Spain & The Basque Country

                      January 20 ~ 30, 2008

 

 

Our 2008 Culinary Adventure will take you to the Basque Country. Straddling the Pyrenees and divided between France and Spain, the Basque Country has wonderful and varied scenery, a magnificent range of art and architecture and rich culinary traditions. The best Basque cooking is a blend of these rich traditions and surprising innovations. From all-male dining clubs, where friends cook for each other, indoor markets spilling over with smoked idiazabal cheeses and gleaming fresh fish and rustic cider clubs to the chic new bars vying for the “tapas of the year” prize, Basques remain obsessed with the quality and provenance of their food. San Sebastian recognized as one of the best food cities in the world has more Michelin stars per capita than any other city, including Paris! The food is truly legendary.

 

Following are some of the exciting gastronomic experiences included in this culinary adventure…..!

 

  • A tasting dinner at Arzak, 3-Star Michelin. Both chefs and gourmets make annual pilgrimages to taste the wares of Juan Marie Arzak, credited for founding modern Spanish cuisine.

 

  • The pintxos in both San Sebatian and Bilbao - tapas bars offering a veritable buffet of tempting and tasty tidbits.

 

  • Agorregi in the small hill town of Aia. After gaining a wealth of experience by working in the kitchens of Juan Mari Arzak, Pedro Subihana and Martin Berasategui, Chef Gorka Arzelus masterfully balances traditional Basque cooking with contemporary techniques in his own restaurant Agorregi.

 

  • Mugaritz, 2-Star Michelin is another great restaurant we will discover. The warm farmhouse dining room is welcoming and the creations of Chef Andoni Luis Aduriz hit creative and delicious high notes.

 

  • Koldo Rodero in Pamplona where creativity and innovation is combined with a unique and defined style of the highest quality.

 

  • Yandiola in Bilbao. Through the unique talents of Chef/Proprietor Ricardo Perez, this restaurant is being praised on both the Basque and the national gastronomical panoramas.

                                                                                                   

 

And more………………….!

 

 

~ Northern Spain & The Basque Country ~

January 20-30, 2008

 

Sunday, January 20

Depart for Spain on Lufthansa #431 Chicago/Frankfurt 3:40 pm.

 

Monday, January 21

Arrives Frankfurt 7:05 am; connects to Lufthansa #4500, Frankfurt/Bilbao

Departs 10:20 am; arrives Bilbao 12:25 pm.

 

Upon arrival at the Bilbao airport designed by Santiago Calatrava we transfer to San Sebastian for a panoramic tour of the city before checking into the Silken Amara Plaza, our exclusive hotel for

4 nights. Located by the Urumea River, Silken Amara Plaza Hotel is just 15 minutes away from the Kursaal Congress Centre, the departure point of the famous Concha's Promenade. The hotel’s audacious exterior and state-of-the-art technology, contrasts with a classical interior in perfect harmony with the legendary elegance and charm of San Sebastian. San Sebastian or Donostia (the Basque name for San Sebastian) is situated on the Cantabrican coast 20 kilometers from the border with France. It is a medium sized city with a population of approximately 200,000. Surrounded by lush, green mountains on one side and the sea on the other it is considered by some to be one of the most beautiful cities in Spain. It has been a popular tourist destination for many years but this was especially true during the Belle Époque period - reflected in many of the beautiful buildings that date back to the early 20th century.

The famous Old Quarter of the city consists of narrow streets lined with small shops, bars, restaurants and pensiones. On Friday and Saturday evenings the Quarter comes to life! This is the best place to sample Basque cuisine. You can have a set menu in one of the restaurants or try some delicious pinchos - similar to tapas; which are laid out on the counters of every bar. It is a Basque custom to go from bar to bar have a small wine and pinchos. There will be leisure time before our welcome dinner at Agorregi.

 

Tuesday, January 22

Our day begins with a walking tour of San Sebastian and a visit of the markets with a local chef, to see the farmers bringing fresh produce down from the mountains, the fishmongers offering a dazzling variety of seafood and other regional specialties. As we venture into the historic old quarter and center of town with we will see the city’s unique Art Nouveau architecture, San Telmo Monastery and the restored 15th century San Vicente church.


We will visit one of the private all male dining clubs - Sociedades Gastronomicos -  where the members cook for their friends, to sample some of the traditional products including Idiazabal cheese and local sausages purchased at the market by our chef host who will also give us a Basque cooking demonstration followed by lunch at the Sociedad. The remainder of the afternoon is free for shopping and leisure time. Dinner is on your own.

 

Wednesday, January 23

Our day begins at the top of Mount Igeldo offering a panoramic view of the bay and the extensive coastline, followed by a private guided tour of the Chillida-Leku Sculpture Park and Museum. This oasis of peace and beauty pays a fitting tribute to the work of this great sculptor. We then venture further into the countryside for lunch at cutting edge Mugaritz, 2-Star Michelin.

 

Before lunch we will visit with Chef Andoni Luis Aduriz and walk through his kitchen gardens. For a 2nd consecutive year his restaurant Mugaritz has been named one of the top 10 restaurants in the world. Remainder of the afternoon is free in San Sebastian.

