Gerry Dawes's Spain

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

* * * * * 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

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

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.&nbsp

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

* * * * * 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.* * * * *Clemente Gómez, Maestro Cortador de Jamones, when not slicing Pedroches hams at gastronomy fairs, can be reached at

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

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 * * * * * Tyler Colman on his Dr. Vino's Wine Blog has a very interesting post today, April 16, Tony Soter sheds

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

  * * * * * 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.

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

* * * * * (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

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

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

Memorias del Tiempos Pasados: Dos Videos Estupendos de Ferran Adrià con José Andrés en The Culinary Institute of Ame

&Nbsp;* * * * * Here are two excellent videos in English and in Spanish from the Culinary Institute of America's historic Flavors of Spain Conference in 2006.   Ferran Adrià demonstrates his revolutionary espherification and reverse espherification tecniques and José Andrés translates and embellishes the descriptions. Ferran Adrià. Photo copyright 2007 by Gerry Dawes. José Andrés at

About the author Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award)

About the author Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine. Mr. Dawes is currently working on a

Cocina de Vanguardia: "Spain's Chemical Reaction," Articulo en Food Arts October 2009

&Nbsp;* * * * * 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


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