Page 8 - Iberico Ham News Today : Breaking News, Live Updates & Top Stories | Vimarsana

A classic fishermen's stew. peas in a consumé of iberico ham. >> anthony: pretty. the food is so good in this town i mean it's really outrageous. i mean you walk by this place you don't expect this. >> anthony: olatz gonzalez abrisketa is a professor of social anthropology and a documentary filmmaker. >> anthony: woah look at that. >> olatz: this is squid with white bean cream. >> anthony: wow. i know that this is the end of squid season. >> olatz: yeah. >> anthony: everybody says this i mean everybody knows, the basque's obsession or insistence on really, really good ingredients. the fish ha...

Oh, okay. yeah i figured we're not walking by here. >> anthony: ganbara, my favorite place. i come here every time like a heatseeking missile. >> gabriella: this is where you'll find juan marie on every sunday. >> anthony: this is the first place anyone ever brought me in san sebastian. >> gabriella: really? >> anthony: yes. >> anthony: iberico ham with mushrooms are amazing. crab tartlets, extraordinary. >> anthony: mhmm, oh man. >> anthony: but this, the house specialty, what they're most famous for is the be all and end all for me. seared wild mushrooms and foie gras with a raw egg yolk gen...

>> anthony: hey, it's time for stew. bull stew. our friend went to a better place after all, like a big pot, where he simmered slowly for hours with local herbs, onions, and potatoes. nothing like a roaring fire and a spread of iberico ham, homemade chorizo, spanish cheeses, bread, and good olive oil to take the sting out of a near genital mutilation. nice. >> alejandro: looks good, huh? [ el fandi speaking spanish ] >> alejandro: it's not a bad place to come, right? >> anthony: no. [ laughter ] now, you started, uh, at age 19? [ el fandi speaking spanish ] >> anthony: when you were a little b...

We do it because really we believe we are increasing the value of the product we are working with. we are giving you the essence. >> anthony: e, by jose andres. tonight, three seats. tucked away in the back of another of jose's restaurants jaleo. behind the guys making paella over open flame in the center of a crowded dining room. quiet, serene, a kind of magic. this is granted, a far cry from the one-dollar shrimp cocktail and the all-you-can-eat buffets groaning under the weight of a thousand cards. iberico ham and bean soup with black and roasted garlic. jamón, baby. the world's best, like...

That was really good. and, um, yeah, that's it. >> anthony: hey, it's time for stew. bull stew. our friend went to a better place after all, like a big pot, where he simmered slowly for hours with local herbs, onions, and potatoes. nothing like a roaring fire and a spread of iberico ham, homemade chorizo, spanish cheeses, bread, and good olive oil to take the sting out of a near genital mutilation. nice. >> alejandro: looks good, huh? [ el fandi speaking spanish ] >> alejandro: it's not a bad place to come, right? >> anthony: no. now, you started, uh, at age 19? [ el fandi speaking spanish ] >...