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10/30/2012

Canary Islands: Exotic Spanish Islands with a Unique Culinary & Wine Heritage


* * * * * 
 All Photos by Gerry Dawes©2012
Contact: gerrydawes@aol.com
 
Tenerife's Teide, the volcano that is the tallest mountain in all of Spain
and third tallest volcano in the world.  Photo by Gerry Dawes©2009.

I have been traveling the gastronomy, wine and tourist roads of Spain for more than forty years, but until May of this year, when I was asked to report on my travels in The Canary Islands, I had never stepped foot on any of the seven major islands–La Palma, La Gomera, El Hierro, Tenerife, Gran Canaria, Fuerteventura and Lanzarote--in this volcanic archipelago located some 1100 miles (or a three-hour flight from Spain’s capital, Madrid).

Wow, did I get a surprise! I expected the Canary Islands, which is one of Spain’s 17 comunidades (regional divisions), to have a lot in common with the rest of Spain with a few interesting food and wine twists. What I found on these fascinating islands off the coast of Africa in the Atlantic Ocean is a culture as distinct from the rest of Spain as Hawaii is to the mainland United States. 
 
In fact, the Canaries are sometimes referred to as “Europe’s Hawaii,” because it is where a lot of Europeans go for the year-round delightfully mild climate, which makes for prime beach vacations, though these islands offer far more than just beaches, as I was pleasantly surprised to find. And the wild, evocative, extinct (and not so extinct) volcano-dotted landscapes, deep blue-green seas and exotic climates that change from north to south on these generally small islands are the stage for distinctly different experiences from what you might expect to find on the Iberian Peninsula, which Spain shares with Portugal.

Here you will find not only the influences of Spain, Spanish Galicia and Portugal, but Africa as well, and certainly not least to native Canary Islanders, the still powerful pull of the aboriginal tribes such as the Guanches (Tenerife), the Canarios on Gran Canarias and the Gomeros, who communicated down the steep mountain valleys by means of the Silbo Gomera (whistling signals). Thought possibly to be descended for tribes in Africa’s Atlas mountains (Lanzarote is only 70 miles east of the African coast), the original inhabitants of the Canarias lived in these islands from at least from 200 BCE (some believe 1000 BCE) and experienced Phoenician, Greek and Roman expeditions.


The Canary Islands got their name from the fierce native dogs, canes, the Romans encountered on the islands, not Canary birds, which originated here and get their name from the islands). Europeans, mostly Spaniards, came to subjugate the islands in the 15th Century and Columbus stopped here with his ships on his voyages of discovery of the New World.

Once the native inhabitants were subdued the Spanish Crown, the Canary Islands became the last stop–and supply life line–for explorations of the New World by Spanish and Portuguese explorers and the continual sailings and return of the explorers fleets seeded the Canaries with an influx of New World products. In fact, here, many of the ingredients used in Canary Islands cooking–corn, cilantro, watercress, hot peppers, tropical fruits (papaya, mango, guava), unique varieties of potatoes and many other items–that the islanders have used since the exploration period never emerged as essential elements in most Spanish mainland cooking. But these ingredients took hold here tenaciously and form the basis for many dishes that are unique to the Canaries.


Fish and many other dishes are served with three of the most ubiquitous and defining elements of Canary Islands cuisine: Gofio (toasted flour, the true national culinary supplement that predates the conquest, though several versions include toasted New World millo, or maize, flour); the quickly addictive papas arrugadas (special Canary Islands varieties of small potatoes, including “black’ ones, “wrinkled” by cooking them in sea water or heavy salted tap water); and the wonderful mojos, or vinegar-and-oil based dipping sauces served with almost every Canary Islands meal. 



Gofio flours are often served as a dip with raw onions , as an accompaniment to fish dishes, soups and other dishes and are often put out in bowls on tables in restaurants specializing in native cuisine.

 
Papas arrugadas are often served as a appetizer and just as often as a side to fish or meat dishes,
along with usually two vinegar-and-oil based mojos.



