Conde Santa Barbara 59, 33420 Lugones, Asturias, Spain. 011 34 985 26 36 36. Closed on Sunday.
Asturian verdinas con mariscos (beans cooked with shellfish), a dish made with beans brought back from my recent trip to Asturias, crab legs, clams and shrimp. 11-11-2012.
Dish and photo by Gerry Dawes©2012; email@example.com
Botifarra amb mongetes, Catalan sausage with white beans and balsamic vinegar at Pinotxo, La Boqueria, Barcelona.
Slide show on Spanish beans and bean dishes.
About Gerry Dawes
He 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, including for such chefs and culinary luminaries as Thomas Keller, Michael Chiarello, Norman Van Aken, Ryan McIlwraith, Terrance Brennan, Mark Miller, Mark Kiffin, Michael Whiteman and the Club Chefs of New York & Connecticut.
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.
Gerry Dawes can be reached at firstname.lastname@example.org.