Author Archives: Fred Bollaci

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.

Recipe: Pan-Seared Flat Iron Panzanella Salad by The Resort at Pelican Hill, Newport Beach, CA

PAN-SEARED FLAT IRON PANZANELLA SALAD Ingredients: 1 piece 6-ounce prime flat iron steak 1 piece baby gem lettuce 2 baby artichokes, halved 3 cherry tomatoes, halved 3 tablespoons of burrata cheese 1 red onion 1 cup fresh basil leaves 1 … Continue reading

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Fred Bollaci Enjoys Abbazia di Novacella Wine Dinner at Marcello’s La Sirena in West Palm Beach, Florida!

Prosciutto San Daniele with ripe cantaloupe.   On Tuesday evening, April 25th, 2017, Fred Bollaci enjoyed attending the Abbazia di Novacella wine dinner hosted by Golden Palate Marcello’s La Sirena in West Palm Beach. The wines come from the very … Continue reading

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Recipe: Tagliolini Pasta with Bay Scallops, Green Asparagus, and Black Summer Truffle by Andrea Ristorante at The Resort at Pelican Hill, Newport Beach, CA

TAGLIOLINI BAY SCALLOPS, GREEN ASPARAGUS AND BLACK SUMMER TRUFFLE Ingredients 1 pound flour 5 eggs 1 bunch small green asparagus 1 pound fresh bay scallops Salt and fresh ground pepper, to taste ¼ cup olive oil 1 teaspoon fresh shallots, … Continue reading

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Recipe: Beet and Pear Salad with Feta by Bha! Bha! Persian Bistro in Naples, Florida!

Recipe courtesy of Chef Daniel Virola | Bha! Bha! Persian Bistro, photo by Vanessa Rogers Beets, blanched celery, spinach, scallions, crumbled feta, pears, sliced red onions, chopped basil and parsley, and toasted walnuts served with a pomegranate vinaigrette. This is … Continue reading

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The Golden Palate: Bistro Jeanty’s “Coq au Vin” (Chicken with Wine), Yountville, CA (Napa Valley)

INGREDIENTS 2 large yellow onions, peeled and diced€“ 3 shallots, peeled and diced 8 cloves garlic, peeled and roughly chopped 3 sprigs parsley — 2 bay leaves — 5 branches thyme€“ 1 1/2 bottles good quality Merlot or Red Zinfandel … Continue reading

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