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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 gerrydawesspain.com

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, 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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2/09/2011

Taberna del Alabardero, Madrid: Several Excellent Meals from the Kitchen of Chef Roberto de Hierro from November-February


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La Taberna del Alabardero
C/ Felipe V, 6
28013 Madrid, Spain
915 472 577
Metro: Ópera



On Jan. 28, I had lunch at the bar at La Taberna del Alabardero, Madrid, and dinner in the dining room that same night. From beginning to end, it was an incredible experience. I met Patxo and Pedro de Lezama at the bar--which was in the film "Around the World in Eighty Days--and Chef Roberto Hierro began to send out revueltos con setas (eggs with chanterelles), calamares, impeccably fresh sea urchin, a plancha grilled carabinero (large scarlett prawn) and torrijas de vainilla with ice cream for dessert. 



Later that evening, I returned for dinner by myself. I was served some croquetas with jamon Iberico to start, then a wonderful bowl of six varieties of sauteed mushrooms (I asked for a fresh egg yolk, the perfect sauce for hot mushrooms), then I had terrific porrusalda with brandade de bacalao, fresh bacalao and txangurro (spider crab), a typical Basque dish. A lovely mandarine sorbert served in a Champagne glass was a great finish to the evening and a terrific dining experience at La Taberna.


A superb rendition of bacalao, much beloved in Spain. Chef Roberto de Hierro roasts fresh bacalao (cod), puts a spoonful of txangurro (spider crab meat) and a spoonful of brandade underneath, then a waiter pours on porrusalda, a wonderful classic Basque leek and potato soup as a sauce, La Taberna del Alabardero.
Photograph by Gerry Dawes©2010. Contact gerrydawes@aol.com.

On another occasion in February, I went with Esmeralda Capel of Madrid Fusion, her husband Juan Suarez and Blanca Villarello of Madrid Fusion Mexico. On still another occasion I had dinner there by myself and Chef de Hierro served me anchoas de Santoña (Santander), served with grated tomato, a garlic clove and toasted bread; pimientos de Padrónsopa de pescado with clams, fish and saffron; and canutillos with caramel sauce and arroz con leche for dessert.

La Taberna del Alabadero Chef Roberto de Hierro's sopa de pescado with clams, fish and saffron.
Photograph by Gerry Dawes©2010.

On a couple of occasions back in November and December I also had meals at la Taberna del Alabadero with Padre Luis de Lezama and Bryan Miller, former restaurant critic of The New York Times. All the meals were personally prepared by Chef Roberto de Hierro. (Disclaimer: I am writing a book on Padre Lezama tentatively entitled, "The Padre's Tavern." However, I would not have filed this report had Roberto de Hierro's food not been exceptional.  I recommend that if you make a reservation at La Taberna del Alabardero in Madrid that you tell them I sent you and ask for Roberto to prepare a menu, after a consultation about any likes, dislikes or allergies.)

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