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

LaSallete Restaurant – A Taste of Portugal in Sonoma, California

 

LaSalette Restaurant/By Guest Editor, Dan Dias

I had always heard that California’s climate, the rich abundance of fresh seafood and locally grown produce made it similar to Portugal.

Perhaps that’s why the wave of Portuguese immigrant fisherman, whalers, and farmers who arrived there, soon made it their home for many generations to come.

Today, California has a large and thriving Portuguese community that embraces their culture and heritage.

On our second trip to California, my wife and I visited Napa Valley, toured the vineyards that truly reminded us Portugal and visited many other sights.

We ended our last night in Sonoma, California, with a wonderful cultural dinning experience at LaSalette Restaurant.

Owner/Chef Manuel Azevedo offers his own interpretation of modern Portuguese cuisine, which celebrates the immense flavors and dishes of Portugal while encouraging the use of fresh local, seasonal ingredients.

LasSalette’s old world ambiance, with it’s open hearth kitchen, generates home style comfort and appeal.The gracious Portuguese hospitality provided by the attentive staff as well as the familiar “Gallo de Borcellos” the LaSalette mascot, a national symbol of Portugal adorning the staff uniforms said to us; “Welcome to Portugal” as soon as we walked in the door!

The taste tempting menu with it’s quintessential Portuguese flavors, the home made breads, and tempting aromas in the air, left our pallets craving and anticipating our planned Summer trip to Portugal in August!

Our first bite of the amuse bouche (first bite) of Chourica with melted Sao Jorge Cheese with olives temped us with it’s spicy yet creamy taste. The appetizer of Scallops, chourico crusted Japanese sweet potato puree, with leek confit and Portuguese molho was superb.

We dived into the appetizer combination platter of succulent baby octopus, sweet tripe stew, fried goat cheese with compote jam, homemade bread and almonds all complemented by our Portuguese Douro valley wine selection; Vale de Bomfim.

 

Amuse Bushe – Chourica & Sao Jorge Cheese – LaSalette Cook Book

For my entree, I ordered the classic “Fisherman’s Stew” made fresh California coastal seafood of;  juicy clams, mussels, shrimp and fish prepared in a rich broth with Portuguese chourica and spices.

My wife’s Wood Fired Branzino was simply the best she’s ever had!

Wood Fired Branzino

Whole Wood Fired Branzino – LaSalette Cook Book

Caldeirada – Portuguese Fisherman’s Stew – Sea bass, scallops, clams, mussels, shrimp, fingerling potatoes, linguiça, lobster fumet

Vale de Bomfim

Chocolate Fetish – Chocolate mousse with almond tuile, chocolate soufflé with ruby port geléeand bitter chocolate sorbet with caramelized banana

We smiled at each other as we overheard the couple at the next table who had never tasted tripe or Portuguese cuisine before, rave on and on about it’s goodness! We knew they would become adoring fans of Portuguese food just like many others before them.

The Chocolate Fetish dessert created a perfectly sweet ending to our diner that lasted during the taxi drive back to our hotel. We had a great experience dining at LaSalette and we plan on re-creating it again next year!

You don’t have to fly to California to taste the amazing dishes that Chef Azevedo has created for his guests, just visit the LaSalette website and order the LaSalette’s cook book because most of the dishes served at the restaurant are in it!

This book is not an ordinary cook book. It is meant to be used, shared and then passed down in the family.

It contains 360 pages, over 270 recipes, and the beautiful photographs by Portuguese photographer Henrigue Bagulho will leave you craving the flavor of Portugal, and inspire you to try the recipes.

What a perfect gift for the special Portuguese foodie in your life!

*Order now for FREE SHIPPING for the month of MAY with SPECIAL CODE: “PICK UP”

*Free Shipping available in Continental USA-May only.

Here’s the video of the promo for the cook book!

“My personal mission is to do whatever I can to put Portuguese cuisine in its rightful place alongside other great cuisines in the United States. Because the truth is, if we want to survive and prosper as a culture, we need to make an impact, not merely be present.” Chef Azevedo/Owner – LaSalette

Chef Manuel Azevedo

Grilled Sardines, Pickled Sea Beans and Azorean Green Sauce – LaSalette Cook Book

 

Olive Oil Poached Salt Cod Fish

Alentejana Style Pork & Clams – LaSalette Cook Book



Chef Azevedo has recently opened a new restaurant in Healdsburg, CA, called Cafe Lucia which we didn’t have time to visit but it’s on our agenda for next time!