The mojos most frequently encountered include:

green mojo de perejil (parsley, garlic and cumin)

or mojo de cilantro (garlic, green and chili peppers, cilantro, cumin and crushed toasted bread, vinegar and oil)

and red mojo colorado (garlic, red pepper, paprika, cumin and toasted bread).

Perhaps the star version is the famous mojo picón, made with red chili peppers and hot paprika, which makes a picante sauce that is anathema to mainland palates and is a sensation absent in most mainland Spanish regional dishes, except in gambas al ajillo (which uses a slice or two of dried cayenne pepper), in the sauces for patatas bravas and in the Basque Country, where red chilis are used in several dishes.

Other notable mojos are one made with avocados, one made with grated cheese and tomatoes, one uses almonds and another is made with orange juice.

A visit to the colorful markets in places such as Las Palmas de Gran Canaria, Los Llanos de Aridane (La Palma) and La Laguna (Tenerife) reveals a wide variety of fish seldom seen in mainland markets.

 
Fish Available in the Markets of Las Islas Canarias
 


Sama (a type of sea bream from the same family as dentex and urta



 

 Cherne (wreckfish) 

 

 
 Vieja colorada (parrot fish)

 

Cabrilla (a type of grouper) 


 

Morena (moray eel) 


 

Alfonsino (emperor fish) 




burro (none-too-attractively called in English, the rubber-lip grunt).
 
Some of the fish come from local waters (quite deep just offshore due to the abrupt volcanic nature of the birth of these islands), but many of the varieties are caught in the shallower waters off the coasts of Morocco, Western Sahara (unil 1975, Spanish Sahara), Mauritania and Senegal. Usually these fish are grilled a la plancha (on a flat-iron grill), sometimes a la parilla (grilled over wood fire) and sometimes in fish soups and stews, caldo de pescado (fish soup, Gran Canaria) or cazuela de pescado (a fish stew casserole; Tenerife).

Other typical Canary Islands dishes include fried conejo en adobo (rabbit marinated in olive oil and vinegar with bay leaf, thyme, oregano, chili pepper and saffron); potaje de berros (a watercress-based soup with beans, pork ribs, yams, potatoes, cumin and paprika); cabrito en aliño (goat marinated with white wine, vinegar, garlic, oregano and then friend and sauced with the hot marinade); and Carribean inspired ropa vieja, leftovers from a typical stew (chicken or meat, chickpeas, carrots and onions) sauteed with spices.

Desserts include bienmesabe ("it tastes good to me"), made from almonds, sugar, lemon, cinnamon and egg yolks); huevos mole (beaten eggs cooked gently in a bain-marie and served with lemon-cinnamon syrup); and bollos de millo (cornmeal buns).

There are also several distinguished Canary Islands cheeses, usually made with goats' milk, sometimes with mixed ewe's and goats' milk: Majorero from Fuerteventura is the most famous, but queso palmero (La Palma), queso de Gomera and the cooperative Arico in the Abona area of Tenerife, which made a gofio-covered goats' milk cheese that won first place in the 2009 World Cheese Awards in Dublin. One of the most typical dishes in the islands is almogrote, a spread mad from aged Gomera goat cheese, olive oil, chili peppers and hot paprika. 



Canary Islands wines, above all the white wines and sweet wines are fascinating, often delightful companions to the local dishes. The Islands have a wide variety of grapes, many of which disappeared from the Iberian Peninsula when it was hit by the late 19th-Century phylloxera plague that devastated European vineyards. Some of the vineyards, especially those on Lanzarote, planted in holes in volcanic ash to collect life-sustaining moisture from dew and partial lava rock walls protect them from the forceful winds, are some of the most unusual and striking vineyards in the world. The Canary Islands have eleven D.O.s (denominaciones de origen) governing the production of wines. 



