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(All Text & Photos by Gerry Dawes©2019.)
Herminia and her selection of pastries made from Sephardic recipes from the 15th & 16th centuries, A Tafona da Herminia, Barrio Judio, Ribadavia (Ourense province), Galicia, Spain. Photo by Gerry Dawes©2019, Canon M3
Descriptions of pastries at La Tafona da Herminia, Barrio Judio, Ribadavia (Ourense province), Galicia, Spain. Photo by Gerry Dawes©2019, Canon M3
Descriptions of pastries at La Tafona da Herminia, Barrio Judio, Ribadavia (Ourense province), Galicia, Spain. Photo by Gerry Dawes©2019, Canon M3.
Photo by Gerry Dawes©2019.
Jewish Spain: Scenes from el Barrio Judio, Ribadavia (Ourense), Galicia, Restored Jewish Quarter, active from the XII-XVI Centuries, a century after the expulsion order.
Hebrew stylized "Sheparad" inscription on a map of Spain symbol embedded in the pavement of a street the old Jewish quarter of Ribadavia (Ourense), Galicia. These symbols are embedded in pavements and walls of all the former Jewish quarters in Spain. Photo by Gerry Dawes©2019; gerrydawes@aol.com
Star of David on a doorway grill in the restored Jewish quarter of Ribadavia.
Menorah artisan crafts shop in the restored Jewish quarter of Ribadavia.
Menorah on the grillwork of a Menorah artisan crafts shop in the restored Jewish quarter of Ribadavia.
Ribadavia (Ourense), Galicia, former Jewish Quarter.
Houses in the former Jewish quarter of Ribadavia (Ourense), Galicia.
Houses in the former Jewish quarter of Ribadavia (Ourense), Galicia.
Sefirót, a café-bar in Ribadavia's restored Jewish Quarter.
The Great Women Octopus Cookers of Inland Galicia
Polbo a feira, pulpo
a feria, steamed octopus being prepared in front of a local bar-restaraunt in
Ribadavia (Ourense), Galicia. The women in this inland area of Galicia, near the town of Ribadavia, are champion octopus cookers; they win the competitions every year. Photo by Gerry Dawes©2012; gerrydawes@aol.com
Polbo
a feira, steamed octopus dressed with olive oil, paprika and sea salt, accompanied by a coarse red wine (to which sweet sparkling water is sometimes added) served in white china bowls. At a restaurant in Ribadavia (Ourense), Galicia. Photo by Gerry Dawes©2012; gerrydawes@aol.com
Polbo
a feira, steamed octopus dressed with olive oil, paprika and sea salt,
accompanied by a coarse red wine (to which sweet sparkling water is
sometimes added) served in white china bowls. At a restaurant in
Ribadavia (Ourense), Galicia. Photo by Gerry Dawes©2012;
gerrydawes@aol.com
Kay Balun tries polbo a feira at a restaurant open only on fiesta days in Ribadavia. Photo by Gerry Dawes©2012; gerrydawes@aol.com
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About Gerry Dawes
My good friend Gerry Dawes, the unbridled Spanish food and wine
enthusiast cum expert whose writing, photography, and countless
crisscrossings of the peninsula have done the most to introduce
Americans—and especially American food professionals—to my country's
culinary life." -- Chef-restaurateur-humanitarian José Andrés, Nobel
Peace Prize Nominee and Oscar Presenter 2019
Gerry Dawes was the Producer and Program Host of Gerry Dawes & Friends, a weekly radio progam on WPWL 103.7 FM Pawling Public Radio in Pawling, New York.
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.
Pilot for a reality television series
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; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
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