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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)


3/10/2019

Jewish Spain: Ribadavia (Ourense), Galicia, Restored Jewish Quarter (Active from the XII-XVI Centuries) with La Tafona de Herminia, A Bakery with Pastries from Recovered Sephardic Recipes Plus Galician Octopus Cookers


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(All Text & Photos by Gerry Dawes©2019.)


Herminia and her selection of pastries made from Sephardic recipes from the 15th & 16th centuries, A Tafona da Herminia, Barrio Judio, Ribadavia (Ourense province), Galicia, Spain. Photo by Gerry Dawes©2019, Canon M3


 

Descriptions of pastries at La Tafona da Herminia, Barrio Judio, Ribadavia (Ourense province), Galicia, Spain. Photo by Gerry Dawes©2019, Canon M3



Descriptions of pastries at La Tafona da Herminia, Barrio Judio, Ribadavia (Ourense province), Galicia, Spain.  Photo by Gerry Dawes©2019, Canon M3.

 
La Tafona da Herminia, Barrio Judio, Ribadavia (Ourense province), Galicia, Spain.  
Photo by Gerry Dawes©2019.

 Jewish Spain: Scenes from el Barrio Judio, Ribadavia (Ourense), Galicia, Restored Jewish Quarter, active from the XII-XVI Centuries, a century after the expulsion order. 

Hebrew stylized "Sheparad" inscription on a map of Spain symbol embedded in the pavement of a street the old Jewish quarter of Ribadavia (Ourense), Galicia.  These symbols are embedded in pavements and walls of all the former Jewish quarters in Spain. Photo by Gerry Dawes©2019; gerrydawes@aol.com

Jewish Spain: Ribadavia (Ourense), Galicia, Restored Jewish Quarter, active from the XII-XVI Centuries, one century after the expulsion order in 1492, the Jews remained in this barrio off and on.
 

Star of David on a doorway grill in the restored Jewish quarter of Ribadavia.



Menorah artisan crafts shop in the restored Jewish quarter of Ribadavia.



Menorah on the grillwork of a Menorah artisan crafts shop in the restored Jewish quarter of Ribadavia.
 
Emblems on a building in the restored Jewish quarter of Ribadavia.
 
Jewish Torah oratory Menorah artisan crafts shop in the restored Jewish quarter of Ribadavia.


 Cat in Ribadavia (Ourense), Galicia, restored Jewish Quarter. 


Ribadavia (Ourense), Galicia, former Jewish Quarter. 
 
Houses in the former Jewish quarter of Ribadavia (Ourense), Galicia. 
 
Houses in the former Jewish quarter of Ribadavia (Ourense), Galicia. 

 Sefirót, a café-bar in Ribadavia's restored Jewish Quarter.
 
Polbo a feira, pulpo a feria, steamed octopus being prepared in front of a local bar-restaraunt in Ribadavia (Ourense), Galicia.  The women in this inland area of Galicia, near the town of Ribadavia, are champion octopus cookers; they win the competitions every year.  Photo by Gerry Dawes©2012; gerrydawes@aol.com

 
Polbo a feira, steamed octopus dressed with olive oil, paprika and sea salt, accompanied by a coarse red wine (to which sweet sparkling water is sometimes added) served in white china bowls.  At a restaurant in Ribadavia (Ourense), Galicia. Photo by Gerry Dawes©2012; gerrydawes@aol.com


Polbo a feira, steamed octopus dressed with olive oil, paprika and sea salt, accompanied by a coarse red wine (to which sweet sparkling water is sometimes added) served in white china bowls.  At a restaurant in Ribadavia (Ourense), Galicia. Photo by Gerry Dawes©2012; gerrydawes@aol.com


Kay Balun tries polbo a feira at a restaurant open only on fiesta days in Ribadavia.  Photo by Gerry Dawes©2012; gerrydawes@aol.com

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 Gastronomy Blogs

About Gerry Dawes

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, Nobel Peace Prize Nominee and Oscar Presenter 2019

 Gerry Dawes is the Producer and Program Host of Gerry Dawes & Friends, a weekly radio progam on WPWL 103.7 FM Pawling Public Radio in Pawling, New York.

 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. 


". . .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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