A Happy Mistake with My Camera at El Mercado de San Miguel in Madrid

* * * * *

Sometimes I make mistakes with my cameras, most of which come out awful, but this is a happy mistake that for some reason grabs me, because I think it catches some of the spirit of the movida life style that attracts a great young crowd to the newly renovated El Mercado de San Miguel in Madrid.

A surrealistic view of patrons eating at communal tables at El Mercado de San Miguel, Madrid.  Photo by Gerry Dawes©2009. gerrydawes@aol.com __________________________________________________________________________________________________________ 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 Journal January 2010, Madrid, Day Two: Lunch with Gabriela Llamas--cooking instructor-author--and seven charming women.

 * * * * *

Sometimes the Gods smile on the undeserving. My great friend, Gabriela Llamas (and her husband, Carlos Maier), at whose apartment near the Opera I have had the privilege of staying a number of times and who is hosting once again, kindly invited me to lunch at her teaching kitchen just down the street from her home. Gabi was going to be cooking lunch for seven ladies--Spanish, English and American--and she invited me to join them.

To make an installment on the debt I owe to Gabriela, I volunteered as sommelier and serve the Champagne and wines (a Vinos Sanz Rueda Clasico white, a Marques de Alicante Tinto and a Bodegas Torres Viña Esmeralda Muscat-Gerwurztraminer). Gabi started us off with Champagne to accompany some terrific cecina (beef "ham"), sliced carpaccio style and a tete de moines cheese cut with a special cutting device that curls the cheese into lovely little florettes.

María Luisa Muller brought a cows' milk blue cheese, La Peral (Asturias) and a small disk of delicious goats' milk cheese from Sevilla.

Gabi's luncheon was excellent: an elegant, silky sopa de calabacin (green squash soup with onions and ginger; steamed marinated (with miso) salmon with basmati rice laced with cranberries, and blanched asparagus.

 For dessert, we had tarta de Santiago, the classic almond cake from Santiago de Compostela (where, unforeseen by me, I would soon be going), a wonderful flourless chocolate tart and a peeled orange with a light syrup that included strips of sliced bitter orange peel that came from a tree on Gabriela's farm in Extremadura. The camaraderie was terrific with this group of very simpatica friends of Gabriela.

You can contact me at gerrydawes@aol.com for info on Gabriela Llamas's cooking classes in Madrid.

________________________________________________________________

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

I am in Madrid and another adventure begins. Last night, I went to the newly renovated Mercado de San Miguel, next to the Plaza Mayor.

* * * * *

In Madrid and another adventure begins. Last night, I went to the newly renovated Mercado de San Miguel, next to the Plaza Mayor. It has been converted into one big tapas bar prowl with an oyster bar, a cheese counter, another specializing in jamòn Ibèrico and CUNE wines, a pastry shop, a sushi counter and more. It is like a miniature, upscale Boqueria, sexy, but a quite a bit yuppieville. Lots of young people. I took a lot of shots of a guy eating at the bar alone, devouring an entire plate of cigalas (Dublin Bay prawns), by himself.  Didn't take him long either.

__________________________________________________________________________________

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

Packing, getting ready to head for Madrid tomorrow evening

* * * * *

Packing, getting ready to head for Madrid tomorrow evening, nine days in Madrid, Madrid Fusion, then to La Rioja, Navarra, a week on the wine roads of Galicia, down to Cigales, then back to Madrid to pick up Kay and on east and south to Alicante, Valencia,  Granada and Mijas, spending nights in my favorite, Chinchòn, on each end of the trip!! More reports to follow.

 

(This trip turned into five weeks, with a return to Madrid, a night in Tordesillas and a return trip to Galicia: Valdeorras, Ribeira Sacra, Lugo, Santiago de Compostela and Cambados, a cancelled flight from Santiago to Madrid, a six-hour run to Madrid Barajas airport Terminal IV with Spanish journalists Carlos Maribona and Rosa Rivas, checking in (miraculously with only 45 minutes to spare) and making the 16:55 plane to New York, where I was greeted by a monster snow storm (Feb. 25) and a harrowing ride in a limo up to Kay's house in Putnam County.)

