Tag Archives: florida

Venu Magazine and Fred Bollaci Enterprises Sponsor the 2017 Florida Winefest in Sarasota; Spring 2017 Venu Magazine Features Fred Bollaci’s Golden Palate Appetite Column on Florida Winefest!

Posted on March 6, 2017 by Fred Bollaci

March 6, 2017 PALM BEACH, FL, FAIRFIELD CT, AND SARASOTA, FL Fred Bollaci Enterprises and Venu Magazine are proud to announce their sponsorship of the 2017 Florida Winefest to be held in Sarasota April 6th-9th, 2017. The much anticipated events … Continue reading →

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The Golden Palate: Cafe Barbosso: “The Real Deal” for Casual, Yet Chic “NYC Italian American” in Sarasota, Florida! PS: Don’t Miss the Eggplant!

Posted on February 9, 2017 by Fred Bollaci

The Eggplant layered with Béchamel and mozzarella is delicious!   If you’re a native New Yorker and Italian American like I am, and happen to be visiting or living in Sarasota, Florida, and are homesick for good “New York Style” … Continue reading →

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Vincenzo Betulia (Charter Member Osteria/Bar Tulia) Debuts His New Authentic French Brasserie, “The French” in Naples, Florida!

Posted on January 20, 2017 by Fred Bollaci

Fred Bollaci and Chef Vincenzo Betulia at The French Brasserie Rustique in Naples, Florida. January 20, 2017 Acclaimed Chef Vincenzo Betulia and Partner in the Campagna Hospitality Group Debuts “The French” at a VIP/Media reception this past Wednesday January 18th. … Continue reading →

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Recipe: German Christmas Sauerbraten with Red Cabbage by Chef Ray Arpke of Euphemia Haye (Longboat Key)!

Posted on December 15, 2016 by Fred Bollaci

  Recipe courtesy of Chef Raymond Arpke and Euphemia Haye Restaurant.   This makes an excellent Christmas Day dish, and is steeped in German tradition. It takes a week to marinate the beef, so if you want to enjoy this, … Continue reading →

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Recipe: Artichoke and Portobello Soup by Chef Paul Mattison (Mattison’s and Mattison’s 41, Sarasota, FL)

Posted on September 10, 2016 by Fred Bollaci

  Recipe courtesy of Chef Paul Mattison   Artichoke Soup with Portobello Mushrooms Ingredients: 4 artichokes ¼ cup olive oil ½ cup onions, chopped ¼ cup celery, chopped ¼ cup leeks, chopped ¼ cup white wine 1 quart chicken stock … Continue reading →

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