Page 33 - Yeah Anthony News Today

Studied architecture for one year in madrid. there was a friend there who was in cooking school and he told me it was very simple. it was three years. at the weekends, you could work as an extra cook. and later i travelled around the world, i met bocuse, troisgros, chapel. >> anthony: so how many years in the restaurant business? >> gabriella: youre 74 now, right? >> arzak: seventy-four. since i was 20 or 22 ive been here with my mother. until i got married. i inherited the restaurant from my mo...

>> olatz: the basque are very obsessive with qualities for example as you know i did a thesis about the basque pelota. ♪ >> anthony: pelota, if you didnt know is the most popular sport in basque culture. its origins go back to the middle ages. the basque are as obsessive about this pastime as they are about food. >> olatz: most of male conversations in basque country are about things and about quality of things. and they pass days and days bouncing the balls for the match and they need to know...

Cuisine movement in france formed what later became known as the gang of 12. committing themselves to both modernizing and protecting the culinary traditions of their culture. juan marie arzak was at the forefront of that effort. his daughter elena continues to honor that commitment and that responsibility. >> anthony: the food is innovative, wildly creative forward thinking but always, always, basque. marinated prawns on lemongrass and mint with beetroot and crunchy krill. >> elena: for us, ver...

Main thing here. >> anthony: there was no better city for food than this one. you know, look, its going to be a problem because youre going to have millions and millions of tourist coming here to eat, you know. >> pablo: yeah just for eat. >> anthony: every year more >> lourdes: i think now we are being discovered, not only by foreigners, by spanish people. >> antonio: yes. >> anthony: this is what i heard. >> antonio: the only people from spain that came here all the time were people from barce...

Things to eat. casa urola in the old town does not outwardly look like a place youre going to find this. seared mushrooms with egg yolk and pine nuts. >> anthony: potato sauce. >> olatz: and yes and duck sauce. >> anthony: beautiful, wow look at that. >> anthony: grilled tuna, with a marmitako sauce, a reference to a classic fishermens stew. peas in a consumé of iberico ham. >> anthony: pretty. the food is so good in this town i mean its really outrageous. i mean you walk by this place you dont...

>> anthony: wow look at this. >> xavier: oh excellent. >> anthony: look at that he puts the tentacles inside, nice. >> anthony: and kokotxas about as bone deep, old school, fundamentally basque an ingredient or a passion as there is. the jowls or chins of hake cooked pil-pil style in olive oil and swirled constantly to emulsify the oil with the fishes natural gelatin. >> xavier: what we like is the quality of the product, we like to have everything alive in our mouth. >> anthony: oh these are th...

>> anthony: one dish a mosaic of many distinct flavors and textures all of them epically delicious. >> anthony: this is like an anatomy lesson. >> xavier: yeah absolutely. ♪ at whole foods market, we believe in food thats naturally beautiful, fresh and nutritious. so there are no artificial colors, no artificial flavors, no artificial preservatives in any of the food we sell. we believe in real food. whole foods market. give it a drink! loreals hydra genius daily liquid care. our first liquid ...

Project the basque people will know more about our maritime history. they will be proud of their ancestors, we decided to build this ship, nobody asked us. >> anthony: this used to be the center of the world for boat building. bad times for the spanish navy was good times for the basque. because if a lot ships are sinking that means more work here. >> xavier: absolutely, the basque were the first whalers, industrial whalers, in a time in which the basque were the only people hunting whales indus...

The good thing about basque cuisine is that its very general in taste. >> anthony: white tuna with green melon and a jack fruit sauce. >> arzak: my palate belongs to this country and with that, i can make things very modern, creative, but always with our flavor. then, you have to consider, now, when we create new dishes, we create about 50 every year, we always take into account that palate. >> anthony: squid with walnut, ginger paste, psyllium sauce and black tomato. >> anthony: is he ever goin...

>> aitor: in madrid. valle de los caidos. >> antonio: in valle de los caidos. >> anthony: big gravestone? or did they sort of just roll him into a ditch? >> aitor: its a huge place >> anthony: if you were -- im not suggesting you do this, but if you were to visit francos grave, unzip and take a piss on it would you be arrested? >> lourdes: yeah. >> aitor: no, you would be on the news all around the world. >> anthony: would that make you popular or unpopular? >> aitor: uh popular. ♪ >> anthony:...