Alfred Portale Wiki
Alfred Portale is an American chef, author, and restaurateur known as a pioneer in the New American cuisine movement. He was raised in a family where his mother and grandmother took Italian cooking and adapted it to American ingredients. He graduated at the top of his class at the Culinary Institute in 1981. From 1981 to 1984, he apprenticed in France with theGreat Chefs Guerard, Troisgros, and Maximin, where he refined and mastered classical French techniques.
Alfred Portale Biography
Chef Alfred Portale mentored many chefs who went on to become Great Chefs like Tom Colicchio, Bill Telepan and Wylie Dufresne.
Alfred Portale Age
Alfred was born on July 5, 1954, in Buffalo, New York, United States.
Alfred Portale Family
Information will be updated soon.
Alfred Portale Wife
It’s not said much about his family but he is married to Sophie Leibowitz. Their favorite thing to eat is Peking duck at the Peking Duck House in Chinatown.
Alfred Portale Children
They both have two daughters aged 20 and 24.
Alfred Portale Height
Information will be updated soon.
Alfred Portale Salary
Alfred’s salary is estimated to be between $10k to $50k per year.
Alfred Portale Net Worth
Alfred has an estimated net worth of $100K-1M.
Alfred Portale Gotham Bar And Grill / Restaurant
Gotham was the vision of four New Yorkers from diverse backgrounds. Jerry Kretchmer, Jeff Bliss, Rick Rathe, and Robert Rathe set out to create a downtown restaurant reminiscent of the energy, feel and beauty of a Parisian brasserie.
Breaking with convention the restaurant was designed to be lively, inclusive and approachable which proved a winning formula as the restaurant was an immediate downtown sensation. One year later the Gotham team determined to upgrade its menu, enlisted the talent of a young, unknown Chef, Alfred Portale.
In 2010 the New York Times awarded Gotham its fifth three-star review, a distinction achieved by no other New York restaurant. In 2009 New York Magazine named Gotham one of the most important New York City restaurants of the past forty years. Since 2005 the restaurant has maintained a one-star Michelin rating and the restaurant is consistently highly ranked in the annual Zagat Guide.
Alfred Portale Cookbook
- Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill’s Acclaimed Chef (2004) ISBN 0-06-053502-4
- Alfred Portale’s Gotham Bar and Grill Cookbook (1997) ISBN 0-385-48210-8
- Alfred Portale’s Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There is to Eat (2000) ISBN 0-7679-0606-3
Alfred’s Cookbook photo
Alfred Portale Recipes
ROASTED POTATOES WITH PANCETTA AND SAGE
Acquired from Alfred Portale’s 12 Seasons Cookbook
2 tbsp extra virgin olive oil
2 head of garlic (about 20 cloves) separated, but not peeled
6 oz pancetta, sliced 1/8-inch-thick
32 creamer or fingerling potatoes (about 2 1/2 pounds)
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
Coarse salt and freshly ground black pepper
In a 12-inch sauté pan, heat the oil over low heat. Add the garlic cloves and sauté for about 12 minutes, until softened.
Meanwhile, cut the pancetta into 1/2-inch dice.
Add the pancetta to the sauté pan and cook for 6 to 8 minutes, stirring occasionally until browned.
Cut the potatoes into 1/8-inch-thick slices. Add them to the pan, raise the heat to medium-high, and cook for about 30 minutes, tossing occasionally, until the potatoes are lightly browned and cooked through.
When the potatoes are nearly done, season with sage, thyme, salt, and pepper, and toss gently. When done, remove the pan from the heat and cover to keep warm.
Alfred Portale AAE Speakers
Portale’s interest in food was piqued by reading Julia Child’s Mastering the Art of French Cooking; his subsequent career change from jewelry designer to world-class chef began with an education at the Culinary Institute of America, where he graduated first in his class in 1981.
For three years Portale worked with some of France’s most renowned chefs — Michel Guerard, the brothers Troisgros, and Jacques Maximin — during which time he continued to refine and master classical French technique. As he gained experience, a personal style evolved, and Portale became one of the founders of New American Cuisine.
Eager to share his wealth of knowledge and creativity back in New York, Portale became a chef at the Gotham Bar and Grill, which was first awarded three stars by the New York Times in 1986, a feat it has since repeated.
Influenced by his mother, who learned Italian cooking from her mother and then adapted it to American ingredients, Portale borrows from several cultures to infuse his dishes with a wide range of flavors.
In 1992 Portale opened a seafood restaurant to fill the city’s gap between high-end and cheap-eats seafood offerings. One-Fifth Avenue became New York’s seafood restaurant of choice, supplied daily by a salmon farm and by a fisherman in Maine. In his seafood dishes, Portale combines the gutsy flavors of the Mediterranean and the abundance of the Atlantic coast with the technical flourishes of France.
Whether visiting relatives in his hometown of Buffalo, N.Y. or at home with his wife and family, Portale is never far away from the kitchen.
He is actively involved in charities dedicated to providing food for the needy, such as Share Our Strength and Citymeals-on-Wheels, and has participated in the American Chefs and Winemakers’ Tribute to James Beard and Wolfgang Puck’s Annual American Food and Wine Festival. In 1990 he was given the Ivy Award by the respected trade magazine Restaurants & Institutions.
Alfred Portale 12 Season Cookbook
Alfred Portale is one of our foremost chefs. His cooking at Manhattan’s Gotham Bar and Grill are widely acclaimed for its refined yet down-to-earth deliciousness. “When it comes to cooking,” Portale says, “there are 12 seasons,” a truth his 12 Seasons Cookbook explores in bountiful detail. Reflecting that each month embodies its own seasonal and psychological moment, and therefore makes its own demands in the kitchen, he presents more than 100 recipes matched to the culinary calendar. Though many of these require a cooking workout, a sufficient number are simple enough for most cooks to try when the mood strikes.
Portale characterizes the months. November means Thanksgiving and December Christmas, and for these, he provides recipes like Pumpkin and Sweet Garlic Custards and Lamb Chops and Truffled Mashed Potatoes. The depths of February require a little “culinary sunshine” in the form of Lemon Risotto with Spot Prawns, among other dishes, while May is “the big bang of the culinary year,” a rebirth celebrated with dishes including Grilled Soft-Shell Crabs with Asparagus, New Potatoes, and a Lemon-Caper Vinaigrette.
July is “birthdays and barbecues”–Montauk Chowder salutes this height of summer–while September signals a return to school and work, demanding “recipes for busy times” such as Orichette with Chicken, Swiss Chard, and Reggiano Parmigiano.
A wide range of dessert recipes, such as Coconut Panna Cotta, are also included. Throughout, Portale offers “flavor building” ideas for dressing up recipes, “thinking ahead” notes for staggering preparation, and dish variation suggestions. With 150 illustrations, thematic menus, what-to-drink advice, and a section on basics like stocks, the book presents a culinary calendar that works for year-round dining enjoyment. –Arthur Boehm
“When it comes to cooking, there are twelve seasons,” says Alfred Portale, the world-renowned chef of the Gotham Bar and Grill restaurant. To him, each month is a season unto itself–not just because crucial ingredients peak at different points during the traditional four seasons, but also because each month carries with it a unique set of emotions and associations.
Alfred Portale’s 12 Seasons Cookbook takes the home cook on a deeply personal journey through the year in food. Many chapters are…
You can order a copy of Alfred Portale’s 12 Seasons Cookbook by clicking here.
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