Most of the best dry white wines and the best sweet white wines-among the greatest dessert wines of Spain-are made primarily from the Malvasía grape variety. Predominant red varieties include Listán Negro and Negramoll. Among the bodegas to search out are Tenerife's superb Viñatigo (Ycoden-Daute-Isora D.O), Viña Norte/Humboldt (Tacoronte-Acentejo), Bodegas Buten's aptly-named Magma de Crater (Tacoronte-Acentejo) and Tajinaste (Valle de la Orotava). Three wineries of note on volcanic Lanzarote are El Grifo (Lanzarote), Los Bermejos, and the architecturally stunning, state-of-the-art jewel Stratus (Lanzarote). And from La Palma come some spectacular sweet wines such as Tamanca's Sabro Dulce and the excellent Malvasía Dulces from Carballo and Teneguía grown on the volcanic slopes (the last major eruption came in 1971!). 



On this trip, I visited Gran Canarias, La Palma, Tenerife and Lanzarote. That still leaves food and wine adventures on Fuerteventura, La Gomera and El Hierro, plus a couple of smaller satellite islands off Lanzarote. After the rich experiences I had on this trip, it will certainly not be another forty years before I return to these exceptional islands again.

--The End--




10/27/2012

Canary Islands Seafood - Fish Available in the Markets of Las Islas Canarias



* * * * *
 
Sargos, white sea bream, Senegal. 
(Note: Since the water is so deep right off these volcanic islands, 
many of the fish are caught in the shallower waters of the African coast.)
All photographs by Gerry Dawes © 2009. Use of photos prohibited without written permission.



Slide show - Click on the arrow. Double click to go to Picasa page for a full-screen view.

About Writer-Photographer 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. His articles and photographs have appeared in scores of publications .


video
Trailer filmed in Valencia and Alicante for a proposed reality television
series on wine, gastronomy, culture and travel in Spain.

10/24/2012

Cervecerías: Madrid's Beer Bars (With a Couple in Barcelona)

First appeared in Food Arts
by Gerry Dawes


La Maja Desnuda, now with a padlock over a sensitive portion of her anatomy, at the very campy Cervecería Los Gatos tapas bar, Madrid.  Curro Romero is the bullfighter.  
Photo by Gerry Dawes©2010 / gerrydawes@aol.com.


Cervecería Alemana, Hemingway Hangout
Gerry Dawes copyright 2010

If you ask the average Spaniard (and most foreigners, for that matter) for a definition of a cervecería, one of Spain’s ubiquitous so-called beer bars, you will get all kinds of answers, almost none of them right.

“It’s a bar where they only serve beer,” a woman in Madrid told me. (Most cervecerías serve wine, hard liquor, coffee, and tapas--Spain’s answer to hors d’oeuvres and the best fast food in Europe.)

La Cañita, Madrid.
Gerry Dawes copyright 2010

“A cervecería is a bar that specializes in beers.” (Most cervecerías traditionally had only a couple of beers on tap, but almost all offer draft beer, but so do most bars and tapas bars.)

And those Irish, English, or German beer pubs, which every major city seems to have? There are plenty of international-style beer bars such as Oldenburg in Madrid, which claims The Guinness Book of World Records title for most beers offered in the smallest space (163 beers in a bar that is 14.5 square meters [156 square feet]) and many others in larger cities such as Barcelona, where they are called cerveserias (Catalan). They offer a wide variety of beers from around the world and technically they are also cervecerías, but they certainly aren’t your typical Spanish cervecería.

Waiter in Madrid with glasses of beer.
Gerry Dawes copyright 2008

So, what then is a Spanish cervecería? After traveling Spain for three decades without getting a clear, fixed definition, the best I can figure is that a typical Spanish cervecería is a place to go when you want sit down with a cold glass of draft beer, don’t really mind whether there is a large selection, and wouldn’t mind having a tapa or two with your brew. Unlike many tapas bars, which are often stand-up-and-picar (snack on little bites of food) places with little or no seating, a cervecería will usually have plenty of chairs and tables where you can sit down with friends, sip your cerveza, and engage in one of those great gab sessions called tertulias. (Don’t drink alcoholic beverages? You can still enjoy the atmosphere and food of Spain’s cervecerías. Cerveza sin alcohol, alcohol-free beer accounts for 7.5% of the Spanish market, tops in the European Union.)

