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Golden Pear on Long Island Is Newest Golden Palate Charter Member

Posted on March 17, 2016 by Fred Bollaci

Fred Bollaci Enterprises CEO and the definitive international authority on gourmet light,
Fred Bollaci (left) with new, exclusive Fred Bollaci Enterprises ‘Golden Palate Partner’ restaurant, The Golden Pear Cafe and owner, Keith Davis (right), based in Southampton, LI.

“A Golden Pair!” The Golden Pear is Fred Bollaci Enterprises newest Golden Palate Charter Member .

With spring just days away, there’s no better time to plan your trip to the Hamptons and visit Fred Bollaci Enterprises www.fredbollacienterprises.comnewest Charter Member, The Golden Pear Cafe www.goldenpearcafe.com in Southampton, Bridgehampton, Easthampton, and Sag Harbor, Long Island.

Celebrating its 30th anniversary in 2017, The Golden Pear is the year-round Hamptons’ favorite hot spot where local residents and seasonal patrons gather daily to enjoy the best healthy gourmet and delicious classic low-carb and low-fat breakfast, lunch and beginning in May dinner options (Southampton), prepared with locally grown and farm fresh ingredients. Once again, chef owner, Keith Davis has exceeded Fred’s exacting standards for culinary excellence and exceptional customer service. Hope to see you there!

Posted in Golden Palate Charter Members | Tagged golden palate charter chefs, golden pear, long island, new york, southampton | Comments Off

Trevini Ristorante: Classic & Contemporary Golden Palate® Italian Elegance at The Bradley Park Hotel in Palm Beach, Florida and Inaugural Palm Beach Charter Member in 2016!

Posted on March 14, 2016 by Fred Bollaci

Trevini Ristorante, a favorite in Palm Beach since opening in 2000 at their previous location (150 Worth), owners Gianni Minervini and Claudio Trevisan have established a stellar reputation of bringing their customers a taste of Italy reminiscent of the finer trattorias throughout the Italian Peninsula, combined with warm, gracious hospitality Continue reading →

Posted in Fred Bollaci on Dining | Tagged al fresco, bradley park hotel, claudio trevisan, florida, gianni minervini, italian, palm beach, pasta, seafood, trevini | Comments Off

Recipe: San Pietro Fish and Artichoke Roll, with Asparagus Bundles & Potato from Golden Palate Italia® Hotel Santa Caterina (Amalfi), Italy

Posted on March 7, 2016 by Fred Bollaci

Fish and artichoke and asparagus! Recipe courtesy of Santa Caterina Hotel, Amalfi, Italy. Hotel Santa Caterina, perched on a bluff overlooking the Mediterranean, with its excellent cuisine, refined and gracious hospitality, world class spa, and acres of lemon groves and gardens is a MUST visit on the beautiful Amalfi Coast! Continue reading →

Posted in Fred Bollaci on Dining | Tagged amalfi, amalfi coast, artichokes, costiera amalfitana, fish, hotel santa caterina, italia, italian, italy, john dory, lhw, pesci, potatoes, san pietro, santa caterina, seafood, tilapia | Comments Off

Fred Bollaci Attends Event With New Platinum Palate™ Toscana Saporita Cooking School and Zonin Wines at The Miami Culinary Institute

Posted on March 6, 2016 by Fred Bollaci

Fred Bollaci recently spent an incredible evening at The Miami Culinary Institute on February 29th with Chef Sandra Rosy Lotti, inaugural worldwide Platinum Palate award winner and member, and her son Alessio JM Da Prato of Toscana Saporita Cooking School in Tuscany and enjoyed their signature authentic Tuscan cuisine with each course demonstrated before a live audience, paired with great Italian wines from Zonin!

At the event, Mr. Bollaci had the honor of awarding Sandra and Toscana Saporita Cooking School the first worldwide ‪Platinum Palate™‬ Certificate of Excellence award, a new elite level of membership and recognition reserved for the best of the best in wonderful hands-on owners and fabulous establishments.

Sandra spoke of the benefits of the Italian and Mediterranean diet, which underscores fresh, local, and seasonal and utilizes products like quality olive oil and the best tomatoes which are antioxidants.

