I’m not very political minded.
But I have to admit I’ve always been more or less in favor of independence for the Basque Country. Why? Because I’m pretty sure I could get the job of ambassador! I mean, I speak a bit of Euskera, I’m spending the summer in Ataun, the Basquest of Basque villages, and I have to be the number one foreign fan of this place (okay, I can think of about four others who are possibly equally deserving). I say this all joking, and really just to introduce an Englishman who, if I were ambassador of Euskadi, would fill in for me on summer vacation: Dan Lepard.
He’s the baking mastermind at The Loaf, Donosti’s favorite new place to wait in line.
And besides making marvelous bread at San Sebastián’s first pop-up bakery, he also is writing about Basque baked goods in The Guardian this month. Check out some of his recipes below if you want to try your hand at some:
San Sebastián Gastronomika, one of the world’s premiere culinary conferences, announced this week the programming for this year’s event, October 7-10.
This year’s conference will feature the greats from the father of modern cuisine: cuisine française. The most famous of its chefs will be in attendance: Alain Senderens, Jacques Maximin, Pierre Gagnaire, Michel Bras, Michel Troisgros and Anne-Sophie Pic. And, perhaps most importantly, its famous wines, cheeses, and the products that make French cuisine what it is.
Attendees can also look forward to a tasting competition between Spanish and French cheeses. And, of course, the list of local chefs that is really, really impressive: Arbelaitz, Arzak, Berasategui, Aduriz y Subijana, Joan Roca, Quique Dacosta, Carme Ruscalleda, Dani García. You can visit San Sebastian Gastronomika for more information.
The other exciting change? Moving it to the beginning of October, for better weather. Love this place.