Photo Gallery: The Many Faces of Ferran: 17 Years of Photographing of Ferran Adrià of elBulli by Gerry Dawes

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 My first photo of Ferran Adrià after lunch on the terrace at El Bulli in 1997.
Photo by Gerry Dawes©2013. Contact gerrydawes@aol.com for publication rights / http://www.gerrydawesspain.com.

Click on this Pinterest link to see the Ferran Gallery

_________________________________________________________

About Gerry Dawes   

“The American writer and town crier for all good Spanish things Gerry Dawes . . .the American connoisseur of all things Spanish . . .” – The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *

"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..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *

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 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.

 

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

Getting Into elbulli: The Intrepid Culinologist Rachel Zemser on an Encounter in Madrid in January 2011

 * * * * *

 While there (at Madrid Fusión--I was lucky enough to meet the El Famoso writer Gerry Dawes who has been writing about Spain forever and knows practically every single restaurant owner in the entire country!

Me, being the gusty consultant that I am-politely asked Gerry if he knew anyone at El Bulli and perhaps he could see if there were any open tables! I figured .. HEY it never hurts to ask!

Gerry Dawes, Rachel Zemser and Greg Grossman having fun at dinner at Casa Lucio during Madrid Fusion 2011.

 

Gerry made a few calls and the next thing we knew, we were on a train to Barcelona -where we would rent a car and drive to Rosas and eat what would be (although I didn’t know it at the time) the best and worst meal of my entire life!

And so I will continue this story next week where I will tell you all about our Madrid tapas crawl the night before,  my unfortunate encounter with food poisoning and the dinner I hardly got to enjoy.

Its interesting how the random occurances in life lead you down a path that takes you to dinner at the most famous restaurant in the world. -- Rachel Zemser, The Intrepid Culinologist

* * * * * 

“The American writer and town crier for all good Spanish things Gerry Dawes . . .the American connoisseur of all things Spanish . . .” – The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *

"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..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *

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 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.

 

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

Anniversary of the Death of Federico García Lorca, Murdered by Nationalist Forces Outside His Hometown of Granada on August 19, 1936

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Statue of Federico García Lorca (b.1898–murdered by rightist forces August 19, 1936, Granada) in the Plaza de Santa Ana, Madrid. Sculptor: Julio López Hernández 1986.  
Photo copyright by Gerry Dawes 2007 / gerrydawes@aol.com.

 
Slide Show: Statue of Federico García Lorca, Plaza Santa Ana, Madrid.
____________________________________________________

About Gerry Dawes   

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *

"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..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *

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 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.

 

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

Viña Magaña Gran Reserva 1982 Navarra, Merlot-Cabernet Blend, from my cellar, August 18, 2013. In superb condition. 94 pts.

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 Viña Magaña Gran Reserva 1982 Navarra, Merlot-Cabernet blend.

 Photo: G. Dawes / Samsung Galaxy S4 Smartphone camera.

From my cellar, August 18, 2013.  In superb condition.  Cork broke extracting it from the bottle with a waiter-corkscrew.  Decanted. 

Only 12.5% alcohol, great acid balance.  

Deep black plum, but not impenetrable color.

Lovely ripe, mature nose of black fruits.    

Delicious black cherry, black currant fruit with hints of dark chocolate, beautiful balance with nuanced flavors that invited us back to the glass with or without food.  94 pts.  

Had with lamb chops, lime-cilantro alliol, corn-on-the-cob, potatoes with scallions, red pepper and jalapeño.  

Kay, who is not normally a red wine aficionada liked this wine a lot, too. 

In the 1980s & 1990s, I had many of these Viña Magaña wines in Navarra over dinner with Juan Magaña.  They were outstanding and as good as most top crus from Bordeaux. 

_________________________________________________________

About Gerry Dawes   

“The American writer and town crier for all good Spanish things Gerry Dawes . . .the American connoisseur of all things Spanish . . .” – The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *

"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..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *

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 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.

