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.
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'
Chateau 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: bisque
Roasted Butternut Squash Soup Serves 6 Recipe courtesy of The Bijou Café, Sarasota 2 large butternut squashes, about 2 lb each 6 tbsp unsalted butter 2 yellow onions, chopped 8 fresh sage leaves, shredded 6 cups chicken or vegetable stock … Continue reading
GOLF KITCHEN RECIPE: GLENARBOR BUTTERNUT SQUASH AND APPLE BISQUE Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York
GLENARBOR BUTTERNUT SQUASH AND APPLE BISQUE Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, please visit www.golfkitchen.com Serves 10 … Continue reading
Photo and recipe courtesy of the restaurant. This recipe is listed in two portion sizes (cup or bowl serving per person, and is designed to serve 12-15 guests as a starter course). Smaller portion sizes will be in brackets. 1 … Continue reading