Tralia SRQ: Awesome Sourdough Starter Based Detroit and Individual Thin Crust Pizzas, Pasta, and More! Pop-Ups Sunday and Monday at 99 Bottles Downtown Sarasota, FL and in Gulf Gate Thurs, Fri, and Sat.

 

Tralia’s Detroit Style Pizza with Frico Crust. Shown with Cup and Char Pepperoni, drizzle of hot honey, and fresh oregano.

If you’re looking to satisfy that pizza craving or want something you can totally sink your teeth into that’s perfect for movie night, or watching the game with family or friends? Tralia SRQ, owned by Anthony Petralia serves excellent pizzas at pop-up locations in Sarasota, currently 5 nights a week using a homemade sourdough starter. In addition to excellent Detroit style (baked in a classic steel pan as in Detroit, the kind the automakers use for parts, nuts, and bolts), the result is a deep dish Sicilian with a signature “Frico” crust, the result of the Wisconsin Brick Cheese that is a hallmark of Detroit style pizza–typically Brick is blended with Mozzarella, as well as placed around the edges of the pizza pan so the heat from the pan helps crisp this cheese up and infuse it into the golden crust, making something truly decadent. Their thin crust pies are good as well, my favorite being the Cup and Char Pepperoni with oregano and hot honey. Tralia also does appetizers ranging from Arancini and Meatballs to Caesar salad and Polenta Crusted Wings, freshly made Pastas like Bolognese, and even seafood like local Snapper Puttanesca, and desserts like Cannoli and Tiramisu. If you are in Sarasota and looking for great pizza–either go have it at 99 Bottles, a fun neighborhood pub with beer and wine and a great vibe, or get it to go from there, or Your Culinary Place in Gulf Gate. Be sure to tell them Fred Bollaci sent you!

Meatballs with Pickled Red Onion and Ricotta

Check them out at traliasrq.com and 99bottles.net

 

 

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Start Spreading the News: Fred Bollaci Writes Feature Story on Dining in The Palm Beaches in VENU Magazine, Showcasing the Influx of Renowned New York Restaurants Since the Pandemic

 

The dining scene in South Florida’s Palm Beach County has never been hotter! In addition to a number of fabulous mainstay restaurants, local award-winning talent, and new additions, the past several years, especially since the start of COVID, has seen a mass migration of top New York/NYC area restaurants/chefs opening locations here! There is no doubt these savvy folks are taking cues from their customers and following them as they migrated south.

 

 

 

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Fred Bollaci Writes Best of Tampa Bay Food- A Two Part Story in VENU Magazine

 

Please enjoy the entirety of the VENU Magazine Two-Part story on the Best of Tampa Bay Dining, showcasing this up and coming foodie destination in Florida.

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Fred Bollaci Highlights Metro Orlando, Florida Restaurants-In And Outside The Theme Parks in Summer 2022 VENU Magazine

 

During the pandemic, I’ve had the pleasure of exploring my home state of Florida. My travels took me to Orlando quite often–typically at least one weekend a month. It was a great way to escape the reality of the situation and visit fantasyland–the theme parks, as well as to explore the diverse and high quality cuisine of Metro Orlando, an area often overlooked by foodies. Actually, there is plenty of good food in the theme parks, and #adultingthroughdisney is actually a thing! Since, we’ve become pass holders at both Walt Disney World and Universal Studios Florida. This past June, the esteemed Michelin Guide bestowed stars and Bib Gourmand awards on Florida restaurants for the first time! Four Orlando restaurants received one Michelin Star–and I’m excited to say that I’ve enjoyed three of them. Below is the article and a link to the entire digital issue of the magazine for your convenience.

To read the entire Summer 2022 issue of VENU on issuu.com, click here.

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The Fabulous Solage Calistoga, An Auberge Resort in Calistoga, Napa Valley, CA

 

We enjoyed winding down our week at Solage Calistoga, a gorgeous, exclusive resort at the north end of Napa Valley, near the charming town of Calistoga. Napa Valley is a World Class destination, and staying at Solage is THE perfect way to experience the very best of what Napa has to offer, in a glorious setting, with unparalleled service and amenities which the Auberge Collection of hotels and resorts is known for.

Staying at Solage gives guests the opportunity to custom plan their stay and incorporate personalized experiences like a Primordial Sound Bath Floating Massage or Signature Mudslide Treatment at the renowned spa, partake in a yoga class, enjoy a private poolside cabana, a private Chef’s Favorite Pizza Experience on your patio, a game of bocce, a hike along historic trails, guided swim lessons and activities for kids, evening s’mores, a personal Peloton, a hot air balloon ride, and more! Rooms and suites are among the most comfortable and inviting I have had the pleasure of experiencing. Solage was designed with a deep respect for nature and the place—putting a fresh spin on wine country style with clean lines, natural materials, and loft-like layouts ranging from 515 to 1,900 square feet. Guests will appreciate the thought that went into the design and décor—starting with the spacious feel of a vaulted ceiling, pebble-stone floor shower and furnished outdoor patio that opens out to all the secret gardens of Solage. Suites emphasize casual elegance with their outdoor shower and soaking tub (or jetted hot tub), and cozy fire pit and comfortable seating.

The cuisine is a perfect complement to the lavishly appointed, yet totally relaxed resort. The signature restaurant, Solbar, is a local favorite for gathering over craft cocktails, unwinding over a leisurely dinner. The restaurant features extensive outdoor seating overlooking the landmark pool, and is beautifully illuminated at nights with a 20-foot fire pit which beckons guests to enjoy the romantic ambience with a special someone, lively conversation with friends, or relaxing over cordials. The best aspect of working at Solbar, according to Executive Chef Gustavo Rios, is being part of a “food culture that respects local produce, farmers and ranchers.” Chef Rios showcases that back-to-the-land reverence with farm-fresh Napa Valley produce. But while the sourcing may be local, the menu’s influences are global, resulting in flavorful, inventive border-crossing cuisine. Solbar divides its menu into light, delicate flavors to stimulate your palate, and bold, savory dishes to comfort your soul, all with ingredients that showcase the best of what’s fresh and seasonal in the Napa Valley. Enjoy outdoor dining on the sunlit newly expanded Solbar patio, which has doubled in size. Solbar serves breakfast, lunch, and dinner.

After a long day tasting wine, nothing could have beat a leisurely dinner at Solbar. As the sun set and lights came on, the air cooled and the ambience became that of a lovely garden party. For starters, we enjoyed the Crudo of Hamachi with aguachile, mint, avocado, Sourdough Parker House Rolls, Pacific Oysters, Roasted Cauliflower with Rancho Gordo chickpeas, garbanzo beans, cashew-tahini butter, mint, and cilantro, and Uni Carbonara with squid ink bucatini, kombu butter, calamari, Hobb’s pancetta, and furikake—a fabulous fusion of Asian and Italian! Entrees included Grilled Wild King Salmon with roasted baby squash, tomato chutney, charred baba ghanoush, and yellow curry sauce, Rockfish with coconut-lemongrass broth, red quinoa, clams, mussels, shrimp, and herbs, and Liberty Farms Duck with California pistachio porridge, Lacinato kale, duck butter, and cherry jus. For dessert, the Caramelized Apple Tart with Fuji apples, cinnamon-Verjus syrup, and vanilla bean ice cream was totally decadent!

Solage Calistoga has been recognized as a Fred Bollaci Enterprises Platinum Palate destination, showcasing the very best in accommodations, cuisine, spa & fitness, service, and amenities.

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