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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.

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Plaza Santa Ana, Plaza Mayor, Goya's Madrid, John Dos Passos "Rosinante To The Road Again" (1922)

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"All the gravel paths of the Plaza Santa Ana were encumbered with wicker chairs. At one corner seven blind musicians all in a row, with violins, a cello, guitars and a mournful cornet, toodled and wheezed and twiddled through the "Blue Danube." 

At another a crumpled old man, with a monkey dressed in red silk drawers on his shoulder,  ground out "la Paloma" from a hurdygurdy. In the middle of the green plot a fountain sparkled in the yellow light that streamed horizontally from the cafés fuming with tobacco  smoke on two sides of the square, and ragged guttersnipes dipped their legs in the slimy basin round about it, splashing one another, rolling like little colts in the grass.

From the cafés and the wicker chairs and tables, clink of glasses and dominoes, patter of voices, scuttle of waiters with laden trays, shouts of men selling shrimps, prawns, fried potatoes, watermelon, nuts in little cornucopias of red, green, or yellow paper. Light gleamed on the buff-colored disk of a table in front of me, on the rims of two beer-mugs, in the eyes of a bearded man with an aquiline nose very slender at the bridge who leaned towards me talking in a deep even voice, telling me in swift lisping Castilian stories of Madrid. 

First of the Madrid of Felipe Cuarto: corridas in the Plaza Mayor, auto da fé, pictures by Velasquez on view under the arcade where now there is a doughnut and coffee shop, pompous coaches painted vermilion, cobalt, gilded, stuffed with ladies in vast bulge of damask and brocade, plumed cavaliers, pert ogling pages, lurching and swaying through the foot-deep stinking mud of the streets; plays of Calderon and Lope presented in gardens tinkling with jewels and sword-chains where ladies of the court flirted behind ostrich fans with stiff lean-faced lovers.

Then Goya's Madrid: riots in the Puerta del Sol, majas leaning from balconies, the fair of San Isidro by the river, scuttling of ragged guerrilla bands, brigands and patriots; tramp of the stiffnecked grenadiers of Napoleon; pompous little men in short-tailed wigs dying the dos de Mayo with phrases from Mirabeau on their lips under the brick arch of the arsenal; frantic carnivals of the Burial of the Sardine; naked backs of flagellants dripping blood, lovers hiding under the hoop skirts of the queen. 

Then the romantic Madrid of the thirties, Larra, Becquer, Espronceda, Byronic gestures, vigils in graveyards, duels, struttings among the box-alleys of the Retiro, pale young men in white stocks shooting themselves in attics along the Calle Mayor. "And now," the voice became suddenly gruff with anger, "look at Madrid. They closed the Café Suizo, they are building a subway, the Castellana looks more like the Champs Elysées every day.... It's only on the stage that you get any remnant of the real Madrid. Benavente is the last madrileño.  Tiene el sentido de lo castizo. He has the sense of the ..." all the end of the evening went to the discussion of the meaning of the famous word "castizo."

The very existence of such a word in a language argues an acute sense of style, of the manner of doing things. Like all words of real import its meaning is a gamut, a section of a spectrum rather than something fixed and irrevocable. The first implication seems to be "according to Hoyle," following tradition: a neatly turned phrase, an essentially Castilian cadence, is castizo; a piece of pastry or a poem in the old tradition are castizo, or a compliment daintily turned, or a cloak of the proper fullness with the proper red velvet-bordered lining gracefully flung about the ears outside of a café.  

Lo castizo essence of the local, of the regional, the last stronghold of Castilian arrogance, refers not to the empty shell of traditional observances but to the very core and gesture of them. Ultimately lo castizo means all that is salty, savourous of the red and yellow hills and the bare plains and the deep arroyos palaces and belfries, and the beggars in snuff-colored cloaks and the mule-drivers with blankets over their shoulders, and the discursive lean-faced gentlemen grouped about tables at cafés and casinos, and the stout dowagers with mantillas over their gleaming black hair walking to church in the morning with missals clasped in fat hands, all that is acutely indigenous, Iberian, in the life of Castile."

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 prize in 2009 and received the Association of Food Journalists 2009 Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

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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