Lasalette

lasalette-restaurant.com

18625 Sonoma Highway 12
Sonoma Ca 95476
707-938-192

Cafe Lucia

Inventive, contemporary Portuguese Cuisine
in the heart of the Sonoma County Wine Country

www.CafeLucia.net

235 Healdsburg Avenue, Suite 105
Healdsburg, CA 95448

Tel (707) 431-1113

 

George Mendes/Michelin Star Chef – Aldea Restaurant – Fox News

Kitchen Superstars: George Mendes’ taste of Portugal | Fox News Video.

Chef George Mendes makes Bacalhau a Bras!

Chef Mendes has risen to fame in the last few years receiving a Michelin Star in 2011 and again in 2012.

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

The People’s Best New Chef: New York Area

www.foodandwine.com/articles/peoples-best-new-chef-new-york

My husband and I had the pleasure of dining at Chef George Mendes’s Aldea restaurant in New York City last year. It was a cold night in February when took a quick 15 minute cab ride and arrived at a fully booked restaurant at 9 pm.

Luckily there were two seats 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.  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.

Yet, Aldea’s kitchen 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!…

(We sat in the first two seats)

Here’s what we ate that night – a delicious meal of taste tempting –  “SHRIMP ALHINHO” in a garlic sauce

TRIPE “A MODA PORTUGUESA” – prepared with tomato, white beans, chorizo, and a quail egg

“SEA SALTED CHATHAM COD ” – with forbidden black rice, Iberian chorizo, coriander-saffron broth

“SPANISH OCTOPUS – A LA PLANCHA”– a squid ink-citrus purée, chick pea stew, leek ash

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!

Maria

 

 

 

 

Michelin Star Restaurants – Portugal 2013

For 2013, the Michelin Dining Guide to Spain & Portugal has awarded prestigious stars to 11 chefs across Portugal. As like last year, the publication has awarded two stars each to Hans Neuner of Ocean Restaurant and Dieter Koschina of Vila Joya. Both restaurants are located in the Algarve.

Celebrity chef José Avillez returns to the list with his new restaurant Belcanto in Lisbon. Previously, Avillez was awarded a star during his tenure at Lisbon’s oldest restaurant Tavares.

Unfortunately, this year, Tavares loses its star, as does Arcadas Restaurant at Hotel Quinta das Lagrimas in Coimbra. All other restaurants from 2012 remain on the list for 2013. (portugalconfidential.com)

Visit Portugalconfidential.com for the complete article! Congratulations to these chefs.

Largo do Paço
Hotel Casa da Calçada – Amarante
Chef: Vitor Matos

http://portugalconfidential.com/wp-content/uploads/2011/12/Largo-do-Pa%C3%A7o-Vitor-Matos-2.jpg

The Yeatman
Chef: Ricardo Costa

Belcanto – Lisbon
Chef: Jose Avillez

http://portugalconfidential.com/wp-content/uploads/2012/11/Belcanto-Jose-Avillez.jpeg

Feitoria at Hotel Altis Belêm
Chef: José Cordeiro

Fortaleza do Guincho at Hotel Forteleza do Guincho, Cascais
Chef: Antoine Westermann

Henrique Leis – Almancil
Chef: Henrique Leis

Ocean Restaurant at Vila Vita Parc – Porches
Chef: Hans Neuner

http://portugalconfidential.com/wp-content/uploads/2011/12/Ocean-Chef-Hans-Neuner-II.jpg

São Gabriel – Almancil
Chef: Torsten Schulz

Vila Joya at Hotel Vila Joya – Galé
Chef: Dieter Koschina

Willie’s – Vilamoura
Chef: Willie Wurger

Il Gallo d’Oro at the Cliff Bay Hotel – Funchal
Chef: Benoît Sinthon

 

 

LaSalette Restaurant Cookbook – Cozinha Nova Portuguesa

Hello to all my “Portuguese Foodies”!

I have an amazing GIVEAWAY for you this month!

WIN a FREE – LaSalette Cook Book and a FREE $50 Gift Certificate to LaSalette Restaurant in Sonoma CA courtesy of Chef Manuel Azevedo!

Just leave a comment at the end of the end of this post or on my Tia Maria’s Blog  to enter to win! *


*Contest has ended 10/30/2012* Thanks for participating!


 

I tried to come up some catchy phrases to describe the Chef Manuel Azevedo’s cook book; LaSalette Restaurant  – Cozinha Nova Portuguesa, but one world says it all.  Spectacular!

The Chef begins his book with the heartfelt Portuguese custom of greeting guests! ….Bem-Vindo! “Welcome to the LaSalette Restaurant cookbook and the thank you for letting me share with you my passion for Portuguese cuisine and my vision for it.”  Chef Manuel Azevedo

By beginning the first chapter with a very familiar story of family and sacrifice which most Portuguese immigrants can relate to, Chef Azevedo makes an instant connection to the reader by taking us on a personal journey of how he developed his passion for Portuguese cuisine and how it inspired his menu at LaSalette Restaurant in Sonoma CA. which is named after the person who taught him to cook, his mother, LaSalette. 

