CHESA SHOWCASES A SPANISH NATIONAL TREASURE AT FERMIN IBERICO DINNER ON SUNDAY, MAY 21

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On Sunday, May 21st, Chesa will host a once in a lifetime 7-course dinner with Fermin Iberico, the producer of the world’s most coveted Spanish hams. The grandson of Fermin Iberico’s founder will be flying in from Spain to serve as the guest of honor, sharing stories from his upbringing in Spain, his family’s legacy in food and will be demonstrating Iberico slicing techniques during the cocktail hour. Share in this intimate dining experience, showcasing products with dishes inspired from different corners of the globe, demonstrating Fermin Iberico’s incredible place in global food history. This 7-course dinner will be hosted at Chesa, the NE Spanish restaurant opened in 2016 by executive chef and Barcelona native José Chesa, alongside business partners, his wife, Cristina Baez and Emily Metivier. Working locally with Nicky USA, the Portland-based butchers and purveyors of exemplary meats, Chesa serves this Spanish national treasure in the restaurant daily. Chef José Chesa and Sous Chef Abel Mendoza have designed a menu featuring dishes like Japanese soba noodles, Italian pastas and American apple pie, showcasing their range of skill and technique in this no holds bar dining experience. This coveted ticket will include a 7-course dinner with beverage pairings for $200 per person. Seatings are limited.

Founded in 1959 by patriarch Fermin Martin in Salamanca, Spain, the Martin family has become a leader in Iberico de Bellota husbandry and production. Illegal in the USA until 2005 and now widely coveted by consumers and chefs alike, Jamon Iberico de Bellota is prized for its unique taste, created in part by the aroma of sweet acorns that the pigs feed on (“bellota” means “acorn”) in the forests of southwestern Spain. This extraordinary diet infuses the pork with a delicate nutty flavor. And after three years of salt curing, the meat boasts a melt in your mouth texture, and is loaded with Omega-3s. The rigorous standards of the Denomination of Origin imposed on those who choose to farm the Iberico pigs are so strict that the resulting ham deserves its place alongside caviar, truffles and champagne in the upper echelons of cuisine.

WHEN
Sunday, May 21st 2017
6:00 p.m.

WHERE
Chesa
2218 NE Broadway Street, Portland OR 97232

DETAILS
Tickets are available for purchase through Brown Paper Tickets. Tickets for the Fermin Iberico 7-course dinner are $200 each, including beverage pairings.

Menu:

Course 1 – China
Lomo Iberico Char Siu: roasted Iberico lomo, stir-fried escalivada, ramps, mung bean sprouts

Course 2 – Mexico
Quesadilla de Chorizo Iberico: Iberico chorizo quesadilla, piquillo de gallo, flor de calabaza, goat cheese, avocado

Course 3 – Italy
Fermin Pork Cheek Risotto: 16-hour braised Iberico pork cheek, bomba rice, manchego cheese, arbequina olive oil

Course 4 – Japan
Pluma Iberica Yakitori: Josper-charred flank steak yakitori, soba noodles, miso-jamon daish, sous vide jadori egg

Course 5 – Morocco
Mechoui Iberico Ribs: roasted charmoula-cumin Iberico ribs, couscous, yogurt

Course 6 – Spain
Cochinillo Iberico: Iberico milk-fed suckling pig, seasonal vegetables

Course 7 – United States
Iberico Apple Pie: Jamon de bellota apple galette, yogurt ice cream

ABOUT CHESA
Chef José Chesa, a two time James Beard award semifinalist for Best Chef Northwest, opened his second Spanish restaurant Chesa, alongside business partners, his wife, Cristina Baéz and Emily Metivier, in February 2016. The second-generation chef and restaurateur offers his version of traditional Spanish dishes and paellas all prepared in a modern Josper charcoal oven. The restaurant, named for his father José Chesa Senior, celebrates family and its connection with food, from the menu of charcoal-infused dishes to its decor. A full service traditional stand up tapas bar graces the east wall of the restaurant, offering a signature cocktail menu developed by bar manager Dani Frosh as well as a variety of Spanish sherry, vermut cocktails, and a grand reserve wine list. Recognized by USA Today, GQ, Vice, was named to The Oregonian’s 101 Best Restaurants list in 2016 and featured in Portland Monthly’s 2016 best restaurants issue. The restaurant is adjacent to 180, Portland’s first xurreria, also owned by chef Chesa and business partners Cristina Baéz and David Martin. Chesa offers dinner service Tuesday to Saturday from 5 to 10 p.m. Address 2218 NE Broadway Street, Portland OR 97232 Website: http://chesapdx.com/; Twitter/Instagram: @chesapdx email: hola@chesapdx.com; Phone: (503)477-9521.

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