All photographs by Gerry Dawes©2016, unless otherwise noted.
“Meet us a the Hotel Majestic at 7:00 p.m. We will be pouring our wines at a wine tasting there tonight.”
“We were going to catch the train to San Sadurni d’Anoia early in the morning. Can you give us a ride and recommend a hotel?”
“No problem. We will all have dinner after the wine tasting and you can ride down to Sant Sadurni with us. I will find a hotel for you.”
El Principal restaurant is a sprawling space with a charming enclosed terrace, accessible from the interior dining rooms. This is a fancy restaurant that can accommodate up to 500 people for a cocktail party, but with a panel system that allows the space to bee divided off into smaller more intimate venues.
Then we were served a very good rice squid dish--Catalans do great things with squid and sepia--Calamar, ceba confitada, arròs de julivert i festucs; Calamar, cebolla confitada, arroz de perejil y pistachos; Squid with caramelized onions, served on rice with parsley and pistachios.
Arròs de llebre i carxofes Arroz de liebre y alcachofas en paella, Rice with hare/rabbit and artichokes, our final course, was exceptional.
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.
Gerry Dawes can be reached at firstname.lastname@example.org; Alternate e-mail (use only if your e-mail to AOL is rejected): email@example.com