 

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

The Passing of the Great Spanish Food Writer Penelope Casas, Que Descanse en Paz

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  Penelope Casas, Spanish Food Author, Dies at 70
The New York Times

Very sorry to hear this morning of the passing of the great Penelope Casas, whose books on Spanish Cuisine paved the way for many of us.  Penelope's books opened the door for many Americans to understand traditional Spanish cuisine.  

 

___________________________________________________________________

About Gerry Dawes   

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *

"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..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *

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 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.

 

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

Ribeira Sacra: The Perfect Lunch at O Grelo Restaurant

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Persistence of Memory (Salvador Dalí) Rating.

Ribeira Sacra vineyards in Amandi overlooking the Sil River with the Catamaran that carries tourists. 
 Photo by Gerry Dawes©2009.

In recent years, La Ribeira Sacra, a stunningly beautiful, isolated wine region located some 350 miles northwest of Madrid in northwestern Spain's mountainous Galicia, has begun showing some of the most exciting potential I have encountered in more than 40 years of traveling the wine roads of Spain. Here God and Men--using primarily godello for white wines and mencía for reds--are creating exceptionally delicious, often profound wines from native grapes grown in impossibly steep, rocky vineyards, whose terroir is the equal of any in France. The region's is so awesomely compelling and the wines so enticingly beckon the drinker back for another sip--with bright fruit, good acid balance, lower alcohol levels and, mercifully, little or no flavor destroying new oak flavors--that the Ribeira Sacra is rapidly becoming one of the most compelling "new" wine regions on earth.

Lunch at O Grelo, Monforte de Lemos, Ribeira Sacra
 
(An interview with Gerry Dawes at O Grelo restaurant by Luíz Díaz in La Voz de Galicia [English translation])

As I write this (literally, I have a note pad with me at the table) I am having lunch alone on the terrace of O Grelo, a very good traditional Galician restaurant situated just down the hill from the parador and castle of Monforte de Lemos, the main regional agricultural and business center of La Ribeira Sacra. For the third time this week I do something I almost never do--at least in the same short span of days--I am repeating one of those nearly perfect meals that I have sometimes been lucky enough to encounter.

Almalarga Godello and the Galician Cows' Milk Cheeses

Tetilla

First, I am served wedges of three kinds of Galician cows' milk cheeses--the suggestive tetilla (shaped like a woman’s breast), the pleasantly ahumado (smoked) San Simón and a creamy Ulloa-Arzúa–with which I am drinking Pena das Donas Almalarga Godello (2008), a Ribeira Sacra white wine that is one of my favorites.

This wine has a depth of white peach fruit and haunting minerality that is hard to match in all of Spain, a wine that one day could become known as Spain's equivalent of Montrachet. It is lovely, beautifully drinkable and calls you back to the glass again and again, something that seems to be a defining characteristic of many Ribeira Sacra wines, both white and red. The Almalarga Godello is a perfect foil for the milky richness of the cheeses.
 
Tomatoes, Onion and Pan Galego

Next comes a plate of fresh tomatoes and onions; at least three, maybe four tomatoes come cut in wedges. It is a huge plateful, topped with very thinly sliced onions. The first day at lunch, I asked the waiter to take at least half the tomatoes away, since I don't want to waste them. That was a mistake. This time I keep all the tomatoes. 

For dressing this simple, but sublime dish, I am brought a stainless steel rack with Spanish extra virgen olive oil, red wine vinegar, salt and pepper shakers and a bowl of Maldon salt on the side. I sprinkle the tomatoes and onions with the Maldon first, then drizzle on a good quantity of olive oil, followed by a sprinkling of vinegar. The oil and vinegar will pool on the plate, mix with the juice of the tomatoes and make for prime dipping for the excellent, crusty, thick pan galego (Galician bread) in the basket alongside. The tomatoes are just ripe, never overripe, and are still firm to the bite and the sheer onion slices make a perfect counterpoint. I am in heaven with this salad.

 
Zamburiñas, tomates, Godello and Décima Ribeira Sacra Mencia at O Grelo restaurante, Monforte de Lemos, Ribeira Sacra, Galicia. Photo by Gerry Dawes©2013 / gerrydawes@aol.com.

