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Food Arts Silver Spoon Award to Gerry Dawes


 Premio Nacional de Gastronomía - - James Beard Foundation Nomination (Best Wine Writing)
Premio Periodistíco Cava

Gerry Dawes's Article Medieval Riches of El Cid's City (About Burgos, Spain)
Front Page, The New York Times Sunday Travel Section

 About Blog Author Gerry Dawes, Premio Nacional de Gastronomía (National Gastronomy Award)




1/16/2017

Club Chefs of Connecticut & New York Taste of Spain Tour 2014 with Gerry Dawes, Day 4 Jan. 16 Culinary Adventures in Alicante


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On Friday morning, Jan. 17, we visited Valencia’s colorful Mercat Central, located near our hotel, perusing the fish, meat, fruit-and-vegetable, cheese and spice stands, then stopping just outside the Mercat’s entrance to see the often photographed stand selling paella pans and cooking paraphernalia. And at the adjacent market bar, we sampled typical rich, thick, Spanish hot chocolate with churros.



 
 Paella pan and kitchen utensil stand just outside the main entrance to the Mercat Central, Valencia, Jan. 15, 2014.  Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon EOS 6D / Canon 24-105mm f/4L IS USM.

By noon, we were on our way to the interior of the province of Alicante, south of Valencia, where Rafael Poveda, Director of Bodegas Salvador Poveda, was waiting for us at his Alicante D.O. (denominación de origen) winery outside the town of Monóver.  We were offered tastes of his Fondillón from the 1947 solera, a rare, sherry-like, aged red wine of a type mentioned by Alexandre Dumas pere in The Count of Monte Cristo.   


 
 The Connecticut & New York Club Chefs Taste of Spain with Gerry Dawes Tour 2014.  Rafael Poveda pouring Fondillón at Bodegas Salvador Poveda, Monóvar (Alicante), Jan. 15, 2014.  Photo courtesy Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon 5D Mark III / Tokina 17-35mm f/4.

We got to write our names in chalk on the huge 1986 vintage barrel  as did many other visitors over the course of the last 100 years of vintages on the many casks available in this cellar.  In America a bodega refers to a Hispanic convenience store but in Spain a bodega is a winery. 


The Connecticut & New York Club Chefs Taste of Spain with Gerry Dawes Tour 2014.  Chef Victor Honrath, Wykagyl Country Club, New Rochelle, NY signs a Fondillón barrel at Bodegas Salvador Poveda, Monóvar (Alicante), Jan. 15, 2014.  Photo courtesy Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon 5D Mark III / Tokina 17-35mm f/4.

Rafael Poveda and one of his friends-partners in the winery, Pedro Cáceres (who, because of that chance meeting has become one of my partners in The Spanish Artisan Wine Group),
came with us to lunch at Casa Elias, a wonderful family-owned restaurant in the nearby village of Xinorlet (Chinorlet) and brought some of his wines for us to drink.  


 
 The Connecticut & New York Club Chefs Taste of Spain with Gerry Dawes Tour 2014.  Gerry Dawes with Pedro Caceres (c) and Rafael Poveda (r) at Casa Elias, Xinorlet (Alicante), Jan. 15, 2014.  Photo courtesy Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon 5D Mark III / Tokina 17-35mm f/4.

At Casa Elias, a long table was set for us with little bowls of almonds, sweet, slow-cooked tomato compote, and aioli, which laid the groundwork for the dishes to come:  superb local charcutería (sliced cured sausages), snails grilled with rosemary and the star of the afternoon, paella con conejo y caracoles, rice with wild rabbit and snails cooked in a paella pan over grapevine cuttings.


The Connecticut & New York Club Chefs Taste of Spain with Gerry Dawes Tour 2014.  Lunch at Casa Elias, Xinorlet (Alicante), Jan. 15, 2014.  Photo courtesy Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon 5D Mark III / Tokina 17-35mm f/4.

 
The Connecticut & New York Club Chefs Taste of Spain with Gerry Dawes Tour 2014.  Lunch appetizers:  Pan-roasted almonds, aioli and tomato compote at Casa Elias, Xinorlet (Alicante), Jan. 15, 2014.  Photo courtesy Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon 5D Mark III / Canon 24-105mm f/4.

The Connecticut & New York Club Chefs Taste of Spain with Gerry Dawes Tour 2014.  Lunch cooking, paella con conejo y caracoles (paella with rabbit and snails) cooked over grape vine cuttings, and arroz caldoso (soupy rice), cooked over wood, at Casa Elias, Xinorlet (Alicante), Jan. 15, 2014.  Photo courtesy Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon 5D Mark III / Canon 24-105mm f/4.

 
 Arros con conejo y caracoles (paella with rabbit and snails) that was cooked over grape vine cuttings at Casa Elías, Xinorlet (Alicante).   
Photo by Gerry Dawes©2014 / gerrydawes@aol.com / Facebook / Twitter / Pinterest.  Canon 50D / Tokina 11-16mm f/2.8.

After our idyllic lunch, we drove on to beach and port city of Alicante, where we checked in the Hotel Amerigo, whose restaurant is the Michelin one-star Monastrel, owned by Gerry Dawes’s great friend, María José San Román, one of the top women chefs in Spain. 

In the next installment, I will chronicle our adventures in Alicante city and the following day in Alicante province again, on the way to Madrid, where we had our last adventure of the trip with a typical Castilian dinner, excellent flamenco and other highlights.

Chefs participating on this tour were Chefs Brian Limitone, Meadow Ridge Senior Living, Redding, CT;  Gerard Resnick, Century Country Club, Purchase, NY; Robert Rainone, Larchmont Yacht Club, Larchmont, NY; Carey Favreau, Glen Arbor Club, Bedford Hills NY; Wayne Kregling, Brownson Country Club, Huntington, CT; Wayne Klingman, Garden City Country Club, Garden City, NY; Victor Honrath, Wykagyl Country Club, New Rochelle, NY;  Dan Neuroth, Bronxville Field Club, Bronxville, NY;  Austin Simard , Brownson Country Club, Huntington, CT; and James Rosenbauer, Country Club of Farmington, Farmington, CT.
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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. 
 
". . .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. 

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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