“My mother, LaSalette, instilled in my my love of cooking and Portuguese cuisine, and some of my earliest memories revolve around food. I can still smell the smoky aroma of linguica curing over an open stove.” Chef Azevedo

As I read further along, I learned that the chef and I have a shared passion. We want to  inspire people to learn about our unique Portuguese cuisine and we want to promote it, so that it can receive the recognition that it deserves. 

“My personal mission is to do whatever I can to put Portuguese cuisine in its rightful place alongside other great cuisines in the United States. Because the truth is, if we want to survive and prosper as a culture, we need to make an impact, not merely be present.” Chef Azevedo

But this is not a standard cook book with a copulation of recipes. This cook book is a learning tool for anyone that wants to learn about how Portuguese flavors work in creating not only the traditional classics but how the flavors can help you to “Think Like a Portuguese Chef” (page 322) and to create your own interpretation on the classics in your own kitchen.

The book is massive, with 370 pages and 270 recipes which include US and metric conversions.  The chapter titled; Flavor Toolkit, has recipes for all the classic spice blends and flavor profiles used in Portuguese cuisine. In this book, you will learn recipes from the basics such as Piri Piri sauce, soups, main dishes, breads and pastries which include the all time Azorean classic Massa Sovada (Sweet Bread).

The stunning and beautiful photos of pallet tempting dishes taken by Portuguese Photographer, Henrigue Bagulho will leave you craving the flavor of Portugal and inspire you to try the recipes.

“For me like for most Portuguese, eating is not merely the consumption of food. It is an act of appreciation! Chef Manuel Azevedo.

In Chapter’s titled Spring, Summer, Autumn and Winter the chef takes us with him on his personal journey through Portugal where we are given a connoisseurs brief history lesson about the unique flavors that make up Portuguese cuisine. The recipes in Cozinha Nova Portuguesa (New Portuguese Cuisine) incorporate these traditional flavors with the local fresh ingredients of Sonoma CA, to create a unique menu that has received rave reviews by his customers since 1998.

“It’s been nearly 15 years since LaSalette welcomed it’s first guests and I’m ever thankful, they’re still coming back for more.” Chef Azevedo

Visit the LaSalette website to purchase the NEW Cookbook, gift certificates, and quality products such as spices, piri piri sauce and embroidered apparel.

I encourage you to buy this cook book because this is a book that will be passed down to the next generation! It’s a perfect book not only for the special “Portuguese Cook” in your life but  for someone that is just beginning to learn about the extraordinary cuisine that inspired the cuisines of countries all over the world!

Congratulations to another great Portuguese American Chef on this outstanding achievement. If you’d like to contact the chef to congratulate him you may reach him at LaSalette!

Sample video of the stunning dishes in Chef Manuel Azevedo’s cook book

 

 

 

Info@LaSalette-Restaurant.com

LaSalette-Restaurant – Facebook page

Read More: Face Book Page – Henrique Mano – Luso Americano

Random drawing to be held on October 30th. 1 Winner will be notified by email or Facebook message.

Please share this contest and enter today! Tia Maria…

“Aldea” Makes New York Magazine’s Top 101 Restaurants in NYC

 

Congratulations to Portuguese American Chef George Mendes who’s restaurant “ALDEA” made New York Magazine’s top 101 restaurants in NYC.

nymag.com/restaurants/wheretoeat/2012/

newyork.grubstreet.com

“The talented George Mendes has spent decades wandering the globe, studying under some of the great culinary divas of our time (Ducasse, Bouley, etc.). At this sleek, inventive little restaurant in the Flatiron district, he finally has a kitchen to call his own. The Portuguese-American cook has a fondness for taking traditional Continental recipes and reworking them in all sorts of unexpected ways, but the dish I keep dreaming about is the great ­paella-like arroz de pato (duck rice), which Mendes folds with duck confit and tiny nickels of chorizo and finishes with crunchy, barely visible wafers of duck crackling.” Adam Platt (NYM)

Chopped Champion – Luisa Fernandes

The first time I saw Portuguese Chef,  Luísa Fernandes on the Food Network’s Chopped  episode on November 10, 2009, I instantly became her fan. As I watched her, I could sense the passion and the love she put into each of the three dishes she prepared. Her innovative cooking skills and her calm collectiveness earned her the winning $10,000 prize that day.

” I think that the victory is not mine, but all of ours, because I’m Portuguese and proud when people recognize our cuisine. That’s why I will never enter another contest unless I can cook the cuisine from our country” said Luisa, in an interview for ComunidadesUSA. One year later, on September 14, 2010 she returned as one of the four contestants of Chopped Champions.

