The Restaurant Diet Second Edition A Spiritual Journey of Weight Loss & Self Discovery by Fred Bollaci (© October 15, 2019 Mango Publishing) The Healthy Global Gourmet, illustrates the importance of integrating a spiritual approach to weight loss as part of quest toward healthier living. The Second Edition showcases 100 healthy gourmet recipes from the nation’s Top 100 restaurants and 25 of his favorites.
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!
- “The Most Inspirational Weight-Loss Transformations of 2017”
– Readers Digest
- Fred Bollaci Enterprises'
Chateau de Berne and The Provence Rose' Group: Five-Star Relais & Chateaux Luxury, Michelin-Star Dining, and The World's Best Rose' Wines, Produced on Four Sustainable, Organic Estates in Provence, France! Chateau de Berne Awarded Platinum Palate!
October 3rd, 2019
La Vie en Rosé The Provence Rosé Group: The World’s Best Rosé Wines from Four Unique E[...read more]Fred Bollaci Enterprises'
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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
Roasted Chicken with Potatoes, English Peas, and Bacon Lardon by Chef Vincenzo Betulia, The French, Naples, Florida
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
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
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
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