Epicurean Ways and Gerry Dawes Tour Press Release
July 29, 2008
Read the latest press release about the Taste of Andalucia Tours with Gerry Dawes and Jane Gregg, scheduled for Fall, 2008, and Spring, 2009. You may also read it here.
Insider’s Culinary Tours in Spain:
Travelers Come in Contact With Local Spanish Culture Through Its Cuisine
CHARLOTTESVILLE, Va., July 29 /PRNewswire/—Epicurean Ways and Gerry
Dawes announce the launch of an Insider’s Culinary Tour in Spain: A Taste
of Andalucia. Two tours are scheduled for 2008. They will be guided by
Gerry Dawes.
Gerry Dawes is considered a leading expert on Spanish food and wine.
Dawes’s articles have appeared in Food Arts, Wine News and Sante. He was
awarded the Premio Nacional de Gastronomia (Spain’s National Gastronomy
Award) in 2003.
Jane Gregg, Director of Epicurean Ways, says this about Gerry Dawes:
“Gerry brings amazing energy and enthusiasm to his tours. He knows more
about Spanish food and wine than almost anyone I’ve ever met. He also knows
the places, the restaurants—famous and not—the chefs, the winery
owners.”
The Taste of Andalucia tour will focus on the extraordinary cuisine of
the region, highlighting traditional food and artisanal ingredients, and
innovative chefs and avant-garde techniques.
The secrets to Spanish cuisine lie in the extraordinary freshness of
its ingredients and the relative simplicity of the cooking methods. The
tours also introduce participants to the lifestyle of Spanish cuisine. What
is perhaps most remarkable about cuisine in Andalucia is the tradition of
the tapeo—going out for tapas. Tapas are inseparable from the tapeo, and
as such cannot be reduced to a set of recipes.
Spanish chef Ferran Adria writes in Mas que tapas (More Than Tapas)
(Vivendi Publicaciones, 2008, p.8), “If Andalucia is more than tapas, tapas
are much more than food; they identify us, because they reveal a way of
living as a society, of coming together around food and drink, which ceases
to be a physiological fact and becomes a social act.”
Travelers on the Taste of Andalucia tours come in contact with local
Andalusian culture, meeting chefs and winemakers and learning first-hand
about the cuisine, wine and culinary traditions.
In recent years, Spanish cuisine has caught the attention of the likes
of American chefs and food writers Mark Bittman (The New York Times), Mario
Batali (Babbo), and Terrance Brennan (Picholine and Artisanal), among
others.
Jose Andres, Washington, D.C. chef and restaurateur (Jaleo) hosted the
2008 26-part PBS series Made in Spain, exploring Spain’s 17 culinary
regions.
A Taste of Andalucia: Nine days/eight nights. $5600 p/p. Most meals,
and a lot of wine, included.
2008: October 4-12 and November 12-20
2009: March and May
Jane Gregg, a tireless explorer of Spain, is the Director of Epicurean
Ways, a culinary travel company specializing in Spanish cuisine and wine
tours, based in Charlottesville, Virginia, and Barcelona, Spain.
Gerry Dawes, New York, is a food and wine writer specializing in Spain,
who travels frequently to Spain to speak at gastronomic conferences,
research Spanish food and wine and lead culinary tours.
Jane Gregg (Epicurean Ways) 434-228-0641
A Taste of Andalucia:
http://www.epicureanways.com/trips/a-taste-of-andalucia
Epicurean Ways: http://www.epicureanways.com
Gerry Dawes 914-414-6982
http://www.gerrydawesspain.blogspot.com /
SOURCE Epicurean Ways
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Related links:
http://www.epicureanways.com/trips/a-taste-of-andalucia
http://www.epicureanways.com
http://www.gerrydawesspain.blogspot.com
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