A Beginner’s Guide to Sherry
January 20, 2010
A very brief introduction to Sherry.
A Beginner’s Guide to Sherry
Posted by Jane Gregg 0 Comments
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Destinations
Epicurean Travel
Our San Sebastián Trip in MIX Magazine
“We’ll bet you a fistful of spring morels that your last vacation wasn’t this good. You didn’t fashion your own treasure hunt through Spain, traipse from Michelin-starred restaurants in Catalonia to cooking classes in San Sebastian, eat pintxos…” Read more…
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Reviews
Cooking in Bilbao
It was FANTASTIC. The venue was in a romantic part of Bilbao, down a little side street, with an air of a family home, but the facilities of a top kitchen- really special.
—Dr. N.B., Stafford, U.K., June, 2009
Priorat Wine Tour
My visit to the Priorat simply would not have been the same without Epicurean Ways. They got me into the best wineries. My guide knew just the right restaurants and personally knew the owners. It was wonderful. You go a long way to get there. Why not make the experience truly worth the journey?
–J.B., California, March 2009
Gourmet San Sebastián and La Rioja
The Pintxos tour on the first evening was definitely a great way to get things started but my favorite was definitely the trip to La Rioja. We took a tour of the Roda winery and got to taste all their 3 wines, which Gabriella told us never happens, as well as the different olive oils they produce. The rest of La Rioja was great as it was interesting to see the bodegas of the different wines I had ordered while pintxos bar hopping. The lunch at Ezcaray was so good. We started off with an artichoke dish and we ate it in such a way I never had eaten an artichoke before. Then we had a breaded anchovies dish with rataouie and then a beef cheek and foie grois dish, and for dessert, rice pourage with cinnamon. All very very good.
My brother’s favorite was the cooking class. Our chef made us a traditional Basque food. We were lucky because apparently they were not allowed to fish anchovies for 2 years until this year. So we bought anchovies in the market and brought it to the gastronomy society which our chef made for us an appetizer. We had a hake dish and clams and rice dish. For desert, our chef made us a traditional puff pastry which I am still dreaming about to this day. Everything the chef made was made so simple, but it was absolutely delicious.
The day in France was great. They had the best macaroons I had ever tasted that I had to bring some back to Vancouver with me. It was very interesting to see the difference in the French and Spanish sides of Basque country. This was definitely more than just a food tour, it was an unforgettable experience. Gabriella then took us to the restaurant we were supposed to eat at if we walked down the coast to Pasajes de San Juan. The food again was just off the charts. Lots of seafood and for desert, the chef had just made an apple pie which I could hands down say was the best apple pie I had ever had.
To end it we had dinner at Arzak. I cannot even begin to describe how good the food was at Arzak. I can easily say that it was the best meal of my life. Gabriella was amazing and got Elena Arzak to show us the kitchen before our reservation.
Overall, it was an amazing trip. Gabriella was a very knowledgeable, well connected, and approachable guide and we couldn’t have asked for anything more.
–Carla and Sonny, May 2010