As I learned more about Chef Luisa, I realized that there is so much more to this very talented Portuguese chef than winning Chopped. She is an inspiration to all of us, not only as a great Chef, but as a strong and ambitious Portuguese woman. Luisa was born in Monte Real, Leiria, Portugal. For the first 30 years of her career, she was an orthopedic surgery assistant nurse in which two of those years, she was a parachute nurse. During those years, Luisa traveled throughout Europe, Malta, Morocco, Canada, Mexico, Sudan and Ruanda where she learned many cooking techniques from these cultures. With her passion for cooking she followed her dream and opened her own restaurant called “Tachos de São Bento”, in Lisbon, Portugal. The restaurant was very successful with the locals which included influential politicians. She began receiving offers to do restaurant consulting and did television appearances. Luísa and her restaurant were featured in French Elle magazine.

Although Luísa was enjoying her success in Portugal, in 2003 she decided to pursue her dream of moving to New York City. When she arrived at Kennedy Airport, not knowing any English and without any job prospects she thought to herself,  “If I find a job working in a restaurant I’ll stay in New York, if not, then I’ll spend three weeks vacation here and then return home.” Six days later, she landed a job at the Portuguese restaurant Alfama. Two years later she moved on to Galitos Restuarant in Mount Vernon NY.  In August 2005 Westchester Magazine named her as one of the “The Top 10 Best Chefs” of Westchester NY.

Luisa’s ambition is evident in her extensive resume which includes working as pastry chef at United Nations, many New York  restaurants such as, Park Blue, Tintol, Georgia’s Cafe and Bakery, Bairrada Restaurant, Nomad and most recently working at Best Chocolate Cake in the world. She has hosted several events at Jame Bear, Cordon Bleu Institute (Boston), William Sonoma, New York Volunteer of America and Portugal Day in Central park. She was a private chef for pearl and jewelry mogul, Salvador Assael. She has also catered private parties for celebrities such as Johnny Deep and for Portuguese governmental entities. She continues to do consulting as well. She has been featured in numerous publications including the the New York Times,  Dinners Journal, Plate Magazine, Specialty Food Magazine, Luso Americano,  Jornal Expresso, Mundo Português, Jornal de Economia, and Ionline.

In her latest endeavor Luisa has returned to Galitos Restaurant as the Executive Chef. Galitos, specializes in authentic Portuguese cuisine in a relaxed, friendly environment as a cozy neighborhood restaurant.  It offers an appetizing dining experience, an extensive wine selection, a casual bar with daily specials and fresh seafood.There is a private room that on the Friday nights hosts an all-you-can eat buffet option includes an extensive selection of traditional Portuguese dishes such rissois, croquets, codfish cakes, fried calamares, arroz de marisco, lombo de porco, empadas, bacalhau `a Gomes de Sa, homemade Portuguese desserts and live entertainment (music) with option to dance. They are now offering traditional Portuguese pastries such as Pasteis de Nata, Pasteis de Tentual, Pasteis de Feijao.

 


Galitos Pastries

 

Thursdays Special – Galitos Restaurant
Dinner $20 person
Appetizer, Main Course, Desert & Wine

Fridays Special – Galitos Restaurant
Buffet and Live Music with 12 Appetizers, 5 Main Courses and 6 Deserts!!!
Only $20 person.

Menu
http://www.allmenus.com/ny/mount-vernon/261717-galitos/menu/dinner/
Contacts and Reservations
For reservations and information call 914.668.9017
If you would like to be kept informed of upcoming events, special menus & news about Galitos, please click here to provide us with your contact info.
Contact:
29 Elm Avenue, Mount Vernon
New York, 10550
914.668.9017

Hours:
Lunch – Mon – Fri 11:30am – 3:00pm
Dinner – Mon – Thurs 5:00pm – 10:00pm Fri – Sat 5:00pm – 10:30pm

Private Events:
Chef Luisa Fernandes and her team will work with you to ensure every detail is perfect and to your specifications. They will provide you and your guests with a spectacular menu and unforgettable experience for all your special events; from a small gathering of friends, to a large celebration with family, or a meeting in the office.
For more information or to start planning your next event contact the chef at or email her at events@galitos.

Galitos Press:
To check what people are saying about Galitos click here and here
http://chowhound.chow.com/topics/255920


Galitos Restaurant

Location
About
Specialized in authentic Portuguese cuisine, Galitos is a relaxed, friendly neighborhood restaurant located in Mount Vernon, NY.
Parking
Street
Attire
Casual
Culinary Team
Chef Luisa Fernandes (Chopped Champion – Food Network)
Specialties
Lunch
Dinner
Coffee
Drinks
Phone