- “The Most Inspirational Weight-Loss Transformations of 2017”
– Readers Digest
“Fred Bollaci’s “The Restaurant Diet” with it’s smart educated choices will revolutionize the world of dieting. As a chef and restaurant owner, I am excited to be part of this game changing book and way of life where fine-dining restaurants are a
conscious dieter’s friend.”
Gabriel Kreuther, Michelin Star Chef & Restaurateur
The Restaurant Diet by Fred Bollaci (© 2017 Mango Publishing) is the definitive guide to dining out guilt free, whether dining for business, pleasure, travel, or mere convenience, Fred’s book showcases 125 healthy gourmet recipes from the nation’s Top 100 restaurants and 25 of his favorites. His proven four-phase plan is a lasting recipe for successful healthy gourmet living!
- “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 Awarded to Master Chef Vincenzo Betulia's Three Naples, Florida Restaurants! Osteria Tulia, Bar Tulia, and The French Brasserie Rustique, Exemplifying the Very Best in Authentic High Quality Cuisine and Hospitality in Naples, FL!
May 17th, 2017
May 17, 2017 NAPLES, FL Award-winning Chef Vincenzo Betulia, a Golden Palate Partner and C[...read more]Fred Bollaci Enterprises'
Golden PalateTM Partners
Fred Bollaci Writes “Fearless Chef” Feature on Renowned Bohlsen Restaurant Group of Long Island (Teller’s, Verace, H20, Monsoon, Harbor Club, Pizza Parm, Prime Huntington, NY and Stamford, CT)
Long Island native, Fred Bollaci, author of “The Restaurant Diet” has authored the signature “Fearless Chef” Feature on the Bohlsen Restaurant Group, based in Islip, Long Island, NY in summer 2018 Venu Magazine.
Slow Braised Heritage Pork Shank Ossobuco and Risotto alla Parmigiano by Chef Vincenzo Betulla (Osteria Tulia, Naples, FL)
Recipe by Vincenzo Betulia, Osteria Tulia, Platinum Palate, Naples, Florida. Ingredients: 4 large heritage pork shanks, such as Kurobuta Salt and cracked pepper 6 tablespoons blended canola and olive oil 1 pound carrots, roughly chopped 1 large yellow onion, … Continue reading
Michael’s On East Greek Shrimp “Saganaki” Tomatoes, Kalamata Olives, Capers, Gremolata Butter & Feta Cheese Flambé with Ouzo Created by Michael’s On East Executive Chef Jamil Pineda as part of the Greek Epicurean Adventure in August 2018. Serves 4 … Continue reading
To view a collection of great recipes by one of Sarasota’s favorite chefs, Paul Mattison (Mattison’s Restaurants), click here.
Recipe: Halibut with Anchovy-Thyme Beurre Blanc, Asparagus, and Potatoes Mousselline by Chef Vincenzo Betulia, featured at The French Brasserie Rustique in Naples, FL
Photo by Michael Caronchi. HALIBUT WITH ANCHOVY-THYME BEURRE BLANC, ASPARAGUS AND POTATO MOUSSELINE By Chef Vincenzo Betulia, featured at his Naples, Florida The French Brasserie Rustique, which has been awarded The Platinum Palate Certificate of Excellence and is featured in … Continue reading