By Sarah Mintz, Contributing Writer
January 12, 2012
January 12, 2012
Chef and Owner of the highly acclaimed restaurant Aldea, George Mendes has reinvented Portuguese cuisine and quickly become one of the most regarded chefs in New York. Having spent years under the eyes of Chef David Bouley, Martin Berasategui, and Alain Ducasse in countries across the world, Mendes has taken these experiences and essentially created his own cuisine. Using Portugal and Spain as his starting point, he then adds in his memories of growing up under Portuguese parents, personal flair, global inspirations, and seasonal ingredients to create the menu you will find at Aldea. It's quite a precise and delicious recipe for success.
If you could describe Aldea in one word, what would it be?
Spontaneous.
Describe your ideal Aldea meal.
Chefs tasting menu. It is where express my interpretation of my favorite meal...usually starting with a flurry of canapés, then right into one of my favorite things, foie gras. I draw a lot of inspiration from the sea, the rich flavors of sea urchin, beautifully cooked scallops, paired with heirloom vegetables, and usually ending with my spin on a classic Portuguese dish, Arroz de Pato.
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| Arroz de Pato Photo credit: Sip, Chat, Chow |
Biggest celebrity you met in the restaurant?
Jay-Z and Beyoncé
Do you find a lot of people coming in who have never tried Portuguese cuisine before? What do you tell them?
Yes, of course. We are one of the only Portuguese restaurants in NYC, so most people who live here are not exposed to that style of cooking. What do I tell them? Same thing I tell everyone, “Enjoy.”
Besides Aldea, what's your favorite restaurant in NYC?
Le Bernardin.
Who takes credit for you pursuing your love of Portuguese cuisine, mom or dad?
Both.
What was it like learning from the likes of Alain Ducasse, Alain Passard, and David Bouley?
Intense, awe-inspiring, a lot of hard work. They instilled a work ethic that continues to this day.
Are you still involved with Wallse in any respect?
Friendship.
What was the tipping point to leave Toqueville when you did?
I left to open ALDEA.
What is your favorite kitchen gadget?
A sharp knife.
Favorite non-kitchen gadget?
My iPhone
Do you sometimes forget you work in an open kitchen?
Yes, the work is very focused, and intense. If a waiter happens to pick up the wrong food, or a cook makes a mistake, the whole chef’s counter will get an earful.
What's your biggest kitchen mess-up?
I sent pork to a vegetarian.
What's the hardest ingredient to work with?
People.
Any interesting ingredients you've been incorporating lately?
Burdock Root.
What three ingredients can you not live without?
Olive oil, butter and water.
What dish do you do best?
Shrimp “alhinho”, it is a take on a Portuguese classic, the sauce is very intense, and is sublime. It has been on the menu since I opened.
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| Shrimp alhinho Photo credit: Foodspotting |
Food trend you hate most?
All of them.
Guilty food pleasure?
Kit-Kats and Gatorade.
Is there anything you won't eat?
Shad Roe, disgusting.
What's the last book you read?
Ferran: The Inside Story of El Bulli and The Man Who Reinvented Food. The man is genius.
What do you cook on your day off? What is your favorite go-to dish when cooking for yourself or loved ones?
I do not cook on my day off. I live in New York and love to see what other chefs and friends are doing. For the most part, we are a tight community that supports one another.
We are blessed by a vibrant food culture with world renowned chefs in NYC. What is your favorite aspect of being a chef in NY?
The sense of camaraderie.
If you walked out to compete in Iron Chef, what secret ingredient would make you happiest to see pulled out?
Garlic!
Where is your next vacation?
All my trips are work related in the foreseeable future, but Portugal is the one I am most excited about.
Fill in the blank: "When I meet people at a party and I tell them I'm a chef, they always...."
I never tell people I am a chef.
What did you do for New Years?
Worked at ALDEA.
Favorite music group?
Led Zepplin.
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| Sea urchin toast Photo credit: Quest of a Gourmand |
Will you ever take the sea urchin toast off the menu?
Never.
What's next?
Constant improvements to ALDEA.
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