Luis Osa carves a leg of jamón ibérico Photo: Cinco Jotas
Hokkaido Scallop Carpaccio at SeaSpice Photo: Cinco Jotas
Chef Michael Hernandez from Boulud Sud Photo: Pat Mackin
Soup terrine, foam, with crispy Cinco Jotas jamon iberico from Boulud Sud Photo: Pat Mackin
From Itamae: geoduck, softshell crab, snow cap beans, jamon iberico, huacatay oil Photo: Pat Mackin
