What’s for dinner? How about marinated octopus, torched baby lamb chops, cod fritter, and blistered Pedron peppers? Sounds super exotic, no? It’s just another night at work for Chef Anthony Goncalves. The chef’s two restaurants have drawn rave reviews from some of the culinary world’s toughest critics — and he’s got great ideas to share on how to transform a home-cooked meal into a cause for celebration.

Chef Goncalves wants to talk tapas, the meal of many small plates featuring exotic ingredients and tastes of Portugal and Spain. Chef Goncalves, whose Portuguese grandfather taught him how to cook the delicious fresh foods of his homeland, thinks it’s the wave of the future. He’ll tell all about how to endow little plates with
big tastes.

Everyone fancies themselves a foodie — and your listeners are no exception. Chef Goncalves will let them in on the latest culinary trends and reveal:

• The five most important ingredients to have in your pantry at all times.

• How to find the best seasonal ingredients and incorporate them into your menus.

• Tricks of the trade that will save time and dazzle your dinner guests.

• When to splurge and when to be thrifty when buying food.

CREDENTIALS: Featured in national media as well as on Martha Stewart’s radio show, Chef Anthony Goncalves has been touted as a top five rising star chef in Esquire, and his restaurants, 42 at the top of the Ritz Carlton and Peniche received Excellent reviews in the New York Times.

AVAILABILITY: New York metropolitan area, nationwide via telephone
CONTACT: Carol Stevens, (914) 251-1500, ext. 12 (NY); carol@msco.com