Gerry Dawes's Spain

GerryDawes

GerryDawes

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. In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.




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The Ultimate Gin Tonic, The Bazaar by José Andrés at the SLS Hotel, Beverly Hills

5
30 de Julio de 2010
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José Andrés with his "The Ultimate Gin & Tonic," made with Hendrick's gin and Fever Tree tonic water,

Bar Blanca at The Bazaar by José Andrés at the SLS Hotel, Beverly Hills. 

Photo by Gerry Dawes ©2010.

Gin Tonics, as they are known in Spain, have been the official drink of off-duty Spanish chefs for years.  I suspect this right-of-passage libation really became a religion during the ten years that Rafael García Santos was staging his annual Lo Mejor de la Gastronómía chefs conference in San Sebastián (the conference has moved to Alicante).  I don't drink Gin & Tonic normally, unless I find myself in San Sebastián, where I always manage to have one a Dicken's, a terrific cocktail bar on La Alameda, or coincidentally, in Alicante, sitting out on the Explanada with my friends, Chef María José San Román and Pitu Perramón, her husband.    Leer más The Ultimate Gin Tonic, The Bazaar by José Andrés at the SLS Hotel, Beverly Hills

Etiquetas: gin tonic · ginebra · licores y destilados

El Crucero in Corella (Navarra), Lunch with the Wines of Aliaga

0
29 de Julio de 2010
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El Crucero in Corella (Navarra), Lunch with the Wines of Aliaga at One of the Great Restaurants of Navarra's Ribera Baja Wine-growing Region, Also Home to One of Spain's Greatest Vegetable Growing Regions.

 

I have had the good luck to have had lunch at El Crucero, twice this year, once with Carlos Fernández Aliaga, English wine merchant Anthony Sargeant and Basilio Izquierdo.  Izquierdo was the winemaker at CVNE for thirty years (until 2006) and now the winemaker owner of the tiny Rioja Alavesa bodega, Aguila Real, where he makes B. de Basilio wines (a garnacha blanca-based white that is one of the best Rioja whites I have ever tasted and a spectacular red that is reminiscent of the great CVNE Viña Real Oro wines of years past.  
 

Gerry Dawes, Basilio Izquierdo, Carlos Fernández Aliaga and    Leer más El Crucero in Corella (Navarra), Lunch with the Wines of Aliaga

Etiquetas: Navarra

Slide show of Clemente Gómez cutting Jamón Ibérico Pata Negra de Bellota

0
21 de Abril de 2010
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Maestro Cortador Clemente Gómez cutting Jamón Ibérico Pata Negra de Bellota de Pedroches (Córdoba)at Madrid Fusión 2010.
Slide show of Clemente Gómez cutting Jamón Ibérico Pata Negra de Bellota de Pedroches(Córdoba)at Alimentaria 2010 in Barcelona in March.
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Clemente Gómez, Maestro Cortador de Jamones, when not slicing Pedroches hams at gastronomy fairs, can be reached at his 'day' job in Andalucía as owner of:
Supermercado Atlántida
1ª pista de La Barrosa
Chiclana (Cádiz)
956 494 164 - 615 326 637
clementegomezcortador@hotmail.es
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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.
Mr. Dawes is currently working on a reality television series on wine, gastronomy, culture and travel in Spain.
 
Etiquetas: jamón

Abandoning Heavy Bottles for Wine, New Oak (de-forestation), High Alcohol and Other Pretenses; ....

0
16 de Abril de 2010
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Abandoning Heavy Bottles for Wine, New Oak (de-forestation), High Alcohol and Other Pretenses; Plus Embracing the 500ml. Bottle For High-priced, High Alcohol Wines and Comments on Natural Cork Wine Stoppers with a Slide Show From Amorim, the Portuguese Cork Producer

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Tyler Colman on his Dr. Vino's Wine Blog has a very interesting post today, April 16, Tony Soter sheds some weight [carbon footprint] on Oregon winemaker (and long-time California winemaker-consultant), Tony Soter.  Soter recently decided, according to Dr. Vino, "The Oregon vintner shipped his 2007 Pinot Noirs in bottles weighing 900g, more than the 750g of wine in the bottle. But for his 2008s, which are being released soon, the bottles will weigh 600g (both bottles, pictured right). Needless to say, the reduced packaging mass greatly reduces the carbon footprint of the wine."   Leer más Abandoning Heavy Bottles for Wine, New Oak (de-forestation), High Alcohol and Other Pretenses; ....

Etiquetas: alcohol en el vino

Un Dia Especial con el Famoso Escritor-Autor John Mariani Durante Navidades en Arthur Avenue, The Little Italy del Bronx

0
21 de Diciembre de 2009
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One of the best things you can do in New York City anytime, but especially around the holidays is spend a few hours in the Arthur Avenue area. It is the next best thing to a ticket to Italy. I had the good luck to go there for the very first time three years ago with the great John Mariani, who grew up not far from Arthur Avenue and lead me and my friend, Dr. Patricia Hanratty on a superb guided tour.

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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

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

3
11 de Diciembre de 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.)

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

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

0
11 de Diciembre de 2009
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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 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.   Leer más Spanish Chefs Star at Star Chefs Conference 2009 in New York City: Juan Mari Arzak, Paco Torreblanca & José Andrés (S
Etiquetas: Juan Mari Arzak