____________________________________________________________________________

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

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

* * * * *

 

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.

__________________________________________________________________________

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

Escaping the Snow in New York by Fleeing to Images of Summer: A Slide Show of El Encontro de Viño de Autor (Artisan Signature Grower-Producers) in Galicia This July

* * * * *

* * * * *

* * * * *

Slide Show of El Encontro de Viño de Autor (Artisan Signature Grower-Producers)

(With captions and photos of winemakers, regional dishes, a pizza maestro who sings, and more.)

 

(Double click on image to go to larger image, once in Picasa web album push F11 for full screen view.)
____________________________________________________________________________

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

Another Reason I Love Spain: Who Needs Splendor in the Grass, When There is Pleasure Is in Your Hands?

* * * * *

From The World Time magazine, November 30, 2009:

What They're Teaching in Spain

"Officials in the Extremadura region are facing an outcry over taxpayer-funded sex-ed workshops for teen--including tips on masturbation--unfortunately named Pleasure Is in Your Hands.  While organizers say conservative and Catholic critics have distorted the campaign's purpose, an instructor admitted, "The title might have been a mistake."

___________________________________________________________________

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

To Hell with Michelin! I Have the GeralDalí 'Persistence of Memory' Watch Awards and I am Bestowing Five Watches, My Top Rating, on Restaurante Quique Dacosta (formerly El Poblet), Chef Quique DaCosta and Quique Dacosta's Staff

* * * * *

Gerry Dawes's Geraldo-Dalí Persistence of Memory* (Salvador Dalí)  Melting Watch Awards.

(The opinions in this post are entirely those of Gerry Dawes.  Quique Dacosta was not consulted.)

* * * * *


Quique Dacosta. Photo by Gerry Dawes©2008.
 * * * * *
Video of Quique Dacosta's Restaurant in Denia (Alicante).

* * * * *

Quique Dacosta is probably the brightest culinary star of his generation and this year, he and his stunning restaurant and stunning state-of-cocina de vangaurdia food were yet again royally screwed by the Michelin Guide (2010), who failed to give Quique (and others) a deserved third star. 

Let's get it straight, at one point restaurants in France had received around 1,700 Michelin rosettes while Spain, in the same year, had less than 200.  The ratio is roughly the same this year.  Let's be gracious and call it eight to one in favor of France over Spain.

Taking into consideration that Spanish restaurants and Spanish cuisine--vanguardia, modernized traditional and traditional--have been recognized by far more credible judges than the Michelin Guide as among the best restaurants in the world and that France is in mortal competition with Spain for gastro-tourism Euros, why is anyone giving any credence to Michelin's shameful French-centric judgement any more?

In addition to the long-vaunted modern cuisine restaurants like Ferran Adrià's El Bulli, Arzak, Can Fabes, Martín Berasategui, San Pau, Can Roca and many others, Spain has a slew of traditional cuisine restaurants that merit one and two rosettes (usually called "stars") from Michelin, some of them three.  If Elkano and Kaia in Getaria in the Basque Country alone (Not to mention a slew of other Basque restaurants) don't merit two stars for stellar food, stellar service, ambience, wine cellar, etc., who does?  I go on on listing restaurants all over Spain worthy of Michelin's lofty ratings, but it is futile, since even the vociferous protests of Madrid's culinary press corps who have voiced their displeasure to the faces of Michelin representatives who invited them to press luncheons in Madrid to present each year's new Red Guide, apparently have had little effect. 

If I were the Spaniards--and I often feel like I am--I would get Michelin's attention quick. 

"Señores (Monsieurs y Madames), is it not true that the Michelin Guides originated as a way to help your company sell more tires?" 

"In that case, would you prefer to sell rubber or paper?  Because we intend to organize a boycott against your pneumaticos if you don't manage to award Spain at least, at the very least, 1,000 more rosettes by the next time your guidebook to Spain and Portugal is published." 

Yes, we know there are Michelin tire factories in Spain.  Do you know how many people restaurants in Spain employ, how many farmers supply food to Spanish restaurants, how many wineries and winery employees provide them with wine?

