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Food Arts Silver Spoon Award to Gerry Dawes


 Premio Nacional de Gastronomía - - James Beard Foundation Nomination (Best Wine Writing)
Premio Periodistíco Cava

Gerry Dawes's Article Medieval Riches of El Cid's City (About Burgos, Spain)
Front Page, The New York Times Sunday Travel Section

 About Blog Author Gerry Dawes, Premio Nacional de Gastronomía (National Gastronomy Award)




11/05/2008

Gerry's View ICEX Foods From Spain News

Interview with Chef Alex Ureña, Pamplona, New York City Winter 2008

Starchefs.com Founder Antoinette Bruno Fall 2008

José Andrés & El Salón Internacional de Gourmets, Madrid Summer 2008

Chef Terrance Brennan, Picholine & Artisanal, New York & Spanish Products, Spring 2008

In the Metropolitan New York area, tapas bars are flourishing and seem to be sprouting like mushrooms in many youth-driven areas of the city and even beyond to once staid areas such as Connecticut. Winter 2007

Spain now has an incredible number of prestigious international gastronomy and wine fairs, so many in fact that few Spaniards, even hardened professionals, can keep up with them. Things kick off in January with Madrid Fusión, which has become one of the world’s top gourmet encounters in only five years. Summer 2007

Solera Tapas Bar & Restaurant, Minneapolis & Madrid Fusión 2007 Spring 2007

Spanish Specialty Food Shops & A Personal View of Madrid Fusión 2006

About the author

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine.


Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@hotmail.com

10/30/2008

Food Talk with Mike Colameco WOR Radio 710AM New York

Mike Colameco speaks with Gerry Dawes about his expertise on Spanish food and drink. October 30, 2008


About the author

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine.



video


Mr. Dawes is currently working on a reality television
series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@hotmail.com

10/15/2008

A Day at El Bulli: Ferran Adrià's Book party at Per Se in New York City 10-09-08

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Click to see slide show, double click to go to web album and see enlarged photos.



About the author/photographer

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine.


Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@hotmail.com

9/23/2008

Ferran Adrià Debunks the Myth of Molecular Cuisine

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(From an interview by Gerry Dawes with Ferran Adrià in June 2008)




The term “molecular cuisine” is often used in conjunction with Spanish cocina de vanguardia, but Ferran Adrià, often proclaimed "world's greatest chef" objects to using this description to describe his style of cooking at El Bulli.
 
“I would like to use this occasion to debunk the myth of molecular cuisine. I am aware that in many countries they say that at El Bulli we practice molecular cuisine. But the truth is there are few qualifiers that define with such preciseness the cooking that we practice, because molecular cuisine is not a style of cooking. First off, the term comes from molecular gastronomy, which at the same time only describes the dialogue between cooks and scientists who are trying to understand the chemical and physical processes that are produced in the kitchen. But, as I have said many times, understanding what happens when a steak is cooking or how to make a mayonnaise, does not bring anything into the evolution of the history of cooking in the stylistic sense. 


All knowledge is good for those who are cooking, but that is not the reason in itself that a new style is created. To draw a parallel, it is not necessary for a great architect to know how to make metal alloys to create a work that is important in architectural history. But, in any case, this knowledge, which I will readily admit is always positive, has nothing to do with what an architect brings to the style. What appears absurd to us is that the architecture of a creator who knows about metal alloy is called “molecular architecture.”

Slide show (Double click to see enlarged images)

The way the theme (molecular cuisine) is being presented, it appears that the kitchen is a place basically to carry out scientific experiments. And this is not the case. I would like to make clear that science for a chef has great value, although, I repeat, always so that he can understand the processes, to know more, to enrich our knowledge. In the same way it helps to understand the processes of other disciplines.” 


Slide show (Double click to see enlarged images)

Because of this misconception about the use of science in the kitchen, Ferran says, “the name ‘cocina molecular' is being used as the name to define the cocina de vanguardia that we do at El Bulli and, in general, many restaurants everywhere. And with that they want to define a cuisine ‘based in science’ when in reality all that vanguard cuisine is trying to do is to try to open up new fields, understand more about everything, but only from a scientific standpoint. Our contacts have been established not only with scientists, but artists, industrial designers, nutrition experts, the food industry, etc. All this is done to procure the best knowledge, but all this is only tools at the service of the philosophy of style and of the way that each chef sees his cooking.”



About the author

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine.


Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@hotmail.com

9/21/2008

Galicia's Terroir-Driven White Wines - Santé Magazine September 2008

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Galicia's Terroir-Driven Wines
(Full-size copy of the article. Tasting notes below.)







About the author

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine.


video
Mr. Dawes is currently working on a reality television series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com Alternate e-mails (use only if your e-mail to AOL is rejected): gerrydawes@optonline.net or gerrydawes@hotmail.com

9/01/2008

Terrance Brennan & Gerry Dawes Blaze Through a Culinary Tour of Spain


Terrance Brennan's New The Artisanal Table Magazine

With an Account of our Whirlwind Gastronomic Tour of Spain
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Food Arts Over the Foaming Wave Article on Ferran Adriá

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About the author

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine.

