Podcast appearances and mentions of george mendes

Wolves are 12 points clear of the drop zone — and the 77 Club is back to break down the gritty 1-0 win over West Ham that's got Molineux bouncing again. In this episode, Sam, Harry, Jack, and Baylis dig into the standout performances, passionate celebrations, and growing optimism under Vítor Pereira's leadership. From João Gomes' commanding midfield display to Jørgen Strand Larsen's rise to double-digit goals, the squad discusses how Wolves found form when it mattered most — and what it means for the rest of the season.

George Mendes, executive chef at the new Raffles Boston, talks with Alan Fine of Insider Travel Report about all the culinary choices at the hotel, especially Amar, his modern Portuguese restaurant inspired by his own Portuguese upbringing. Mendes blends the flavors of his childhood with modern twists influenced by his global travels. For more information, visit www.RafflesBoston.com. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

Hawaii, Burgundy, Australia, and California are just some of the places internationally known chef, TV host, entrepreneur, New York Times best-selling author and chef-owner Curtis Stone talks about on this episode of "Travel That Matters" with award-winning travel writer and editor Bruce Wallin. Curtis shares insider tips on all the amazing, unknown places in Australia he's been to and what's special about the Australian cuisine and the traditions that accompany it. Curtis goes into detail about the foods and ingredients you need to eat when you're in Australia and where to find them, because you won't find them anywhere else. Everyone knows Italy has delicious food, but Curtis shares tips on where to find new culinary experiences beyond the hot spots like Rome, Florence, and Sicily. In fact, he provides an actionable step you can take to find authentic food in all of the countries you're visiting and shares advice on how to plan your next vacation. Curtis also tells listeners about his latest projects and the new spots where you can find his delicious cooking. In the wrap, Bruce sits down with acclaimed Michelin starred Chef George Mendes. Chef Mendes is the executive chef at Amar, which is an upcoming restaurant at the Raffles Boston. He was previously the executive chef at the New York Michelin starred restaurant Aldea. To learn more about Curtis Stone or any of his projects, visit https://www.curtisstone.com/ To find out more about George Mendes. visit https://www.linkedin.com/in/george-mendes-31b3281bb/ A special thanks to Stonestreet Estate Vineyards for sponsoring the show today. Don't forget, listeners of "Travel That Matters" can receive exclusive access to Stonestreet wines and experiences including some unique sets chosen by Bruce, along with a complimentary Single Vineyard tasting for two at the estate. Head over to Stonestreetwines.com/Travel to access these incredible wines—and don't forget to use code TRAVEL to book your complimentary tasting. Thank you also to Accor the Ennismore's Paris Society restaurant Girafe for sponsoring this episode of "Travel That Matters." To learn more about Girafe, visit https://paris-society.com/en/table/girafe/ Links and mentions: Maude: https://www.mauderestaurant.com/ Gwen: https://www.gwenla.com/ Marques de Riscal: https://www.marquesderiscal.com/en/marques-de-riscal-reserva  Belmond Hotel, Maroma: https://www.belmond.com/hotels/north-america/mexico/riviera-maya/belmond-maroma-resort-and-spa/ Indian Star: https://www.indianstar.com.au/ Topanga Social: https://www.eatplaytopangasocial.com/ Amar, Raffles Boston (Opening Summer 2023): https://www.raffles.com/boston/dining/amar/ Long-Bar, Raffles Boston: https://www.raffles.com/boston/dining/long-bar-and-terrace/ Girafe: https://paris-society.com/en/table/girafe/ "Travel That Matters" is a CurtCo Media Production: Host: Bruce Wallin Producer: AJ Moseley Marketing Director: Catrin Skaperdas Music: Joey Salvia See omnystudio.com/listener for privacy information.

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Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, as well as a prolific cookbook author and collaborator. Here we have such a great time catching up about all things cookbooks, food media, and what it's like to help run one of the best, and most popular, sections at the New York Times. We talk about Genevieve's collaborations with chefs like George Mendes, Pichet Ong, and many others. We also discuss the problem with calling an ingredient “trendy” and share some thoughts on the recipe reply guy. I really loved catching up with Genevieve, and I hope you enjoy this talk.Read more from Genevieve Ko:Pulled Pork Is Easier Than You Think [New York Times]The Irresistible Thrill of Kung Pao [New York Times]The Endless Torment of the ‘Recipe?' Guy [New York Times]Read: My Portugal: Recipes and Stories

