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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.
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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'
Golden PalateTM
Charter MembersChateau 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'
Golden PalateTM Partners
Tag Archives: barramundi
GOLF KITCHEN RECIPE: WEST AUSTRALIAN BARRAMUNDI Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
WEST AUSTRALIAN BARRAMUNDI Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or purchase the Golf … Continue reading →
Posted in Fred Bollaci on Dining
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Tagged australia, barramundi, golf kitchen, kingston heath, melbourne
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Recipe: Barramundi with Artichoke-New Potato-Basil Nage, Provencal Condiment, Fried Anchovy, & Lemon Aioli by Chef Zach Bell of Addison Reserve Country Club, Delray Beach, FL
Yield: 8 Servings INGREDIENTS: Provencal Condiment 4 roma tomatoes, peeled and diced 4 shallots, minced ¼ cup chopped niçoise olives salt and pepper Aioli ¼ cup fresh Meyer lemon juice 3 egg yolks ½ teaspoon Piment d’Espelette ¾ cup canola … Continue reading →
Posted in Fred Bollaci on Dining
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Tagged addison reserve, barramundi, fish, provencal, seafood, zach bell
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Comments Off on Recipe: Barramundi with Artichoke-New Potato-Basil Nage, Provencal Condiment, Fried Anchovy, & Lemon Aioli by Chef Zach Bell of Addison Reserve Country Club, Delray Beach, FL