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"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 of José Andrés ThinkFoodGroup, Nobel Peace Prize Nominee and Oscar Presenter 2019

"Trust me everyone, I have traveled with this man, if Gerry Dawes tells you to eat somewhere it's like Bourdain, believe it!!" - - Chef Mark Kiffin, The Compound Restaurant, Canyon Road, Santa Fe, New Mexico.

“Spain wouldn’t be as known to Americans without the stories Gerry tells and writes.” - - Superstar Catalan Chef Ferran Adrià, elBulli

"But, for Gerry, Spain is more than just the Adriàs and (Juan Mari and Elena) Arzaks. He has connected with all manner of people working at every level and in every corner of Spain. I’m always amazed at this reach. You can step into a restaurant in the smallest town in Spain, and it turns out they know Gerry somehow. I remember one rainy night in Madrid during the 2003 Madrid Fusión congress. I wanted to go to my favorite place for patatas bravas, the ultimate tapa. But Gerry had another place in mind, and I didn’t know about it. But Gerry is always right. The potatoes at his place were amazing.” - - Chef-restaurateur-humanitarian José Andrés, Nobel Peace Prize Nominee and Oscar Presenter 2019; Chef-partner of Mercado Little Spain at Hudson Yards, New York 2019

"Gerry Dawes loves Spain, and he loves Spanish wines. And the man knows whereof he speaks. The country bestowed upon him its prestigious Premio Nacional de Gastronomia (National Gastronomy Award) in 2003, and here’s what James A. Michener said about him in Iberia: SpanishTravels and Reflections: “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 … ” I first reached out to Dawes when I was planning a culinary journey to Barcelona, Rioja, and the Basque region of Spain, in 2011. I found his website and began reading, and have been learning from him ever since. Then, when I was preparing to stage at Arzak, in 2012, Dawes offered me some sound advice: learn Basque. He is opinionated – “You must decide whether you love wine or carpentry. If you want wood in your wine, suck on a toothpick as you drink your vino.” – he lives life with passion, and he respects wine and the men and woman who make it. Here’s to Gerry!" - - The Original Drinker: Spanish Wine Master Loves a $15.99 Rosado, Hates Wood and Always Avoids Wine Bars, James Brock, Paper City, papercitymag.com


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)


Gerry Dawes at Marisquería Rafa in Madrid.
Photo by John Sconzo, Docsconz: Musings on Food & Life 


Custom-designed Wine, Food, Cultural and Photographic Tours of Spain Organized and Led by Gerry Dawes and Spanish Itinerary Planning

7 Days, 7 Nights: Beyond Paella, A Video Culinary, Wine & Travel Adventure in Valencia & Alicante with Gerry Dawes & Special Guests


If you enjoy these blog posts, please consider a contribution to help me continue the work of gathering all this great information and these photographs for Gerry Dawes's Insider's Guide to Spanish Food, Wine, Culture and Travel. Contributions of $5 and up will be greatly appreciated. Contributions of $100 or more will be acknowledged on the blog.

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11/10/2012

Madrid Classics: Chocolatería/Churrería San Gines, Madrid


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Chocolatería San Ginés
Gerry Dawes copyright 2012


Scene from Chocolatería San Ginés
Gerry Dawes copyright 2012


Churros Fresh from the Cooker
Gerry Dawes copyright 2012


Cutting Churros
Gerry Dawes copyright 2012


Churros & lineup of cups for hot chocolate.
Gerry Dawes copyright 2012


Fresh Churros
Gerry Dawes copyright 2012


Churros, Chocolatería San Ginés
Gerry Dawes copyright 2012


Curly Churro & Chocolate
Gerry Dawes copyright 2012


Churros con chocolate at Chocolatería San Ginés
Gerry Dawes copyright 2012


3 comments:

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  3. These churros photos from Chocolateria San Gines, which I sent to my mailing list of friends, generated a slew of comments. Among them are these:

    Dear Mr. Dawes, While looking at your photos, I put on two pounds. Couldn't you have made the photos smaller, so it could have been only two ounces?
    H.G. (old friend Howard Goldberg, The New York Times)


    Gerry, Thanks for the stuff. Impressive… I downloaded all of it and I’m sure it will give me hours of pleasurable and informative reading and reminiscing.
    Talk to you soon, d (Dominick Cerrone, French Culinary Institute)


    Gerry, as usual, EXCELLENT! Have you yet written a book? And if not, why not/You are THE authority...and if you have I WANT IT!
    Best form Miami, Viviana Carballo (Miami Herald)

    MMMMMmmmmm!!


    God, I hope and pray my future contains a trip to Spain with you! (These are the only sorts of matters in which I invoke the help of the Deity.)
    Warmest Regards, Steve Lyle, Chef-Owner, Village Restaurant, NYC


    Gerry, You old salty Spanish dog, you're breaking my heart. You're damn right I want to be in Madrid right now, stopping in for some very early morning churros y chocolate after a most enjoyable tabas bar crawl with a bunch of buddies. Thanks.
    Mark Vaughan, Editor & Publisher
    Santé, The Magazine For Restaurant Professionals


    Magnificent....and wonderful, wonderful. Makes me want to give up Italy for SPAIN!! Thanks...it made my day that much brighter.
    Arlyn Blake, Publications, James Beard Foundation


    Hola Gerry;
    Solo puedo decir algo: ERES COJONUDO, me encanta tu trabajo sobre los churros y todo lo que pesco que tu has hecho y firmado.

    Un abrazo grandote, Juli Soler (Owner, El Bulli)

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