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A pioneer of "New American Cuisine," which celebrates classical cuisine slanted with whimsical modern twists, Alfred Portale continues to earn his remarkable reputation with every plate he creates. After beginning his career as a jewelry designer, Alfred felt his passions change from diamonds to foie gras, from rubies to Cotes-du-Rhone, and in 1981 he graduated first in his class from the Culinary Institute of America. Alfred spent three years in France working for renowned chefs Michel Guérard and the Troisgros brothers. When he returned to the United States, he opened his James Beard Award-winning restaurant, Gotham Bar and Grill, in New York City, combining his exceptional aesthetic sensibilities with a classically trained palate to create extraordinary dishes--both to behold and to taste. As part of IN JULIA'S KITCHEN WITH MASTER CHEFS, Alfred Portale presents his Duck Soup With Foie Gras Raviolis.
 Duck Soup With Foie Gras Ravioli - Part 1
Duck Soup With Foie Gras Ravioli - Part 2
De-boning a Duck
Foie Gras Ravioli
Muscovy Duck Breast With Chinese Spices, Part 1
Muscovy Duck Breast With Chinese Spices, Part 2
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