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12/15/2013

Clemente Gómez, Maestro Cortador de Jamón Slicing the Superb Jamón Ibérico Pata Negra de Bellota de Pedroches (Córdoba), Producers of Some Amazingly Good Jamones


* * * * *

Maestro Cortador Clemente Gómez with a freshly cut slice of  
Jamón Ibérico Pata Negra de Bellota de Pedroches (Córdoba) at Madrid Fusión.

Slide show of Clemente Gómez cutting Jamón Ibérico Pata Negra de Bellota
de Pedroches (Córdoba) at Alimentaria 2010 in Barcelona in March.
* * * * *
Clemente Gómez, Maestro Cortador de Jamones, when not slicing Pedroches hams at gastronomy fairs, can be reached at his 'day' job in Andalucía as owner of:

Supermercado Atlántida
1ª pista de La Barrosa
Chiclana (Cádiz)
956 494 164 - 615 326 637
clementegomezcortador@hotmail.es

* * * * *

About Gerry Dawes

Writing, Photography, & Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, Christopher Gross, Rick Moonen, James Campbell Caruso and many others.
 * * * * *
“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts
contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.


* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *
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
Trailer-pilot for a reality television series 
on wine, gastronomy, culture and travel in Spain.

12/12/2013

Camencita Paella Party at new York's' Institute of Culinary Education with Paella Maestro Paul Vella of PaellaMasters.com


* * * * *
 
Gerry Dawes, event organizer Bisila Bokoko, President of BBUS, with assistants, and Paul Vella of PaellaMasters.com at the Carmencita Paella Party at the Institute of Culinary Education, NYC, (12-12-2013). 
 Photo by Kay Balun©2013 / gerrydawes@aol.com. Panasonic Lumix DMC ZS30 43-86mm f3.3 – f6.4.

 
Lizz Blaise and David Hale Smith of Inkwell Management with paella maestro Paul Vella of PaellaMasters.com and Gerry Dawes at the Institute of Culinary Education (NYC) for the Carmencita (Spanish food and spice company) paella party. (12-12-2013). Photo by Kay Balun©2013 / gerrydawes@aol.com. Panasonic Lumix DMC ZS30 43-86mm f3.3 – f6.4. 


 Adam Kowit, Sr. Editor at Houghton, Mifflin Harcourt, Kay Balun and David Hale Smith and Liz Blaise. Beginnings of a rabbit paella, one of three different paellas, made by Paul Vella of PaellaMasters.com for the Carmencita Paella Party at the Institute of Culinary Education, NYC, (12-12-2013).   Photo by Gerry Dawes©2013 / gerrydawes@aol.com. Panasonic Lumix DMC ZS30 43-86mm f3.3 – f6.4.

 
Paul Vella of PaellaMasters.com explains his paella techniques to guests at the Carmencita Paella Party at the Institute of Culinary Education, NYC, (12-12-2013). 
Photo by Gerry Dawes©2013 / gerrydawes@aol.com. Panasonic Lumix DMC ZS30 43-86mm f3.3 – f6.4. 


Paul Vella of PaellaMasters.com at the Carmencita Paella Party at the Institute of Culinary Education, NYC.
Photo by Gerry Dawes©2013 / gerrydawes@aol.com. Panasonic Lumix DMC ZS30 43-86mm f3.3 – f6.4.

  
A Paul Vella of PaellaMasters.com rabbit and asparagus paella at the Carmencita Paella Party at the Institute of Culinary Education, NYC, (12-12-2013). 
Photo by Gerry Dawes©2013 / gerrydawes@aol.com. Panasonic Lumix DMC ZS30 43-86mm f3.3 – f6.4.


* * * * *
About Gerry Dawes
 Writing, Photography, & Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, and James Campbell Caruso.

 * * * * *
“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts
contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.


* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections


* * * * *

About Gerry Dawes

Writing, Photography, & Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, Christopher Gross, Rick Moonen, James Campbell Caruso and many others.
 * * * * *
“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts
contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.


* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *
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
Trailer-pilot for a reality television series 
on wine, gastronomy, culture and travel in Spain.

12/10/2013

My First Home in Spain at Justino de Neve 3, in the Barrio de Santa Cruz, the Old Jewish Quarter of Sevilla (1970-1973)


* * * * *

 The first home I shared with the late Diana Valenti Dawes (Bower) at Justino de Neve 3, in the Barrio de Santa Cruz, the old Jewish quarter of Sevilla.  We lived here for almost four years.  ". . . .Nothing is calculated to interest the stranger as he wanders through Seville, than a view of these courts obtained from street, through the iron-grated door.  Oft I have stopped to observe them, and as often sighed that my fate did not permit me to reside in such an Eden for the remainder of my days . . . " - - George Borrow, The Bible in Spain, 1840.  Photograph copyright by Gerry Dawes.

