Tagged: Portuguese Chefs

Events / Photo Gallery

Chef Luisa Fernandes Featured Chef, at Women Chefs and Restauranteurs 2015 NYC Conference

Congratulations to Chef Luisa Fernandes, Executive chef at Robert restaurant, Museum of Modern Art, NYC. She was one of  featured women chefs preparing a multi-course dinner which featured the best of the best culinary talent in NY!

Chef Luisa prepared Portuguese “Bacalhau Crudité with Olive Oil, Vinegar, and Breaded Olives with Cilantro” (Bacalhau cru com azeite vinagre e azeitonas panadas e coentros,  at WCR’s 22nd annual Women Who Inspire awards Gala and dinner in NYC.

Gail Simmons, Top Chef, and Carla Hall, The Chew were the hosts at the dinner.

The WCR, Women Chefs and Restauranteurs: Creating a community of women in all walks of the food and beverage industry.

Photos Credit: Chef Luisa Fernandes

 

Events / Photo Gallery

Chef Rui Correia Hosts Sold Out Douro Valley Portugal, Food & Wine Tour 2014

 

Chef Rui Correia owner of Douro Restaurant in Greenwich Ct. will be hosting a spectacular trip of a life time, Food and Wine tour of the Douro Valley, Portugal this October. See itinerary here: Douro – Food Wine Tour 2014.

Chef Correia will also be preparing dishes along with some of the renowned chefs at the restaurants and vineyards on the tour!  This years tour is sold out but Chef Correia will be planning another tour next year 2015!

The chef is a frequent guest on The Today Show, been featured in many media outlets and is currently a chef instructor at Clarke Kitchens Culinary Center.

The menus at Douro Restaurant are a showcase of Chef Rui Correia’s creative approach to Portuguese-Mediterranean fare. Using local and seasonal ingredients Chef Rui demonstrates how Portuguese cuisine can be fresh, unique, and comforting. Chef Correia will be featured at the Greenwich Food & Wine Festival 2014 this September which will featuring many network Celebrity Chefs.

THE DOURO FOOD AND WINE TOUR October 9 – October 15, 2014 — SOLD OUT!!!

2015 DOURO FOOD AND WINE TOUR TBA!!!


Itinerary
Thursday October 09
Depart NEWARK/ NJ on TAP Air Portugal
Friday October 10 – Arrive PORTO, PORTUGAL

Accommodation 2 nights at Vintage House Hotel, Porto
October 10 –  12

In the heart of Douro’s World Heritage site, this former 18th century wine estate enjoys a fantastic riverfront location, surrounded by famous Port wine production estates and their extensive vineyards.
The interiors are sophisticated and comfortable and all the rooms have balconies overlooking the river.The award-winning “Rabelo” restaurant provides a combination of excellent food and wines of the region.

Your experience will start with a private visit of Niepoort Vineyards at Quinta de Napoles.
This critically acclaimed vineyard is not open to the public, but Chef Rui has arranged for an early lunch and tasting of some of their finest releases for a truly unique afternoon .

For our first evening in Portugal, Chef Rui Correia has organized a wine dinner at the most prestigious restaurant in the Douro Valley, Rui Paul’s DOC. His restaurant sits above the rivers water, with spectacular views of the surrounding vineyards.
Saturday October 11:
Morning at Leisure- Take in the stunning views of the Douro Valley at our hotel, situated on the banks of the Douro River.

2:00- 4:00pm:
Setting sail from the dock at the Vintage House, the group will board a traditional barco de rabelo (sailboat), for a leisure cruise on the Douro River.
Departure for Quinta Do Portal
We will enjoy late afternoon relaxation by the pool at this beautiful vineyard while enjoying local snacks and wines.
7:30pm:
Chef Rui in collaboration with Quinta Do Portal has set up a four course tasting menu, with a private selection of wines that will be presented to the group by the winemaker
Paulo Coutinho and owner Pedro Branco of the vineyard.
Sunday October 12 – 14 

Yeatman Hotel – Accommodations for 2 nights in executive suites.
The hotel is located in the heart of the worlds porto capital,owned and operated by the Taylor Fladgate family. This stunning hotel has amazing views of the ribeira baixa, where all the port wine houses are located. Once we have settled in, the group will meet for cocktails & hors d’ouvres followed by a lunch prepared by Chef Ricardo Costa of The Yeatman which will feature some local specialties of Chef Rui’s hometown.
After lunch we will take a vintage private tour of Taylor Fladgate and Fonseca Port wine houses located in Vila Nova De Gaia.