_______________________________________________________


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

About Gerry Dawes: Writing, Photography, Tours to Spain, Public Speaking

 

* * * * *

Gerry Dawes was awarded the Food Arts Silver Spoon Award (Dec. 2009) 

(Profile written by José Andrés)

* * * * *

Guide to Gerry Dawes's Spain:

 

 Customized Culinary Tours, Epicurean Ways Scheduled Tours, Photography, Articles and Archived Posts

Testimonials on Gerry Dawes's Spain Expertise

From James A. Michener, Ferran Adrià, Thomas Keller, José Andrés, Terrance Brennan, Norman Van Aken, Mark Miller, John Mariani, Karen Page/Andrew Dornenberg, Rozanne Gold

______________________________________________________________________________

 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.

". . .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

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

* * * * *

For more information on the event, tickets, hotels, etc. 
e-mail gerrydawes@aol.com 
 

 or go to MADRID FUSIÓN 2010


* * * * *

MADRID FUSIÓN 2010, THEATRE OF IDEAS:

26 January Tuesday

TRENDS, CREATIVITY AND TALENTED NEW CHEFS

09:30 - 10:30  AUDITORIUM – Oriental Magnetism. Introduction by Benedict Beaugé

A trip to the sources.  Cheong Liew

The provocation of the senses. David Muñoz

10:30 - 11:45  AUDITORIUM – Concept review

The universe of grills. William Ledeuil

New sauces. Schilo Van Coevorden

11:45 - 12:30  AUDITORIUM - THEATRE OF IDEAS

Journalist summit. Introduction by José Carlos Capel.

             José Carlos Capel
      All photos by Gerry Dawes©2009.

Marco Bolasco, Jean Pierre Gabriel, Rafael García Santos, Nick Lander, Ruth Reichi and Jeffrey Steingarten.

Gerry Dawes, Jose Maria Pisa (De Re Coquinaria), Ruth Reichl, 
Jeffrey Steingarten (Vogue), Arthur Lubow (NY Times).

-What's the future of haute cuisine?
-The eco wave: reality or fiction?
-New restaurant models
-International chef classifications?

             Rafael García Santos

12:30 - 12:45 AUDITORIUM – Tribute

12:45 - 13:30 AUDITORIUM – elBulli 2009.

                 Ferran Adrià

13:00 - 13:30 BAR-SHOW. Premium Beverage area.
 
Martini Cocktail the classic way; What makes a good bartender. Salim Khoury

13:30 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

Technique and minimalism. Mark Best

15:45 - 16:15 AUDITORIUM

Talking with Grant Achatz

16:15 - 16:45 AUDITORIUM – Acidity as a trend.

                    Joan Roca

Vinegars with tradition. Joan Roca

16:45 - 17:45 AUDITORIUM – JAM SESSION: Nature and Design.

Rene Redzepi , Paul Cunnigham, Mads Refslund and Torsten Schmidt

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Stanislav Vadrna.

18:00 - 19:00 MULTIPURPOSE HALL

The red gold from the sea, red prawns from Denia.

               Quique Dacosta

Quique Dacosta, Daniel Frías and Miquel Ruíz

19:00 - 20:00 MULTIPURPOSE HALL

Cheese… in haute cuisine. Paco Ron, Pepe Rodríguez Rey and Jesús González

27 January Wednesday

09:30 - 12:15 AUDITORIUM

THE EDIBLE FOREST:

The flavour of pine forests: pine cones and pine kernels. Miguel Ángel de la Cruz

                Rene Redzepi

Raw cooking.  Rene Redzepi

MUSHROOMS AND TRUFFLES

Micology R & D: Freeze-dried mushrooms.  Carlos de Pablo and Dr.Ramón Cacabelos

From harvest chef to the iconoclastic mycologist.   Aitor Basabe y Mikel Zeberio 


            Mikel Zeberio
 
Environmental sensibility.  Igles Corelli

12:15 - 12:45 AUDITORIUM - TALKING WITH A GENIUS

The elegance of Alain Ducasse.  Alain Ducasse

12:45 - 13:30 AUDITORIUM
 
Caviar, an eco-sustainable luxury. Introduction by Philippe Barbier.
 
