Chef Anthony Goncalves & Chef Marco Gomes “Divertimento de Cozinha”

by Tia Maria · Published November 13, 2011 · Updated January 12, 2014

Executive Chef Anthony Goncalves of 42/Bellota Restaurant at The Ritz Carlton New York welcomed Portuguese Chef Marco Gomes on November 9 as a guest chef for the “Visiting Chefs Series II” – “Divertimento de Cozinha”.

“I hear their philosophy, they listen to my philosophy, we share techniques together so there is a give and take on both sides. So they leave inspired by me and they leave inspiring me. So, there is a back and forward inspiration. On top of that obviously there is friendships that are made and now there is constant contact. More contact than if we had meet in person or worked together. There is a lot of respect when you work with someone … you gain, through your hard work, and your approach, and your philosophy that they are into that. They sort of embrace you even more and I embrace them even more. ” Chef Anthony Goncalves.

First Course Served: Mesa de Portugal – Marinated spicy mushrooms, lupine beans, padrones, linguica assada and a wood boar with jamon iberico de Bellota, Toledo & amenteigado cheese, olives, pear mostarda, pieces of clams & chourico and shrimp with garlic and paprika all served with Encruzada wine from Quinta dos Carvalhos, Dao.

“I am a passionate about traditional Portuguese cuisine. My roots are from Tras-os Montes where I grew up with my family cooking the traditional recipes made from the fresh vegetables and meats from our farm. The inspiration of my cuisine is based on these traditions but I give it a touch of modernity. The ingredients in these dishes presented here today are the best of the Portuguese cuisine. ” Chef Marco Gomes

Menu

Chef Marco Gomes – Executive Chef – Foz Velha – Porto – Portugal. He will be opening a new restaurant in Macau in February, 2012

Located in the glamourous Foz district, well-known for its palaces and chalets, Foz Velha, right in Esplanada do Castelo, is a restaurant exclusively devoted to the finest of Portuguese dining, blending “modern cuisine” with “influences from Portuguese traditional” cooking, in a kitchen led by Chef Marco Gomes, who comes from the heart of the Trás-os-Montes region.