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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: livornese
Seafood Recipes: Stone Crab “Fra Diavolo,” Tuna Yuke, Blackened Tuna, and Sesame Seared Tuna, Stone Crab “Scampi,” Livornese, Francese, and Crab-Stuffed Shrimp with Lobster Sauce from Papa Hughie’s Seafood World (Lighthouse Point, Florida)
Recipes and photos by Papa Hughie’s Seafood World. STONE CRAB CLAWS FRA DIAVOLO Ingredients: 2 1/2 Florida Stone Crab Claws 1/4 cup olive oil 1 teaspoon salt 1 teaspoon fresh minced garlic 1/4 cup Homemade Marinara Sauce A pinch or … Continue reading
Posted in Fred Bollaci on Dining
Tagged florida, francese, lighthouse point, livornese, papa hughies, seafood, stone crab, tuna
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Salt Cod Recipe: Baccala’ (Stewed Cod) alla Livornese with Chef Sandra Lotti
Have you ever wondered what to do with salt cod? Baccala for Christmas is an Italian tradition. Today’s recipe from our 1st Golden PalateTM Charter Member in Italy, Chef Sandra Lotti of Toscana Saporita Cooking School, transforms dried cod
Posted in Golden Palate Charter Members
Tagged baccala, chef, fish, livornese, lotti, sandralotti, toscana saporita
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