Many of Sandra’s alumni got to enjoy visiting and tasting the foods we learned to prepare and enjoy in Italy and some new favorites! There were other guests in attendance who had not yet visited Toscana Saporita. “Toscana Saporita needs to be at the very top of your bucket list,” Mr. Bollaci said. “If you ever dreamed of attending cooking school in Tuscany, this is your dream come true! The very best people and experience, period. Go see what makes them my first Platinum a Palate, it’s about the people and a life changing experience! Sandra and her family are one-of-a-kind, and Toscana Saporita is a gem.”

Bollaci, a columnist with Venu Magazine, the leading contemporary arts and culture magazine in the New York-New England area and South Florida (and growing in the Washington, DC, Los Angeles, Las Vegas, and San Francisco-Napa-Sonoma markets and overseas) writes about Toscana Saporita and the new Platinum Palate award and membership in the spring 2016 issue, due out this month!

Bollaci will be announcing his first US Platinum Palate award winning establishments and new members this spring and is in the process of evaluating and inviting other select establishments and discerning owners to consider this new level of exclusivity in a growing global family, where healthy-gourmet, quality, and service are at the forefront.

Posted in News and Interviews, Platinum Palate Partners | Tagged alessio jm da prato, bruschetta, chianti, cooking school, culinary school, english trifle, italian, lotti, maremma, miami, pappa al pomodoro, platinum palate, porchetta, prosecco, ravioli, sage, sandra rosy lotti, spinach, tuscan, tuscany, zonin, zuppa inglese | Comments Off

Toscana Saporita’s Panna Cotta all’Arancia- Orange Scented Panna Cotta

Posted on March 6, 2016 by Fred Bollaci

This spectacular authentic Italian Panna Cotta recipe is from Chef Sandra Rosy Lotti, Fred Bollaci Enterprises’ inaugural worldwide Platinum Palate award winner and member. Chef Lotti is the owner of Toscana Saporita Cooking School in Tuscany. The photo above shows this delightful dessert served with a raspberry coulis. You may may want to make a coulis or fruity sauce with fresh fruit to accompany your Panna Cotta.

Serves 4

Ingredients:
1 quart heavy cream (1 liter)
6 tablespoons sugar (100 grams) (can substitute Splenda)
1 vanilla pod, cut lengthwise
5 leaves of gelatin, softened in cold water
Zest of three medium oranges, carefully rinsed
1/4 cup Grand Marnier or Cointreau

Directions:
1. Place the cream in a saucepan with the vanilla pod and bring to a boil. Stir in the sugar until dissolved.
2. Add the gelatin and the orange zest and mix until the gelatin is completely dissolved. Let cool and add the liqueur.
3. Remove the vanilla pod and scrape the inside into the cream. (Save the vanilla pod (rinsed) to flavor sugar). Do NOT strain the cream!
4. Transfer the heavy cream to 4 ounce dessert cups or ramekins and refrigerate for 2 hours.
5. Using a small butter knife, un-mold the cream tarts onto serving plates.
6. Serve with orange segments and Cointreau and Blood Orange Sauce (below), or other compote, fruit coulis, chocolate, or caramel sauce of your choosing.

Variations: at point 2, you can add other types of zest (lemon, lime, mandarin orange), or ground nuts, diced fruits, or chocolate shavings.

You can also make a beautiful and flavorful panna cotta by adding brewed coffee and rum, or cognac. Just be aware that every time you add another liquid you MUST add another leaf of gelatin.

Topping for Panna Cotta with Pine Nuts
1 cup acacia honey (!25 gr)
4 tablespoons raw pine nuts (70 gr)
5 tablespoons Passito di Pantelleria wine (30 mi)

Cointreau and Blood Orange Sauce
Ingredients:
1/2 cup Cointreau (125 ml)
1 cup fresh blood orange juice (225 ml)
1 tablespoon fresh orange zest (7 gr)
1/2 cup granulated sugar (125 gr)

Directions:
1. In a medium saucepan, bring Cointreau to a boil to burn off alcohol flavor.
2. Add blood orange juice, zest, and sugar.
3. Reduce mixture to half of its original volume or until syrupy.
4. Pass mixture through a sieve to remove zest.
5. Serve immediately with Panna Cotta or other dessert of your choice!