8:00pm:
Dinner at Pedro Lemos Restaurant: Pedro Lemos is one of Porto’s most talented young chefs, and friend of Chef Rui’s. His namesake restaurant is one of Porto’s hidden gems in the Figeira Da Foz area. We will be treated to a four course tasting menu with wine pairing at this intimate, quaint restaurant.
Tuesday October 14 – 15
Transfer to EVORA and check in at Hotel Convento Do Espinheiro (Lisbon area)
After settling into the hotel we go for our last winery visit, to Quinta Do Esporao in the alentejo wine region, followed by a farewell tapas dinner with samplings of this wineries fine wines. The group will then return back to the hotel for some rest and relaxation before departing the next day.
Wednesday October 15
Depart LISBON -Tap Air Portugal

Arrive NEWARK /NJ

 

DOURO RESTAURANT BAR
363 GREENWICH AVENUE
GREENWICH, CT 06830

Douro can provide catering & event planning for your next gathering.  Our team will help you with everything necessary to create a unique experience. 
EVENT & CATERING SERVICES AVAILABLE – at home, in the restaurant, in your office, or event space

Corporate – Stations – Cocktails & Hors D’oeuvres – Full Service Staff – Outdoor Grilling – Customized Menus – Private Chef – Cooking Demonstrations

t. 203.869.7622
e. chefruicorreia@dourogroup.com

Cook Books / Photo Gallery / Recipes

Michelin Star Chef George Mendes – New Cook Book – My Portugal/Recipes and Stories

Photo credits: Amazon.com, Star Chefs.com

Chef George Mendes of Aldea Restaurant, New York City, has risen to fame in the last few years receiving a Michelin Star in 2011 and again in 2012. He has written his first cook book titled; My Portugal/Recipes and Stories which includes 125 recipes from traditional to modern versions of the classic Portuguese dishes. The book is available on Amazon for per-ordering with an October 7,2014 launch date. Read about his discovery of his roots and research for his first cook book on his recent trip to Portugal.

Amazon review: In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwater­ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes’s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugal—fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey. credits: (amazon.com) Pre-order below.

 

 

 In 2011 he won the title of “Food and Wine Magazine’s Best New Chef New York”. Since then, Chef Mendes has been featured on many TV programs including Top Chef, The Today Show, and featured in many media outlets.

Here’s a recent interview by Food & Wine magazine March 27, 2014.

My husband and I had the pleasure of dining at Chef George Mendes’s Aldea restaurant in New York City a few years ago. It was a cold night in February when we took a quick 15 minute cab ride and arrived at a fully booked restaurant at 9 pm. Luckily there were two seats left with the kitchen view that seemed like they had been reserved just for the two of us. We had the pleasure of watching the Chef along with his talented and efficient staff preparing our meals.

I loved the view, since it was like watching one of the cooking shows I’d seen so many times on TV and I’d always wondered why the celebrity chefs made it look so effortless and so organized.

My many years of working in restaurant kitchens told me otherwise. Aldea’s kitchen however was calm and relaxing and everything flowed smoothly. There would be no shouting at sous chefs that night, no clanging of dishes or of pots and pans. There was no temperamental “Portuguese Chef” like so many that I had worked with in my career.

That day, a very creative and talented Michelin Star Chef prepared our meal. Our dinner, was prepared with the Chef’s passion for his Portuguese culinary roots, but with a modern, artistic version of the classics. We ate, we relaxed, and we enjoyed the wonder of it all!

photo credit: aldea.com

We had mouthwatering, delicious meal including one of the chef’s signature dishes;  “SHRIMP ALHINHO” in a garlic sauce. Although Chef Mendes was extremely busy with a booked house, his warm and friendly Portuguese hospitality shined through when we said hello to him. He took the time to came to our table where we talked about Aldea, and his upcoming ventures. The next time I saw the chef was on TV when he appeared as contestant on Top Chef. I’m looking forward to my next visit to NYC and to Aldea!

On June 10, 2014 – In honor of celebrating “Dia de Portugal” Portugal Day, Aldea will be having a guest chef event featuring 4 Portuguese Chefs/5 courses/ 5 wines at 7 pm $155. Call for reservations.

Featured chefs include: Chef George Mendes of Aldea, Chef Rui Correia, of  Douro Restaurant in Greenwich, Connecticut, Chef David Santos of Louro restaurant in New York City, and  Chef Pedr Lemos of restaurant Homónimo Porto, Portugal.

