September 26, 2016
There was flamenco, flan, and croquettes galore. I loved experiencing it all. And the Iberico…incredible. Apparently some Italians whisper that p ure bred Iberian acorn- fed ham can be even better than prosciutto. It’s that good.
Mercado de San Miguel
Razor clams and rueda
Stop at: Marques de Arviza
Conde de Valicourt
“A paradise for the senses- a multitude of feelings!”( http://www.boqueria.info/mercat-benvinguts.php)
Class with Chef Jaume Brichs
Although summer has come to an end, there’s fall cooking to look forward to: Spanish style!
And more great branding work to be done.