Pan-Seared Scottish Salmon Forbidden Black Rice Hash with Brussels Sprouts, Bourbon Candy Apples, Crispy Pancetta & Roasted Creamer Potatoes with Smoked Tomato Vinaigrette by Michael’s on East (Sarasota, FL)

 

Michael’s On East Sous Chef Kory Minor shared this recipe on Sarasota’s ABC 7’s noon show on March 21, 2019. Here’s the complete recipe, courtesy of Michael’s on East.

 

Pan-Seared Scottish Salmon
Forbidden Black Rice Hash with Brussels Sprouts, Bourbon Candy Apples, Crispy Pancetta & Roasted Creamer Potatoes with Smoked Tomato Vinaigrette

Serves 4

For the Salmon
4 7oz Salmon Filets
¼ cup Olive Oil
Salt and Freshly Ground Black Pepper to Taste

Method
Preheat the oven to 400 degrees. In a large sauté pan over medium-high heat, add olive oil and sear each piece of salmon. Season on both sides with salt and pepper. Place the pan in oven and bake for 6 minutes (for a medium temperature), or your desired temperature.

For the Rice Hash
4 oz Forbidden Rice
8 oz Water
1 oz Chopped Fresh Ginger
2 oz Olive Oil
1 cup Shaved Brussels Sprouts
1 cup Creamer Potato, roasted and cut into ¼ squares
½ cup Crispy Diced Pancetta
2 oz Unsalted Butter
Salt and pepper

Method
In a small saucepan, bring the rice, ginger and water to a boil and season with salt and pepper. Lower the heat and simmer, covered, until the rice is soft. In a sauté pan, add the olive oil and sauté the pancetta, with potatoes and Brussels sprouts for two minutes. Add the rice and finish with the butter. Season with salt and pepper to taste and set aside until the dish is ready to be plated.

For the Tomato Vinaigrette
1 lb Plum Tomatoes
4 oz Rice Vinegar
2 oz Sugar
2 oz Water
1 cup Virgin Olive Oil
1 teaspoon Tomato Paste
Salt and Freshly Ground Black Pepper

Method
Preheat a grill or heat a large grill pan or cast-iron skillet. Add the tomatoes, cover with a metal bowl or pot lid and cook over high heat, turning once, until the skins are charred, about 10 minutes. Remove from the heat and let stand, covered, for 30 minutes. Discard the tomato skins and transfer the tomatoes to a food processor. Add all the ingredients except the water and the olive oil, add the oil slowly, add the water and process until smooth. Transfer to a bowl and season with salt and pepper. Let the dressing stand at room temperature for 3 to 5 hours. Set aside until the dish is ready to be plated.

For the Bourbon Apples
6 large Red Apples
¼ lbs Butter
½ cup Sugar
½ cup Bourbon

Method
Cut the apples into 8 wedges and remove seeds. Melt the butter over medium heat, add the sugar to make a caramel, about 4 minutes. Sautéapples in caramel until apples are coated. Add bourbon, burn off the alcohol, then cover and bake in a 350-degree oven for about 10 minutes until the apples are tender, but not completely soft. Set aside until the dish is ready to be plated.

To Plate
On four dinner plates, evenly divide and add the hash to the center of each plate with two wedges of apple placed on the side of the hash. Place the salmon on top and, with a spoon, add 4 big dots of the vinaigrette around the hash. Top with a garnish of micro greens and serve.

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Exclusive Italian Wine Dinner With Guest Chef Sandra Lotti and Chef Chris Covelli at Sage Restaurant in Sarasota

 

On Tuesday March 12, 2019, Fred Bollaci and 70 guests attended an amazing Italian wine dinner at the new Sage Restaurant, owned by Sharon Carole in the historic Sarasota Times Building downtown, featuring the gourmet Tuscan inspired menu by Chef Chris Covelli, and Guest Chef Sandra Rosy Lotti, owner of Toscana Saporita Cooking School in Tuscany, where Chef Covelli has been a guest instructor for two decades. The dinner was a partnership with Taste Magazine, a local Sarasota-Bradenton area food and travel magazine, published by Neal and Vanessa Finelli.

 

 

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Sandy Lane: World Class Elegance, Hospitality, and Amenities in Barbados!

 

 

Sandy Lane has it all: a perfect location in Barbados for a luxury Caribbean holiday, overlooking the Caribbean Sea on a tranquil coral sand beach, shaded by mature mahogany trees, the timeless and classic elegance of the Palladian buildings mirrored in the spacious comfort of the 113 hotel rooms and suites, a stunning private villa, exceptional golf, gourmet dining, an outstanding 47,000 sq. ft. spa, superb sports facilities and finally, an exceptional level of warm Barbadian hospitality.

 

 

The stunning open-air beachfront setting of our chic fine dining restaurant is magical. The romantic L’Acajou specialises in refined, modern, classical and contemporary renditions on European cuisine with an emphasis on French and Mediterranean, paired with an impressive range of Old and New World wines. Dining in Barbados under a canopy of mahogany trees with the gentle sounds of the ocean is a very special experience.