ALDEA
31 W 17th st.
New York, NY, 10011
phone: (212) 675-7223
fax: (212) 675-7277

 

 

Events / Photo Gallery / Traditional customs

In Rhode Island, a Celebration of Portugal – NYTimes.com

Click here or NY times article : In Rhode Island, a Celebration of Portugal – NYTimes.com.

“NEWPORTUGAL” DINNER WEEK:
MARCH 7 – 14

“Newport hotel is trying to change that with a week’s worth of Portuguese food and wine, aimed at promoting the heritage of the state’s large population of Portuguese descendants.

The inaugural New Portugal Food and Wine Week, hosted by the Castle Hill Inn, March 7 to 14, centers around a four-course meal created by George Mendes, the owner of Aldea restaurant in New York, and Karsten Hart, Castle Hill’s executive chef.

Mr. Mendes, whose cooking is inspired by his family’s Portuguese heritage and the culinary traditions of the Iberian Peninsula, will be on hand to prepare the first meal, on Friday, March 7, to be paired with wines selected by Bartholomew Broadbent, whose Broadbent Selections specializes in importing port, Madeira and other wines from Portugal.” Excerpt Credits: (In Rhode Island, a Celebration of Portugal By RACHEL LEE HARRIS http://intransit.blogs.nytimes.com/2014/03/03/in-rhode-island-a-celebration-of-portugal/?_php=true&_type=blogs&_r=1)

Castle Hill Restaurant, New Port, Rhode Island

Embrace the bold flavors of Portuguese-inspired cuisine while taking in the last of the crisp winter air at Castle Hill Inn. The seven-day celebration features menu offerings that pay homage to Portuguese cooking and begins with a special collaborative dinner on March 7 with George Mendes, Executive Chef of Aldea in New York City, and our own Chef Karsten Hart. Book a one-night stay during Portuguese Dinner Week [March 7-14th] and enjoy a dinner for two at Castle Hill, along with a gourmet breakfast and afternoon tea and a luxurious amenity kit upon your arrival. The menu offers an array of native dishes inspired by the Portuguese culinary scene, along with wine pairings handpicked by the experts at Broadbent Selections. This Portuguese prix-fixe menu will be available until the following Saturday for your enjoyment in the Dining Room at Castle Hill.

*One-night stay at the Castle Hill Inn (30% offf – call to book your room)
*Daily gourmet breakfast & afternoon tea
*Portuguese-inspired dinner for two at the Castle Hill Dining Room. View the menu here.
*Dinner will include wine pairings handpicked by the experts at Broadbent Selections

Dinner: $90 per person | Lodging Rates start at $590.
Call 888-466-1355 for reservations.

Credits and photo: http://castlehillinn.com/best-lodging-deals-newport-ri/

Chef Mendes photo credit: http://aldearestaurant.com/about/

 

Photo Gallery

Portuguese Chefs at 2013 International Gourmet Festival

Lusitanian Michelin Stars

The Portuguese Wave

International Gourmet Festival 2013 – Vila Joya, Algarve, Portugal Nov 7-16

“It wasn’t so long ago that Portugal only had one Michelin-starred restaurant outside of the Algarve, but today there are three 1-star restaurants in northern Portugal, two in the Lisbon region and one on the island of Madeira. And for the third year running, they all got together at Vila Joya last night to show just how far Portugal has come when it comes to great food.” source credit: (http://www.internationalgourmetfestival.com/index.php)

VILA JOYA is a boutique hotel and restaurant whose nickname “The Jewellery Box” perfectly describes the precious palace of joy on the Atlantic ocean. Within its Moorish and Portuguese architecture and peaceful gardens, it holds all the elements of pleasure for an indulgent retreat: luxury rooms and suites, a rejuvenating spa, heavenly gardens with access to the beach and internationally renowned haute cuisine.

VILA JOYA is a place where “forgetting” becomes a noble act.

 LAST NIGHT’S MENU started with two dishes presented at once; a Gillardeau oyster with ponzu and tangerine from Madeira-based chef Benoît Sinthon, and octopus with lemon and potato by George Mendes. Next came cured Scottish salmon with imperial caviar from Algarve chef Henrique Leis. All three dishes were beautifully executed and presented, but flavour-wise, they were outshone by the following course from 2-star chef Hans Neuner of the Ocean at Vila Vita Parc here in the Algarve: Toro tuna rolled around a mousse of aubergine flavoured with miso and lime. It got a firm nod and Japanese bow of approval from the previous night’s chef Murakami who was seated next to me.

