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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


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)


1/28/2019

Reale Seguros Madrid Fusión 2019, Photo Album - Ferran Adrià, Adolfo Muñoz and Daniel Sorlut Oysters, María José San Román, Esmeralda Capel, Cortador de Jamones Jesús González León



* * * * *
(Note:  All text & photographs, except when otherwise indicated, are by Gerry Dawes©2019.)

After an absence of five years, Ferran Adrià returned to the stage at Madrid Fusión 2019, speaking to a packed house on opening day of Reale Seguros Madrid Fusión 2019 , Jan. 28.

Monday, Jan. 28 Madrid Fusión  

Up at 8:30 before alarm went off, stayed up and made notes, will be taking the Metro to Madrid Fusión.

11:10 a.m. Ferran Adrià on stage at Madrid Fusión 2019, speaking to a packed house on opening day, Jan. 28.


Ferran Adrià returned to the stage at Madrid Fusión 2019, speaking to a packed house on opening day of Reale Seguros Madrid Fusión 2019 , Jan. 28.


With my great friends, Chef Adolfo Muñoz and his son Chef Adolfo Muñoz García (the tall guy on the left) and friends, drinking Robert Pierrel Champagne at the Daniel Sorlut Oyster stand at Reale Seguros Madrid Fusión 2019, Jan. 28, 2019.
 

Daniel Sorlut oysters (sea-farmed in Normandy, very clean, tasting of pure sea, delicious) and Robert Pierrel Champagne from Epernay at the Daniel Sorlut Oyster stand at Reale Seguros Madrid Fusión 2019, Jan. 28, 2019. #DanielSorlut


Though Daniel Sorlut Ostras (oysters) are French, they have an outlet store in el Mercado de San Miguel, the great private mercado / upscale food court just off the Plaza Mayor in Madrid and several stands in markets in Palma de Mallorca. 

1)  La Spéciale Daniel Sorlut (The larger oysters.)

The jewel in the Sorlut crown. This oyster requires the utmost care and attention and is the fruit of a rigorous selection process throughout its development during which it must meet the strictest refining criteria determined by our firm. Our extensive know-how, dating from 1930, determines the optimal moment to relocate the oyster from the saltwater park of Marennes, where its refining begins, to the cooler waters and sandy beaches of Normandy, rich in phytoplankton, where it remains during its last year. World renowned for its excellence, the Spéciale Daniel Sorlut oyster offers exceptional, firm and creamy meat that represents between 13 % and 16 % of its total weight. This is the oyster preferred by the most prestigious chefs around the world. It is easy to recognise by its unique and delicate texture, as well as its meat, which is more abundant than in any other oyster. In the mouth, the taste expands around the whole palate. At first iodized and flavoursome, it later reveals a hint of hazelnut and finishes with an almost sweet tone. No words can exactly define the taste sensations that can only be experienced by savouring it.

2) La Fine de Claire 

It is a classic oyster which follows a rigorous production process. Its development can last up to 4 years. To complete its maturation, it is placed in small ponds, called claires, for 4 weeks in the lower Marennes Oléron area (3 kg per m2 in winter and, 1 kg per m2 for 2 weeks in summer), fed in preserved water in order to harden its shell and refine its meat. It is an oyster whose meat represents between 7 % and 10.5 % of its total weight. On the palate, it tastes "rich in water" and reveals a very iodized flavor and an intense taste of the ocean.
 
Available in Madrid at el Mercado de San Miguel:

Daniel Sorlut Ostras
Puesto ostras n°67 
Plaza de San Miguel, S/NT 
Tel: 00 34 91 559 10 41
www.ostrasorlut.com



 Kike Marti Maestro Arrocero from Mallorca.

 
Chef María José San Román (Monastrell, Taberna de Gourmet, Alicante), Madrid Fusión Director and friend for 20 years Esmeralda Capel and Madrid Fusión coordinator Ximena Hernández, three of my favorite people, at Reale Seguros Madrid Fusión 2019, January 28, 2019.



Maestro Cortador de Jamones (professional Ibérico ham cutter) Jesús González León cutting a Dehesa de Extremadura jamón Ibérico at Reale Seguros Madrid Fusión 2019, January 28, 2019. #JesúsGonzálezLeón #DehesadeExtremadura


Fresh Medjoul Dates at the Comunidad de Valencia stand at Reale Seguros Madrid Fusión 2019, January 28, 2019.
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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.  Gerry Dawes & Friends can be heard live on Mondays from 7-8 p.m. and Saturdays from 2-3 p.m. at www.pawlingpublicradio.org

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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