Jimmy’s Bodega: Fresh Seafood, Best Tequila Selection, Raw Bar, Happy Hour & Aspen’s Favorite Patio, Aspen, Colorado



Jimmy’s Bodega is a fun and spirited place to enjoy specialty bottled cocktails, fresh seafood and raw bar, and a wine list focused on value and interesting finds. The Bodega features tequila and mezcal hand-selected by owner Jimmy Yeager as his personal favorites. Enjoy apres ski, happy hour, and dinner on the best patio in town.


Photos by the restaurant @Facebook



Jimmy’s Bodega has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!


Jimmy’s Bodega

307 S. Mill St.

Aspen, Colorado 81611



lunch 11:30-3:30

happy hour 3:30-5:30

dinner 5:30-10

raw bar until 10:30

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Matsuhisa: World Class Sushi & Japanese by Nobu Matsuhisa, Aspen, Colorado


Nobu Matsuhisa’s legendary Aspen outpost is located in a 120-year old Victorian house in downtown Aspen. Matsuhisa Aspen opened in 1998 as the first Matsuhisa location outside of Chef Nobu’s original Beverly Hills restaurant.



The downstairs main dining room features a natural walnut cocktail bar, bamboo wrapped ceilings and a sushi bar that spans half of the length of the room. Matsuhisa Upstairs offers indoor and outdoor (seasonal) seating in a casual setting with an intimate sushi bar.

Chef Nobu’s new-style Japanese cuisine draws influence from his classical training in Tokyo and his life abroad in Peru, Argentina, and around the world, showcasing signature dishes such as Yellowtail Sashimi with Jalapeño, Black Cod Miso and White fish Tiradito.


Photos by the restaurant @Facebook


Matsuhisa has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!



303 E. Main St.

Aspen, Colorado 81611


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Kenichi: An Aspen Favorite for Excellent Sushi & Gourmet Japanese Cuisine Since 1991 in Aspen, Colorado

Kenichi: A Longtime Favorite in Aspen for The Finest Sushi & Japanese Cuisine!

Kenichi Kanada and Bil Rieger opened Kenichi in 1991 in the hope of providing Aspen with a new local hot spot “to see and be seen”. Today, Kenichi continues to delight with the freshest sushi and pan-Asian cuisine while upholding a uniquely hip and alluring dining environment and remains a favorite for Aspenites and vacationers alike.


Kanada grew up in Nagoya, Japan before launching his sushi-making career at Takah Sushi in Aspen and later becoming the executive chef at Kenichi. Rieger was raised in Aspen while enjoying the many outdoor sports and general enthusiasm for life that is so prevalent in Colorado. Rieger utilized his exceptional charisma to manage the floor of Kenichi and Kanada ensured only the finest and freshest fish be served daily.

When asked what brought him to Aspen, Kenichi Kanada replies:

“I came on a ski vacation like everyone else… Now I like flying back from Denver and looking down from the plane on this wonderful little town [Aspen]. I have good feelings here.”

The success of Kenichi as a restaurant corresponds with the origin of “Kenichi” as a name – which translates in Japanese to signifying “strength” and “ambition” while being associated with first-born males.

Despite obstacles faced by the restaurant, Kenichi has consistently persevered without compromising its foundational values. After Rieger tragically passed away in September 2011, longtime business partner and CPA Brent Reed became Kenichi’s co-owner with Kenichi Kanada.

While Kanada moved his permanent residence to Hawaii after opening a Kenichi restaurant in Kailua-Kona in 2003, he visits Aspen monthly to sustain his cornerstone role in each of the Kenichi restaurants. He also opened a Kenichi restaurant in Austin, Texas in which continues to thrive.

Kenichi describes the artistic process of making sushi;

“Sushi is very personal. People see what I’m doing. I make them feel comfortable with me, then they enjoy my sushi more.”


Master Chef Kiyomi



Kenichi has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!



533 E. Hopkins Ave. #2

Aspen, Colorado 81611




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Acquolina Aspen: Casual Chic Italian Trattoria with Great Wood Fired Pizza and an Extensive Menu of Italian Specialties


Aspen’s go-to spot for Italian favorites, including great wood-fired pizza and an EXTENSIVE selection of cured meats, cheeses, pastas, seafood, meat dishes, salads, and more, Acquolina is an ideal place for a casual, yet very sophisticated meal.



