In fact PIM, Eugene met the Chef of Casa Botin and had a personal tour of the dungeon kitchens for over an hour. He with Kevin and Richie were given a lesson on the "wooden ovens" that are over 15 feet deep with the long paddles to insert the many suckling pigs. And then we were treated to a wonderful luncheon. Now that's class.
Soon in a few months I and the upcoming sous chefs will return for another venue and another round of good conversation with you and the gang. Can you do me a favour? Can you help me get in touch with Chloe Devic, and Mario? i want to email them pix.
Thanks PIM!!!