Zamburiñas al horno

For the main course, I have zamburiñas al horno (oven-baked small scallops). There are eight of them, each in its half shell cradled by a crescent of pink-orange coral with the milky white scallop juices pooling up in the shell. 

Zamburiñas and my notebook, lunch at O Grelo restaurante, Monforte de Lemos, Ribeira Sacra, Galicia. 
Photo by Gerry Dawes©2013 / gerrydawes@aol.com.

The zamburiñas, one of my favorite of all Galician bi-valve or crustacean dishes (which is saying something given the incredible range of Gallegan mariscos), are unflavored by anything but the sea and their own good taste and are incredibly delicious.

Dessert is arroz con leche with a caramelized sugar, créme brulée-like crust on top.

The Pena Das Donas Almalarga Godello 2008 with its sweet stone fruit flavors and long, compelling mineral finish balanced perfectly by fine acid levels is a superb match for the scallops and made this luncheon complete, ethereal, unforgettable.

Antonio Lombardía pouring Pena Das Donas Godello. 
Photograph by Gerry Dawes 2008.

Wine Tasting note:
 

Pena das Donas, Pombeiro, Pantón (Lugo), Ribeiras do Minho Almalarga Godello 2008 Summum $21 (13%) US Importer: Eric Solomon European Cellars

Lively green tinged, white gold.

Beautiful nose of lime, white peach and minerals.

Soft, silky and well balanced with lovely, sweet white peach fruit, and a haunting, lingering bitter almond and a haunting mineral finish. This is wine that may benefit further from a year in bottle. 93 points Exceptional value.

(This summer I drank the 2006 Almalarga, one of several bottles I had, and rated it 96 points.)

Antonio Lombardía, one of the owners of Adegas Pena Das Donas, who makes the stellar Almalarga Godello. With him a his vineyardist-partner, Jesus Vázquez Rodríguez and visitor Basilio Izquierdo, who made the top Rioja CUNE wines for 30 years. Views of Pena das Donas vineyards. Photos by Gerry Dawes©2008.

Restaurant & Hotel Info:

O Grelo, Campo de la Virgen, s/n, Monforte de Lemos (Lugo) 15011, Spain (Just down the hill from the Parador.) Telephone: 011-34 982 404 701. 
 

Hotel Parador de Monforte de Lemos, Plaza Luis de Góngora y Argote, s/n - 27400 Monforte de Lemos (Lugo), Spain. Telephone: 011-34 408 916 9102; Fax: 982418495; monforte@parador.es

Road Warrior's Inexpensive Hotel:
 

Hotel Ribeira Sacra, Rúa do Conde, 17, 27400 Monforte de Lemos (Lugo) Teléfono: 982411706; Fax: 982411546; ribeirasacra@yahoo.es

Modern, plain, comfortable (good beds) and homey, sometimes a bit noisy; wi-fi on the first floor and in the breakfast room. Spartan breakfast available: pan tostado or croissant with butter and jam, café or tea and freshed juiced orange juice. At about 30 Euros per night, a steal. My home-away-from-home in Ribeira Sacra.

More on Galicia

La Queimada in Galicia with Paco Dovalo & the Group of Bodegueros Artesanos - Video by Zachary Minot, Devour.tv

Lampreia: Eating Lamprey Eel Along the Minho River in Southern Galicia

________________________________________________________

About Gerry Dawes   

 The American writer and town crier for all good Spanish things Gerry Dawes . . .” – The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese (The Dial Press, New York), Michael Paterniti, Bestselling Author of Driving Mr. Albert. 

* * * * *

"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. Chef Chiarello toured northern Spain with me in October 2011 and was just in Barcelona again in January 2013.  He is preparing to open his new Spanish inspired restaurant, Coqueta, at San Francisco's Pier 5 in April.

* * * * *

"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..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *

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 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.

 

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

A Traveller in Wines: Forty Years of Adventures of a Food & Wine Road Warrior in Spain: Heavenly Nights in Old Castile: Adventures with Ambrosio Molinos

 * * * * *

A Traveller in Wines: Forty Years of Adventures of a Food & Wine Road Warrior in Spain: Heavenly Nights in Old Castile: Adventures with Ambrosio Molinos

___________________________________________________ About Gerry DawesGerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and TravelGerry 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 serieson wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on SpainGerry 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 Classic: La Casa del Abuelo for Gambas al Ajillo (fired in stove-top clay ceramics cazuelas or caceroles).

