sauce

Romesco Sauce

People always enjoy what they can connect with. This is important to me, both as a chef, and an eater! This might explain my immense enjoyment upon recently devouring the fire burnt, sweet spring onions (calçots) that the people of Catalonia have turned into a festival, or as they call it, a calçotada. The raw-with-nature experience of … Continue reading

The Fallen Leaves

The Fallen Leaves

A beautiful little town tucked away in the northern mountains of La Rioja, Ezcaray attracts an array of personalities to this historic town. Skiers, hikers, or “peace and quite” seekers, follow the river Oja that carves its way through the valley, passes beside Ezcaray, and disappears into the foothills of the snow covered tops of … Continue reading

I hate you Rioja!

I hate you Rioja!

You´ve been mean to me and teased me that much that I from now always have to keep a bottle of a Rioja wine at home. Do you know how hard it is to spend a month in your best restaurant – or actually in four different restaurants all in one? Do you know how … Continue reading

I see the end of the tunnel

I see the end of the tunnel

You have all followed my journey through this program since we started. From my first experience in a spanish restaurant at Atrio in Cáceres, to a short stop in Santiago de Compostela, with a month in Madrid and finally landed here in Rioja. I can see the end in the horizon of a journey which … Continue reading

From La Rioja

From La Rioja

We´re getting closer the grand final, the time for determined who of us really took the opportunity to study as much as possible and finally turned that into an amazing dish? As the competetive person I am I´ve to say I´m excited for the competition. I´m more or less finished with my concept, the plates … Continue reading