 

In the evening we join the locals for a movable feast as we go from bar to bar to sample the fantastic miniature dishes known as pintxos. Some of our favorites include fresh marinated anchovies, grilled rabbit with apricot compote and delicate wild mushrooms. As we wind our way through the pedestrian streets and open squares, we toast to the history and culture of this fascinating nation.

 

Thursday, January 24

Rolling green hills planted with grapevines drop suddenly to the rocky coast. Getaria was the birthplace of Juan Sebastian Elcano, Magellan’s navigator and fashion designer, Cristobal Balenciaga whose company is headquartered in Queen Fabiola of Belgium’s former summer home. The village is the heart of the country’s smallest D.O. wine region: Txakoli de Getaria, a tart white wine made from Hondarrabi Zuri and Hondarrabi Beltza. We will visit a Txakoli winery with the winemaker and sample his wares along with some local tuna and anchovies before lunch. Getaria is famous for its fish. Our lunch will be enjoyed at Restaurant Astillero, featuring the day’s fresh catch.

Pelota Vasca is the national sport of the Basque Country, born out of 16th century Royal Tennis. There are many versions but the most exciting is Remonte. After lunch we join the fans at Fronton Galarreta for a fast paced match.

 

Our dinner will be a special tasting menu at Arzak, one of Spain’s very best restaurants. Juan Mari Arzak, a pillar of the Spanish culinary scene, working in tandem with his daughter Elena provides an unforgettable culinary experience. Together they defend their 3 Michelin Stars brilliantly. Before dinner the chefs will take us on a behind the scenes kitchen visit with a peek into the laboratory where they are constantly innovating.

 

Friday, January 25

After breakfast we depart for Bayonne. We will enjoy a morning walk through the walled medieval village of Hondarribia, crowned by an imposing 10th century fortress offering beautiful views of France across the Bidasoa River. Steep cobblestone streets lead to a colorful fisherman’s quarter near the waterfront. Surprises await on the French side of the Pyrenees. The fishing village of San Jean de Luz grew up around a pilgrim's hospital in the Middle Ages. Corsairs built impressive mansions from which to watch their boats at sea. Tribute to the town's importance came in 1660 when Louis XIV, the Sun King, chose it as the site for his marriage to Maria-Theresa. Today it is most famous for it’s Kanoaga caramels and Gateau Basque, the traditional baked custard tart often filled with black cherry jam. Lunch will be at Le Kaiku located in the oldest house in the village. After lunch, we visit the Chocolate Museum in elegant Biarritz and trace the history of this delicacy brought from the New World by the Spanish. There will be free time to discover Biarritz. Check in for 2 nights at Le Grand Hotel in Bayonne located in the heart of the old town near the theatre and the Cathedral Sainte Marie. Dinner will be at Le Chistera in Bayonne.

 

Saturday, January 26

Bayonne is marked by its splendid Gothic Cathedral, narrow colonnaded streets lined with boutiques and chocolate shops, 16th & 17th century mansions, and its citadel designed by Vauban. The bustling farmer’s market developed along the riverfront and affords a delightful spectacle on a Saturday morning. We will peruse the stalls of regional specialties and enjoy a visit and tasting at Pierre Ibaialde, a Bayonne Ham and foie gras artisan. The famous “Jambon de Bayonne” owes a great deal of its reputation to the quality of the salt in which it is conserved. Bayonne is a city of festivals. Feria in August when cows are let loose in the streets; the Basque ball game of pelote and bullfighting. The gastronomy is a tradition and the ham is absolutely delicious.

 

Iparralde as the French Basque Country is known, is filled with peaceful villages of red and white half-timber farmhouses. Cottage industries producing delicious sheep’s milk cheese, foie gras, pottery, baskets and jewelry abound. In Espelette they roast and grind the spicy local peppers into a smoky rich seasoning. The eves of the red and white houses are festooned with hanging peppers left to dry in the sun. Contining along the Ossau-Iraty cheese route we will stop to visit a small cheese producer and taste the herb-based Izarra liquor before a traditional country lunch is enjoyed at Auberge Iparla in Bidarray. Dinner is on your own in Bayonne.

 

Sunday, January 27

The Camino de Santiago passes through the Pyrenees between St Jean Pied de Port in France and Roncesvalles in Spain. The French village catered to the Pilgrim’s worldly needs and the Spanish site concentrated on the spiritual. Visits to local food producers and stops for wine tasting and local specialties will be our lunch. Saint Jean Pied de Port, an important town, crossroads of the route to Saint Jacques de Compostelle, at the foot of the Col de Ronceveaux mountain pass. Saint Jean Pied de Port has a rich history and architecture well worth visiting: the ancient houses by the river Nive, the church and the roman bridge. We will visit Ferme Iralur, a duck foie gras producer in Saint Jean Pied de Port. The kingdom of Navarra has been fiercely independent since the times of Charlemagne and Roncesvalles was the site of the mythical battle described in La Chanson de Roland.

