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

"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; Chef-partner of Mercado Little Spain at Hudson Yards, New York 2019


Modernized Traditional Food: Spain’s Innovative Vangaurdia Cuisine vs. Traditional Down-Home Cooking


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Culinary Institute of America
Worlds of Flavor Spain Website

(Click for full article.) 

CIA Student Chef finishing a Paco Roncero's sensational "Nido de Huevo Carbonara" 
(Nest of Egg Carbonara) dish with liquid nitrogen at the Worlds of Flavor marketplace.  
Photo by Gerry Dawes©2009.

Excerpt (article by Gerry Dawes)

"As to those who thought modern Spanish cuisine would destroy traditional cooking, perhaps they should consider this. 

When Americans landed on the moon, it was an ultra modern outer space adventure at the time and culmination of years of brilliant forward-vision thinking, experimentation, innovation, evolution of techniques and modern technical skills. 

That “one small step for man, one giant leap for mankind" did not mean that we all suddenly began to experience space flight, plan vacation homes on the moon, nor eat a steady diet of Astronaut tube food, though all the innovation associated with space missions did impact our lives. 

The same goes for the Spanish cocina de vangaurdia movement and Ferran Adrià’s rocket ride into culinary space. They may have taken us to a moon-walking style of gastronomy, but they didn’t destroy traditional Spanish cooking, rather Adrià and his fellow gastronauts provided the inspiration that enriched and enabled Spain’s cocina tradicional to evolve to its current stage, which is the best it has ever been in its history. 

Patatas al ali oli con huevas de arenque (Potatoes ali-oli with herring roe) at 
Paco Roncero's Estado Puro "Gastrobar" in Madrid.  Photo by Gerry Dawes©2009.

In my forty years of traveling in Spain, I have never tasted better tradition-based food than I am eating in Spain these days."

About Gerry Dawes

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.

". . .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.

 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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