The average Spanish cervecería would drive most American drinks writers crazy, because most cervecerías in Spain actually don’t make that much of a fuss over beer. In a typical Spanish cervecería, the selection on draft in most cervecerías is limited to selections from the company that paid for taps, which are usually emblazoned with the logos of one of the five major Spanish breweries (San Miguel, Cruzcampo, Damm, Mahou, or El Aguila).

Cruzcampo, which was founded in 1904 and is now owned by Heineken (which also owns El Aguila), even has its own franchised string of colorful cervecería/tapas bar/restaurant establishments called Gambrinus, which is represented by drawings and statues of a jovial, portly, rather Alpine-looking, distinctly good-old-hombre kind of character lifting a beer stein.


Gambrinus, Logroño.
Gerry Dawes copyright 2010

(The Gambrinus of legend was a 14th- or 15th-Century Burgundian, who is often referred to and depicted as the “King of Beers,” which will come as a big surprise to most Americans, who think the “King of Beers” is Budweiser.) The very good, fast-growing, San Miguel-owned Cañas y Tapas franchise, which was founded in 1999 and already has some 20 outlets in the Madrid and more than 50 around Spain, features San Miguel on draft and excellent tapas.

Spain has more than 20 national brands of beer and is the European Union’s third-largest beer producer (behind England and Germany) and ranks ninth in the world. Spanish beer exports have nearly doubled over the past six years, but full-blown beer connoisseurship has not yet descended on Spaniards - - as wine geekdom has (this, too, has changed over the past decade; there are many more beer bars specializing in Spanish and European artisan beers now). Nevertheless, most Spanish beer tastes great, especially if you are the type who doesn’t lament that you are not drinking Guinness, Chimay, Fischer, etc.

In a cervecería, Spanish beer is normally served chilled in cañas (short water-glass style quaffs). [If you want a bigger beer simply ask for a doble (a large wider-mouthed glass) or a tanque (tankard, a larger mug or stein); for a dark beer, cerveza negra.] A Spaniard will pop in to a cervecería and order a caña, which will probably be accompanied by a little oval dish of green olives and/or potato chips, sometimes house-made.

Woman's hand reaching for a beer.
Gerry Dawes copyright 2004

He or she (women of all ages frequent cervecerías for a refreshing caña) will sip their beer, munch on the olives and potato chips, and move to wherever it was they were going before they got thirsty. A caña is just a quick pick-me-up and thirst quencher. Pairs will come in, order a round of beers and a couple of tapas, then move on to the next bar, which may be another cervecería or a tasca specializing in tapas and wine, at which point they may switch drinks. Groups tend to settle in at a table, order a round of beers, a couple of glasses of vino and a few raciones, larger group-sized portions of tapas. Then they set about slaking their thirst, holding the hunger wolf at bay, and getting down to the serious business of the tertulia—shooting the breeze. The topic of conversation most certainly will not be a discussion of the merits of various brands of beers or grousing about why the joint doesn’t offer 163 different brands.

Cerveseria Tapa-Tapa, Barcelona.
Gerry Dawes copyright 2004

Cervecerías are easy to find in Madrid, Barcelona, and any town of any size in Spain (and the Cañas y Tapas and Gambrinus franchises are spreading like foam out of a fresh beer tap), but a good place to get acquainted with cervecerías is Madrid, where these beer halls have a long and warmly regarded, communal history. An excellent place to begin is La Plaza Santa Ana—one of the Madrid’s most famous squares. The plaza and the streets surrounding it are home to some of the capital’s most colorful and convivial cervecerías.

Cerveza, Cerveseria Tapa-Tapa, Barcelona
Gerry Dawes copyright 2010

Plaza Santa Ana is located just a few blocks west of the Prado and Thyssen-Bornemisza museums, and the Ritz, Palace, and Villa Real hotels. It is in the old literary district where Miguel de Cervantes, the author of Don Quixote, and Lope de Vega, the Spanish Shakespeare, lived. Back in the 19th Century, because of its beer halls, this lively square was popularly known as Plaza de la Cerveza (Beer Plaza). From the number of cervecerías now on the plaza, Plaza Santa Ana could still claim that title.

