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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.


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  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.
 
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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.

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“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

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"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.

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"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

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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. 
 
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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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