Mr. Dawes is currently working on a reality television series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com Alternate e-mails (use only if your e-mail to AOL is rejected): gerrydawes@optonline.net or gerrydawes@hotmail.com

7/12/2008

Navarra: A Spanish Kingdom's Wines Wear the Versatility Crown

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Text & Photographs by Gerry Dawes©2010

Immortalized in the Middle Ages in the French poem Chanson de Roland (whose legendary setting is in the hills above the Pyreneen village of Roncesvalles); its capital Pamplona made famous the world over in the 1920s by Ernest Hemingway in The Sun Also Rises; and again in the 1960s by James A. Michener in Iberia, beautiful, rugged and evocative Navarra is arguably Spain's most versatile wine region.

Located in mountainous north central Spain, Navarra is hemmed to the north by the Pyrenees (and France) to the north/northwest by Basque Country, to the west/southwest by La Rioja and to the east/southeast by Aragón, a climatic range that includes high mountains, green northern zones, the arid Ebro River basin in the south and a desert called Bardenas Reales. These varied climatic influences, which include very important temperate zones provide a breadth of truly great winemaking potential. 


Chardonnay at Chivite's Arinzano Estate
 
Several of its wineries have proven just that: Its first-rate Chardonnays are among the finest in Spain; garnacha-based rosados rank with the best in the world; the cream of Navarra's Bordeaux- and Rioja-style wines (especially from bodegas such as Julián Chivite) stand alongside many of Spain’s most distinguished reds; and late harvest moscatels — Aliaga, Chivite and Ochoa to name three — are counted among the most delicious dessert wines in the country. Navarra even boasts a stunningly good, little-known, old-fashioned vino rancio known as Capricho de Goya that rates in the high 90s on nearly everyone's point scale.
Bodegas Camilo Castilla
 
Wines have been made here since the Roman occupation, as evidenced in southern Navarra along the Ebro River by the remains of several wineries, such as the one at Funes, that date back more than 2,000 years. In the Middle Ages, Navarra was a sprawling kingdom that included Bordeaux, French Navarre, parts of La Rioja, portions of the Basque Country (mountainous northern Navarra and Pamplona, called Iruña in Basque) and Aragón.



Roman Winery at Funes in Southern Navarra
 
Navarra's importance was vital in establishing the Camino de Santiago pilgrimage route that buttressed the Christian frontier, especially in the 12th and 13th centuries, when Cistercian monks arrived to establish monasteries and plant vineyards all around northern Spain.
Chardonnay at Chivite's Arinzano Estate
 
Several of its wineries have proven just that: Its first-rate Chardonnays are among the finest in Spain; garnacha-based rosados rank with the best in the world; the cream of Navarra's Bordeaux- and Rioja-style wines (especially from bodegas such as Julián Chivite) stand alongside many of Spain’s most distinguished reds; and late harvest moscatels — Aliaga, Chivite and Ochoa to name three — are counted among the most delicious dessert wines in the country. Navarra even boasts a stunningly good, little-known, old-fashioned vino rancio known as Capricho de Goya that rates in the high 90s on nearly everyone's point scale.

Bodegas Camilo Castilla


Read the rest to this 5,000-word article.

5/23/2008

Maestro Spain: Spanish Food, Wine & Travel Stock Photography Gallery

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(Under Construction)

(Click on link to reach Maestro Spain Photography by Gerry Dawes. )

All photographs copyright by Gerry Dawes 2006
Reproduction strictly prohibited without written permission and payment.

An avid aficionado of Spanish fiestas and a photographer, Gerry Dawes traveled extensively in Spain during the eight years he lived there, putting muchos kilómetros on Rocinante, his Volkswagen sedan. He amassed thousands of color transparencies and a wealth of knowledge about the country, its wine and food, customs and culture. He has published hundreds of wine, food and travel photographs in numerous magazines and has had cover photographs for The Wine Spectator, The Wine News, Wine Enthusiast and others.

His photographs have been published (often with his articles) in The Wine News, Food Arts, Decanter, Wine Enthusiast, Santé, The New York Times, The Chicago Tribune, Food & Wine, Fine Wine Folio, Spain Gourmetour (Madrid), Restauradores (Madrid), Sobremesa (Madrid & Latin America) and many other publications.

He currently shoots both color tranparencies and high resolution digital photographs and is available for assignments.

In addition to the photographs on Gerry Dawes's Spain, his stock photography on Spanish Food, Wine & Travel can be seen and purchased at
Maestro Spain Photography.

Gerry Dawes
17 Charnwood Drive - Suite A
Suffern, NY 10901
Phone & Fax (call before faxing): 845-368-3486
Cell phone: 914-414-6982
Telefono movil (durante estancias en España): 670 67 39 34
maestrospain@aol.com

5/10/2008

Foods From Spain News Interview with Chef & TV Personality José Andrés at Madrid's Salón Internacional de Gourmets

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(Click to enlarge the article and any image on this post.)

