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"My good friend Gerry Dawes, the unbridled Spanish food and wine enthusiast cum expert whose writing, photography, and countless crisscrossings of the peninsula have done the most to introduce Americans—and especially American food professionals—to my country's culinary life." -- José Andrés, Nobel Peace Prize Nominee 2019

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)


Patatas a la Riojana, One of the Greatest Folk Dishes of Spain

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Vicenta Pérez Escarta, owner-chef at Casa Masip in Ezcaray, La Rioja
with a pot of patatas a la riojana, one of the greatest folk dishes of Spain.
  Photograph by Gerry Dawes©2012; / Facebook / Twitter.

A pot of patatas a la riojana, one of the greatest folk dishes of Spain, made 
by owner-chef Vicenta Pérez Escarta at Casa Masip in Ezcaray, La Rioja.
 Photograph by Gerry Dawes©2012; / Facebook / Twitter.


About Gerry Dawes   

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 and won The Cava Institute's First Prize for Journalism for his article on cava in 2004.  He was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià. 

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts. 
Mr. Dawes is currently working on a reality television series  
n wine, gastronomy, culture and travel in Spain.
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