Tag Archives: sarasota

Fred Bollaci Attends 5th Annual Wild Truffle Dinner by Florida WineFest, Chefs Chris Covelli & Paul Mattison, Williamson Wines, and Carneros della Notte Winery, and Savini Tartufi at Mattison’s 41 in Sarasota, FL

Posted on November 21, 2016 by Fred Bollaci

This past Saturday evening, November 19th, Fred Bollaci had the pleasure of attending the fifth annual Wild Truffle Dinner benefiting local children’s charities by Florida WineFest, a Sarasota area charity which has raised nearly $10Million for children’s charities since 1993! … Continue reading →

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Recipe: Florida Skamp Grouper with Salmoriglio Sauce by Chef Andrea Bozzolo, of Andrea’s in Sarasota, FL

Posted on September 30, 2016 by Fred Bollaci

  Recipe courtesy of Andrea’s. Florida Skamp Grouper with Salmoriglio Sauce Ingredients: 1 2-pound skamp ½ yellow pepper, diced ½ red bell pepper, diced 2 Roma tomatoes, diced ½ red onion, diced 1 handful capers 1 handful pine nuts 15 … 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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Recipe: Roasted Butternut Squash Soup by Bijou Cafe’ in Sarasota, FL

Posted on September 9, 2016 by Fred Bollaci

  Recipe and photos courtesy of J.P. Knaggs/Bijou Cafe. Roasted Butternut Squash Soup (serves six) With autumn just a couple weeks away, this recipe seemed quite timely! Ingredients: 2 large butternut squashes (1½ to 2 pounds each) 6 tablespoons unsalted … Continue reading →

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Raspberry Rose Macarons from Chef Jose Martinez (Maison Blanche, Longboat Key- Sarasota, Florida)

Posted on July 14, 2016 by Fred Bollaci

Believe it or not, a sweet tooth is not something I can claim. I do enjoy an occasional dessert as a treat from time to time, preferably something small, delicate, and delicious, such as these from Golden Palate Chef Jose … Continue reading →

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