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In 2019, again ranked in the Top 50 Gastronomy Blogs and Websites for Gastronomists & Gastronomes in 2019 by Feedspot. (Last Updated Oct 23, 2019)

"The Best Gastronomy blogs selected from thousands of Food blogs, Culture blogs and Food Science blogs in our index using search and social metrics. We’ve carefully selected these websites because they are actively working to educate, inspire, and empower their readers with frequent updates and high-quality information.

36. Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel

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 customized gastronomy, wine and cultural tours to Spain. Frequency about 2 posts per week."

"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,

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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Madrid Fusion 2006: A Personal Behind-the-Scenes View

During the past four years, Madrid Fusión, a conference held every January at the modern IFEMA exhibition center in northeast Madrid, has become the Mecca for cocina de vanguardia, cutting-edge modern cuisine chefs from around the world. Madrid Fusión has become a modern gastronomy pilgrimage destination for such super-star Spanish chefs such as world-famous Catalan, Ferran Adrià of El Bullí, Juan Mari Arzak and Martín Berasategui of San Sebastián; a stellar lineup of emerging stars such as Sergi Arola, José Andrés, Dani García and Andoni Aduriz; and international star chefs such as Tetsuya Wakudi (Australia), Nobu Matsuhisha (New York, London, Las Vegas, etc.) and Charlie Trotter (Chicago).

The three-day conference features science-and-technique orientated presentations by today’s greatest modern cuisine chefs; awards to different culinary stars each year, dinners at some of Madrid’s top restaurants and stands featuring such products as Spanish Ibérico hams, extra virgen olive oils, wines and kitchen implements such as the miracle Termomix food processor.

Madrid Fusión 2006 featured awards to invited American master chefs who had made significant lifetime contributions to the American culinary landscape. They included four American culinary giants: Santa Fe’s Mark Miller, the godfather of modern Southwestern American cuisine; Norman Van Aken, who was the innovator of South Floridian-Carribean Basin fusion cuisine; Louisiana’s Paul Prudhomme, who put Cajun-Creole cuisine on the American culinary map; and Alice Water of Chez Panisse, who is credited with giving birth to new California cuisine. A number of American food-and-wine writers including Michael and Ariane Batterberry, publishers-editors of Food Arts and Judith Miller of Alfred A. Knopf book publishers were also honored.

From ballots given to the journalists attending Madrid Fusión 2006, a selection the Ten Most Influential Chefs in the World was chosen. Adrià topped the list and was followed by Alain Ducasse, Juan Mari Arzak, Michel Bras, Pierre Gagnaire, Heston Blumenthal, Nobu Matsuhisa, Charlie Trotter, Thomas Keller and Tetsuya Wakuda.

The long sought-after Thomas Keller, the superstar chef of The French Laundry in Napa Valley and Per Se in New York, came with Jonathan Bento, his chef de cuisine at Per Se, to cook a demonstration, as did José Andrés, executive chef-partner in several Washington, D. C. restaurants, including three Jaleo Spanish cuisine spots, Zaytinya (Eastern Mediterranean), Oyamel (Mexican) and the highly acclaimed Café Átlantico, where his Ferran Adrià-style minibar has drawn wide acclaim. Andrés has also become the star of the flourishing daily television program in Spain, Vamos a Cocinar, and seems well on his way to becoming the Spanish Emeril Lagasse.

As usual, Ferran Adrià played to packed house of culinarians, many of whom hung on every word during the presentation of his 23-point “manifesto” (some in Spain call his culinary philosophy, Ferranismo), which began with “Cooking is a language through which one can express harmony, creativity, happiness, beauty, poetry, complexity, magic, humor and provocation” and ended with “The knowledge and/or collaboration with experts in different fields (the culture of gastronomy, history, industrial design and science) is primordial in our evolution.”

Madrid Fusión kicked the 2006 conference at a party at the Casa de America celebrating ICEX’s superb GOURMETOUR gastronomic magazine, which celebrated its 20th Anniversary this year.
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