Plaza Santa Ana
Gerry Dawes copyright 2010

Plaza Santa Ana is bordered on the east by the Teatro Español (Spanish National Theatre) and on the west by the now modernized Hotel ME Reina Victoria, once the epicenter for the bullfight crowd during Madrid’s San Isidro festival each May. But it is the beer halls with their outdoor sidewalk seating along the south side of the plaza, which will get your attention since they are usually filled with attractive people from across the spectrum - - locals, students, tourists - - sampling tapas and sipping beer.

As you come west up Calle Prado from Plaza de las Cortes, where the Spanish parliament (or Cortes) is located, the first bar you will encounter on this row is the Cervecería Alemana, a colorful Madrid institution founded in 1904 and celebrated as an old Hemingway and bullfight hangout.

Cervecería Alemana - Tapas
Gerry Dawes copyright 2010

The marble-topped tables, crusty veteran waiters, and taurine photographs on the wall capture the atmosphere of old Madrid. Ask for una caña de cerveza (you will automatically be served a glass of draft beer) to go with a ración of almejas a la marinera (great Spanish Manila-style clams in a rich, savory sauce), calamares a la romana (deep-fried, battered squid rings), or ensaladilla rusa (“Russian”-style potato salad), all of which are classic Spanish tapas.

Just up the sidewalk is the much newer Naturbier, a fashionable cervecería, which brews its own beer in what was the cellar of an old convent and serves it on draft with tapas such as Galician empanadas (a pie-like pastry stuffed with meat or fish), excellent Catalan sausages, and cured anchovies on toast.

Cerveza y "gildas," anchovies, olives and guindilla peppers on a toothpick, San Sebastián.
Gerry Dawes copyright 2008

Naturbier’s next-door neighbor is another good beer bar, Cervecería Santa Ana, which also has sidewalk tables where you can drink cold draft beer with mostly delicatessen-like cold tapas—a tabla de embutidos (a platter of good Spanish cold meats such as chorizo, salami-like salchichón, jamón serrano [Spain’s superlative cured mountain ham], and cecina [a cured beef ham specialty from northern Spain]; a selection of Spanish cheeses; and such standards as delicious boquerones en vinagre (marinaded fresh anchovies). This cervecería also has a wide-ranging international selection of bottled beers.

A few feet further up the sidewalk towards Hotel Reina Victoria is La Moderna, which bills itself as a cervecería, but is also one of Madrid’s best wine and tapas bars. La Moderna does serve good draft beer, but it also specializes in Spanish wines and food items such as cheeses, olives, and sausages with specific denominaciones de origen (Spain’s equivalent of France’s appellation controlee system for guaranteeing authenticity and quality). La Moderna’s wine-bar style offerings include many difficult-to-find and up-and-coming wineries. They also serve a wide variety of creative single-portion tapas, not just racion-size portions, so you can sample of number of different dishes here.

The tapas bars of the Plaza Santa Ana will get you started. Making the rounds of Madrid’s cervecerías, is a fine introductory course in Spanish food, tapas, and Spanish and European beers. The cervecería scene in Madrid is great fun and the bites of food that accompany the good, cold Spanish beer fortifies you for a long evening of pub hopping and is of a very entertaining and civilized way to drink. Just off the Plaza Santa Ana in the surrounding calles (streets), Huertas and del Principe especially, are at least 30 or more cervecerías that also serve tapas. Just a few blocks east of Plaza Santa and a block west of the Prado Museum is the Plaza de Jesús, which has several more very colorful cervecerías (see listing). There are hundreds more scattered around Madrid (see listing for other selected cervecerías in Madrid and Barcelona).

The Gambrinus chain of cervecerías also offers a short list of international bottled beers, including Desperado, which is describing as having “the aroma of Tequila.” My advice is rather than be that desperado, just do what the average Spaniard does, order a cerveza de barril and take what comes out of the tap.