 * * * * *
Writing, Photography, & Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, and James Campbell Caruso.

 * * * * *
“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts
contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.


* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

<
* * * * *

About Gerry Dawes

Writing, Photography, & Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, Christopher Gross, Rick Moonen, James Campbell Caruso and many others.
 * * * * *
“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts
contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.


* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *
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
Trailer-pilot for a reality television series 
on wine, gastronomy, culture and travel in Spain.

11/26/2013

La Queimada in Galicia with Paco Dovalo & the Group of Bodegueros Artesanos


* * * * *

The Rite of the Queimada:


La Quiemada is as old as Galician civilization. Mentions of it can be found in Celtic (on stone tablets, one presumes), Roman, Visigothic and Arabic literature.

 
La Queimada at Bodega Cabaleiro Do Val 
Meaño, Val de Salnés, Rías Baixas, Galicia

 With Paco Dovalo of Cabaliero Do Val, Emilio Cores (La Cámara de Comercio de Vilagarcía de Arousa) 
& Members of the Asociación de Bodegueros Artesanos of Meaño. 



Queimada with the Bodegueros Artesanos at Bodegas Rozas
(Slide Show)

The Incantation:

"Demons, goblins and devils, spirits of the misty valleys.
Farts from the asses of doom, Shrieks of cats in heat. . ."
And whole long list of other curses to banished follows. . .then. . .

"When this drink goes down our gullets, we will be free of evil in our souls 
and of spells cast by the evil spirits and witches."

In Galicia, the Gallegos still claim to believe in meigas (witches), evil spirits and the like.

To protect guests they have something called La Queimada, a custom believed to have originated with the ancient Celtic race to whom Galicia was their sacred home.


Here at Paco Dovalo's bodega, Cabaliero do Val, in Meaño, a member of the region's Asociación Association of Artisan Winemakers hollows out a giant calabaza squash or a pumpkin if they have one, then fills it with aguardiente or as the Gallegos call it, oruxo (literally, "burning water or firewater"; Galician grappa or moonshine).


He ritualistically sets the booze alight then tosses in coffee beans and orange peel - - then the juice of oranges and lemons - - and dumps in a whole mess of sugar. . . then a few cups of coffee and more aguardiente!

This concoction is brewed for as much as half an hour. It flames a magical incandescent blue, cooking the coffee beans, coffee, orange peel, lemon, sugar and even steams the squash.

When he thinks the Quiemada is ready, our Gallego friend, Emilio Cores, scoops out a cup of the flaming punch . . . along with pieces of the squash.

The result is a thick liquor that is less alcoholic than the original brandy but it can still be a head banger.

We made a lot of that quiemada vanish and, in the process, banished a few evil spirits of our own. . . .at least until the next morning.

Another Queimada with the Bodegueros Artesanos
Photographs by Gerry Dawes

  * * * * *
Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, and James Campbell Caruso.

 * * * * *
“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts
contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.


* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

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

Gerry Dawes can be reached at gerrydawes@aol.com.

11/19/2013

Gerry's Dishes: Espinacas con garbanzos, garbanzo stew with spinach, cumin, saffrón, pimentón (Spanish paprika), garlic, bread, Spanish EVOO and Sherry vinegar (after a José Andrés recipe).


* * * * *
 

Gerry's Dishes:  Espinacas con garbanzos, garbanzo stew with spinach, cumin, saffrón, pimentón (Spanish paprika), garlic, bread, Spanish EVOO and Sherry vinegar (after a José Andrés recipe). This dish is very commonly encountered in the tapas bars of Sevilla.  I am serving it as one of our side dishes this Thanksgiving.  
Photo by Gerry Dawes©2013 / gerrydawes@aol.com.  Panasonic Lumix DMC ZS30.

 * * * * *
I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and have given detailed travel advice to many other well-known chefs and personalities. For custom-designed tours of Spain, organized and lead by me, and custom-planned itineraries, send inquiries to gerrydawes@aol.com.  

 * * * * *
“The American writer and town crier for all good Spanish things Gerry Dawes . . .the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *
"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *
"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections
 * * * * *

11/18/2013

Chef Dani García's New Taberna Ibérica, La Huevería del Ganso, (The Hen House of the Gander!) on Calle Echegaray in the Literary Quarter of Madrid.


* * * * *

  Chef Dani García's new Taberna Ibérica, La Huevería del Ganso, (the goose-hen house of the gander!), which specializes in goose eggs and dishes made with them, C/ Echegaray, 26, Madrid.
All photos by Gerry Dawes©2013 / gerrydawes@aol.com.  
Canon 5D Mark III / Canon 24 105mm f/4L IS USM.

