My Little Tapas Bar Teams Up With 10Vetas Jamon Specialist David Piera Félez
PUBLISHED October 2nd, 2014 06:21 am | UPDATED May 9th, 2018 03:13 am
My Little Tapas Bar is proud to partner 10Vetas, one of
Spain’s most respected jamon brands for a one night only event on 18
October (5pm – 9pm). Priced at $99++, this includes a hands-on carving
session with the specialist, free flow jamon as well as jamon-inspired tapas.
This is the second jamon workshop spearheaded by the chef duo Maria
Sevillano and Edward Esmero, designed to share the importance of good
jamon carving, with the first introduced at My Little Spanish Place in June.
For this second installation, Chef Maria Sevillano partners with David Piera
Félez from 10Vetas to conduct a hands-on Jamon carving session, where
guests will have the chance to learn and experience the art of jamon carving.
Born in the Salamanca region in Spain, Chef Sevillano grew up carving jamon
since she was young when she was working at her family’s home-style
restaurant. Having grown up amongst jamon carvers, she and her partners
introduced the jamon bar at My Little Spanish Place in 2013, and
subsequently in My Little Tapas Bar in 2014. She shares, ‘There is a growing
popularity in jamon, but not a lot are aware about the importance of carving
jamon. A good jamon carver makes a difference to how the jamon tastes.’
Her co-carver for this evening, Mr Félez, graduated from the in-house
training program at 10 Vetas Iberico learning from the senior master carvers
who have been in the company and craft for decades. His role today is to
teach consumers how to carve Jamon the correct way and also to impart
knowledge about iberico, cava and cheese and how they complement each
other. He also holds a Masters in International Trade and a Diploma in
Professional Sommelier from Spain, and takes care of the export markets for
the company.
The event will start with a demonstration by Chef Sevillano and Mr Félez,
followed by a hands-on carving session for the guests. Free flow jamon and a
special menu of jamon-inspired tapas by Chef Edward Esmero will be served
throughout the event.
The menu includes innovative dishes such as Braised Iberico Pork Jowl in
Pedro Ximenez, with potato puree, Jamon and Cheese platters, Spanish cava
& grapefruit sorbet, with crispy 10 Vetas Jamon.
For more information, isit their [website](http://www.mylittletapasbar.com.sg/)
