The Golden Palate: Caffe’ Milano: Fun, Fresh, Milanese Favorite by the Bice Group in Downtown Naples, Florida!
One of the most popular restaurants in fashionable downtown Naples, Caffe’ Milano has been delighting diners since opening in 2015. Known for authentic Italian cuisine and Milanese specials, this hip young offshoot of the Bice group has an excellent … Continue reading
Posted in Fred Bollaci on Dining
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Recipe: La Grenouille’s “Salmon en Papilotte” (Baked in Parchment), New York, NY
La Grenouille’s Salmon en Papilotte, courtesy of La Grenouille, NY Courtesy of La Grenouille Ingredients: Serves 4 4 -5 oz fillets of red snapper, skin/bones removed 1 medium bulb fennel, sliced thin, green fronds removed and reserved 1 cup fava … Continue reading
Posted in Fred Bollaci on Dining
Tagged french, La Grenouille, new york, papilotte, parchment, salmon, seafood
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Recipe: Henry’s Magical Split Pea Soup, Boca Raton-Delray Beach, Florida!
Recipe courtesy of Henry’s Ingredients: CORN STOCK: Mirepoix for the soup: 3 large ears fresh corn, cut in half 6 cups large diced mirepoix (carrots, onions & celery in equal proportions) 1 cup firm-packed fresh parsley sprigs 1 medium … Continue reading
Posted in Fred Bollaci on Dining
Tagged boca, boca raton, delray beach, henry's, pea, soup, split pea soup
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The French Brasserie Rustique: Golden Palate Authentic French Brasserie by Charter Member Vincenzo Betulia (Osteria Tulia/Bar Tulia) in Downtown Naples, Florida!
Fred Bollaci, Amy Bensinger, and Chef/Owner Vincenzo Betulia. The newest restaurant from Vincenzo Betulia, award-winning chef and leader in the Southwest Florida culinary evolution, pays homage to turn of the century Parisian brasseries. Enjoy classic country and coastal … Continue reading
Posted in Fred Bollaci on Dining, Golden Palate Charter Members
Tagged brasserie, naples, the french, vincenzo betulia
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Recipe: Oysters with Tuna Tartare by Boathouse in Traverse City, Michigan!
Oysters & Tartare recipe by Boathouse Executive Chef James Morse in Traverse City, Michigan 6 oysters serving Ingredients 1 fresh yellow-fin tuna steak (approx. 8 ounces) 1 teaspoon sesame seeds 1 teaspoon mirin (found in your Asian food section … Continue reading
Posted in Fred Bollaci on Dining
Tagged boathouse, michigan, oysters, puremichigan, traverse city
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