To conduct R&D for their tapas restaurant Toro, chefs Ken Oringer and Jamie Bissonnette went to Spain, chronicling their "dream trip" for Food & Wine. There were gooseneck barnacles and smoked ice cream sandwiches in Etxebarri, multiple bottles of Sketch wines, and tons of seafood in San Sebastian, which Bissonnette says is "some of the best in the world." [F&W]
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