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

Coming up in less than two weeks: MADRID FUSIÓN 2010, THEATRE OF IDEAS: Preview of the International Summit of Gastronomy Coming Up in Madrid, January 26, 27 & 28

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Ferran Adrià at Madrid Fusión.

Photo Gerry Dawes©2009. gerrydawes@aol.com

For full-screen slide show, double click on lower right corner, 
go to Picasa, click on slide show at left, F11 for full-screen.

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About Gerry Dawes

Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel


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. 

Mr. Dawes is currently working on 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@gmail.com

Spain's Chemical Reaction Food Arts October 2009

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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.

". . .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.

Mr. Dawes is currently working on a reality television

series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary 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@hotmail.com

CINEGOURLAND: Third Festival of Culinary Related Cinema & Audiovisual Presentations on Gastronomy

The III CineGourLand Festival will take place June 24 to 27 in Getxo (Bizkaia), just outside Bilbao in The Basque Country of Spain. The brainchild of the multi-talented Producer-Director Pepe Barrena will feature films on El Bulli, "I Served the King of England" (a Czech film about a waiter) and Tampopo, a 1985 Japanese film considered one of the best films of this genre.

Pepe Barrena, Producer-Director of CineGourLand

Presentations include Actor Juan Echanove's audio-visual presentation, "Materia Prima: Regreso al Futuro" (Raw Material [Food]: Back to the Future] about his "La Granja de Rosendo," farm project; Cómo Nos Ven" (How They See Us), in which several top Basque chefs will discuss how their cooking is perceived (Michelin, foreign and national reporting) outside the Basque Country; and “El crepúsculo de la crítica gastronómica” (Twilight of Gastronomic Criticism), in which several national and international food critics discuss the future of their profession.

"Armonías Trasgresoras," a lively give-and-take involving several of Spain's top chefs and Italy super-star, Carlo Cracco. The forum, in which the moderators, José Carlos Capel and CineGourland Director, Pepe Barrena, was one of the highlights of Madrid Fusión 2009. Photograph by Gerry Dawes ©2009.

Their will be samplings of designer pintxos (tapas) by some of the Basque Country's top masters of "cocina en minitura" or small-plate cooking maestros; "Los Vinos del Cine," a tasting of wines from film figures such as Gerard Depardieu, Carole Bouquet, Francis Ford Coppola, Michael Douglas, José Luis Cuerda, Antonio Banderas, etc.; cooking classes open to the public and an exposicion of photographs of "Los Platos Mas Bellos del Mundo," (The World's Most Beautiful Dishes) from such world-famous chefs as Alain Ducasse, Michel Trama, Ferrán Adriá, Juan Mari Arzak, Andoni Aduriz, Gualtiero Marchesi, Joan Roca, Quique Dacosta amd others.

Joan Roca's re-constructed beet with edible "dirt," a dish he was asked to defend during the "Armonías Trasgresoras" debate at Madrid Fusión 2009. Photograph by Gerry Dawes ©2009.

The high point of CineGourLand will be a dinner celebrating Los Premios “Cinéfilos y Gourmets” (Cinephiles & Gourmets Awards), which will be given to movie actors, directors, chefs, writers and journalists who have shown passion for both films and gastronomy (past recipients have included Geraldine Chaplin).

CineGourland Geraldine Chaplin

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.

Mr. Dawes is currently working on a reality television

series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary 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@hotmail.com

Madrid Fusión 2009 in Pictures by Gerry Dawes

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Madrid Fusión 2009: VII Cumbre Internacional de Gastronomía

Rumbles from the Building Culinary Earthquake

A Sea Change in Cocina de Vanguardia?

Subtitle:

How Are We Going to Sell This Stuff Now?

Paco Ron & Peter Nilsson

Alta Cocina Pobre: Imaginación Tiempos de Crisis

(Poor Man's Haute Cuisine: Imagination in Times of Crisis)

Alchemy: Turning comfort food flavors--potatoes, chestnuts, eggs & cornbread into gold.

Madrid Fusión 2009: Peter Nilsson demonstrates a dish as Juanma Bellver looks on.

Gastrobares Galore:

Tapas Bars Owned by Cocina de Vanguardia Chefs Who Are Tired

of Experimenting with Weird Food and Want to Make Some Money

(Albert Adria, Inopia, Barcelona; Benito Gómez, Tragatapas, Ronda; María José San Román, La Taberna del Gourmet, Alicante; Paco Roncero, Estado Puro, Madrid; Carles Abell n, Tapaç 24, Barcelona; Quique Dacosta, Sula, Madrid; Dani García, La Moraga, Málaga; and Paco Ron, Vía Vélez, Madrid; and Juan Pablo Felipe, Arís (El Chaflán), Madrid to name the most prominent ones.)

(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

"Where's Santi?"

Will Santi Santimaría, Catalunya's Six Michelin Star Bad-Boy Chef Ever Be Allowed to Bring the House Down Again at Madrid Fusión?

(Like he did at MF07 when he denounced cocina de vanguardia, received a raucous 10-minute standing ovation and was then followed by Heston Blumenthal's presentation that required 3-D glasses?)

Inquiring minds want to know!

(At MF10, perhaps?)

(Stay tuned for an exclusive interview and photos direct from El Racó de Can Fabes and watching futbol with Santi in La Bodegueta in San Celoni: Atlético de Madrid 4, Barca 3)

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January 20, 2009

Ciencia y Cocina (Debate): ¿Existe La Cocina Molecular?

Science and Cuisine (Discussion): Does Molecular Cuisine Exist?

During Which Several Grown Distinguished Culinarians, Scientists and Chefs Discuss How Many Chefs Can Dance on the Head of a Pin (still no conclusion except the pin ain't molecular!)

(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

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January 21

Super-Star Chefs Awarded the Delantal de Oro (The Golden Apron)

(The apron was black!)

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Ferran Adrià, Juan Mari Arzak, Michel Bras, Pierre Gagnaire, Heston Blumenthal, Nobu Matsuhisa, Charlie Trotter, Thomas Keller, Pierre Hermé, Gualtiero Marchesi & Alain Ducasse

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Pepe Barrena & José Carlos Capel Host the Lively

"Armonías Trasgresoras" Debate at Madrid Fusión 2009

In which a series of star chefs defend (or try to defend) some of their most outlandish creations. Pay particular attention to Ferran's 2008 "Swamp thing" creation. ;-) And especially Joan Roca's Beet with Dirt, which may be the ultimate creation of cocina de vanguardia, teatro cocina, techno-emotional, cocina molecular or whatever you call it. The question is: Does it taste better than a real beet?

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One thing for sure it is indeed a work of art, a beautiful creation that looks like a museum piece.

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There was a presentation of "play food" at Madrid Fusión and here are some pictures of some of the attendees at play (and at work) before and during Madrid Fusión with special thanks to my friend Docsconz (John Sconzo; see photo credits for some memorable shots.)

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(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

About the author

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.

Mr. Dawes is currently working on a reality television

series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary 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@hotmail.com