Michel Troisgros.

13:00 - 13:30 BAR-SHOW. Premium Beverage Area.

Charles Schumann.

13:45 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

The spirit of nature: Earth, wind and fire. Yoshihiro Narisawa

15:45 - 16:15 AUDITORIUM

            Andoni Luís Aduriz

Ecological Intelligence: Second skin. Andoni Luis Aduriz

16:15 - 17:15 AUDITORIUM - THEATRE OF IDEAS

The myth of natural food products. Francisco García Olmedo

Transgenics exposed the risks from new crops. Juan Felipe Carrasco

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Johnny Schuler.

17:30 - 18:30 Conferences

17:30 - 18:30 BAR-SHOW. Premium Beverage Area.

ROUNDTABLE; Javier Mariscal, Loquillo, Carmen Chaparro.

18:30 - 19:00 BAR-SHOW. Premium Beverage Area.

Nahuel Frúmboli (Flair)

18:30 - 19:30 MULTIPURPOSE HALL

The best ecological olive oils from all over the world.

                   Paco Roncero 

Kisko García, Ricard Camarena y Paco Roncero

28 January Thursday

GASTROECONOMY: MANAGEMENT + IMAGINATION = PROFITS

09:30 - 11:00 AUDITORIUM - New business opportunities


                    Dani García

Haute cuisine low cost.  Dani García

Singular food: "Prêt-à-porter" creativity. Íñigo Lavado

Street cuisine. Mobile restaurants. Thierry Marx

11:00 - 11:45 AUDITORIUM

Informality in Urban haute cuisine "Modern English Style." Jason Atherton

11:45 - 12:15 AUDITORIUM

Thirty years on the Podium. How to adapt to change.

Juan Mari Arzak and Elena Arzak

              Juan Mari Arzak & Elena Arzak
 
12:15 - 13:00 AUDITORIUM

Management of the proximity. Ben Shewry

12:30 - 13:00 BAR-SHOW. Premium Beverage Area.

"New Orleans, the birthplace of the Cocktail bar." Ángel San José.

13:00 - 13:30 BAR-SHOW. Premium Beverage Area.

"Return trip to the world of the cocktail." Carlos Moreno.

13:00 - 13:45 AUDITORIUM

Gin & Tonic's evolution. Javier de las Muelas

13:45 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

Nomadic chefs ("Private Kitchens", imaginative solutions, unusual catering).

Carl Borg and Pedro Monge

15:45 - 16:30 AUDITORIUM- THEATRE OF IDEAS

"The José Andrés case" in IE Business schools.

Luis Solís and José Andrés

16:30 - 17:00 BAR-SHOW.

Premium Beverage Area. Bitters. Diego Cabrera

16:45 - 17:45 MULTIPURPOSE HALL

The Mediterranean Sturgeon: the recovery of a millennium species.

Elena Arzak, Alberto Chicote and Ramón Freixa

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Taste the Art. Drink with all your Senses.

Junior Merino.

17:45 - 18:30 MULTIPURPOSE HALL

Tiki cocktails and fashion mixed drinks. Javier de las Muelas

18:30 - 19:00 SALA POLIVALENTE

Amazing harmonies chocolate and red wine. Paco Torreblanca

 
               Paco Torreblanca

19:00 - 20:00 MULTIPURPOSE HALL

Icons of a prodigious decade in Spanish cuisine

Juan Mari Arzak, Ferran Adrià, Martín Berasategui, Manolo de la Osa

Ferran Adrià, Sergi Arola, Juan Mari Arzak, Martín Berasategui, Quique Dacosta, Manolo de la Osa, Dani García, Andoni Luis Aduriz , Joan and Jordi Roca, Carme Ruscalleda, Marc Singla, and Pedro Subijana

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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.