We were off to a great start with four superb cold dishes served in perfect sequence. The first hot course came next; red mullet with scallop and what chef Ricardo Costa of Vila Nova de Gaia’s The Yeatman restaurant dubbed as “carpaccio de cozido”, in fact a thin slice of sausage made with the ingredients of a traditional Portuguese cozido stew. The meatiness of the sausage was a good balance for the richly flavoured flesh of the red mullet and the sweetness of the scallop, another winning combination.

By this stage, looking down the menu with five more courses to come before dessert, we knew we were in for something of a gastronomic onslaught. Frenchman Vincent Farges of Fortaleza do Guincho in Cascais followed with more of that fabulous white alba truffle we had experienced the previous night, this time shaved no less generously on a dish of turbot with Jerusalem artichoke and hazelnut. We then went from white truffle to black with a cappuccino of black truffles concealing tender sot l’y laisse (chicken oysters) by Albano Lourenço of Quinta das Lágrimas in Coimbra, and then to Koschina’s venison saddle with smoked duck foie, Leonel Pereira‘s foie gras with onion and cauliflower, and finally a rich and succulent dish of stewed hare from Lisbon’s rising star José Avillez rounding off the savoury courses. Portugal’s northernmost Michelin star Vitor Matos of Casa da Calçada in Amarante had the final say with an immaculate dessert of chocolate and forest fruits served in a mock wine bottle.

Although a menu that may have been a little heavy for some tastes, it was well balanced, and the overall standard was certainly worthy of Vila Joya’s own 2-star Michelin rating. The Portuguese chefs have raised the bar.

Photo and article text source credit: http://www.internationalgourmetfestival.com/news.php?id=53

Photo Gallery / Recipes

Chef Anthony Goncalves & Chef Luis Americo “Divertimento de Cozinha”

Two Chefs – Two Continents – One Culinary Vision! Executive Chef Anthony Goncalves of  42 Restuarant, Ritz Calton, Westchester NY, welcomed Chef Luis Americo on October 19th for the “Visiting Chef’s” series,  “Divertimento de Cozinha” –  (Fun in the kitchen). This was the first, in the series of events scheduled with acclaimed chefs.  That evening, the two chefs who share the same passion for their culinary heritage prepared an 8 course menu with dishes  that were paired with specially selected wines. Here are the photos of the dishes prepared for the evening.

 

Photos by Miguel Carvalho

For more amazing photos of the event, visit the Facebook page of Luso Americano’s Henrique Mano where you will find over 200 images posted. The Daily /White Plains has a great article about the event as well. Here’s a special exclusive link to the interview with Chef Americo and RTP which was filmed in the kitchen at 42 that evening. In this  exclusive video, Chef Goncalves welcomes, and thanks Chef Americo, the staff at 42 and the diners who attended that night.

The next diner in the series is scheduled for Wednesday, November 9th with Chef Marco Gomes.

The following information for the upcoming events was posted in the Westchester Magazine article dated October 17, 2011

Divertimento da Cozinha: Visiting Chef Series at 42
On Wednesday, November 9, Chef Goncalves will host Chef Marco Gomes, who will be visiting from Portugal to collaborate on a menu that celebrates the Old-World Portuguese table with new techniques.

Thursday, December 1, Chef Marco Canora from Hearth in New York City joins Chef Anthony Goncalves for a “meatopia.” From the invitation, “Chef Marco will be working with ‘American homestead’ and his pigs. Chef Goncalves will also team up with Chef Jose Ignacio and his ‘Iberico fresco’—which means fresh pork from Spain. Each event (which includes wine pairings) costs $125 per person, exclusive of tax and 20-percent tip.

 

Recipes

Renowned Chefs From Portugal Ritz Carlton Westchester NY

Chef Anthony Goncalves, Executive Chef of 42 The Restaurant/Bellota at the Ritz Carlton Westchester NY will welcome five renowned chefs from Portugal at his restaurants this fall where they will prepare a joint menu. The first of the five chefs scheduled will be Chef Luis Americo.

