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Trip to Spain Basque Country and Rioja Wines

June 21, 2017

Dear Chefs,

 

We have settled on a trip for this upcoming year!  I know that there was a lot of interest in this region due to the most Michelin star restaurants.

 

We will be traveling to the northern part of Spain called the Basque region.  Staying in San Sebastian and Bilbao as the home base.  From there we will visit many seaside towns and travel down into Rioja Wine area.  

 

I have enclosed an itinerary which has all the important details.  Please review because I am leaving so many great things out of this email!

 

The highlight of the trip is that I am most excited about we will be dining at ARZAK.  He is a 3 star Michelin restaurant that helped start the molecular craze.  A few years ago it was ranked number 8 in the world and has moved to number 30.  Considering that there are millions of restaurants that pretty good! Please follow the link below for a back ground into his career, and their website.

 

http://www.miamiherald.com/living/food-drink/article12515933.html

 

https://www.arzak.es/

 

 

Also for some further research and back ground in to this region we can always count on Anthony Bourdain to have a chef insight.  Check out these articles.

 

http://www.travelandleisure.com/food-drink/anthony-bourdain-san-sebastian

 

https://explorepartsunknown.com/destination/san-sebastian/

 

Of course I don't want to leave any chef/member off the list.  The total price will be the same as the last few years at $4000 a person.  

 

What I do need is a $1000 DEPOSIT along with your DUES for this year.  I need that money to secure the agency and to book the hotels and dining experiences.  Please get back to me right away if you would like to go so I can start the list of chefs.  I will include the dues form and the invoice for you to submit to you controllers.  Final payment will be needed November.  If you have any questions, concerns or payment issues please speak with me off line and I will do my best to make sure we can all go.

 

Thanks,

 

Austin Braswell

Executive Chef

The Blind Brook Club

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