Sign up TODAY For 1-on-1 Virtual Coaching with Fred Bollaci! Lose Up To 25 Pounds by July 4th!

DON’T MISS OUT! YOUR CHANCE TO WORK 1-on-1 WITH FRED BOLLACI!

By popular demand, Fred Bollaci has opened just 4 spaces for lucky coaching clients who will have the opportunity to work with Fred remotely on a daily basis with unlimited support via Messenger, weekly Zoom or phone calls, a comprehensive initial evaluation and custom program, copies of both books, and the support, and guidance from someone who lost 150 pounds in 12 months, wrote a book about it, and has helped hundreds of people lose thousands of pounds!

Message, text, or email today to book your free 15-minute consultation for more information and to reserve your spot! Special pricing is available! Look and feel your best this summer!

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Fred Bollaci Authors Three Stories in New Venu Magazine Issue #44 Spring 2021 Read it HERE!

The cover of the new issue #44

Fred Bollaci is delighted to share with you the latest issue of Venu Magazine, where he is the Food Editor. The gorgeous new Spring 2021 issue is the largest yet and due to COVID is the magazine’s first all-digital issue as Venu celebrates its 11th year as the leading contemporary culture, luxury lifestyle, and arts magazine, based in Metro New York with a nationwide and international readership and stories that span the globe! Fred’s stories feature colleague and friend, Diana DeLucia, CEO of Golf Kitchen, which showcases the exquisite culinary scene inside the finest private golf and country clubs and golf resorts in the US and around the world, his second story features Venu’s newest Fearless Chef, Jose’ Andre’s and his work as one of the most highly regarded chefs in the world and his humanitarian efforts as head of World Central Kitchen which has been feeding thousands left hungry in the wake of natural disasters worldwide since 2010. The third story features Domaine de la Rivière, a boutique winery in the heart of Sonoma’s Russian River Valley in CA. Owned by Geoff and Marla Bedrosian, the winery produces outstanding Chardonnay, rose’, and Pinot Noir.


Chef Jose’ Andre’s story

Domaine de la Rivière story


Read the entire issue by clicking here.

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Apple Walnut Crumble Pie by Chef Ray Arpke of Euphemia Haye, Longboat Key, Florida

Apple Walnut Crumble Pie by Chef Ray Arpke of Euphemia Haye, Longboat Key, Florida

Serves 8-10

Recipe courtesy of Chef Ray Aparke, Euphemia Haye

Pastry:

2 cups cake flour

1/4 cup shortening or lard

1/2 cup unsalted butter, cut into pieces

1/2 tsp salt

1/3 cup ice water

Crumble topping:

1 1/2 lb soft butter

1/2 lb sugar

1 lb cake flour

vanilla to taste

Apple walnut filling:

12 cups (3 pounds) of 1-inch apple slices

1 1/2 cup chopped walnuts

1/2 tsp cinnamon

1 dash each ground nutmeg, clove, ginger and allspice

1 1/2 cups sugar

1 tbsp flour

For the pastry, place the cake flour, butter and salt into a stainless steel bowl. Cut the shortening and butter into flour until it all has a mealy consistency. Add ice water and mix with your fingers to form a dough. Form into a ball, flatten with your hands and place on a well-floured flat surface. Flour the top of the dough well and roll out into about a 13-14-inch round. Place the dough into a floured 10-inch pie pan and flute the edges.

Then combine all of the crumble topping ingredients in a mixer with the paddle in place, and mix at low speed until it “crumbles”. Cool and set aside.

For the apple-walnut filling, place the sliced apples in a non-reactive bowl and sprinkle walnuts, spices and sugar over the top. Toss the apple mixture and mix well. Add flour and toss well. Let mixture rest for 10 minutes. Toss well again. Mound the apple mixture in the pie shell. Top with crumble so they are completely covered. Bake at 350°F for 70-80 minutes until the pie is baked through and browned evenly. If crumble topping is browning too fast, cover with foil until almost done. Serve with a dollop of good quality ice cream.

