Food and Chef Photos: Chef-Owner Marcie Turney and Sommelier Terence Lewis of Jamonera

Tapas: Cantimpalo Chorizo and Toasted Walnuts, Sea Scallop Crudo; and Warm Jamon Ibérico Lardo and Andalucian Shrimp Cantimpalo Chorizo and Toasted Walnuts paired with Hildalgo Olorosso Seco Sea Scallop Crudo and Warm Jamon Ibérico Lardo paired with Lustau Manzanilla Amontillada Sherry Andalucian Shrimp with La Cigarrera Manzanilla

2 of 19

Tapas: Cantimpalo Chorizo and Toasted Walnuts, Sea Scallop Crudo; and Warm Jamon Ibérico Lardo and Andalucian Shrimp Cantimpalo Chorizo and Toasted Walnuts paired with Hildalgo Olorosso Seco Sea Scallop Crudo and Warm Jamon Ibérico Lardo paired with Lustau Manzanilla Amontillada Sherry Andalucian Shrimp with La Cigarrera Manzanilla

3 of 19

Tapas: Cantimpalo Chorizo and Toasted Walnuts, Sea Scallop Crudo; and Warm Jamon Ibérico Lardo and Andalucian Shrimp Cantimpalo Chorizo and Toasted Walnuts paired with Hildalgo Olorosso Seco Sea Scallop Crudo and Warm Jamon Ibérico Lardo paired with Lustau Manzanilla Amontillada Sherry Andalucian Shrimp with La Cigarrera Manzanilla

4 of 19

Tapas: Cantimpalo Chorizo and Toasted Walnuts, Sea Scallop Crudo; and Warm Jamon Ibérico Lardo and Andalucian Shrimp Cantimpalo Chorizo and Toasted Walnuts paired with Hildalgo Olorosso Seco Sea Scallop Crudo and Warm Jamon Ibérico Lardo paired with Lustau Manzanilla Amontillada Sherry Andalucian Shrimp with La Cigarrera Manzanilla

5 of 19

Foie Torreja: Seared Foie Gras, Wild Mushrooms, Maple Butter Toast, and Toasted Chestnuts paired with Bodegas Dios Baco Amontillado

6 of 19

Foie Torreja: Seared Foie Gras, Wild Mushrooms, Maple Butter Toast, and Toasted Chestnuts paired with Bodegas Dios Baco Amontillado

7 of 19

Foie Torreja: Seared Foie Gras, Wild Mushrooms, Maple Butter Toast, and Toasted Chestnuts paired with Bodegas Dios Baco Amontillado

8 of 19

Suqet: Catalan Seafood Stew, Pork Belly, Almond Picada, and Aïoli-slathered Toast paired with Garnatxa Blanca/Macabeo/Pedro Ximenez, Joan Giné, Priorat, Spain

9 of 19

Suqet: Catalan Seafood Stew, Pork Belly, Almond Picada, and Aïoli-slathered Toast paired with Garnatxa Blanca/Macabeo/Pedro Ximenez, Joan Giné, Priorat, Spain

10 of 19

Suqet: Catalan Seafood Stew, Pork Belly, Almond Picada, and Aïoli-slathered Toast paired with Garnatxa Blanca/Macabeo/Pedro Ximenez, Joan Giné, Priorat, Spain

11 of 19

Cordero à la Plancha: Herb-crusted Lamb Chop, Pisto, Manchego, and Celery Root Salad paired with Garnacha/Mencia, Dominio do Bibei Lalama, Ribeira Sacra, Galicia, Spain

12 of 19

Cordero à la Plancha: Herb-crusted Lamb Chop, Pisto, Manchego, and Celery Root Salad paired with Garnacha/Mencia, Dominio do Bibei Lalama, Ribeira Sacra, Galicia, Spain

13 of 19

Cordero à la Plancha: Herb-crusted Lamb Chop, Pisto, Manchego, and Celery Root Salad paired with Garnacha/Mencia, Dominio do Bibei Lalama, Ribeira Sacra, Galicia, Spain

14 of 19

Chef-Owner Marcie Turney of Jamonera – Philadelphia, PA

15 of 19

Sommelier Terence Lewis of Jamonera – Philadelphia, PA

16 of 19

Jamonera – Philadelphia, PA

17 of 19

Jamonera – Philadelphia, PA

18 of 19

Jamonera – Philadelphia, PA

19 of 19

Chef-Owner Marcie Turney and Sommelier Terence Lewis of Jamonera - Philadelphia, PA

gallery search