Chef Jordi Cruz (ABaC, Barcelona) at the Extrem Puro Extremadura jamón Ibérico stand at Madrid Fusión 2014. Photo by Gerry Dawes©2014 / email@example.com / Facebook / Twitter / Pinterest. Canon 5D Mark III / Tokina 17-35mm f/4.
Iberian pata negra pigs, the ones used for Jamón Ibérico de Bellota, foraging for bellotas (acorns) near Montánchez (Cáceres).
Photo by Gerry Dawes©2013 / firstname.lastname@example.org / http://www.gerrydawesspain.com Canon 5D Mark III / Canon 70 200mm f/4L USM with Canon 1.4 Telextender.
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"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
"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
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.
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 email@example.com