Portugal holds a dear place in Tony's culinary heart. It's the homeland of his boss, Jose Meirelles, owner of Les Halles Brasserie and it's the cuisine he first learned to love as a young chef cooking in Provincetown, Massachusetts, where many Portuguese immigrants originally settled. Tony meets Jose in Porto, Portugal, home of the famous Port wine. He's immediately exposed to the codfish and the almost mythical place it holds in Portuguese cuisine and culture. Since he's in a country of fishermen, much of the food he eats is seafood. A lunch consists of head of merluza (a white fish) and lightly batter-fried sardines. At dinner, he has octopus in rice. Jose and Tony also go to an Oporto Vineyards, owned by Jerry Luper where they eat more cod and taste wonderful ports.