As part of their training, we send our summer interns to events where they can learn more about food and equipment. Paige Ross, soon to be a junior at Washington University in St. Louis Missouri had the educational privilege of attending a dinner showcasing Spanish Serrano ham, one of the world's great food products. I thought you'd like to hear what she found out.
"When you're in Spain, you don't go to a bar because of the wine, you go because of the tapas.' So I leaned from Miguel Sanz, general manager of Consorcio Serrano. After he spoke these appetizing words, I focused my attention on the four-course menu at the Consorcio's dinner at La Fonda del Sol restaurant in New York City. Every course had one thing in common, Serrano Ham, and Chef Josh DeChellis exercised so much creativity in showcasing this ingredient that I felt like I was on the set of Iron Chef.
"Jamón Serrano or ‘mountain ham' is a staple of Spanish cuisine. Consorcio Serrano, an association dedicated to the quality control of Serrano ham, sends inspectors out to carefully examine each and every cut of meat, and the organization's unique seal goes on only the best cuts.
To read the rest of the story, please go to: Good Housekeeping.