* * * * *

Gamba (shrimp) painted on a window at La Casa del Abuelo, Madrid, specialist in gambas al ajillo fired in stove-top clay ceramics cazuelas or caceroles.  Photo: Gerry Dawes©2012 / gerrydawes@aol.com

 Gambas al ajillo being cooked in a stove-top cazuela at La Casa del Abuelo (grandfather's place), Madrid. 

Photo: Gerry Dawes©2012 / gerrydawes@aol.com

 
 Firing gambas al ajillo in a stove-top cazuela at La Casa del Abuelo (Grandfather's place), Madrid.  
Photo: Gerry Dawes©2012 / gerrydawes@aol.com

___________________________________________________ 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 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.

Madrid Classic: Painting at the original Las Bravas (Callejón del Gato, 3 Madrid), the place where patatas bravas, a Madrid-origen specialty, originated.

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Painting at the original Las Bravas (Callejón del Gato, 3 Madrid), the place where patatas bravas, a Madrid-origen specialty, originated (the owners have a registered patent on the sauce).  Patatas bravas subsequently became a tapas famous around the world. This incredible painting is one of my all-time favorites of a culinary subject (second only to the original that used to hang over the bar at La Bravas and for years hung there with a big tear in it).  

Photo by Gerry Dawes©2009 / gerrydawes@aol.com

Madrid Classics. Taurine aficionados' hangout Viña ‘P’ bar-restaurant, Plaza Santa Ana

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Madrid Classics. Taurine aficionados' hangout Viña ‘P’ bar-restaurant, Plaza Santa Ana, Madrid.  
Photos by Gerry Dawes©2009. Contact: gerrydawes@aol.com / Facebook / Twitter.

Al Andalus Train, New Camino de Santiago Itinerary to Open July 21

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Al Andalus Train, New Camino de Santiago Itinerary  - new and innovative route, 6 days and 5 nights, Zaragoza to A Coruña. 
The itinerary will include visits to La Rioja, Burgos, Astorga, Santiago de Compostela, Pontevedra and Vigo. 

La Rioja – wine tasting in a classic bodega of world-renowned Rioja wine; 

Burgos – Castilian history, El Cid and superb Gothic architecture.

Astorga - founded by the Romans, famous for pastries and chocolate; 

Santiago de Compostela – the final destination of pilgrims who have for over 1,000 years walked the St. James Way, ‘El Camino de Santiago’, to the Cathedral where the remains of the apostle Saint James are buried; 

Pontevedra – (derived from Old Bridge in Latin), sitting between mountains and the sea, with typical Galician mansions (pazos) and its shellfish cuisine accompanied by the local Albariño wine. 

Vigo – Galicia’s largest city and seaport, with a long and often turbulent history reflected in its architecture and culture; 

A Coruña – an important sea port for centuries, it played a key role in the Napoleonic Wars in the early 18th century. 

Departure dates from Zaragoza: 21 and 28 July 2013 

Prices per person for this special 6-days / 5-nights journey 

Superior Suite, double € 3,650 Superior Suite, single € 4,850 Standard Suite, double € 2,950 Standard Suite, single € 3,950 Triple supplement (children under 12) : € 1,000 

Contact us for more information and availability. - See more at: http://www.luxurytrainclub.com/press/al-andalus-st-james-itinerary

Al Andalus Camino de Santiago Itinerary

Zaragoza – Santiago de Compostela- A Coruña

Sunday July 21, AVE Madrid Atocha to Zaragoza Delicias, Visit to Zaragoza, Night in Miranda de Ebro

After the arrival of the group at 12:00h in the Delicias de Zaragoza station and comfortably boarding on the train, we will go eat in the city centre where we will visit in the beginning early afternoon. Zaragoza was founded by Cesar Augusta in the year 24 a. C. Under the name Medina Albaida Sarakosta, the Arabs turned the ancient Roman city into one of the major centres of the cultural world during its time. An exceptional relic from this time period is the palace-fortress of the Aljafería, which has been magnificently preserved. We will also visit La Plaza de Las Catedrales which is the meeting place of the very significant buildings la Basílica del Pilar and la Catedral of San Salvador. 