 

Ernest Hemingway made Pamplona famous throughout the world in his novel The Sun Also Rises that highlighted the fiestas of San Fermin and the running of the bulls. A walking tour will take us along that route and through the heart of the old city to the bullring ending at the celebrated Cafe Iruña for a Hemingway recap and a toast to Papa. We check in for 1 night at Iruna Palace Hotel Tres Reyes. Surrounded by the Jardines de Taconera, this hotel enjoys a privileged location facing toward the old city.

 

Dinner will be at Rodero where chef Koldo Rodero has brought a new air to his family’s restaurant blending his respect for traditional Navarran products with a contemporary sensibility.  The wines of Navarra have been garnering accolades over the years as well and are a fine accompaniment to the tasting menu the chef will prepare for us.

 

Monday, January 28

After breakfast we depart for Bilbao, the capital of Biscay Province, located in the Basque Region of Spain. This coastal city has a shipbuilding history and used to be known only as an industrial and economic power within Spain. It is currently shedding that industrial skin and becoming an internationally renowned city, due in part to the Guggenheim Museum. Since the construction of this new age architectural masterpiece, that overlooks the Nervión River, Bilbao has worked diligently to improve the appearance of the riverfront area. In this growing city of 1,000,000 you can stroll along the walkways that parallel the river, shop at stores like DKNY and Calvin Klein on the Gran Vía, or explore the Old Town to discover gothic churches, beautiful plazas, and some of Spain's finest restaurants and most popular nightlife spots.

We then head south to the Rioja one of Spain’s most prestigious wine producing regions. Many of the great houses were built during the phylloxera crisis in the late 19th century when the French winemakers looked south for new lands not yet afflicted by the plague that had destroyed their vines. They brought new techniques and set the style for a century of traditional Rioja reds. Things are changing and the landscape is dotted with creations by cutting edge architects where 21st century wines are carefully designed using the latest techniques in viticulture and enology.

 

We will explore the charming medieval walled village of Laguardia. Perched high on a hill and surrounded by turreted fortifications, the entire village is hollow. Noble stone buildings were built over the caves, creating an intricate series of tunnels that provided shelter in times of trouble and served as perfect aging cellars for the prestigious local wines. The carved and poly chromed stone portal of the 14th century church is a marvel to behold with its original and well-preserved colors. Vineyards and bodegas surround the village. A standout is the stunning contemporary winery designed by Santiago Calatrava. We will visit two wineries before enjoying a traditional lunch with a twist at Marixa. After lunch, we continue to Bilbao to check in for 2 nights at Hotel Mirohotel. This evening we will venture out for a tapas tour dinner in the historic center along the beautifully renovated riverfront where some of the most exciting architectural projects are underway.

 

Tuesday, January 29

After breakfast the changing face of the city of Bilbao becomes our focus from the unique transparent entrances of Sir Norman Foster’s new subway system to the Guggenheim Museum. We will visit this great titanium-clad, stone and glass structure designed by the architect Frank Gehry. Our afternoon is free to enjoy lunch on own, stroll the 20th century center of modern Bilbao for some last minute shopping or to visit the historic 7 streets that form the heart of the old city. 

 

Our Farewell Dinner will be at Yandiola with Chef Ricardo Perez. His menus are varied in flavors and textures offering very innovative techniques.

 

Wednesday, January 30

After breakfast we transfer to the airport for return flight to U. S.

Lufthansa #4501 Bilbao/Frankfurt departs 1:05 pm; arrives Frankfurt 3:20 pm

Connecting to Lufthansa #432, Frankfurt/Chicago departing departs 5:10 pm and arriving in Chicago at 7:50 pm.

 

 

 

 

 

 

 

 

 

 

 

~ Reservations ~

 

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MBI, Inc.

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Chicago, IL  60680              

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email: mbi@worldofmbi.com    website: www.worldofmbi.com

Agent for Auto Rail Europe, DER & Aventi Destinations

 

___$4,495.00 per person, double occupancy         ___ $3,795.00 per person, double occupancy

                                    (includes coach airfare)                                               (land package only)

___ $630.00 single supplement 

 

Culinary adventure includes: round-trip coach airfare Chicago/Bilbao, 9 nights deluxe hotel accommodations with daily breakfast, gastronomic dining experiences including 2 & 3 star Michelin, wine tasting, professional and cultural visits as per the itinerary, ground transportation by fully appointed deluxe motor coach including airport transfers, all taxes and tips.

 

To reserve for this culinary adventure a $500.00 per person deposit is required with the completion of the reservation form. The final balances are due November 22, 2007 - 60 days before departure.

A confirmation of your reservation and deposit will be mailed to you. The itinerary is subject to change. Price is subject to change due to the fluctuation of the exchange rate of the euro. Airfare is also available from other U.S. cities and is quoted separately. Extended stays in Spain, France or other European destinations can be arranged by MBI, Inc. upon request. This culinary adventure has been approved by the American Culinary Federation for CEU’s.

A Passenger Travel Protection Plan is available upon request from MBI Culinary Consulting.

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