Cervecerías in Madrid and Barcelona

Literary District (near the Prado and major museums)

Cervecería Alemana, Plaza de Santa Ana 6. 91 429 70 33.

Cervecería Santa Ana, Plaza de Santa Ana 10. 91 429 43 56.

Cervecería Naturbier, Plaza de Santa Ana 9. 91 429 39 18.

Cervecería La Moderna, Plaza de Santa Ana 12. 91 420 15 82.

Cervecería Los Gatos, Plaza de Jesús 2, 91 429 30 67. A very colorful, cave-like, taurine motif hangout a couple of blocks from the Prado.

Las Gatos, Madrid
Gerry Dawes copyright 2004

Cervecería La Dolores, Plaza de Jesús 4. 91 429 22 43. A Madrid classic with a great tile façade, good tapas, and an attractive evening crowd.

Cervecería Cervantes, Plaza De Jesús 7. 91 429 60 93. Another in a string of good beer-and-tapas bars on this street.

Cañas y Tapas, Atocha 42 (and some 20 other Madrid area locations, see www.tapaspain.com; Nuestros Tabernas section for listing). Central reservations number: 902 18 09 18.

Central Madrid & the Barrio de Salamanca (shopping district)

Cervecería Correos, Alcalá 55. 91 578 21 31. Beer and tapas across from Madrid’s ornate main post office, between the Plaza de Cibeles and the Puerta de Alcalá.

Cervecería Santa Bárbara (Also Known as La Cruz Blanca), Goya 70. 91 575 00 52. A Madrid classic for oysters and draft beer. (There are two other related Santa Bárbara cervecerías.)

Cervecería El Barril, Goya 86. 91 578 39 98. A cervecería specializing in seafood tapas. In the Goya metro area near the northeastern side of Retiro Park.

Cervecería Los Clarines, Bocángel 2. 91 356 98 59. A taurine-motif beer bar near Las Ventas, Madrid’s bullring.

Cervecería Juan Bravo 25, Juan Bravo 25. 91 411 60 25. An excellent cervecería/tapas bar/restaurant with a wonderful curving bar, good beer, good tapas, and good ambience.

Cervecería Oldenburg, Alburquerque 13. 91 447 42 72. Guinness Book of World Records, most beers in the smallest space.

Gambrinus Carmen, Plaza del Carmen S/N (near the Puerta del Sol). 91 531 84 13. One of several in the Cruzcampo Gambrinus chain. (See article.)

Cervecería El Doble, José Abascal, 16. 91 448 20 33. A sign here says, “Beer Drawn by the Old System,” basically slow-drawn draft with good tapas and great bullfight pictures on the walls.

Barcelona

Cerveseria Tapa Tapa, Barcelona
Gerry Dawes copyright 2008

Cerveseria Tapa Tapa, Passeig de Gràcia 44. Two long curving bars, scores of tapas with a picture guide to identify them and good German beer on draft. In the Eixample on Barcelona’s Madison Avenue, Tapa Tapa is near some of the modernista architect Antoni Gaudí’s finest buildings.

Cerveseria Tapa-Tapa, Barcelona.
Gerry Dawes copyright 2008

Els Quatre Gats (Cerveseria Modernista), Montsió, 3 bis. 93 302 41 40. Billed as a cerveseria modernista, this colorful, not-to-be-missed, turn-of-the-century bar-restaurant was an artist’s hangout where Picasso had his first exhibition.  (Warning: both management and waiters can be very unwelcoming, if you are not dining in their restaurant.)

Cerveseria 4 Gats, Barcelona.
Gerry Dawes copyright 2008

Cerveseria Gambrinus, La Rambla 140. 93 301 07 70. (See article.)

10/05/2012

Asturian Journal: March 19, A Visit to Monje, Producer of an Exceptional Cabrales-like Blue Cheese in Panes, Peñamellera Baja (Another excerpt from my article in the summer issue of culture: the word on cheese.)

