What food brings together men of varied interests and talent, where eating does not require much politesse or fuss?
Tapas. Tapa means “lid” or “cover” in Spanish. The origins of the modern-day tapas is not truly known, but here is one explanation that I like:
At the end of the day, farmers and laborers would often go to the local tascas for a well-earned drink on top of which they would find a slice of bread to protect it from the flies.
Little by little, the innkeepers began placing things on top of the bread, such as cured meats and sausages, as an accompanying snack. This “edible lid” was the birth of the tapas we know today.
One night, six of the country’s most accomplished chefs, all experts in Spanish cuisine, pooled their creativity in the kitchen to indulge a group of food lovers, all members of the Spanish Chamber of Commerce, Industries and Navigation of the Philippines, better known in Spanish as La Camara.
There was Chef J Gamboa of Cirkulo and Milky Way, chef Mikel Arriet of Punta Fuego, Gaudi’s chef owner Xandra Got-Cacho, chef Reggie Aspiras, chef Juan Carlos de Terry of Terry’s Bistro, and Lolo Dad’s Café chef owner Ariel Manuel.
Bob Zozobrado quickly led me to a table and even before I found a place to set my purse down, a waiter came around with a plateful of tapas. There was cured jamon topped on a crunchy bread like biscocho with a miniature (quail) egg fried sunny-side-up; a medley of cheese steeped in wine, pimiento, and olive oil; tiny peppers stuffed with wild mushrooms; and bacalao (codfish) in pastry sacks.
The idea was to gobble down a piece and let the flavor sink in before picking up another. I wasn’t even on my second tapa when I saw the main banquet table being deluged by a group of excited guests.
“Let’s go,” suggested my seatmate, and we quickly stood up to check what was causing the gastronomic commotion; there was more tapas coming from the kitchen; it tasted so fine and delicate, I swear the pieces melted in my mouth.
Each tapas serving drew pleased nods and quick exchanges of delight from those at our table. I was beginning to feel like I’ve had enough when Ricky Soler tapped me on the shoulder and asked, “Have you seen the paella? What about the Jamon Teruel cortado a mano?”
The paella was made from rich mushrooms served next to the jamon that had been finely sliced with a pointed knife.
Chef Terry told me that slicing the cured ham is a ceremony in itself, as only a gloved hand is allowed to make the slices. The glove is made of stainless steel mesh and reminds me of the chain mail worn by King Arthur and his Knights of the Round Table.
For practical reasons, the stainless steel mesh acts as a shield to parry every paper-thin slice made by the knife.
Bottles of Brandy Amaroso and Txacoli, Marques de Caceres Crianza, Pedro Ximenez, Pabxaran, Pedro Ximenez and Gran Alanis Blanco “Ribeiro” complemented the delicious tapas; it was a matter of personal choice whether to go red or white.
This was a night to keep our eyes and mouths closed to daily lamentations about the high-sodium, high-cholesterol and high-sugar holidays. After all, this extravagance doesn’t happen every day, and thank goodness for that.
I read somewhere that food is not just what we eat. It is an expression of who we are, how we live and the world we inhabit. La Camara made it possible to blend the best of both — many — worlds. It gives a whole new meaning to the phrase, “Where do we eat today?”
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For membership inquiries, call La Camara at 886-7643 and 759-6776 or Ideaz at 522-5274; email bobz@pldtdsl.net.