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Ibérico Ham from Spain tasting seminar, 11/13

Ibérico Ham from Spain tasting seminar, 11/13
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  • Ibérico Ham from Spain tasting seminar, 11/13

    Post #1 - November 12th, 2018, 12:30 pm
    Post #1 - November 12th, 2018, 12:30 pm Post #1 - November 12th, 2018, 12:30 pm
    Discover the World of Foods from Spain
    Foods from Spain is pleased to present a Ibérico Ham from Spain tasting seminar.

    During the seminar, you will learn and taste Spanish Ibérico Ham. This is a great opportunity to learn about one of Spain’s most extraordinary foods.

    Tue, November 13, 2018
    6:00 PM – 8:00 PM CST

    Instituto Cervantes
    31 West Ohio Street
    Chicago, IL 60654

    Tickets via EventBrite

    6:00 pm – 8:00pm: Ibérico ham from Spain with Master Carver Manuel Antonio Recio.

    Master Carver Manuel Antonio Recio

    As co-owner of Viridian Farms LLC and Conserva (a specialty foods purveyor based in Portland, OR) - Manuel has supplied some of the nation's best restaurants with select foods from Spain and France. With over 13 years of experience working directly with chefs, (and over 20 years of researching + traveling throughout Spain,) he has an in-depth understanding of regional Spanish foods and culture from an agrarian as well as a culinary perspective.

    He began professionally carving jamón in 2013. Having undergone training from esteemed instructors in Spain, and with a deep respect for the traditions rooted in jamón ibérico, he approaches each event as an opportunity to showcase the exceptional work of Spain's artisanal producers.

    Manuel possesses significant expertise in the production process, carving techniques, and presentation of jamón ibérico for both consumer groups as well as culinary professionals. From culinary industry events, to private engagements and custom carving, his experience includes professional carving on-site for groups from 20 to 400+ guests.

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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