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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, 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)


11/26/2012

Food Vignettes: From Asturias, Three Emblematic Dishes


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 From Don Rockwell's Dining Blog (Washington, D.C.)

"Neighboring Asturias is another sleeper.  It has only a miniscule amount of wine, but great cider and a multitude of some of the best cheeses in the world and bean dishes like verdinas con mariscos (green flageolot-type beans cooked with crab, shrimp and/or clams) and fabada asturiana, along with arroz con leche (rice pudding) with a creme brulee-like caramelized crust.  

Then you add some of the most awesomely beautiful high mountain scenery and seashore in Spain, bucolic mountain villages saved by cheese making and colorful fishing ports and Asturias is a paradise, a place to get away from it all."

I have made this verdinas dish twice since I returned from Asturias.


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Asturian verdinas con mariscos (beans cooked with shellfish), a dish made with beans
brought back from my recent trip to Asturias, crab legs, clams and shrimp. 11-11-2012.
Dish and photo by Gerry Dawes, 2012.

Posted Image
La Maquina restaurant's famous fabada asturiana, fabada bean stew with chorizo and morcilla.
Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

Posted Image
La Maquina restaurant's arroz con leche, rice pudding with a caramelized crust.
Photo by Gerry Dawes©2011 / gerrydawes@aol.com.

Gerry Dawes can be reached at gerrydawes@aol.com

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