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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,

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.

* * * * To make your contribution, please click on
this secure link to Paypal.* * * *


Madrid Fusión 2009 in Pictures by Gerry Dawes

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Madrid Fusión 2009: VII Cumbre Internacional de Gastronomía

Rumbles from the Building Culinary Earthquake

A Sea Change in Cocina de Vanguardia?


How Are We Going to Sell This Stuff Now?

Paco Ron & Peter Nilsson

Alta Cocina Pobre: Imaginación Tiempos de Crisis

(Poor Man's Haute Cuisine: Imagination in Times of Crisis)

Alchemy: Turning comfort food flavors--potatoes, chestnuts, eggs & cornbread into gold.

Madrid Fusión 2009: Peter Nilsson demonstrates a dish as Juanma Bellver looks on.

Gastrobares Galore:

Tapas Bars Owned by Cocina de Vanguardia Chefs Who Are Tired

of Experimenting with Weird Food and Want to Make Some Money

(Albert Adria, Inopia, Barcelona; Benito Gómez, Tragatapas, Ronda; María José San Román, La Taberna del Gourmet, Alicante; Paco Roncero, Estado Puro, Madrid; Carles Abell n, Tapaç 24, Barcelona; Quique Dacosta, Sula, Madrid; Dani García, La Moraga, Málaga; and Paco Ron, Vía Vélez, Madrid; and Juan Pablo Felipe, Arís (El Chaflán), Madrid to name the most prominent ones.)

(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

"Where's Santi?"

Will Santi Santimaría, Catalunya's Six Michelin Star Bad-Boy Chef Ever Be Allowed to Bring the House Down Again at Madrid Fusión?

(Like he did at MF07 when he denounced cocina de vanguardia, received a raucous 10-minute standing ovation and was then followed by Heston Blumenthal's presentation that required 3-D glasses?)

Inquiring minds want to know!

(At MF10, perhaps?)

(Stay tuned for an exclusive interview and photos direct from El Racó de Can Fabes and watching futbol with Santi in La Bodegueta in San Celoni: Atlético de Madrid 4, Barca 3)

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January 20, 2009

Ciencia y Cocina (Debate): ¿Existe La Cocina Molecular?

Science and Cuisine (Discussion): Does Molecular Cuisine Exist?

During Which Several Grown Distinguished Culinarians, Scientists and Chefs Discuss How Many Chefs Can Dance on the Head of a Pin (still no conclusion except the pin ain't molecular!)

(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

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January 21
Super-Star Chefs Awarded the Delantal de Oro (The Golden Apron)
(The apron was black!)
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Ferran Adrià, Juan Mari Arzak, Michel Bras, Pierre Gagnaire, Heston Blumenthal, Nobu Matsuhisa, Charlie Trotter, Thomas Keller, Pierre Hermé, Gualtiero Marchesi & Alain Ducasse
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Pepe Barrena & José Carlos Capel Host the Lively
"Armonías Trasgresoras" Debate at Madrid Fusión 2009

In which a series of star chefs defend (or try to defend) some of their most outlandish creations. Pay particular attention to Ferran's 2008 "Swamp thing" creation. ;-) And especially Joan Roca's Beet with Dirt, which may be the ultimate creation of cocina de vanguardia, teatro cocina, techno-emotional, cocina molecular or whatever you call it. The question is: Does it taste better than a real beet?
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One thing for sure it is indeed a work of art, a beautiful creation that looks like a museum piece.
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There was a presentation of "play food" at Madrid Fusión and here are some pictures of some of the attendees at play (and at work) before and during Madrid Fusión with special thanks to my friend Docsconz (John Sconzo; see photo credits for some memorable shots.)
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(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

About the author

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.

Mr. Dawes is currently working on a reality television
series on wine, gastronomy, culture and travel in Spain.
Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at; Alternate e-mail (use only if your e-mail to AOL is rejected):

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