 

 

The 47,000 square foot spa showcases a wide range of massages, facials and body treatments, designed especially for you, using Margy’s Monte Carlo and Aromatherapy Associates range of products. The spa resort features facilities second to none in the Caribbean, from the hydrotherapy and Jet Blitz rooms to the Rhassoul and outdoor shower experience. 11 spacious treatment suites, each with their own bathroom, are designed in granite and cherry woods, while the mood enhancing lights set the scene for a rejuvenating Spa journey. Each treatment suite has its own private landscaped garden or hydrotherapy pool. Before your treatment, you can unwind in the relaxation room, enjoy the panoramic sauna and the secluded outdoor Spa Garden or simply relax in the hydrotherapy pools.

 

Barbados is known for its Green Monkeys!

The private 5-bedroom villa. Guests can choose to be driven in style in a Rolls Royce during their stay.

Ocean Suite

Photos are by Sandy Lane via Facebook.

 

 

Sandy Lane has been awarded the Fred Bollaci Enterprises Platinum Palate Certificate of Excellence!

 

Sandy Lane Hotel
Sandy Lane St. James
Barbados ,West Indies BB24024
+1 246-444-2000

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SAGE SRQ: Stylish, Sophisticated Sarasota Landmark is Totally Renovated & Transformed into Culinary Destination by Renowned Chef Christopher Covelli

 

Fred Bollaci with Chef Christopher Covelli at Sage SRQ

 

One of the most anticipated restaurant openings in Sarasota the past few years, Chef Christopher Covelli is Uber talented, with a degree from the French Culinary Institute in New York, years with his own acclaimed restaurant on Cape Cod, and two decades as guest instructor and right hand to Sandra Lotti at the renowned Toscana Saporita Cooking School in Tuscany. Sage SRQ has totally transformed the historic Sarasota Times building which used to house Ceviche into an Old World-styled contemporary oasis. Dramatic interiors, soaring ceilings, and a cool rooftop bar and fire pit set the stage in the newest incarnation of the landmark building.

 

The menu is a voyage around the world–flavors from Thailand, Morocco, Spain, Italy, France, and India–among others–will delight guests. Think of the Epcot World Showcase, all cooked by a culinary professional and served by a doting staff, while you relax and enjoy, without leaving your seat.

 

If you’re debating about two totally different ethnic cuisines for dinner, Sage can easily settle any argument. The presentation is beautiful, quality excellent, flavors and techniques spot on. We started with the beet and house smoked Salmon salad and a plate of hand cut Tagliatelle with porcini mushrooms and truffle, IMHO the best pasta dish in Sarasota at the moment. For entrees we went with Tandoori Rack of Lamb, perfectly cooked and seasoned, three giant chops to boot! We also enjoyed the Thai Bouillabaisse, which was a well executed take on the classic with the addition of coconut and curry. For dessert, we enjoyed a Moroccan style baked apple. The wine list is very approachable with many great selections by the bottle for under $40. There are also a number of creative craft cocktails. Service is attentive and knowledgeable. I will definitely be back!

 

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

 

Sage SRQ
1216 1st St.
Sarasota, FL 34236
941.445.5660

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Union Twenty-Seven: The Newest Addition to Downtown Boca’s Gourmet Dining Scene by Tim & Cinzia Gaglio of Osteria Salina in Boca Raton, Florida

 

Photos by the restaurant.

 

Union Twenty-Seven. Named for the 27th State in the Union, Florida. The new upscale-casual, beach-chic restaurant nestled in the heart of downtown East Boca Raton. In an area full of great restaurants, Union wants to stand out and be your “go-to” place for gourmet Italian-influenced cuisine, in a chic, yet homey atmosphere.

The Vibe – Union Twenty-Seven is approachable yet distinguished. It is comfortable yet sumptuous. Whether for a quiet dinner rendezvous or a lively gathering; this East Boca restaurant is fast-becoming the place to be for memorable cuisine and inspired libations. The moment you enter you know your experience is going to be special. And each time you return, it will be an epicurean adventure.

The Cuisine Regional. Seasonal. Artisanal. Not just words but the vision we parlay into menus that are ever-evolving with the seasons. Our menu is locally sourced and prepared through creative interpretations of traditional area dishes and techniques. Visit our menus to explore our currently featured seasonal bounty.

The Drink – Our always evolving wine list showcases global wines expertly curated to complement and define your culinary experience. A designer bar menu awaits the connoisseur in you; our libations are a spirited compilation premium liquors and specialty cocktails. Monthly and seasonal wine tastings along with private events for our Social Dining Membership guests enhance Union Twenty-Seven’s celebrated place in Boca’s upscale dining scene.

Union Twenty-Seven has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!

Union Twenty-Seven
451 E. Palmetto Park Rd.
Boca Raton, FL 33432
561.338.8606

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