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Epicurean Roads

Gerry has an extraordinary knowledge of Spain, not just the cuisine and wine but the geography (little tapas bars on tiny streets in villages up in the mountains), history, culture and people. One of the highlights of the trip for me was not a 3-star Michelin meal, but a lunch at a winery. Gerry, of course, knew the winemaker, and we dined in a large beautiful room with floor-to-ceiling windows overlooking the vineyard. We ate simply: tomato salad, jamón ibérico, great bread and olive oil, baby lamb chops grilled over grape vines cuttings (exquisite), ewes’ milk cheese and, of course, great wine. What was special about this was the people, who invited us into their home with warmth and genuine hospitality, their alegría de vida (joie de vivre). I don’t speak Spanish but didn’t have too, we communicated through food, wine, banter, laughter and facial expressions.
—Terrance Brennan, Chef-owner Picholine and Artisanal restaurants (New York)

Gourmet San Sebastián

San Sebastian’s charm and having eaten at Etxebarri that day definitely made a positive impression. Everything was wonderful and perfect. Gabriella was a delight, generous, and so well connected.  Thank you so much for such a fantastic trip.  We could not have done it without you and Gabriella, and everyone else involved with the tour.
–Carl, NY, May, 2010

Gourmet San Sebastián

I just wanted to let you know how delighted we were with our cooking class in San Sebastian. Chef Haritz did an incredible job of exposing us to what San Sebastian has to offer on a deeper, market-driven level—and made our day with him at the market and cooking class the highlight of our trip. 

By introducing us to various fish mongers, farmers, produce importers, and specialty food shopkeepers, we gained a greater understanding of how Donosti chefs acquire the raw products for their culinary creations. Later, the dishes we prepared during our cooking class were inspired by what we selected at the market in the morning—improvised and truly driven by what was fresh and in season. His friendliness, professionalism, culinary knowledge, and sincere enthusiasm in helping us learn about gastronomy in San Sebastian were outstanding.

We typically shy away from organized tours, but we were so impressed with our Epicurean Ways experience that we will definitely “travel” with you again whenever we go to Spain.

–Manuel, Viridian Farms, Oregon, March 2010