In this short summary episode, I am looking back on an interview with George Mendes, Chief Officer Consumer Business with Vodacom in South Africa. Launched in mid-2020, I spoke with George just a few months after the launch of VodaBucks, a programme that researched the best loyalty concepts from around the world in order to develop a winning strategy. The programme includes impressive partnerships with a portfolio of brands across the country, using gamification to engage customers in a very economically diverse country. Show Notes: 1) Episode #63: Vodacom South Africa Launches Vodabucks 2) Jorge Mendes - Chief Officer: Consumer Business, Vodacom Group Exco Member 3) Vodacom 4) VodaBucks loyalty

Athleisure Kitchen is back for its 2nd season! As your host, Kimmie Smith, we took a culinary journey in Season 1 with Chef Marcus Samuelsson, Top Chef winner Chef Brooke Williamson and Top Chef judge Gail Simmons. We also caught up with Chef Cat Cora, Michelin starred Chef George Mendes, Eataly's VP of Global Partnerships Dino Borri, No Kid Hungry's National Director of Champion Engagement Jenny Dirksen to name a few.This season we talk with more culinary luminaries whose food storytelling takes place in the kitchens, on screen and beyond. We're kicking off the 2nd season with one of our favorites who can also be seen in the NOV ISSUE #71 of Athleisure Mag, Duff Goldman. This baker, restaurateur, Food Network and Discovery+ food personality, host and advocate for eliminating food insecurity, especially with children via his work with No Kid Hungry shares his projects and his passion for taking food exploration to the next level. We also talk with Aarti Sequeira about the importance of food identity, her latest Food Network show that she's judging, Holiday Wars and how she enjoys giving feedback to contestants who are showing their talents. We also talk about her food journal which allows you to record your family recipes that have been passed down as well as the new food traditions that you enjoy with your friends and family. We will also catch up with one of our favorites from Top Chef, Eric Adjepong who talks about how important it is for him to focus on West African cuisine. We love it all, whether it's him presenting it during his season of Top Chef, being involved in partnerships that drive this awareness and even opening a concept in Ghana to continue to share this love. Our theme music is "This Boy" performed by Ilya Truhanov. See acast.com/privacy for privacy and opt-out information.

The demise of New York City that was predicted at the beginning of the pandemic didn’t happen. Indeed, dining and nightlife have roared back in much of the city, and even in Midtown Manhattan, with its reliance on office workers, most of whom are still working from home, and Broadway theatergoers, who are just now coming back to shows, is back in business according to David Rabin. And he should know. Rabin has been a fixture in the city’s nightlife since he opened Rex in 1990, which soon became a trendy hangout for supermodels. He went on to open Lotus, a club that helped transform Manhattan’s Meatpacking District at the turn of the century. Now he operates two rooftop bars — The Skylark and Jimmy — as well as American Bar, Sona and a remodeled Temple Bar, a beloved cocktail bar in the city’s NoHo neighborhood that closed at the end of 2017. “It’s just a dark, sexy nightlife-for-grownups kind of room,” he said. Rabin also operates Veranda, whose kitchen is headed up by chef George Mendes, and The Lambs Club, which is set to reopen in Midtown any day now. New York continues to buzz, but it does so a bit earlier now, Rabin said, with people going out for dinner at 7 instead of 9, but they’re drinking plenty, and money doesn’t seem to be a barrier. Even spirit-free cocktails are selling for $16, and some full-proof ones at his rooftop bars now go for more than $20. “Nobody seems to be blinking at the cost,” he said. Rabin recently discussed the changing habits of his customers and his plans for the future.

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Michelin-starred chef George Mendes shares a favourite recipe; award-winning composer Emile Mosseri discusses the scores and sounds that inspire him; and we head to the Canadian Rocky Mountains for a Tall Story.

The Michelin-starred American-Portuguese chef shares a recipe for a Goan shrimp dish and a cocktail to match.

Chef George Mendes talks to us about his Michelin-starred restaurant, Aldea, in Manhattan's Flatiron neighborhood. Aldea is named after the Spanish word for “village,” and the restaurant's menu is inspired by Mendes' Portuguese heritage. His goal is to introduce New York's diners to Portuguese flavors, using local seasonal ingredients. Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

World Culinary Arts: Portugal is the 16th installment of the World Culinary Arts documentary series. This series explores the internationally-celebrated restaurants, markets, and kitchens of Lisbon and Porto. Join us on this culinary tour of Portugal, from Porto's rocky coast where we sample the region's bounty of seafood at Casa de Chá da Boa Nova, to Marisqueira Cervejaria Ramiro, Lisbon's famous seafood eatery where we sample barnacles, shrimp, prawns, and spider crab. The program explores how Chef George Mendes of Michelin-starred restaurant, Aldea in New York City has brought Portuguese traditions to his menu. We also visit butcher Rodrigo Duarte as he shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. Watch the full documentary and get recipes at https://www.ciaprochef.com/wca/portugal/

