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2/21/2017

Quim de la Boquería, La Boquería Market, Barcelona. Five Dalí POM (Persistence of Memory) Melting Watches


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Five Dalí POM (Persistence of Memory) Melting Watches

to  Quim de la Boquería, Where You Eat Like a King on a Taburete (Barstool)



 Gerry Dawes's Persistence of Memory* (Salvador Dalí) Melting Watch Awards.

All photos by Gerry Dawes©2017 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.

Quim Marquéz, Quim de la Boquería, La Boquería Market, Barcelona with his costillas de ternera (veal ribs) with potatoes, Maldon salt and black Chinese garlic.
Photo by Gerry Dawes©2017 / gerrydawes@aol.com / Facebook / Twitter / Pinterest. 


(With an opening quote from Quim Marquéz, Quim de la Boquería. Click on link above.)



Yuri Marquéz, son of Quim Marquéz, Quím de la Boquería, La Boquería Market, Barcelona.
 It seems only like just last year, when I took Quim, Yuri, then barely a teenager, and his little brother to Chinatown in New York City for dinner.  Now the guy is the heart-throb of La Boquería.  Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest. Canon EOS 6D / Tokina 17-35mm f/4. 

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This article on Quim de la Boquería in Barcelona, is another in  a series of articles on restaurants and tapas bars from around Spain that I think, from my very personal experience, deserve Five of Five Dalí POM (Persistence of Memory) Melting Watch Award pins.  I frankly don’t give a damn about Michelin ratings, Repsol or any of the rest.  I have been traveling and eating and drinking wine all over Spain for nearly 50 years and I have been to the restaurants in these articles multiples times.  Yes, I am influenced by the friendly relationships I have with many of the chefs and owners of these establishments and I take into consideration the downside for those who might not be connected in some of the restaurants I am writing about.  Nonetheless, I have had repeated Five Melting Watch experiences in all the places I am going to write about.

I have been to Quim de la Boquería at least a score of times, but when I arrived, looking for barstools for me and Kay, on the late afternoon of Friday, Feb. 3, I realized that Quim Marquéz, his ingredients, cooking style, cooking crew including his son Yuri, had moved to another dimension.  We sat down around 4 p.m. (!) to what would be a multi-course meal of five-star world class dishes, even in a white table cloth restaurant. 

Quim Marquéz and his son Yuri at Quím de la Boquería, La Boquería Market, Barcelona.
 Photo by Gerry Dawes©2017 / gerrydawes@aol.com / Facebook / Twitter / Pinterest. 

Our lunch at Quím de la Boquería

Quim Marquéz and his crew in the tiny kitchen that turns out the incredible food at
Quím de la Boquería.

The blackboards at Quím de la Boquería with menu items and gastronomic pronouncements.

Our lunch was liberally lubricated with the excellent Cava Juvé y Camps Rosé Reserva Brut (100% Pinot Noir) at Quim de la Boquería, Chef Quim Márquez Durán's incredible market bar in la Boquería market, Barcelona, Friday afternoon, Feb. 3, 2017.    Photo by Gerry Dawes©2017 gerrydawes@gmail.com

 Gambas al ajillo (garlic shrimp with black garlic from China), as good as this dish gets.

Ceviche de corvina, corvina fish ceviche.

 Chanquetes con huevos fritos, fried whitebait with fried eggs.

Calçots con vieras, chipirones y romesco, young tempura leek-like onions with small scallops, baby squid and romesco (hazelnut, peppers, tomatoes, garlic) suace.


Quim Marquéz with his costillas de ternera (veal ribs) with potatoes, Maldon salt and black Chinese garlic.   Photo by Gerry Dawes©2017 / gerrydawes@aol.com / Facebook / Twitter / Pinterest

 Cheesecake with passion fruit for dessert. 

Photos from other encounters at Quím de la Boquería

 
Joan Mora González pouring rosat Cava (Catalan rosé sparkling wine), Quím de la Boquería, a Boquería market, Barcelona,  Jan. 14, 2014.  Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon EOS 6D / Tokina 17-35mm f/4.


  Alcachofas fritas (crispy fried artichokes) and rosat Cava (Catalan rosé sparkling wine), Quím de la Boquería, a Boquería market, Barcelona,  Jan. 14, 2014.  Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon EOS 6D / Tokina 17-35mm f/4.


 
Alcachofas fritas (crispy fried artichokes) and rosat Cava (Catalan rosé sparkling wine), Quím de la Boquería, a Boquería market, Barcelona,  Jan. 14, 2014.  Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon EOS 6D / Tokina 17-35mm f/4.

Patatas bravas with picante red bravas sauce and alioli, Quím de la Boquería, a Boquería market, Barcelona,  Jan. 14, 2014.  Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon EOS 6D / Tokina 17-35mm f/4.

 
Club Chefs of Connecticut and New York Taste of Spain Tour 2014 with Gerry Dawes:  Quím Crab Burguer, Quím de la Boquería, a Boquería market, Barcelona,  Jan. 14, 2014.  Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest. Canon EOS 6D / Tokina 17-35mm f/4.


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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.

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“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

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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
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.


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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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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.

". . .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
Pilot for a reality television series with Gerry Dawes  
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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