Luís Américo – Executive Chef at A Mesa Porto, Portugal

Luis Americo -introduction-to-portuguese-cuisine

October 19th – 7:00 PM – $150 per person

Reservations:

42/Bellota (914) 761-4242

1 Renaissance Square White Plains, NY 10601

8 COURSE MENU with WINE PAIRINGS

• Prato a confeccionar pelo  Chefe Luís Américo
-Cold Tomato Soup
Snow Crab Bread Stew & Fresh Oyster

• Prato a confeccionar pelo  Chefe Anthony Gonçalves
-Venison Carpaccio
Pickled Pio Pino Mushrooms, Pine Nuts, Smoked Chevre
Encapsulation, Boysenberry, Sorrel

• Prato a confeccionar pelo – Chefe Luís Américo
-Roasted Black Cod
Octopus Leg Confit wrapped with Bellota Iberian Ham,
Cararamelized Onion Purée, Mint-Rocket Risotto

• Prato a confeccionar pelo Chefe Anthony Gonçalves
-Squid
Farinheira Stuffed, White Bean Purée, Jamon Crisp, Sea Lettuce

• Prato a confeccionar pelo Chefe Luís Américo
-Leiton
Confit & Roasted Suckling Pig, Green Asparagus Scrambled Eggs,
Angel Hair Potatoes

• Prato a confeccionar pelo Chefe Anthony Gonçalves
-Arroz de Pato
Crispy Duck Breast, Confit, Barley, Lemon, Chouriço,
Cranberry Mostarda, Pickled Butternut Squash

• Prato a confeccionar pelo Chefe Luís Américo
-Pumpkin ‘Petit-Gateaux’
Toasted Almonds, Honey, Ricotta Cheese

• Prato a confeccionar pelo Chefe Anthony Gonçalves
-Carrot Cake Sticky Toffee Pudding
Powdered Cream Cheese Ice Cream, Carrot Shards

 

The remaining chefs will also be preparing a special menu with Chef Goncalves but specific dates and menus are yet to be determined.

November 14-25

 

José Avillez – Michelin Star Chef – formerly of Tavares Restaurant – Lisbon, Portugal – Soon to open his new restaurant-  Restaurante-Belcanto – Lisbon, Portugal

 


Henrique Sá Pessoa – Executive Chef –   Alma, Lisbon, Portugal –  RTP cooking site –  www.ingredientesecreto.tv


 

Marco Gomes Executive Chef – Foz Velha, Porto, Portugal –  web- chefmarcogomes.com

 

 

Jerónimo Ferreira – Executive Chef –  Sheraton Porto Hotel & Spa, Porto, Portugal

 

 

 

 

 

 


 

Recipes

Chef Rui Correia Douro Restaurant

As you have read in my past posts, Portuguese chefs are becoming rising stars in the culinary world. Portuguese Chef Rui Correia is one of them. His dreams of opening his own restaurant was fulfilled in 2009 when he opened Douro Restaurant in Greenwich Ct.

“DOURO features a combination of traditional Portuguese dishes with a modern twist and Mediterranean dishes infused with Portuguese flavors”. The restaurant was recently featured in an article for ctbites.com: Douro: Portugese-Mediterranean in Greenwich – CT Bites – Restaurants, Recipes, Food, Fairfield County, CT

This past May, 2011 Rui became a chef instructor at The Clarke Culinary Center in Stamford, Ct

He’s also had guest appearances on The Today Show demonstrating his Pizza and Paelha recipes.

Here his bio from the restaurants website:

“Chef Correia was born in Porto, Portugal, a coastal city on the banks of the Douro River. Rui was raised in restaurants working with his grandfather at his restaurant in Gaia, Portugal. This is where his interest in the culinary arts started brewing, but the passion didn’t hit him until he moved to America.

Rui first attended Concordia University on a soccer scholarship, within a years time he decided to follow his passion of cooking. He left Concordia to attend the New York Restaurant School, in New York City. His studies and talent led him to some of the best kitchens in New York. Rui went to work for Bobby Flay at Mesa Grill Restaurant, then to acclaimed restauranteur Danny Meyer at Union Square Cafe.

Rui returned home to Westchester, and joined Palmer’s in Bronxville, New York as Executive Chef. Rui assisted in the opening of Palmer’s second restaurant in New York City called Washington Place, in the West Village. After traveling between both restaurants Rui decided to take the leap and open his own place, Cafe Porto.

Cafe Porto opened in 1999 and was located in Yonkers, New York, Rui brought a combination of his talent and what he learned years ago in Portugal with his grandfather. After five years of having Cafe Porto, Rui sold his business in 2004 to become the Executive Chef at Oporto Restaurant in Hartsdale, New York. During the five years Rui was at Oporto he always had dreams of getting back to his own kitchen and restaurant. In 2009 thats just what he did, in opening DOURO.”

R C

Congratulations on your success Chef Correia!