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#156604 Jamon Iberico?

Posted by romero on 17 March 2012 - 04:49 PM in Shopping, Growing & Foraging

You are correct Angelhair, pata blanca is jamón Serrano. Ibérico is black only!

#156603 Jamon Iberico?

Posted by romero on 17 March 2012 - 04:47 PM in Shopping, Growing & Foraging

Just for laughs, this is a shopfront in Barcelona.  But look at the hoof, black.
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#152891 PDX TXOKO dinners

Posted by romero on 10 November 2011 - 02:31 PM in PR & Announcements

PDX TXOKO™ dinners celebrating the culinary regions of Spain.
La Rioja: a tradition of agriculture and viticulture

A collaboration between Crown Paella and Viridian Farms, PDX TXOKO™ is a pop-up dinner series that celebrates the distinct culinary regions of Spain. Beginning this December, we will take a gastronomic tour of Spain, exploring the diverse provinces and their respective food traditions that make them so unique.

Artfully prepared by Chef Scott Ketterman, our first dinner takes us to La Rioja – a region with a vast agricultural and viticultural heritage that has thrived for centuries in an expansive, arid landscape. Together we’ll savor fire-roasted Spanish chestnuts, pimientos del piquillo stuffed with handmade morcilla, cardoons with almonds and jamón, grilled lamb chops with caparrones de Anguiano, and torrijas with orange scented ice cream. Although Spanish in origin, many of the ingredients used throughout the meal are grown in Oregon by Viridian Farms. To complement the evening’s menu, and maintain the integrity of Riojano food customs, De Maison Selections will be on hand to sample distinctive wines from exceptional growers they have recently discovered in the Rioja region. In addition, guests will also enjoy the sounds of live flamenco guitar by Greg Wolf. Limited to 35 guests, this lively evening will take place on Sunday, December 4 at Beaker + Flask restaurant in Portland, OR.  

Like the traditional gastronomic societies (txokos) of the Basque region in northern Spain, PDX TXOKO is intended to be a festive gathering of aficionados of traditional, seasonal foods. We look forward to having you join us, as we celebrate the rich food customs of Spain, and the unique partnership of a local chef and farm bringing these traditions to Oregon.

Location: Beaker & Flask, 720 SE Sandy Blvd, Portland, OR 97214
Time: Sunday, December 4, 2011; 6–8pm
Cost: $65.00 all inclusive of food, wine, and gratuity
To Reserve: Call 503-395-0110 or Email info@pdxtxoko.com

Future events for the PDX TXOKO dinner series include:
Txikiteo Donostiarra: Pintxos of San Sebastian
Noche en Andalucía: Paella, Vino y Flamenco Vivo
Txotx! a Basque Cider House Dinner
Gran Festa de la Calçotada

About Crown Paella:
Specialized in creating unique dining experiences that feature traditional paella and tapas, Crown Paella is an event company owned by Chef Scott Ketterman and Emily Ross Ketterman. Initially, Ketterman built upon his expertise in Portland working at Viande Meats, Paley’s Place and the Heathman Restaurant. He later spent extensive time travelling abroad working some of Spain’s finest restaurants. He honed his skills as a stagiaire at Mugaritz, a Michelin two-star restaurant near the renowned ‘food mecca’ of San Sebastian, as well as at Pedro Subijana’s Akelare, a Michelin three-star restaurant. It was during his time in Spain exploring the region’s restaurants, tapas bars and cider houses that Scott discovered his true passion for traditional Spanish cuisine and food culture. From that point onward, the culinary tradition of Spain and the caliber of its kitchens would continue to influence and define his professional career. Upon returning to Portland, Ketterman found his place as the head of Simpatica Catering and Dining Hall. During his tenure the Portland Monthly named Simpatica “Caterer of the Year 2008”. As chef/owner of Crown Paella, Ketterman works closely with local farmers, ranchers and foragers to offer paella and tapas that are both traditional and seasonal.

About Viridian Farms:
Located on Grand Island, Oregon, Viridian Farms grows heirloom and unique varieties of produce with culinary origin in Spain and France – with a notable emphasis on Basque ingredients. Through their cultural roots, extensive travel, and research, owners Manuel and Leslie Recio cultivate their passion for Spanish cuisine and culture by bringing a taste of the Iberian Peninsula to Oregon. With a constant eye on sustainability, the farmers collaborate to attain gastronomic harmony, blending culinary and agricultural traditions with new farming techniques. Growing over 100 different varieties of fruit, vegetables, edible flowers, and herbs, they partner almost exclusively with chefs that are inspired by seasons.