Luigi Giordani (of Aspen and Vail’s Campo de Fiori) grew up in Rome, Italy watching his uncle create genuine dishes for guests, friends and family. He obtained his degree from an esteemed culinary school in Rome, with his families encouragement. Luigi came to Aspen in 1992 after working at several fine eateries throughout the United States. His excellent reputation developed while working as the Executive Chef of Prego Ristorante in Irvine, California. His attention to detail and progressive philosophy regarding food, style and atmosphere have provided success for the restaurants he creates.

Partner Raymond P. Niro is a nationally recognized trial attorney specializing in the enforcement of patent, trade secret and related intellectual property rights. Mr. Niro has been trial counsel in hundreds of intellectual property cases. In 1997, he was named by The National Law Journal as one of the top ten trial attorneys in the United States and in 2013 one of the 50 most influential lawyers in the world by The American Lawyer. “I have become a huge fan of Luigi’s restaurants, his style and the incredible dishes he and Berto create. I know what I like in food and wine and Luigi is the best at both. That’s why I invested in Acquolina.”

Some top choices include:

CARTA MUSICA-Thin homemade focaccia & extra virgin olive oil (v)

PANE & FORMAGGIO-Thin homemade focaccia, mozzarella & extra virgin olive oil (v)

CEVICHE-Shrimp, tomatoes, cucumbers, onions, cilantro, lemon-lime juice & homemade chips

FORMAGGI MISTI-Six assorted Italian cheeses, fig jam, truffle honey, olives & baguette

CONTADINA–Eggplant, artichokes, bell peppers, zucchini, olives & pan-seared goat cheese

BRUSCHETTA-Thin homemade focaccia, heirloom cherry tomatoes, garlic, basil & olive oil

MANZINO-Thinly sliced grilled Filet Mignon, shaved asiago & extra virgin olive oil

BRESAOLA–Thinly sliced cured beef, arugula, grana & extra virgin olive oil

PARMA–Thin homemade focaccia, Parma prosciutto, fresh mozzarella, extra virgin olive oil


CALAMARI–Grilled calamari, shrimp, chorizo sausage, arugula & heirloom cherry tomatoes

ROSMARINO–Thin homemade focaccia, rosemary & extra virgin olive oil

SALMONE–Cured wild Norwegian salmon, endive, heirloom cherry tomatoes, parsley & olive oil

COZZE–Steamed mussels & sambuca tomato broth with Tuscan bread

OLIVE & GRANA-Castelvetrano olives, Spanish olives & Reggiano cheese

SALUMI & FORMAGGI MISTI-Six Italian salami & cheese varieties, jams, olives & baguette

BURRATA–Burrata cheese, arugula, heirloom cherry tomatoes & extra virgin olive oil

FORNARINA–Thin crust filled with robiola cheese & white truffle oil

GAMBERETTI–Grilled shrimp, heirloom cherry tomatoes, garlic, thyme & extra virgin olive oil

TONNO–Ahi tuna tartar, shallots, capers, Italian parsley & extra virgin olive oil

CARPACCIO BUE–Thinly sliced beef tenderloin, arugula, capers, grana & extra virgin olive oil

BACIO–Thinly sliced, grilled Colorado lamb, shaved pecorino & white truffle oil

LA SALUMERIA (an assortment of cured meats accompanied with warm baguette)

Soups include Lenticchie (Lentil), Stracciatella (Spinach egg-drop), and Gazpacho with tomato, cucumber, green apples, strawberries, and mint.

For salads, choose from:
ASIAGO-Arugula, pancetta, pears, asiago cheese & lemon vinaigrette

MARE-Arugula, cured wild Norwegian salmon, goat cheese, capers & lemon vinaigrette

ESTIVA-Butter lettuce, apples, dolcelatte cheese, caramelized walnuts & extra virgin olive oil

BIETOLE–Mixed greens, red & golden beets, goat cheese, lemon vinaigrette & balsamic

COLORATA–Arugula, radicchio, Belgium endive, shaved grana & balsamic vinaigrette

SPINACI-Spinach, dolcelatte, grapes, walnuts & warm sautéed mushroom-port reduction

ARUGULA–Arugula, grilled artichokes, shaved grana & extra virgin olive oil

and more!

