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 dish Recipe courtesy of Chef Ray Aparke, Euphemia Haye 10 oz fresh washed spinach 3 tbsp clarified butter 3 tbsp minced … 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

  Recipe courtesy of Chef Raymond Arpke   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 … Continue reading →

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Pasta “Frutti di Mare” with Lobster Tail, Shrimp, Scallops, Clams, Mussels, and Squid

Posted on March 11, 2021 by Fred Bollaci

    Frutti di Mare (Fruits of the Sea) is a favorite, and there are any number of variations you will find along the Italian coast and islands. This is a great rendition, you can add or subtract any fresh … Continue reading →

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The Pink Elephant: A Fun, Sophisticated Island Favorite for Lunch & Dinner in Boca Grande, Florida

Posted on March 9, 2021 by Fred Bollaci

    Affectionately known as “The Pink” guests have gathered at this charming restaurant for great food, signature drinks and refined service for over 60 years. Wine Spectator’s Award of Excellence 2019. Open for dinner year round, and lunch daily … Continue reading →

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