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(Note: All text & photographs, except when otherwise indicated, are by Gerry Dawes©2019.)
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.)
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.
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.
Experience
Spain With Gerry Dawes: Customized Culinary, Wine & Cultural
Trips to Spain & Travel Consulting on Spain
Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com
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