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Frosé Cocktail Recipe from The French Brasserie Rustique in Naples, Florida

 

Frosé Cocktail: Perfect for Spring and Summer! Recipe by Vincenzo Betulia, The French, Naples, FL

Makes 8 to 10 glasses 

The French’s Frosé:

2 bottles Notorious Pink Grenache Rosé

2 1/2 ounces Epic Vodka

12 ounces Rose Syrup (see below)

2 ounces freshly squeezed lime juice

1 ounce freshly squeezed lemon juice

2 ounces freshly squeezed ruby red grapefruit juice

Rosé champagne or favorite cordial (optional)

Dried rosebuds, for garnish (optional)

Rose Syrup:

1 cup water

1 cup sugar

1 1/2 ounces rose water

6 to 8 dried rosebuds (rose water and rosebuds are available on Amazon. A little goes a long way with these two—don’t overuse)

1. In a shallow, plastic container, mix rosé and vodka. Place in freezer for 8 hours (or even better, overnight).

2. Meanwhile, make the Rose Syrup. Bring water and sugar to a boil, reduce heat and simmer for 10 minutes. Add rose water and rosebuds. Simmer for another 5 minutes. Remove from heat and cool. Store in refrigerator.

3. Remove wine-vodka mixture from freezer (it won’t be completely frozen), and scrape to create ice chips. Place in a blender with 12 ounces of Rose Syrup and citrus juices and blend well. Pour frosé back into the shallow plastic container and refreeze for 2 to 3 hours.

4. Right before your guests arrive, remove from freezer and reblend (a regular blender will do just fine). Pour into coupe glasses and, for an extra kick, top each with a pour of rosé champagne or cordial (such as crème de cassis) and a single rosebud.

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Roasted Chicken with Potatoes, English Peas, and Bacon Lardon by Chef Vincenzo Betulia, The French, Naples, Florida

Chef Vincenzo Betulia’s Roasted chicken with potatoes, English peas and Bacon Lardon from his restaurant The French Brasserie Rustique. Recipe by Vincenzo Betulia, photo by Michael Caronchi.

Chef Vincenzo and his restaurants were among the top 100 nationwide featured in my first book, “The Restaurant Diet, How to Eat Out Every Night and Still Lose Weight.”

Serves 4

FOR BRINE

  • 1 cup water
  • 1 cup salt
  • 1/4 cup honey
  • 10 bay leaves
  • 1/2 cup garlic cloves
  • 2 tablespoons peppercorns
  • 2 sprigs rosemary
  • 1 bunch fresh thyme
  • 1 bunch parsley
  • 2 lemons

DIRECTIONS: Bring all ingredients to a boil in a large pot over high heat.  Remove from heat and allow to cool until room temperature.

POTATO MOUSSELINE

  • 3 pounds Idaho potatoes, peeled and cut into halves
  • 4 cloves garlic
  • 1 pint heavy cream
  • 1 stick butter
  • Salt to taste

DIRECTIONS:

Simmer the potatoes and garlic cloves in hot salted water until tender when pierced with a knife, about 30 minutes. Meanwhile, gently warm the cream and butter in a separate pot and reserve until potatoes are ready. Once potatoes are tender, remove from water, and pass them through a potato ricer into a bowl. Add the cream mixture to the potatoes and season with salt.

ROASTED CHICKEN

  • 1 whole chicken, 3.5 to 4 pounds
  • 1 stick butter, softened
  • Kosher salt and freshly ground black pepper
  • 6–8 cipollini onions, peeled
  • 1 cup shelled English peas
  • 4 ounces thick cut bacon, cut into lardon
  • 2 bunches thyme

DIRECTIONS:

Brine the chicken overnight in the refrigerator before cooking. When ready to cook, heat the oven to 400 degrees. Remove the chicken from the brine and pat dry. Brush the chicken with soft butter and season well with salt and pepper on all sides and inside the cavity. Place the chicken on a perforated rack over a sheet tray. Place in the oven and roast for 1 hour and 15 minutes. Halfway through the cooking process, add the cipollini to the tray to roast. Toss the shucked peas with the bacon in a small pat of butter and reserve. Remove the chicken from the oven and allow to rest another 5 to 10 minutes. Cut the chicken in half. Serve the chicken with potato mousseline and peas, and garnish with fresh thyme.

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