  Monument to Goya in the center of Zaragoza. 

Photo: Gerry Dawes©2010 / gerrydawes@aol.com.

Nuestra Sra. del Pilar, Artisan Chocolate Shop near the Cathedral.  Souvenir of Zaragoza: "It is a sin. . .not to try it."  Photo: Gerry Dawes©2010 / gerrydawes@aol.com.

La Catedral-Basílica de Nuestra Señora del Pilar de Zaragoza, image of La Virgen del Pilar.

Photo: Gerry Dawes©2010 / gerrydawes@aol.com.

Nuestra Señora del Pilar de Zaragoza, image of La Virgen del Pilar. Image in a shop near the Cathedral. 

 Photo: Gerry Dawes©2010 / gerrydawes@aol.com.  

After the visit to Zaragoza, the train will to take us on the journey to Miranda de Ebro and during the trip we will have our first dinner on board.

We will spend the night with the train stationed in Miranda de Ebro (Burgos province).

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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 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.

 

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

Madrid Classics: Lhardy, one of Madrid's greatest delicatessens.

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Gerry Dawes at Lhardy, one of Madrid's greatest delicatessens.  This historic place dates to the 19th Century and has a full service restaurant upstairs.  Stopping between noon and 2 pm for a cup of bouillon, spiked with a Sherry of your own choosing (and pour) and accompanied by a self-service canape and a glass of cool water from a samovar, is a venerated Madrid custom. 

Photo by Docsconz, John Sconzo.

Authentic Sevilla Gazpacho Doña María

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Bowl of gazpacho or what's left of a bowl of gazpacho. 
Photo: Gerry Dawes©2011 / gerrydawes@aol.com.

Authentic Sevilla Gazpacho Doña María, named after my Spanish mother, María Franco, who showed my former wife, Diana Valenti, and I how to do it. Many Sevillanas use green pepper, I use red pepper. The six guarniciones are: diced tomatoes, cucumbers, onions (I use chopped scallions), green bell pepper (I use red), cubed bread and chopped hard cooked eggs. 

In latter day Spain, in the days before the crisis anyway, in some places, as a sign of their prosperity I guess, they began the fashion of added chopped jamón Ibérico as a garnish. I do not. That takes this wonderful all-veggie dish out of the vegetarian category, is superfluous and dimishes the greatness of the dish, IMHO.

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Gazpacho Slide Show

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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 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. 

 

Trailer for a proposed reality television series on wine, gastronomy, culture and travel in Spain.
 

The Spanish Artisan Wine Group - Gerry Dawes Selections

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

Iconic Food and Wine Photographs From Spain

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This painting at Madrid's Las Bravas, where patatas bravas originated,  used to hang over the bar in its original form (complete with a prominent tear in the canvas).  Now it appears to be a faithful reproduction--without the hole in the canvas--and it hangs in its own special place at the far end of the restaurant, which has now been remodeled to resemble something like a Spanish McDonald's. This piece is so incredibly camp that it is one of my favorite culinary works of art in Spain, or anywhere else for that matter.  Ole, Las Bravas!

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(Double click on image, go to Picasa web albums, click on slideshow and the 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 the subject of 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

Sherry Primer - Part Two With Gerry Dawes - Bodegas Hidalgo Sherries

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Sherry Primer - Part Two

Explaining Sherries with poet Robert Balun. Tasting and descriptions of a range of Bodegas Hidalgo La Gitana Sherries with Spanish wine expert, Gerry Dawes, Founder & Jefe of The Spanish Artisan Wine Group - Gerry Dawes Selections. (Hidalgo Sherries are imported by Classical Wines (Seattle, WA), not The Spanish Artisan Wine Group.) Gerry Dawes©2013; 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 the subject of 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.