- “The Most Inspirational Weight-Loss Transformations of 2017”
– Readers Digest
“Fred Bollaci’s “The Restaurant Diet” with it’s smart educated choices will revolutionize the world of dieting. As a chef and restaurant owner, I am excited to be part of this game changing book and way of life where fine-dining restaurants are a
conscious dieter’s friend.”
Gabriel Kreuther, Michelin Star Chef & Restaurateur
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!
- “Fred Bollaci has carved a niche for himself as the Robert Parker of healthy gourmet food and travel.”
- Theresa Henkelmann, co-owner of
Homestead Inn|Thomas Henkelmann
- Fred Bollaci Enterprises'
Platinum Palate Awarded to Master Chef Vincenzo Betulia's Three Naples, Florida Restaurants! Osteria Tulia, Bar Tulia, and The French Brasserie Rustique, Exemplifying the Very Best in Authentic High Quality Cuisine and Hospitality in Naples, FL!
May 17th, 2017
May 17, 2017 NAPLES, FL Award-winning Chef Vincenzo Betulia, a Golden Palate Partner and C[...read more]Fred Bollaci Enterprises'
Golden PalateTM Partners
Pan Seared Wild-Caught Salmon with Toasted Almonds Atop Mixed Greens with Fresh Fruit and Citrus Vinaigrette
Pan Seared Wild-Caught Salmon with Toasted Almonds atop Mixed Greens with Fresh Fruit and Citrus Vinaigrette Inspired by a recent meal at The Turtle Club at Vanderbilt Beach in Naples, Florida (Serves 4) 4 4-ounce wild-caught salmon fillets, season with salt … Continue reading
Grilled Shrimp with Warm Brie, Mixed Berries, and Spinach Salad Inspired by a recent lunch at The Turtle Club at Vanderbilt Beach in Naples, Florida (Serves 4) 16 (U8) (8 per pound) shrimp, cleaned, deveined (leave tails on) (rub for … Continue reading
Summer Mixed Berry and Feta Salad Inspired by my cousin, Sandra Shackelford (Serves 4-6) 1 Head Romaine lettuce (or 4 cups salad mix of your choice), rinsed, dried, and chopped 1 cup blueberries 1 cup raspberries 2 cups strawberries 1/2 … Continue reading
Serves 4 2 cups chopped kale 1 head radicchio, core removed and chopped 2 Belgian Endive, chopped 1/2 cup walnuts, toasted in toaster or oven for 5-7 minutes at 400 degrees 8 fresh figs, chopped (as an alternative you may … Continue reading