For Pastas and Risotti, enjoy:

GEMELLI*–Braided pasta, capers, kalamata olives, garlic & spicy marinara sauce

SPAGHETTI*-Homemade meatballs & tomato sauce

BOTTARGA*-Spaghetti, Sardinian Mallet Roe, roasted tomatoes & extra virgin olive oil

FETTUCCINE*–Egg ribbon pasta, salmon, peas, lemon zest & light brandy-cream sauce

CARBONARA*–Spaghetti, guanciale, eggs, pecorino & light white wine cream sauce 22

TORTELLONI–Homemade pasta, filled w/asparagus, ham, ricotta & cream-walnut-pesto sauce

PUTTANESCA*-Penne, olives, roasted tomatoes, capers, anchovies & spicy tomato sauce

CACIO & PEPE*-Bucatini, pecorino, black pepper & extra virgin olive oil

ORECCHIETTE*–Ear shaped pasta, broccolini, sausage, shaved pecorino & olive oil

TAROZZI–Homemade pasta filled with goat cheese, spinach & tomato sauce

RAVIOLI-Homemade pasta filled with veal, ricotta cheese & sage-butter sauce

TROFIE*-Ligurian pasta, heirloom cherry tomatoes, string beans, pine nuts & pesto

SARDE*-Spaghetti, white Sicilian sardines, broccolini, roasted tomatoes & extra virgin olive oil

PENNE*–Small tube pasta, eggplant, fresh mozzarella & tomato-basil sauce

GNOCCHI–Homemade potato dumplings, veal & beef ragu’

GARGANELLI*–Small tube pasta, prosciutto, asparagus & light cream pink vodka sauce

CAPELLINI*–Angel hair pasta, heirloom cherry tomatoes, basil, garlic & extra virgin olive

VONGOLE*–Linguine, manila clams, garlic & white wine sauce

BOSCAIOLA*-Porcini fettuccine, assorted wild mushrooms, garlic & extra virgin olive oil

FARFALLE*-Bow-tie pasta, chicken, shallots, ricotta salata & creamy sun dried tomato pesto

TAGLIATELLE*–Egg-spinach ribbon pasta, mascarpone, light cream & truffle caviar

POMODORO*-Spaghetti & classic tomato basil sauce

CAMPANELLE*-Bell shaped pasta, chicken, sun dried tomatoes, asparagus & light cream sauce

PAPPARDELLE*–Broad ribbon pasta, braised lamb ragu’, fava beans, cinnamon & light cream

CHITARRA*–Long, narrow pasta, U12 shrimp, arugula, roasted tomatoes & white wine sauce

BUCATINI*–Long, hollow pasta, guanciale, pecorino & spicy tomato sauce

NERO*-Squid ink spaghetti, sautéed seppie & spicy tomato sauce

BOSCO–Arborio rice, assorted wild mushrooms, mascarpone, grana & truffle oil

VEGETALI–Arborio rice, asparagus, roasted tomatoes & melted dolcelatte cheese

PARMIGIANO–Arborio rice, Parmigiano-Reggiano cheese & extra virgin olive oil

GAMBERI–Arborio rice, shrimp, zucchini, lemon zest & extra virgin olive oil

TREVISANO–Arborio rice, radicchio, smoked mozzarella & red wine sauce

SALSICCIA–Arborio rice, sausage, onions & light saffron sauce

PESCE-Arborio rice, mixed seafood & white wine sauce 28

For entrees, choose from:

MANZI – Certified Prime USDA Beef
FILET MIGNON–Grilled 8oz. extra virgin olive oil & herbs, RIBEYE–Grilled 16oz. extra virgin olive oil & herbs, KANSAS CITY STRIP–Grilled bone in 18oz. extra virgin olive oil & herbs, COWBOY-Grilled bone in 20oz. extra virgin olive oil & herbs, PORTERHOUSE–Grilled bone in 24oz extra virgin olive oil & herbs, TOMAHAWK–Grilled bone in 34oz – 40oz. extra virgin olive oil & herbs.

