Last night we were among the many tapas fans at the latest Peccata Minuta event, organised by Chefs(in) in Palma de Mallorca. The format was slightly different to their previous events, in that it was necessary to reserve places in advance and possible to buy tickets before the night. That was a shrewd move, which made the process of getting into the venue quick and easy – and must have made it a lot easier for the chefs involved to plan how much food to produce.
For 30 euros, attendees received a ticket with tear-off strips that could be exchanged for two drinks (either a wine from the Mallorcan bodega Biniagual, or artisan beer made by Beer Lovers, Mallorca), and seven tapas, each from a different chef (see my post of February 12, 2015 for details of chefs who participated). It was basically a seven-course tapas menu, with drinks. The Boss and I spent our journey home discussing what great value this Peccata Minuta had been. There was even a DJ playing great music, which added to the ambience and fun.
This edition of Peccata Minuta took place in Santa Catalina indoor market. A few stalls had chosen to open for the evening, including Frutas Ramon, which not only offers a great range of fresh produce, but also – for the third year running – is donating fresh produce for the cancer charity fundraising vegetarian dinner ‘A Table for 100’ in April. We salute you, Frutas Ramon.
Most of those who attended were locals, although we heard a few German and English voices as we wandered from stall to stall collecting our tapas and seeking somewhere to lean while we ate.
We thought this Peccata Minuta was a great success and are already looking forward to the next one. Our favourite dishes of the night? One was Miquel Gelabert’s flan de foie amb safarnària (foie flan with purple carrots), the other was Tomeu Martí’s cruixent de bacallà Thai, fonoll i olive negra (Thai-style cod croquette with fennel and black olive) – served at his Santa Catalina market branch of Arume.
Well done to the chefs concerned – producing delicious dishes in what must be quite challenging conditions – and to the staff of Chefs(in), who are doing sterling work to promote the gastronomy of the Balearics. When’s the next one, please?
©Jan Edwards 2015