Photo Album of Asisa Madrid Fusión 2017: The Shared Codes of Haute Cuisine, Paths of the Future, 15th Anniversary Edition, January 23-25, 2017

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 Asisa Madrid Fusión 2017 The Shared Codes of Haute Cuisine, Paths of the Future, 15th Anniversary Edition.   Photo by Gerry Dawes©2017

 Arturo Sánchez, one of Spain’s greatest producers of jamón Ibérico de Bellota and embutidos (charcuterie) from Guijuelo (Salamanca) with José Ángel Muñoz, his company’s cortador de jamones (professional ham carver) at Asisa Madrid Fusión 2017. Photo by Gerry Dawes©2017 #amf17 #arturosanchez

 My old friend Alicante restaurateur Pitu Perramón, husband of celebrity chef María José San Román at Asisa Madrid Fusión 2017. Photo by Gerry Dawes©2017 #amf17 

 Three-star chef Quique Dacosta (Quique Dacosta, Denia, Alicante) and journalist Alexander Forbes at Asisa Madrid Fusión 2017. Photo by Gerry Dawes©2017 #amf17 #alexandraforbes #quiquedacosta

 Three-star chef Quique Dacosta (Quique Dacosta, Denia, Alicante) and journalist Alexander Forbes at Asisa Madrid Fusión 2017. Photo by Gerry Dawes©2017 #amf17 #alexandraforbes #quiquedacosta

María José San Román (Monastrell, Alicante) and Quique Dacosta (Quique Dacosta) at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17 #quiquedacosta #grupogourmet #mariajosesanroman 

 Wine and olive oil producer, Carlos Falcó, el Marqués de Griñón, and Gerry Dawes at Asisa Madrid Fusión 2017.  #amf17 Photo by Xandra Falcó.

 Wine and olive oil producer, Carlos Falcó (Marqués de Griñón), José Raventós (Director Nacional, Bodegas Roda-Corimbo-Aubocassa) and Esmeralda Capel (Directora Asisa Madrid Fusión) at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17

 Video producer and gastronomy writer Pepe Barrena with three-star Michelin chef Joan Roca (Celler de Can Roca) at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17

 Gerry Dawes, Mikel Urmeneta (former owner of Kukuxumusu and now founder-owner of Katuki Saguyaki; yes, he makes those faces in photographs on purpose) and Mikel’s friend Luis Alberto at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17

 José Rodríguez Tarin, director general of Hotel Wellington, Madrid, and Gerry Dawes in the VIP lounge at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17.

 Amaia Ortuzar, Chef-owner of the legendary San Sebastián pintxo bar-restaurant Ganbara, licks a dollop of oestra caviar off her hand as Fernando Remírez de Ganuza, owner of Bodegas Remírez de Ganuza looks on at at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17

 Chef Tony Pérez, Alma Restaurant, La Mata-Torre Vieja (Alicante) at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17 #Alma

 

Directora General de Turisme de la Generalitat Valenciana (Director of Tourism for La Comunitat Valenciana) Raquel Huete Nieves samples a chufa de Valencia (used to make the popular drink, horchata) at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17 #Tigernuts

Chufa de Valencia, the Tigernut tuber that is using to make the very popular drink horchata, a sweet refreshing cold drink that can be readily found in the provinces of Valencia and Alicante.  Photo by Gerry Dawes©2017 #amf17 #Tigernuts 

Chufa de Valencia, the Tigernut tuber that is using to make the very popular drink horchata, a sweet refreshing cold drink that can be readily found in the provinces of Valencia and Alicante.  Photo by Gerry Dawes©2017 #amf17 #Tigernuts 

Black winter truffles from Morella (Castellón) at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17

Licor de Crema de Trufa from la Comunitat Valenciana at Asisa Madrid Fusión 2017. Photo by Gerry Dawes©2017 #amf17

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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. 

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés. 

". . .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. 
 

Pilot for a reality television series on wine, gastronomy, culture and travel in Spain.
 

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain  

Gerry Dawes can be reached at  gerrydawes@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com