Golf Kitchen Recipe: Handmade Agnolotti with Brown Butter, Cream, Walnuts, Sage, Ricotta, and Nutmeg by Phil Iannucilli, Greenwich Country Club, Greenwich, CT

Posted on December 4, 2020 by Fred Bollaci

Recipe by Phil Iannucilli, Executive Chef at Greenwich Country Club, Greenwich, CT, USA, courtesy of strategic partner, Golf Kitchen Magazine. A beautiful and classic Italian inspired dish perfect for autumn entertaining or a cozy night with a crackling fire. Buon … Continue reading →

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TOMATO WATER SALAD WITH MARINATED SALMON Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic, Courtesy of Strategic Partner Golf Kitchen Magazine

Posted on December 2, 2020 by Fred Bollaci

TOMATO WATER SALAD WITH MARINATED SALMON, BABY LETTUCE AND FRESH SPROUTS AND MICRO GREENS 12/1/2020 0 Comments Picture Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic Serves 4 Ingredients Tomato Water 70 ounces Tomatoes … Continue reading →

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Pan-Roasted Chilean Sea Bass Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth by Michael’s on East, Sarasota, Florida

Posted on December 2, 2020 by Fred Bollaci

Pan-Roasted Chilean Sea Bass Artisanal Sardinian Fregola with Maine Lobster, Fire-Roasted Corn, Herb-Roasted Tomatoes, Spiced Lobster Broth Ingredients: 4- 7 oz Chilean Sea Bass 8 oz Fregola, cooked al dente (as for pasta) 1 Cup Chopped Kale (raw) 1 Tablespoon … Continue reading →

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“IT’S TIME FOR WINE AND OTHER THINGS” by Monty & Sara Preiser, Guest Column, October 2020; Dining in Palm Beach and Broward Counties During The Crisis, Seven Highly Recommended Dining-Out Destinations that Take Diners’ Health and Safety Seriously and Serve Delicious Food, from Boca Raton to Lake Worth, Boynton Beach, and Hollywood, Florida

Posted on October 20, 2020 by Fred Bollaci

  Monty and Sara Preiser (Pictured) are veteran food and wine writers in South Florida and in Napa/Sonoma, California. Publishers, Preiser Key to Napa, Vintners, Shadowbox Cellars of Napa, Co-Founders, American Fine Wine Invitational, and Wine Judges Monty Preiser also kindly endorsed my … Continue reading →

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Recipe from the NEW Issue of Golf Kitchen Magazine: Deviled Crabs with Tomato and Corn Relish, Old Bay Hollandaise, & Johnny Cakes by Chef Peter Zoole of Addison Reserve Country Club in Delray Beach, Florida

Posted on October 5, 2020 by Fred Bollaci

  DEVILED CRABS WITH TOMATO AND CORN RELISH, OLD BAY HOLLANDAISE AND JOHNNY CAKES Recipe by Peter Zoole, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida. Image by Gideon Heller. ​Yield: 6 Stuffed Crabs Ingredients Deviled Crabs 4 … Continue reading →

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