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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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8/15/2017

More Travels in Spain with Gerry Dawes - A Magificent Series of Articles by Docsconz on A Week in The Heart of Spanish Iberian Pig Country

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The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country – Part 1 – Segovia and Avila


Gerry Dawes at Mesón de Candido doing what he does best

 Gerry Dawes at Mesón de Candido doing what he does best

 

My son, L.J. and I recently had the opportunity to experience this wonderland of pork up close and in a number of different ways. We flew to Madrid, where we met up with my good friend, “Mr. Spain,” also known as Gerry Dawes. I have been in awe of Gerry’s knowledge of Spain, its foodways, its wines, its culture and its people for some time and both my son and I have experienced first hand in Madrid, his exceptional range of contacts and knowledge. L.J. had also had the good fortune to have accompanied Gerry this past spring on a trip that encompassed parts of Catalunya and across northern Spain into Galicia on a wine-tasting expedition. Arriving early in the morning on an overnight flight from JFK, we took an inexpensive hotel room for a quick nap, shower and breakfast before meeting Gerry and picking up our rental car to head out to the nearby and beautiful city of Segovia, where several treats were awaiting us.

 

Click here to read the rest of Part 1 

 

The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country – Part 2 – Guijuelo

 

We had an appointment to visit one of the very best, Arturo Sanchez, at their production facility. We saw the production of lomo and jamones Ibericos de Bellota from the earliest post-mortem stages through consumption with the father-son team of Arturo and Ricardo Sanchez leading our personal tour and tasting. The products were sublime with the jamon, in particular, somehow becoming more and more delicious with each bite. It was a truly unique and special experience, from which much more will come to this blog.

 

Click here to read the rest of Part 2

 

Pursuing Porcine Perfection – Ibérico de Bellota- Part 3 – The Cure

 

Most connoisseurs know it to be one of the finest food products of any kind in the world, let alone the greatest of hams. Jamón Ibérico de Bellota, as it is known, comes from southwestern Spain, primarily from the regions of Extremadura and Andalucia, but with  a number of great jamónes made in Castilla y León, using Ibérico pigs raised in Andalucia. This winter, my son, L.J. Sconzo and I joined our good friend and Spanish culinary expert, Gerry Dawes, on a tour of these regions to see, sample and fully experience as much as we could about  this fantastic product. In previous posts, I highlighted the special diet of these special pigs in the oaken dehesas of southwestern Spain and then the process by which they are slaughtered and butchered. Here, I will relay the process of how these extraordinary hams and embutidos are made.

 

BU4A7845

 

Click here to read the rest of Part 3

 

Pursuing Porcine Perfection – Ibérico de Bellota- Part 4: Jamónes, Embutidos y Carnes

 

 Finishing the Iberico steaks on an open fire

 Finishing the Iberico steaks on an open fire

 

After our tour, we were directed to an even smaller nearby town to find a restaurant that served their product. The restaurant, called El Camino, served us both cured and fresh products from that facility. It was a welcoming place in the middle of the country and their dishes were quite delicious.

 

Sherry at Casa Bigote

 Manzanilla Sherry at Casa Bigote in Sanlúcar de Barrameda



From there, we entered a long drive down to Sanlúcar de Barrameda along the Quadalquivir River and the Atlantic Ocean in southern Andalucia, where we would have a brief respite from porcine products. This respite came in the name of Casa Bigote, a renowned seafood restaurant that serves nothing but locally fished seafood. Atmospheric to the extreme, we engaged in a fine tasting of the local specialties, which in addition to a variety creatures from the ocean, included a number of excellent local Manzanilla sherries that left us all in a happy and laughing mood.

 

The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country – Part 5 – Los Pedroches

 

We had one more day of pig ahead of us, but we had to get up and out early to do it. We left Sanlucar after breakfast driving east into a bright sun. We made our way up past Sevilla, then through Córdoba and into the hills and dehesa of Los Pedroches, a D.O. in northern Andalucia. It is a small D.O., but there is a lot of land devoted to the dehesa and a high concentration of pure Iberian pigs.

 

Iberian pigs on the move

Iberian pigs on the move

 

 Click here to read the rest of Part 5




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

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 Gastronomy Blogs
 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.
 

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