VERDURE–Sauteed brussel sprouts, peas, asparagus & quinoa

CAPESANTE-Grilled U10 scallops, olive oil & herbs with asparagus & roasted tomatoes

BRANZINO-Pan seared sea bass fillet, herbs & white wine sauce with seasonal vegetables

AGNELLO–Grilled Colorado lamb chops, olive oil & herbs with broccolini & roasted potatoes

GRIGLIATA-Grilled Italian sausage & spicy marinara sauce with polenta

SALMONE–Grilled wild Norwegian salmon & herb-lemon vinaigrette with quinoa

GAMBERONI–Grilled U8 shrimp, thyme & olive oil with farro

MILANESE–Breaded free range chicken breast, heirloom tomatoes & grana with mixed greens

SCALOPPINE-Veal top round, lemon, caper, white wine sauce with spinach & mashed potatoes

CIOPPINO–Mixed seafood & spicy tomato broth with tuscan bread

LASAGNA–Beef & veal ragu’, mushrooms & mozzarella with spinach & mashed potatoes

POLLO–Grilled free-range chicken breast, rosemary & olive oil with spinach & roasted potatoes

MELANZANE-Eggplant parmigiana, with spinach & mashed potatoes

PARMIGIANA–Breaded free-range chicken breast, mozzarella & tomato sauce with spinach.

For Pizza, choose from:
SALAME–Tomato sauce, mozzarella & spicy pepperoni

MARGHERITA–Tomato sauce, mozzarella & fresh basil

CANAZEI–Mozzarella, dolcelatte cheese, pears, walnuts & fresh sage

CAPRA–Pesto, mozzarella, grilled artichokes, sun dried tomatoes, goat cheese & pine nuts

POLPETTA-Tomato sauce, mozzarella & sliced homemade meatballs

GRECA-Mozzarella, fresh tomatoes, kalamata olives, artichokes, fresh basil & feta

POLLO–Pesto, mozzarella, roasted chicken & shiitake mushrooms

PROSCIUTTO–Tomato sauce, mozzarella, prosciutto, arugula & shaved grana

FORMAGGI–Mozzarella, fontina, dolcelatte, asiago & fresh basil

CAPRICCIOSA–Tomato sauce, mozzarella, ham, hard-boiled egg, mushrooms & olives

SPAGNOLA–Tomato sauce, mozzarella, chorizo, avocado, red onions, jalapeno & fresh cilantro

MARINARA–Tomato sauce, anchovies, oregano & garlic

NAPOLETANA–Tomato sauce, fresh mozzarella & anchovies

QUATTRO STAGIONI–Tomato sauce, mozzarella, ham, grilled artichokes, mushrooms & olives

PARMIGIANA–Tomato sauce, mozzarella, eggplant & fresh basil

SALSICCIA–Mozzarella, ground sausage, braised fennel, raisins & pine nuts

FUNGHI-Tomato sauce, mozzarella, assorted wild mushrooms & fresh basil

CALZONE–Round shaped pizza filled with mozzarella, ricotta, mushrooms & ham

POMODORI–Mozzarella, fresh tomato, red onion, sun-dried tomatoes & fresh basil

Vegetarian & Gluten free, almond flour pizza crust are available.

Choose from a variety of sides, including grilled vegetables, and an array of homemade desserts.



415 E. Main St.

Aspen, Colorado 81611


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Recipe: Pan-Seared Pompano Swiss Chard, Pearl Onion, Edamame, Plum Tomatoes, Roasted Corn & Champagne Butter by Michael’s on East (Sarasota, FL)


Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.
Pan-Seared Pompano

Swiss Chard, Pearl Onion, Edamame, Plum Tomatoes,
Roasted Corn & Champagne Butter

Serves 4

For the Pompano

4 pieces of Pompano (4 oz)

2 Tablespoon Olive Oil

16 Pearl Onions, peeled

½ Teaspoon Sugar (for the pearl onions)

1 Cup Edamame

1/2 Cup Roasted Corn Kernels

1 Teaspoon Chopped Garlic

2 Plum Tomatoes, cut in half, and cut into 1/4-inch dice

2 Tablespoons Fresh Flat-Leaf Parsley, finely minced

2 Cups Rainbow Swiss Chard, chiffonade

1 cup of Champagne

4oz Butter

Salt and Pepper to Taste

Add the sugar to a small saucepan of boiling water, add the pearl onions and cook over medium heat until just tender, about 10 to 12 minutes. Drain and set aside. Season the fish with salt and pepper.

In a large sauté pan over medium high heat, add the oil and pompano, seared one side then flip the fish.

Add the Swiss chard and garlic, cook for one minute or until the Swiss chard is wilted.

Add the tomatoes, onion, corn, Edamame and tomato, cook for two minutes. Add the Champagne and butter and cook for two minutes and remove from heat.

To Plate

On a medium plate, place the Swiss chard in the middle, top with the pompano and spoon the sauce on top to finish and serve.

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