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Hands-on 10Vetas Jamon Carving Workshop at My Little Tapas Bar

Hands-on 10Vetas Jamon Carving Workshop at My Little Tapas Bar
Jamon carving workshop with Chef Savilliano

Jamon carving workshop with Chef Savillano

I love jamon (spanish ham). During my last trip to Barcelona, I could eat it during breakfast, lunch and dinner, everyday. For those residing in Singapore with a jamon craving, good news, My Little Tapas Bar, a Spanish tapas bar along Club Street, is partnering 10Vetas, one of Spain’s most respected jamon brands for a one night only event on 18 October, 5pm to 9pm.

My Little Tapas Bar at Club Street

My Little Tapas Bar at Club Street

Priced at $99++, the event includes a hands-on carving session with Jamon Specialist David Piera Félez, free flow jamon as well as jamon-inspired tapas.

This is the second jamon workshop spearheaded by the chef-owner duo Maria Sevillano and Edward Esmero, designed to share the importance of good jamon carving, with the first introduced at their other restaurant, My Little Spanish Place in June.

Chef Maria Sevillano and Chef Edward Esmero

Chef Maria Sevillano and Chef Edward Esmero

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.

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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.”

I had the opportunity to learn from Chef Sevillano herself, during a jamon carving workshop preview for the event:

Paying attention to Chef Savillano

Paying attention to Chef Savillano

The proper way of carving jamon

The proper way of carving jamon

Chef Savillano demonstrating her knife skill

Chef Savillano demonstrating her knife skill

Me doing it wrong by carving tiny thin pieces

Me doing it wrong by carving tiny thin pieces

I think it's better I just stick to eating the jamon

I think it’s better I just stick to eating the jamon

Patient and skillful, it was a delight to learn from Chef Savillano and eating the carved jamon was even more delightful. 🙂

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For the event on 18 October, Chef Sevillano’s co-carver, 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.

If you like jamon, this is an event which you have to attend – a carving workshop plus free flow jamon and tapas all rolled into one, what more can you ask for?

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. I got to sample some of these during a tasting preview:

Cheese platter to go with jamon

Cheese platter to go with jamon

Escalivada - grilled vegetables in extra virgin olive oil, garlic and herbs

Escalivada – grilled vegetables in extra virgin olive oil, garlic and herbs

Sardinas en Escabeche - homemade sardines cooked in vinegar, olive oil and paprika

Sardinas en Escabeche – homemade sardines cooked in vinegar, olive oil and paprika

Cocal de Cebolia con Pimientos - thin crispy flatbread with caramelised onions, roasted pepper and manchego cheese and with anchovies

Cocal de Cebolia con Pimientos – thin crispy flatbread with caramelised onions, roasted pepper and manchego cheese and with anchovies

Cava Grapefruit Granita Y 10 Vetas - Spanish cava and grapefruit sorbet with crispy 10 Vetas Jamon

Cava Grapefruit Granita Y 10 Vetas – Spanish cava and grapefruit sorbet with crispy 10Vetas Jamon

Gambas Picantes - fresh shrimp cooked in a dish of boiling olive oil with garlic, chili and smoked paprika

Gambas Picantes – fresh shrimp cooked in a dish of boiling olive oil with garlic, chili and smoked paprika

Close-up of the succulent shrimps

Close-up of the succulent shrimps

Carrilleras de Cerdo Iberico - braised iberico pork jowl in Pedro Ximenez, with potato puree

Carrilleras de Cerdo Iberico – braised iberico pork jowl in Pedro Ximenez, with potato puree

Says Chef Edward Esmero, “We wanted to show how versatile jamon can be. It is wonderful when tasted freshly carved, but it can be amazing when paired in different ways, such as an alternative topping on a grapefruit sorbet. Be prepared to be surprised, and to enjoy.”

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If you are interested to register for this event, call My Little Tapas Bar at +65-6223-8048 to book early as there are limited slots, details are as below:

Jamon Carving Session at My Little Tapas Bar

Date: 18 Oct 2014 (Sartuday).
Time: 5pm – 6pm (Jamón Carving workshop), followed by tapas evening from 6 -9pm.
Format: Hands-on Jamón Carving Session led by Chef Maria Sevillano and 10Vetas Jamon Specialist David Piera Félez, followed by free flow jamon and jamon-inspired tapas by Chef Edward Esmero
Featured Jamón: 10Vetas
Price: $99++ per pax. Limited Seats.

My Little Tapas Bar

Address: 42 Club Street, Singapore 069420
Tel: (65) 6223 8048
Opening Hours:
Dinner: 5.00pm to 12am (Mondays to Sunday, including PH | Fridays up to 2am)

About The Author

alvinology

Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.

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