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elena: you know exactly where to go, no? anthony: if i m lost i m only lost for 2 minutes. i always find my way. elena: you ll find it. anthony: oh, there he is. anthony: juan marie arzak has been, since i first met him, and his amazing and accomplished daughter elena, my mentor and friend steadfast and loyal in every way a person could be. father and daughter are two of the greatest chefs in the world. arzak: que tal? bien? you are happy? anthony: very, i love it here. osasuna? arzak: osasuna. anthony: these are what you call pinxos around here not tapas. these incredible batteries of delicious, delicious things generally located near one another so you can easily and very pleasurably go out for ....
What s called a poteo , a bar crawl. grazing for the specialties of each place. elena: buenas! i would like, we start with a little bit of beer what do you think? anthony: yeah. elena: eh, not too much because we are going to another place. welcome! gabriella! anthony: gabriella rinelli has worked closely with both arzak s for years and is considered a leading authority on the basque culinary scene. gabriella: you ve got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the classics. you know, people go after exactly what they re looking for. anthony: fried quale egg, blood sausage and peppers. gabriella: this is like a whole breakfast on a piece of bread. anthony: wait a minute what s that? gabriella: sea urchin do you want to try some? anthony: sea urchin with onion and cava. elena: you are good at eating pinxos. it s so difficult to stop, no? anthony: yeah. ....
Exactly what they re looking for. anthony: fried quale egg, blood sausage and peppers. gabriella: this is like a whole breakfast on a piece of bread. anthony: wait a minute what s that? gabriella: sea urchin do you want to try some? anthony: sea urchin with onion and cava. elena: you are good at eating pinxos. it s so difficult to stop, no? anthony: yeah. anthony: walking anywhere in san sebastian with juan marie arzak is like walking through chicago with michael jordan or washington d.c with george washington. he s the godfather, universally beloved and respected. anthony: you re like elvis. you re like elvis presley. [ laughter ] anthony: why do the basque unique among their neighbors obsessively insist on such high quality ingredients for everything? arzak: it s always been about seasonal products, grown close to here. gabriella: people have a passion for food here. anthony: why here? arzak: i don t know. anthony: it s always been this way. gabrie ....
What s called a poteo , a bar crawl. grazing for the specialties of each place. elena: buenas! i would like, we start with a little bit of beer what do you think? anthony: yeah. elena: eh, not too much because we are going to another place. welcome! gabriella! anthony: gabriella rinelli has worked closely with both arzak s for years and is considered a leading authority on the basque culinary scene. gabriella: you ve got to move from place to place because the important thing is you have different atmospheres you have different flavor profiles. people here really like the classics. you know, people go after exactly what they re looking for. anthony: fried quail egg, blood sausage and peppers. gabriella: this is like a whole breakfast on a piece of bread. anthony: wait a minute what s that? gabriella: sea urchin do you want to try some? anthony: sea urchin with onion and cava. elena: you are good at eating pinxos. it s so difficult to stop, no? anthony: yeah. ....
elena: you know exactly where to go, no? anthony: if i m lost i m only lost for 2 minutes. i always find my way. elena: you ll find it. anthony: oh, there he is. anthony: juan marie arzak has been, since i first met him, and his amazing and accomplished daughter elena, my mentor and friend steadfast and loyal in every way a person could be. father and daughter are two of the greatest chefs in the world. arzak: que tal? bien? you are happy? anthony: very, i love it here. osasuna? arzak: osasuna. anthony: these are what you call pinxos around here not tapas. these incredible batteries of delicious, delicious things generally located near one another so you can easily and very pleasurably go out for ....