Tasting "The Flavors Of Spain 2009" (Part 1)

Spain shall always have an effortless and indelible presence in our culture, having found a home in the Philippines for over 400 years. "The Flavors of Spain 2009" held on September 24 celebrated a relationship that tells of a rich history with a burst of colors, gastronomic delights, and passion for music and dance.

The menu consisted of traditional Paella Valenciana,

Seared Tuna Sobrasada with Quail Eggs,

Spanish Cold Cuts, Jamon Serrano and Cheese,

Stuffed Mussels,

Black Shrimp Tempura, which I assume is made of batter mixed with squid ink (a la En Su Tinta),

Chicken Stew with Olives,

Gazpacho, a traditional Spanish soup made of pureed tomatoes blended and peppers,

and Jamon Iberico.

Chef Mikkel Arruiz, Executive Chef for Club Punta Fuego, explained the intricate process behind fine Iberico ham.

From its choice season, the feeds to the duration of curing, these are but a few reasons that make Jamon Iberico a delicacy reserved for very special occasions.

"The Flavors of Spain 2009", a gathering of diplomats, foreign dignitaries and friends from media, was hosted by Oficina Economica Y Comercial De La Embajada De Espana En Filipinas, Fuego Hotels and ICEX.