La Huevería del Ganso, Madrid.


Goose eggs at Chef Dani García's new  Taberna Ibérica, La Huevería del Ganso, (The Hen House of the Gander!), which specializes in goose eggs and dishes made with free-range goose and goose eggs (presumably from female geese).


Poster at Chef Dani García's new Taberna Ibérica, La Huevería del Ganso, Madrid.


Menu at Chef Dani García's new Taberna Ibérica, La Huevería del Ganso, Madrid.


 Specialities at Chef Dani García's Taberna Ibérica, La Huevería del Ganso, Madrid.
 
* * * * * 
For custom-designed tours of Spain and planned itineraries, organized and lead by Gerry Dawes, send inquiries to gerrydawes@aol.com.  I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and have given detailed travel advice to many other well-known chefs and personalities.

 * * * * *
“The American writer and town crier for all good Spanish things Gerry Dawes . . .the American connoisseur of all things Spanish . . .” – The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *
"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *
"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *
 _________________________________________________________________________________________________  
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.
 
Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain  

Gerry Dawes can be reached at gerrydawes@aol.com.

Madrid Classics: Casa González, founded in 1931, is a bar-deli-gourmet food and wine shop with a wonderful old-fashioned air in Madrid's Literary Quarter.

 * * * * *
Casa González, Barrio de las Letras, Madrid.
Photograph by Gerry Dawes©2013. Contact gerrydawes@aol.com.

Madrid Classics: Casa González, founded in 1931 and still run by Paco Carmona, a descendant of the original owners, is a type of bar-deli-wine shop known as a colmado (still very common in Barcelona).  Casa González has a wonderful old-fashioned air and is a good place to stop for a vino, some ham and cheese, tapas, pick up some excellent gourmet products or even have a Ben & Jerry's ice cream.  


 
Or you can just read your newspaper over a relaxing cup of café con leche and a pastry at Casa González or watch the world go by on Calle León, across the street from Cervantes's house in the Literary Quarter of Madrid.
Photograph by Gerry Dawes©2013. Contact gerrydawes@aol.com.

 
O Trobo Mel do ValaDouro Mel de Flores (wildflower honey from the Valadouro in the wilds of Galicia), Purchased at Casa González.  One of the best jars of honey I have ever encountered.  It is now empty and the contents missed. 
Photo by Gerry Dawes©2013 / gerrydawes@aol.com.  Panasonic Lumix DMC ZS30.

Casa González
Calle León, 12
28014 Madrid
Tel: 91 429 56 18
Email: casagonzalezmadrid@gmail.com

* * * * * 

“The American writer and town crier for all good Spanish things Gerry Dawes . . .the American connoisseur of all things Spanish . . .” – The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *
 _________________________________________________________________________________________________  
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.
 
Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain  

Gerry Dawes can be reached at gerrydawes@aol.com.

11/15/2013

El Mercado de San Miguel, Madrid. Sea Urchins, Carabineros, Fried Seafood, Tapas Oct. 10, 2013

 * * * * *

Carbineros (scarlet prawns) al la plancha with sea salt.  
El Mercado de San Miguel, Madrid, Oct. 10, 2013. 
Photo by Gerry Dawes©2013 / gerrydawes@aol.com.  Canon EOS 6D / Tokina 17-35mm f/4.

 
Erizos del mar, sea urchins, El Mercado de San Miguel, Madrid.  
Photo by Gerry Dawes©2013 / gerrydawes@aol.com.  Canon EOS 6D / Tokina 17-35mm f/4.


 
Fried fish:  Boquerones (fresh anchovies), calamares (squid) and gambas (shrimp) sold in paper cones at El Mercado de San Miguel, Madrid.  
Photo by Gerry Dawes©2013 / gerrydawes@aol.com.  Canon EOS 6D / Tokina 17-35mm f/4.

 

Cleaning erizos del mar, sea urchins, El Mercado de San Miguel, Madrid. 
Photo by Gerry Dawes©2013 / gerrydawes@aol.com. Canon EOS 6D / Tokina 17-35mm f/4.


 
Raciones (portions) of oysters, shrimp, prawns, octopus, percebes (goose barnacles), clams, etc. with Cava (Spanish methode champenoise sparkling wine), 
El Mercado de San Miguel, Madrid.  Oct. 13, 2013
Photo by Gerry Dawes©2013 / gerrydawes@aol.com.  Canon EOS 6D / Tokina 17-35mm f/4.

* * * * * 

“The American writer and town crier for all good Spanish things Gerry Dawes . . .the American connoisseur of all things Spanish . . .” – The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *
 _________________________________________________________________________________________________  
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.
 
Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain  

Gerry Dawes can be reached at gerrydawes@aol.com.
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