* * * * *
Monje “Blue,” Manuel Monje Torre, Panes, Peñamellera Baja (pasteurized cows’milk) 

 Monje "Blue," a first-rate Cabrales-type cheese from Peñamellera Baja.

On March 19, a very eventful day, after our visit to Peñamellera Alta (La Cueva Llonín and La Aula de la Miel), in the afternoon Nacho Molina took me to visit Manuel Monje Torre's quesería in Panes in Peñamellera Baja. 

Manuel Monje explains aspects of his cheese-making operations to Nacho Molino of COASA.

When the Denomination of Origin control board for Cabrales drew the demarcation lines, the village of Panes was left out.  Manuel Monje, who has made his pasteurized naturally bluing Monje cheese for more than sixty years, told me “Our cheeses are in the style of Cabrales, but each producer has his own style and methods of producing cheese, so our comes out somewhat different.  Some Cabrales cheeses come out too dark, some too white.  We strive for consistency of color and flavor.  We go for less weight volume–which he says is based on humidity–which means higher quality.  We used to age our cheeses in caves that had prehistoric paintings, about which I kept quiet.  When we moved our cheese curing operations to Panes, the Asturian government took over the caves.”  

Manuel Monje with his Monje "Blue," Queso Artesanal.

Monje is creamy, easy to eat and does not have as sharp a favor as some aged Cabrales.  When young, it does not appear to be as blue, but with air the color darkens.


Monje, a natural blue cheese.

After our visit to Monje, Nacho Molina and I had lunch (and a very revealing personal conversation--great guys' talk) at the Hotel-Restaurant Covadonga in the town of Panes.  After lunch Manuel Monje re-joined us for coffee at the bar, where I took these photographs of domino players and habitues of the bar. 

Check out the Summer issue of culture: the word on cheese, where I had an eight-page article with photographs on the Asturias, Beyond Cabrales, with profiles of Cabrales and six other wonderful Asturian cheeses, plus hotel and restaurant recommendations.   Only the title page and a few photos are excerpted here, but you can find out how to get a copy on the culture - the word on cheese website and read the rest of the article, plus articles by Max McCalman, Susan Herman Loomis, Janet Fletcher and an interview with Steve Jenkins.


_________________________________________________________________________
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, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, 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.

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .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, October 2009. 



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

Asturian Journal: Incredible Spring Afternoon on March 19, Dia de San José, in Las Asturias with Jésus Gutierrez & Josepha Schiano-Lomoriello of La Chivita, a Top Producer of Goats' Milk Cheese (Excerpt from my article in the summer issue of culture: the word on cheese.)

 * * * * * 

La Chivita, Buelles, Peñamellera Baja (raw goats’ milk)

One of the most fascinating and rewarding visits of my five-day trip to Asturias, was to La Chivita, yet another single-producer cheese, this one made by the husband-and-wife team of Jesús Gútierrez and Josepha Schiano-Lomoriello, a Renaissance pair of subsistence farmers who battle to stay in touch with nature, their herd of 200 goats (soon to be supplemented by a hundred or so captivating new-born kids that I saw while I was there) and the vagaries of the new world economy. They deserve to succeed, because they are great people and so is their compelling farmhouse goat cheese, which Jesús says “was inspired by and is similar to Muenster.” The cheese, as they eat it at home, often has a naturally runny exterior (which they wipe off before sending to market), a somewhat crumbly white interior and a creamy, haunting, mushroomy flavor.


Jésus Gútierrez and Josepha Schiano-Lomoriello of La Chivita.

Check out the Summer issue of culture: the word on cheese, where I had an eight-page article with photographs on the Asturias, Beyond Cabrales, with profiles of Cabrales and six other wonderful Asturian cheeses, plus hotel and restaurant recommendations.   Only the title page and a few photos are excerpted here, but you can find out how to get a copy on the culture - the word on cheese website and read the rest of the article, plus articles by Max McCalman, Susan Herman Loomis, Janet Fletcher and an interview with Steve Jenkins.
_______________________________________________________________
About Gerry Dawes

Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel


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, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, 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.

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .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, October 2009. 



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