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

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain

Spanish Grape Varieties: A Photographic Encyclopedia (A Work-in-Progress, More to Come)

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(Double click on image to go to larger image, once in Picasa web album push F11 for full screen view.)

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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

Spanish Chefs Star at Star Chefs Conference 2009 in New York City: Juan Mari Arzak, Paco Torreblanca & José Andrés (Slide Show)

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Star Chefs International Chefs Conference, New York City, Sept. 20-22, 2009

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(Double click on image to go to larger image, once in Picasa web album push F11 for full screen view.)

_________________________________________________________________________

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

Looking Back: At the Barcelona Futbol (Soccer) Riot at the Top of the Ramblas, May 2006

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Michael Whiteman of the Joseph Baum & Michael Whiteman Co. (International Restaurant Consultants) and I were on a memorable trip through Spain, trying to raise dinero for a big Spanish restaurant complex that I had concocted.  We had finished dinner and were heading back to our hotel when we encountered the great Barcelona Club Futbol Soccer riot when Barcelona clinched the Spanish league title on May 3, 2006 (shades of Goya's famous 3 de Mayo. painting).  Since I am seldom without my cameras in Spain, and especially in Barcelona, I managed to capture these scenes without too much risk to life and limb.   All photographs in this slide show are copyrighted by Gerry Dawes 2006.

(Click on lower right corner to go to Picasa, click on 'slide show', push F11 for full screen view.)

_________________________________________________

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

World Wine Crisis Series (Ten): "$100 bottles of wine gather dust." - Michael Whiteman / "US wineries must adjust to new $50 ceiling" -- Decanter

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CONSULTANTS PREDICT 13 RESTAURANT AND HOTEL FOOD AND DINING TRENDS FOR 2010

(Click on link above to read the whole report.)

". . .$100 bottles of wine gather dust." -- Michael Whiteman, 
President Joseph Baum &Michael Whiteman, Co, Inc.,  
International Restaurant Consultants http://www.baumwhiteman.com/

  Michael Whiteman cutting through the bull in Barcelona.  
At Hotel Arts, for whose original restaurants the Joseph Baum & Michael Whiteman, Co. was the consultant.
Photograph by Gerry Dawes©2006.
 

"#3 UPSCALING THE DOWNSCALE: No question that consumers are trading down.  Steakhouse sales slipped 25%-30% since last year, and $100 bottles of wine gather dust. Predictably, hamburger and hot dog sales are on the rise but not because they’re cheap. What’s important is that consumers are using these vehicles as trade-up treats! That’s what’s behind the explosion of “gourmet” hamburgers smothered in the likes of manchego cheese and Iberian ham; or fanciful hot dogs served with goat cheese and guacamole; or french fries revved up with parmesan cheese and truffle oil.  

Consumers are trading down in order to trade up! That explains why operators are success -fully playing one-upmanship with these items, why they’re labeling them like categories of steak: brisket burgers, short rib burgers, grass-fed burgers. It’s why lamb burgers, which you couldn’t give away three years ago, are selling. It’s why you find hand-made artisan hot dogs and Kobe dogs smothered in home-made relishes and condiments (Show Dogs, San Francisco; Bark, Brooklyn; Hot Doug’s, Chicago).
 
Danger: At low price points, there’s little economic risk in experimenting; but when people finally have more money in their pockets, will they forsake these humble things and rush back to steaks and chops?"

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US wineries must adjust to new $50 ceiling: report

November 24, 2009
Richard Woodard, Decanter Magazine

The era of the US$100-plus bottle may be over as the US recession takes its toll on Baby Boomers' wealth, according to a new report.

In the preliminary findings for its 2010-11 Annual State of the Wine Industry Report, Silicon Valley Bank warned that wineries need to adjust to a 'new normal' of reduced spending power – among the very consumers who have driven recent growth in the market.

'For that segment of Baby Boomers who have seen their net worth drastically reduced and who have been the prime target of wine marketing for nearly 20 years, a US$50 bottle of wine is now permanently out of the question for a normal purchase,' said Rob McMillan, report author and founder of the bank's Wine Division.   (Click on link above to read the whole article.)
____________________________________________________________________________

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