- “Fred Bollaci has carved a niche for himself as the Robert Parker of healthy gourmet food and travel.”
- Theresa Henkelmann, co-owner of
Homestead Inn|Thomas Henkelmann
- Fred Bollaci Enterprises'
Platinum Palate: Recipes for Vermont Maple Chicken and Ali's Quinoa Meatballs by Renowned Chef Amy Chamberlain (The Perfect Wife Restaurant & Tavern) in Manchester, Vermont!
January 30th, 2017
Photos and recipe (c) and courtesy of Chef Amy Chamberlain of The Perfect Wife. Tha[...read more]Fred Bollaci Enterprises'
Golden PalateTM Partners
Tag Archives: french
Vincenzo Betulia (Charter Member Osteria/Bar Tulia) Debuts His New Authentic French Brasserie, “The French” in Naples, Florida!
Fred Bollaci and Chef Vincenzo Betulia at The French Brasserie Rustique in Naples, Florida. January 20, 2017 Acclaimed Chef Vincenzo Betulia and Partner in the Campagna Hospitality Group Debuts “The French” at a VIP/Media reception this past Wednesday January 18th. … Continue reading
A perfect example of Old World Bliss, and why some things should not change. Le Perigord, a Sutton Place icon for fine French dining, owned by Georges Briguet and his family since 1964 continues to deliver the exact same refined … Continue reading
Le Soir features excellent French cuisine in a comfortable, upscale setting at long-time favorite by Chef/Co-Owner Michael Kaziewicz. Favorite starters include: Poached Bay Scallops with Tomato, Spinach, and White Butter Sauce, Sautéed Frogs Legs with Tomato Concassé, and Garlic Parsley Butter, Crab Cakes … Continue reading
Modern European cuisine with deep roots in French heritage. All food and desserts are crafted on site daily. La Coquille of Manhasset, a long-standing favorite among the well-heeled on Long Island’s fashionable North Shore, has recently reinvented itself! While Honoring the … Continue reading
Brasserie Persil is home to French classic “Brasserie” style cuisine. Start with French Onion Soup with croutons and gruyere cheese, Escargot Bourguignon, Steak Tartare with toast points, Cornichon pickles, and field greens, Tuna Tartare with toast points, avocado, cucumbers, and soy ginger glaze, Grilled Octopus with … Continue reading