Gerry's View Interviews & Articles - ICEX Foods From Spain News USA
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Interview with Chef Alex Ureña, Pamplona, New York City Winter 2008
Starchefs.com Founder Antoinette Bruno Fall 2008
José Andrés & El Salón Internacional de Gourmets, Madrid Summer 2008
Chef Terrance Brennan, Picholine & Artisanal, New York & Spanish Products, Spring 2008
In the Metropolitan New York area, tapas bars are flourishing and seem to be sprouting like mushrooms in many youth-driven areas of the city and even beyond to once staid areas such as Connecticut. Winter 2007
Spain now has an incredible number of prestigious international gastronomy and wine fairs, so many in fact that few Spaniards, even hardened professionals, can keep up with them. Things kick off in January with Madrid Fusión, which has become one of the world’s top gourmet encounters in only five years. Summer 2007
Solera Tapas Bar & Restaurant, Minneapolis & Madrid Fusión 2007 Spring 2007
Spanish Specialty Food Shops & A Personal View of Madrid Fusión 2006
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.
Gerry Dawes can be reached at [email protected]; Alternate e-mail (use only if your e-mail to AOL is rejected): [email protected]
Starchefs.com Founder Antoinette Bruno Fall 2008
José Andrés & El Salón Internacional de Gourmets, Madrid Summer 2008
Chef Terrance Brennan, Picholine & Artisanal, New York & Spanish Products, Spring 2008
In the Metropolitan New York area, tapas bars are flourishing and seem to be sprouting like mushrooms in many youth-driven areas of the city and even beyond to once staid areas such as Connecticut. Winter 2007
Spain now has an incredible number of prestigious international gastronomy and wine fairs, so many in fact that few Spaniards, even hardened professionals, can keep up with them. Things kick off in January with Madrid Fusión, which has become one of the world’s top gourmet encounters in only five years. Summer 2007
Solera Tapas Bar & Restaurant, Minneapolis & Madrid Fusión 2007 Spring 2007
Spanish Specialty Food Shops & A Personal View of Madrid Fusión 2006
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.
Gerry Dawes can be reached at [email protected]; Alternate e-mail (use only if your e-mail to AOL is rejected): [email protected]