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

Posted on March 15, 2021 by Fred Bollaci

  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 … Continue reading →

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

Posted on March 15, 2021 by Fred Bollaci

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 … Continue reading →

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Gamberetti e Capellini (Shrimp and Pasta) By Chef Ray Arpke (Euphemia Haye, Longboat Key, Florida)

Posted on March 15, 2021 by Fred Bollaci

  Gamberetti e Capellini Serves 4 Recipe courtesy of Chef Ray Aparke, Euphemia Haye White Wine, Garlic & Basil Sauce: 1 quart dry white wine 1 tbsp fresh basil, finely sliced as a chiffonade 1 cup fish stock 1/2 tsp … Continue reading →

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Chef Ray Arpke’s Famous Creamed Spinach (Euphemia Haye, Longboat Key, Florida)

Posted on March 14, 2021 by Fred Bollaci

Creamed Spinach by Chef Ray Arpke of Euphemia Haye, Longboat Key, Florida Creamed Spinach Serves 4 as side dishRecipe courtesy of Chef Ray Aparke, Euphemia Haye 10 oz fresh washed spinach 3 tbsp clarified butter 3 tbsp minced shallots 2 … Continue reading →

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Chef Ray Arpke’s Grouper Jamaican (Euphemia Haye, Longboat Key, Florida)

Posted on March 13, 2021 by Fred Bollaci

  Chef Ray Arpke’s Grouper Recipe: Grouper Jamaican at Euphemia Haye, Longboat Key, Florida 2 lbs grouper filets, in 4 pieces 1/4 cup Meyer’s rum 5 oz Pickapeppa sauce 1/2 cup unsalted butter, softened 3 large onions sliced in rings … Continue reading →

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