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COOKING UP SOME MAGIC
STORY BY RON & MARY JAMES | PHOTOGRAPHY BY RON JAMES
Center, which awards advanced degrees in The meeting point was in the city’s old town,
Gastronomy after several years of study at a the culinary heart of Basque country cuisine
mere $25,000 a year. Or, for those with lim- and home of several Michelin-starred restau-
ited budgets and time, a great cooking class rants. We joined five other eager students, vis-
for about $140 is the next best thing. We iting from as far away as Tokyo, London, and
opted for option B, and when we learned that Vancouver. Our geographically diverse group
Devour, one of our favorite food-tour compa- reflected the international appeal of San Se-
nies, offered a Basque cooking class, we bastian as a magnet for food lovers.
jumped on it. (devourtours.com) Our Devour host, Chef Carlos, originally
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