5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Even though Portugal played a key role in the Age of Discovery, traditional Portuguese cooking remains somewhat of an uncharted territory for the American palate.
George Mendes, the executive chef of Aldea restaurant and a first-generation American born to Portuguese parents, is here to lift the lid on what the western part of the Iberian Peninsula has cooking.
Five Cornerstones of Portuguese Cuisine: George Mendes
When top toques like Daniel Boulud, José Andrés, John Besh and Michael Chiarello get, erm, late night cravings, they don't go scrambling for the pots, pans and sous vide machine.
Food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more.
All week, Eatocracy has invited you to dig in and discover the rich, ever-evolving taste of America in 2011 - ultimately culminating in the fourth edition of our Secret Supper in New York City.
Tonight, Eatocracy has gathered together some of New York's most dynamic and vocal residents at Red Rooster to not only stuff them with a multi-course meal crafted by Marcus Samuelsson, Suvir Saran and George Mendes, but also to talk about the inextricable bond between food and cultural identity.