Article and all photographs by Gerry Dawes ©2008.


Telefónica Arena Pavilion, Salón Internacional de Gourmets, Casa del Campo, Madrid

José Andrés stops to toast with a glass of Pomea Aurea rosado sidra at Cata Gourmet in the Asturian pavilion at Madrid's annual Salón Internacional de Gourmets in Madrid.

José Andrés has rapidly become one of the top stars of Spanish cuisine. Just in the past few years, Andrés, chef-partner and creative force behind THINKfoodGROUP, which owns and operates several several restaurants–most of them Spanish (his Jaleo and Mini-Bar by José Andrés at Café Atlantico) in Washington, D.C. He has a very popular prime-time television cooking show in Spain called Vamos a Cocinar and he is the host of American PBS-TV’s new series, José Made In Spain, which focuses on a different region each episode and features Spanish products, dishes from many different Spanish chefs and demonstrations on how to make the dishes. Andrés has published several books, including Tapas: A Taste of Spain in America, two cookbooks in Spain in Spanish and the companion book to his PBS-TV Series.

At the Pérez Pascuas stand at Salón Internacional de Gourmets, Madrid

Marino González Fernández, President of COASA (Comercializadora Asturiana de Alimentos S.A.), which produces high quality Asturian cheeses and owns the Cata Gourmet stores and product line, drinking sidra (Cider) with members of the Trabanco cider group.


This Foods From Spain News article circulated as an insert in Speciality Foods Magazine at the Fancy Food Show in New York, June 29th - July 1st, 2008


Despaña Brands, a Spanish food products shop at 408 Broome St., Soho, NYC

5/08/2008

The Ferran Adrià & Santi Santamaria Brouhaha: A Personal Chronicle of the Strange Occurrences Leading Up to the Star Chefs Fight of the Century

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All photographs copyright by Gerry Dawes 2007
Publication without permission strictly prohibited.
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On the surface it all seemed innocent enough at Grupo Gourmets Salón Internacional de Gourmets at the Casa del Campo, Madrid in May, 2006 . . . .

Santi Santamaría seemed jovial.

The normally pensive and serious Ferran even seemed happy. . . . . .There was much alegría --or is often said, "musha, musha alegría"-- in the espuma, er, air. . . .

Hell, Santi and Ferran even seemed happy even though they were sitting together.


Arzak was amusing Bocuse, or trying to amuse Bocuse.

What a crew it was at the Salón de Gourmets Annual Gourmet Restaurant Awards that fine May day in 2006. . . . .as I said there was musha, alegría. . . . .musha

Santi, Bocuse, and Toño & José of Átrio, their superb restaurant in Cáceres, all got awards, mas musha alegría. . . .

. . . . . Santi stilled seemed jovial, José Polo seemed half-jovial, but Toño Pérez, José's partner in Átrio and in life, didn't seem jovial, maybe because José had his arm around Santi- -well, part of the way around Santi.

. . . . . Ferran got an award and Arzak got an award, each the size of a doorstop. Juan Mari then amused Grupo Gourmets Presidente Paco López Canís. . . . and the musha, musha alegría continued without pause, flowing like Torta del Casar (also from Cáceres) . . . . .

. . . . well, except maybe for Toño, whom Arzak provided some much needed amusement and way too much pacharán later on at Julián de Tolosa restaurant on Cava Baja. . . .but that's a story for another day, back to this one:

And then, and then, and then the trouble started on "Killer's Row. . . .

. . . . Santi, Ferran, Bocuse & Juan Mari were all seated together . . . . .Then Ferran whispers to Santi, "My espumas (foams), mango caviar, encapsulated 'olives' and olive oil drops and nitrogen cocktails are the work of a genius." What have you got to match that?


Ferran, now pensive again, lets that soak in. Santi is no longer jovial, he is also now pensive. . . .

"So, you think that unhealthy, additive-laced mierda you do is cooking, eh?


Then Santi leans to the right, smiles and says, "How about something really creative, say aromatheraphy. How do you like my hot, smoky espuma laced with the terroir of Montseny?"

Ferran, momentarily stunned, tries to steady himself.

Sacre bleu! Bocuse is incredulous!
Juan Mari, not into aromatherapy, is not amused and tries to protect his air supply.

Ferran, stunned and reeling, can't believe what just happened.

Ferran, contemplating a retort in his native Cartagena-inflected Catalan-Andaluz (guaranteed to piss Santi off since it is not pure Catalan), turns pensive again. . . .thinking, "Jodé, yo zoy genio y Santi no é. ¿Como es posible que el cabrón hizo esto antes de que me ha ocurrido a mi?". . . . ."F..k, I am a genius and Santi ain't. How is it possible that this cabrón did this before it occurred to me?"


Santi, once again jovial, enjoys a moment of musha, musha alegría.

Now, 800 chefs are pissed off at Santi, all over a little hot air!!

Fin de una triste historia.

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