On today's episode of Athleisure Kitchen, we headed to the offices of Chefs Club in Soho to sit down and talk with Michelin starred chef and restaurateur, George Mendes, who was also the cover for Athleisure Mag for the June Issue about Aldea located in Flatiron as well as his pop up concept AMAR which is in residency at Chefs Club Counter through the end of August. We talk about the importance of Portuguese cuisine in his food, his passion for food and a number of his partnerships that allow our palettes to know more about Portuguese food.You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our music is "This Boy" performed by Ilya Truhanov. See acast.com/privacy for privacy and opt-out information.

George Mendes is a determined and compassionate individual. He is a humble perfectionist who does what it takes to “get it done!” George is not swayed by challenges and, in fact, he rises to meet them with creativity and quick thinking. George is the Chef and owner of Aldea Restaurant in New York City. George puts his heart and his soul into his craft and it is abundantly clear; Aldea has been awarded a Michelin Star every year since 2011! This "all-in" approach is also evident in George’s running practice. In the four years since George started racing marathons, he has sliced over 40 minutes off of his finish time, achieving a personal best at the 2018 New York City Marathon of 3:37:26. It cannot go without saying that before this personal best, George achieved a 12-minute personal best of 3:43:42 at the 2018 Boston Marathon during historically cold, windy, and torrential weather. George also negative-split this race! George’s story is one of determination, perseverance, commitment and an innate calling to help others. George uses all of his skills in the kitchen, and those on the road, to give back to the world. This is a beautiful, deep-dive into George’s chef experience and how he applies the same outlook and skills to road-racing. "Bom appetite!" GOOD LUCK to everyone racing the Boston Marathon on Monday. Listen and allow George to help you ascend Heartbreak Hill.

His Michelin-starred restaurant Aldea is celebrating its 10th anniversary this year, but George Mendes has been working his way through some of the world's most prestigious restaurant since graduating from the Culinary Institute of America in 1992. He's seen a major shift in kitchen culture along the way—and in his own attitudes toward self care. The 2011 Food & Wine Best New Chef sat down to talk about the importance of mentorship, friendship, biking, and being an ambassador for Portuguese cuisine.

George Mendes is one of the most successful Portuguese-American chefs and restauranteurs in the country, and we are thrilled to have him as our first guest on Our Portuguese Table. Listen to how Chef George found his love of cooking, the sweet memories he has of family gatherings, his new book "My Portugal" and that moment when he knew he'd "made it." Learn more about Chef George Mendes, his restaurants and book at http://www.aldearestaurant.com/, http://www.lupulonyc.com/ or follow him on Facebook: https://www.facebook.com/chefgeorgemendes

Acclaimed Chef George Mendes opens up on an intimate conversation with Dorothy Cann Hamilton on this week’s episode of Chef’s Story. A first-generation American born to Portuguese parents, George Mendes has fond memories of the elaborate, festive meals his family would prepare while he was growing up in Danbury, Connecticut. Hear his culinary journey in his own words, from culinary school to Bouley to San Sebastian in Spain and eventually, many restaurant jobs later, opening Aldea in New York City. Find out how the lessons he learned working the back of the house with some of the most seminal chefs in the world helped shape his cooking style and turned him into the chef he is today. This program was sponsored by Whole Foods Market. “I grew up around a lot of good cooking and that’s what planted the seed. My mom made home cooked meals 5-6 times a week.” [04:00] “Having a really sharp knife is the start of everything. Too many cooks come in the kitchen with expensive knives that aren’t sharp. To me – that’s useless.” [18:00] “You can have a basic dish of 3 ingredients but it can sing off the table if you pay attention and do it right with discipline, focus, passion and skill.” [26:00] “I think it’s important for a chef to know the basics but evolve and learn modern technology while keeping an open mind.” [36:00] –George Mendes of Aldea on Chef’s Story

On today's THE FOOD SEEN, multimedia artist Jeff Scott and Chef Blake Beshore come together to form Tatroux, the publishers behind “Notes from a Kitchen: A Journey Inside Culinary Obsession”, a re-envisioned take on the modern cookbook. Compiled of hand written ephemera and cinematic clips, the Scott and Beshore follow around renowned chefs like Sean Brock (McCrady's, Husk), Johnny Iuzzini, Michael Laiskonis, George Mendes, Zak Pelaccio and many more, eliciting a visceral response that reveals their culinary passions and obsessions. This episode was sponsored by Whole Foods Market.