Chef Mike's Accolades

"The excellent food is the work of Executive Chef Michael Rolchigo, who has been at the stove since the restaurant’s opening in January 2009. A graduate of the Culinary Institute of America and veteran of New York’s Gramercy Tavern, Rolchigo is creative without going over the edge. He combines elements of Italian country cooking, Asian cuisine and the heritage of American South into an unlikely harmonious whole."
-- Palm Beach Illustrated, September 2010. Island Time.

"What a pleasant surprise to find a restaurant as fresh and innovative as Jacqui’s Café in the Lyons Mall." "The brief menu is unusually creative, and several specials are recited without prices, which are usually a little higher than those on the menu."
-- New Jersey Monthly, February 2003. Jacqui’s Cafe Review.

"Jupiter Island Grill won with their entrée Peanut Crusted Ahi Tuna."First Place for Best Entrée at the Second "Tempt Your Senses" Gala held at the Trump International Golf Club, West Palm Beach.
-- American Culinary Association Magazine, April 2010.

"When Michael Rolchigo came to us, I knew right off that we had a real find and it didn’t take us long to reach a decision. He told Tim and me that he would bring our menu to a new level. He has done just that in a short time and his food is incredible."
-- The Beacon, February 2009. Island-Themed Restaurant Opens and is Immediate Hit.

"Chefs Mike Rolchigo and Akins Canty prepare their creative American cuisine with style. Great homemade breads."
-- New Jersey Monthly, August 2002. Jacqui’s Cafe Review.

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    Ciopinno with Fennel, Sundried Tomatoes and Saffron Nage

  • 2 shrimp;
  • 2 scallops
  • 3 oz. Mahi
  • 3 clams
  • 3 mussles
  • 3oz calamari
  • 2oz fennel
  • 2 oz sundired tomatoes
  • 1 oz olive oil
  • 1 tsp garlic
  • Pinch saffron
  • 2 oz. butter
  • 6 oz fish or veg stock
  • 2 oz white wine
    • Direction: add olive oil to pan, adjust the flame over medium high heat. Salt and pepper scallops, shrimp and mahi. Place them in pan and start to sauté them. Add garlic, mussels and clams. Lightly brown the garlic. Then add white wine and stock. Add the fennel and tomatoes, place another pan or top on and simmer until clams and mussels open. Add butter and check for salt/pepper balance. Deep fry calamari and place on top.

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                                                            Copyright © 2010 Michael Rolchigo