Recipe: “Longboat Key” Snapper with Lump Crabmeat, Basil & Sundried Tomato Beurre Blanc, Sweet Potato Planks & Sautéed Haricots Verts by Michael’s on East (Sarasota, FL)

Posted on July 2, 2017 by Fred Bollaci

  Photo and recipe courtesy of Michael’s on East. The Colony Restaurant’s Famous Snapper Colony was a celebrated dish at the Colony on Longboat Key, which was founded my Murf Klauber, father of Michael of Michael’s on East. Longboat Key … Continue reading →

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Visit to New Platinum Palate Award Winner “The French Brasserie Rustique,” A Magnificent Meal by Chef Vincenzo Betulia in Naples, Florida!

Posted on June 20, 2017 by Fred Bollaci

Award-Winning Chef Vincenzo Betulia’s new French Brasserie has brought Parisian elegance to the heart of downtown Naples and has recently been awarded the Fred Bollaci Enterprises Platinum Palate Certificate of Excellence! It has quickly become my favorite spot for lunch … Continue reading →

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Recipe: Sugar Free Panna Cotta by Chef Zach Bell (Addison Reserve Country Club), Delray Beach, FL

Posted on June 20, 2017 by Fred Bollaci

  Sugar-Free Panna Cotta with Fresh Berries Serves 12   Ingredients: 10 gelatin leaves (or 3 packets powder gelatin) 4 cups heavy cream (See Note below) 4 cups whole milk 12 ounces Splenda (or other sweetener of your choice; See … Continue reading →

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Recipe: Sautéed Pink Key West Shrimp with Citrus Sauce & Endive Salad by Chef Jean-Pierre Leverrier (Bistro Chez Jean-Pierre), Palm Beach, FL

Posted on June 19, 2017 by Fred Bollaci

  Recipe and photo courtesy of Bistro Chez Jean-Pierre Sauteed Pink Key West Shrimp with Citrus Sauce and Endive Salad   All Phases (if limited quantity of oil, See Note) Serves six   Ingredients: 24 pink U-10 shrimp (10 per … Continue reading →

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Recipe: “Shortstop” Salmon with Country-Style Grits, Roasted Pancetta, Sunburst Squash, Fennel Shrimp Bisque & Crispy Onion Straws by Michael’s on East (Sarasota, FL)

Posted on June 18, 2017 by Fred Bollaci

  “Shortstop” Salmon Country-Style Grits, Roasted Pancetta, Sunburst Squash, Fennel Shrimp Bisque & Crispy Onion Straws Courtesy of Michael’s On East Executive Chef Jamil Pineda Serves 4 For the Salmon and Squash 4 6oz Scottish Salmon 2 oz olive oil … Continue reading →

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