Lupulo – George Mendes NYC Portuguese Brewery, Style Restaurant

George Mendes, left, the chef and owner of Lupulo, with Brad Willits, the chef de cuisine. Credit Karsten Moran for The New York Times

Lupulo, the second restaurant of Michelin-starred George Mendes has opened in New York City! The restaurant is inspired by the cervejarias, or breweries, of Lisbon. It’s wonderful to finally see our Portuguese cuisine becoming popular and finally recognized! Congratulations and much success to Chef Mendes!

Menu items feature classic Portuguese dishes such as: SARDINHAS ASSADAS COM PIMENTOS, RISSÕIS DE CAMARÃO, BOLINHOS DE BACALHAU, FRANGO PIRI-PIRI and the ever popular; BACALHAU À GOMES DE SÁ (Para Dois)! See the full menu here.

At Lupulo, the Portuguese word for “hops,” Chef Mendes draws inspiration from his heritage and travels to serve a menu of rustic Portuguese fare paired with an extensive menu of craft beers, cocktails and wine. A raw bar and charcuterie station located at the restaurant’s central, wrap-around dining bar serves seafood, cured Iberico ham and petiscos, or tapas-style bites meant for snacking. A curated list of more than a dozen Portuguese and American craft beers on tap offers refreshing pairings for Lupulo’s casual dishes, along with a rotating selection of Portuguese wine and simple, well-executed cocktails.

The restaurant’s design by Créme (Red Farm and Danji) pays homage to traditional Portuguese taverns with handcrafted blue and white tiles and rustic wood accents, while objects collected throughout Mendes’ travels in Portugal decorate shelves lining the walls and street-facing windows. Tables topped with hand-made Portuguese tiles and accented with black iron surround Lupulo’s focal point, the lively, 35-seat, blackened steel-topped bar. text credit: Lupulo.com

LUPULO is located on the northwest corner of 29th st and 6th avenue in New York City. The closest subway stations are 34th st. (A, C, E) and 28th st (1). Paid parking is also available directly behind the restaurant on 29th st.

Hours of operation:
Mon-Weds: 5:30pm-12am;
Thurs-Sat: 5:30pm-2am;
Sun: 5:30pm-11pm

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

 

 

 

 

 

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.

// Amazon.com Widgets 

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

 

 

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