A pillar of Olé, San Antonio, is Gastronomy. As part of the programming this summer, Pearl invited exemplars of the Spanish culinary scene - from Michelin-starred to up-and-coming Market chefs - to participate in intercambios (exchanges) with their Pearl counterparts. Chef Steve McHugh (three-time James Beard finalist) of Cured hosts Chef Patxi Zumarraga (Fismuler with locations in Madrid and Barcelona), a leader in the Slow Food movement, which prizes “good, clean, and fair” sourced food. McHugh and Zumarraga will co-create a prix fixe menu with Spanish wine pairings for an exclusive number of guests.
A pillar of Olé, San Antonio, is Gastronomy. As part of the programming this summer, Pearl invited exemplars of the Spanish culinary scene - from Michelin-starred to up-and-coming Market chefs - to participate in intercambios (exchanges) with their Pearl counterparts. Chef Steve McHugh (three-time James Beard finalist) of Cured hosts Chef Patxi Zumarraga (Fismuler with locations in Madrid and Barcelona), a leader in the Slow Food movement, which prizes “good, clean, and fair” sourced food. McHugh and Zumarraga will co-create a prix fixe menu with Spanish wine pairings for an exclusive number of guests.
A pillar of Olé, San Antonio, is Gastronomy. As part of the programming this summer, Pearl invited exemplars of the Spanish culinary scene - from Michelin-starred to up-and-coming Market chefs - to participate in intercambios (exchanges) with their Pearl counterparts. Chef Steve McHugh (three-time James Beard finalist) of Cured hosts Chef Patxi Zumarraga (Fismuler with locations in Madrid and Barcelona), a leader in the Slow Food movement, which prizes “good, clean, and fair” sourced food. McHugh and Zumarraga will co-create a prix fixe menu with Spanish wine pairings for an exclusive number of guests.
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