Un año más se han celebrado en El Puerto de Santa María las Jornadas Gastronómicas Vascas organizadas por Iñaki Larrainzar, Sherry Explorer y un gran chef aunque no sea su profesión.  Este año Se celebraron en el Restaurante El Faro con nuestro Sherry Explorer Honorario, Fernando Córdoba.  El Chef Xabier Zabaleta, del Restaurante Aratz de Donosti, estuvo también este año a la cabeza del menú con platos muy seleccionados que se ofrecieron.  Las jornadas fueron patrocinadas por la Diputación Foral de Gipuzkoa.

El producto estrella fue sin duda la carne que había sido madurada durante 60 días en cámaras especiales.  Estaba perfecta, muy tierna, sabrosa y en su punto.

La Cofradía Gastronómica del Consejo Regulador de la Denominación de Origen Idiazabal, nos dieron una master class de cómo se elabora este exquisito queso. 

Asistimos muchos Sherry Explorers, disfrutamos a tope de una de las gastronomías más exquisitas de nuestro país, y como siempre, aprendimos muchas cosas.

Third Annual Basque Culinary Celebration in

El Puerto de Santa María

For the third consecutive year, the Annual Basque Culinary Celebration was held in El Puerto de Santa Maria.  The event was organized by Iñaki Larrainzar, who is a Sherry Explorer that has gained a reputation as a great chef, even though he claims that cooking is just a “hobby”for him.  This year the culinary celebration was held at the El Faro Restaurant, where Fernando Córdoba is the owner and chef.  Fernando is also an Honorary Sherry Explorer.

Also present this year, was Xabier Zabaleta, who is the Chef at the Aratz Restaurant in the City of San Sebastian, Gipuzkoa.  He provided his expertise by planning the menu and ensuring the perfect preparation of the very select and delicious culinary dishes that were being offered.  This event also enjoyed the sponsorship and support of the Gipuzkoa regional government in the Basque Country.

Without a doubt, the gastronomical “star” of the celebration was the extraordinary Basque beef which had been previously aged for sixty days in specialized vaults.  The cuts were perfectly prepared, very tender, and savory.

Those in attendance also had the privilege of receiving a master class on how the exquisite Idiazabal Cheese is produced in the Basque Country.  The class was provided by members of the Culinary Group of the Regulatory Authority of the Denomination of Origin for Idiazabal Cheese.

There were many Sherry Explorers in attendance at this year’s celebration.  We all thoroughly enjoyed one of the most exquisite cuisines of Spain, and, as always, we learned a lot.

En este vídeo podéis ver un pequeño resumen de estas memorables jornadas.

In the attached video, you can get a short glimpse of this memorable celebration.