Asisa Madrid Fusión 2017: More Photos of the 15th Anniversary Edition, January 23-25, 2017

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Myriam López, GrupoGourmets-Salón de Gourmets, with legendary chef Juan Mari Arzak (Arzak) at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17

 Long-time friend Fernando Gurucharri, President of the Union de Catadores Españoles (Union of Spanish Winetasters), at the tasting of 11 historic vintages going back more than 30 years of D. O. Ribera del Duero wines at Asisa Madrid Fusión 2017 on Jan. 24, 2017.   Photo by Gerry Dawes©2017.

Galician Chef Pepe Solla of Casa Solla, Poio (Pontevedra), Galicia demonstrated lampreia eel cooking at a demonstration at Asisa Madrid Fusión 2017, Jan 25, 2017.  There is a cult-like devotion among some groups, mostly men, who make piligrimages to spot on the Miño River, the border between Spain and Portugal, when the eel are available around this time of year.

See: Lampreia: Eating Lamprey Eel Along the Minho River in Southern Galicia - The Season Has Begun!

 Chef Juan Cruz (Saborea España) and Matilde Asián González, Secretaria de Estado de Turismo at Saborea España, Asisa Madrid Fusión 2017, Palacio de Congresos, Madrid.  Photo by Gerry Dawes©2017 #amf17

 Chef Elena Arzak (Arzak) and Albert Raurich (Dos Pebrots, Barcelona) at Asisa Madrid Fusión 2017.  Photo by Gerry Dawes©2017 #amf17 

Also see: Albert Raurich's Dos Pebrots (Two Peppers) in Barcelona - A Culinary Time Machine

Gerry Dawes and long-time friend, champion cortador de jamones (professional hand-slicer of Ibérico hams) Florencio Sanchidrián at Asisa Madrid Fusión 2017, Palacio de Congresos, Madrid.

See Video: The great cortador de jamones (ham cutting artist), Florencio Sanchidrián, cutting hams at his Rincón de Jabugo restaurant in his Gran Hostal San Segundo in Ávila, Spain. Jan. 21, 2014

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More Photos: Photo Album of Asisa Madrid Fusión 2017: The Shared Codes of Haute Cuisine, Paths of the Future, 15th Anniversary Edition, January 23-25, 2017

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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. 
 

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@gmail.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@spanishartisanwine.com