Monthly Archives: November 2013
We went to Cutchara de San Telmo which was recommended by almost all our friends who have been here. Even if we were quite full already, we made sure we went here and we still ate! The place was jam packed! I don’t know how they can enjoy their drinking and eating when it’s so crowded and everyone is just standing
We were lucky to get a table outside and yes we were willing to get whatever portion was required 🙂 I would say these are already modern pintxos and not the traditional ones. We loved them! Definitely a MUST when in San Sebastian!!
They gave generous portions for the price
Toasted goat cheese, roasted vegetables and sesame oil
Creamy Cannelones of stewed and roasted meats
with Bread and tomato sauteed in garlic and basil
Roasted Maine Sea Scallops Wrapped in Acorn fed Iberico bacon
Foie Gras of Las Landas sauteed with Apple Compote
Click below to go to their website
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In the Basque country, instead of Tapas, they call it pintxos or small plates. Our plan every night was to just have light dinner and go pintxos hopping. For the Spaniards, this is just their cocktail before dinner. Supposedly ten minutes per bar. But I ended up going only once out of the three nights because I was already very full from lunch! We finish lunch at 3pm or 4pm and then pintxos supposedly was planned at 8pm but I just could not anymore eat
We went to the old quarter – the Konstituzio Plaza
They used to have bullfights here and you can rent the apartments here and view the fight from the balcony. That’s why there are numbers on the doors
This is the main street where they have the bars and people hop from one bar to the other to drink and have different pintxos
The custom is to really stand but we always want to sit 🙂 A table with candies
We were quite full already! We are really not used to the hopping part 🙂 So we just went to take a peek at Gandarias, a recommended place
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After lunch, they took us to Chef Martin’s kitchen!!
If I remember correctly, he has around 56 staff behind the scenes running the restaurant!
This is the brand Chef Martin endorses which of course he uses as his kitchen tops
This is similar to the gadget I featured here at H2H
Previous entry: Vellux Wireless Calling System August 23, 2013
I took a photo of the chefs and kitchen staff who all help prepare a wonderful dining experience
I like it that his kitchen is very clean and very organised
Cooking school on the floor below the kitchen
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What an experience to be able to visit Martin Berasategui and witness this culinary adventure
You can order ala carte which some of us did
Grilled sole with Clam, liquid chili, foamy potato juice in green sauce
Roast Foie Gras with Seaweed resting on Horseradish curd, fermented soy broth and hazelnut salt
Oyster with cucumber, sour fruit, Kaifir and coconut
Many times we look for rice and it’s quite difficult to ask for this in Spain. They try to please us and it comes in different forms 🙂
Tripe Stew in Traditional Style – Callos! Everyone loved this!!! This was Paul’s order but when everyone tried it, they all liked it. And the good news is it’s in the cookbook! The bad news is, it is in Spanish! haha!! So someone has to try to translate then cook it 🙂
And you can do the degustation. It was amazing how he put together all his dishes. I have never tried so many flavors and mixture of tastes all in one dish. It was a wonderful experience to try new flavors I have never tried in my whole life. Don’t expect ordinary because this is far from ordinary. 
I love it that everything he has is personalised
In between the meal, Chef Martin came out to greet us!!
To add to James’ collection of Chef photos 🙂
Mom told Chef Martin that he looks so young! Of course he was happy!
Mom always tells chefs about her grandson who loves to cook! 🙂 She asked Chef Martin to dedicated his cookbook for Chef Javs
Continuing to dessert. The degustation usually lasts for 3 to 4 hours!
Click below to go to his website
Collaborations of Chef Martin
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We visited Chef Martin Berasategui, A Three Star Michelin Chef, in San Sebastian. San Sebastian being the culinary capital of the world has several Michelin Star Chefs considering it is such a small city.
This Chef is so entrepreneurial. Aside from his restaurant, he endorses a lot of brands
he has frozen packaged food which you can buy at El Corte Ingles
and he even has a TV show 🙂 We went to his studio where they do his video taping for his show
Beautiful greens outside his studio
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Over the weekend during the typhoon and a few days after, I was sick and could not mobilize to do anything. But I was online and watching what everyone was doing and posting and I tried to compile what I saw and put it here:
Previous entry: Help for Yolanda Typhoon Victims November 11, 2013
It is amazing how everyone wants to help and just keeps giving. Some people do not even think, they just give blindly. We are such an obedient people 🙂 Though I noticed that there were some individuals who are wary about giving donations because of the fact that they may go elsewhere and not to where it was intended to go to. Aside from that, it was frustrating to note that on day 5 of the typhoon, people were still hungry and dying for food despite the news that people have sent thousands of relief packs to the disaster areas. Heart2Heart has had sleepless nights thinking about all of this. I am an ordinary citizen of the Philippines and as of this day, I am still not clear as to a centralized plan during a disaster, who is really in charge and who should we follow during a disaster and what the overall plan is in terms of helping EVERYONE who is victimized?
So instead of complaining, I tried as best as I can to come up with a quick and dirty plan as to how maybe we can organize the relief efforts. Subject to editing and fine tuning. I am sharing it here hoping someone will believe in my plan and maybe implement it. My objective here is to come up with some sort of system for coordinating and organizing the relief efforts. And maybe more people will be able to give more towards a common goal. As LBC foundation said it
I wish we also had an overall plan so everyone knows where we are going and what we need to move forward. Here is also a very good PLAN which my cousin, Marie, sent me. It is the only one I have seen and looks like the best format for me. It is good because it has numbers that can be measured. It is clear as to how many people have to be helped and the amount that is needed.
Click below on a great plan made by the United Nations ( UN ) Ocha.
20131112-philippines-haiyan-action-plan-copy.pdf
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