The art of tra­di­tional An­dalu­sian butch­ery

China Daily (USA) - - LIFE -

The Span­ish restau­ran­tMi­gas in Bei­jing opens its au­tumn gourmet sea­son by hav­ing an ex­pert in butch­ery, Jose Car­mon, whois com­ing from An­dalu­sia in Spain with spe­cial recipes for one week. As a child, he was fas­ci­nated by his par­ents’ trade and passed on their butch­ery skills when he was older. He has been a butcher for more than 40 years, whose ex­per­tise in­cludes break­ing­downa whole pig, cur­ing tech­niques and pre­par­ing and ap­ply­ing tra­di­tional spice blends and sea­son­ings. In the com­ing week two events will show­case the skills of a mas­ter butcher. First there is a mas­ter class by Car­mon, whow­ill demon­strate pro­duc­tion­meth­ods he uses in his shop in­Mon­tel­lano. He will also let au­di­ences in on some of his se­crets and tips. Mi­gas chefs will demon­strate­howyou


can cook Car­mon’s prod­ucts, and in the process high­light cer­tain fla­vors. The only qual­i­fi­ca­tion for at­tend­ing is a pas­sion for cook­ing. Free en­try, from 3:30pmon Sept 28 at Mi­gas restau­rant. The other event is a spe­cial­menude­signed by Car­mon andMi­gas chefs that high­lights a se­lec­tion of au­tumn spe­cials that show­case his prod­ucts. This is a good op­por­tu­nity for any­onewholoves the fla­vors of Seville. Dishes are priced from 48 yuan, avail­able for lunch and din­ner from Sept 29 to Oct 2.

Mi­gas restau­rant, 6th floor, Nali Pa­tio, 81 San­l­i­tun Lu, Chaoyang dis­trict; 0105208-6061.


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