David Bishop Culinary Content

portfolios/Sweet bio contact portfolios/Farm portfolios/Savory portfolios/People portfolios/Beverage portfolios/Product PDF Builder portfolios/seafood portfolios/Projects home portfolios/RosewoodLasVentanas Wood-Fired Salmon with miso glaze on a banana leaf Chef Robyn Almodovar at TIMBR: Chicken Roulade over squash succotash with roasted romanesco sauce, chicken demi Casa D'Angelo--Grilled Colorado Rack Of Lamb Chops, Sautéed Broccoli Rabe, Roasted Potatoes with Amarone Reduction Bon Appétit Magazine - Chocolate Petit four Marsh House Restaurant in The Thompson Hotel. Happy hour Oysters ETARU - Cocktails at the beach. Sakana Nikkei-Flambe of Jumbo Scallops, Aji Amarillo Garlic Confit Chef Robyn Aldomovar at TIMBR: Strawberry Shortcake with fresh berries, fritters, house-made strawberry ice cream, pastry cream Red Phone Booth: Kir de Espana with Tequila Blanco, Fresh Orange Juice, Sweet Vermouth, House Made Grenadine, Peychaud Bitters, Mint Twig & Orange Peel Sashimi Selection at ETARU, Japanese Grill + Beach Bar ETARU--Black Cod with Yuzu Miso and Pickled Radish Casa D'Angelo-Paccheri alla Norma Moderna Fresh Berry Tarts with Pastry Cream Sebastian Inlet Middleneck Clams with Green Herb Broth, Parmesan Breadcrumbs and Grilled Bread at Burlock coast at The Ritz- Carlton, Ft. Lauderdale Chef Jean-Georges: Smoked Salmon on Crispy Rice with a Chipotle Herb Emulsion at Drusie & Darr Veal Shank at Casa D'Angelo Shikoku Margarita. Tequila, Mararas Mezcal, Fresh Pinapple at Takato in Fort Lauderdale Chef Sean Brock @The Continental--Joyce Farms,Poulet Rouge Chicken with morel mushrooms, & fava beans TAKATO-Soft Shell Crab with Tobiko, chili garlic aioli The Ritz-Carlton's Burlock Coast-Bourbon Summer Jumbo Sea Scallops at The Chef and I, Nashville Etaru Grilled Prawns with arima sansho-garlic The Osprey--Egg Nog Panna Cotta with Biscoff cookies, apple jam and home made cookie peanut butter ice cream Audrey, Nashville/Chef Sean Brock-Crudo Caviar Salad Restaurant 888 at Turnberry- Soft Shell Crab, Udon, Maitake, Caviar, and Uni Curry Etaru Grilled Prawns with arima sansho-garlic Lobster Udon at Takato Octopus Papas Bravas at TIMBR, Ft. Lauderdale for Chef Robyn Almodovar & Michael Tronn Zepplin, Nashville--Murder Point oysters, shrimp cocktail, Agostura, Fernet Branca mignonette New Zealand Lamb Chops Korean Spices & Pickled Cucumber Bahia Breeze & Agave Punch at Red Phone Booth, Nashville Arroz Marinero at The Chimney House Sakana Nikkei--Lobster, jalea, kani, avocado, cucumber, chives on Peruvian potato with Sakana secret sauce Spaghetti with cultured butter, oyster and burnt calamari broth with Kaluga caviar at Acqua, Ft. Lauderdale Audrey, Nashville/Chef Sean Brock--Warm custard of parsnip served along side Royal White Sturgeon and grilled runner beans with peanut oil A3 Seafood-Grilled Hamachi Lizzie-San at Takato Fort Lauderdale with Aged Toro, caviar, uni, scallion and garnished with gold leaf Lombardi's Coal Fired Pizza Japanese Hugo with St. Germain, sake, shiso and prosecco at TAKATO Braised Lamb Shank with cheddar cheese grits Marinated tuna tartare with avocado mousse and house made rice puffs, togarashi TAKATO-Baked scallops with crab mix with garlic parmesan butter and home made puffed rice crackers A5 Japanese Wagyu Beef with Gold leaf at 888 - Turnberry New Zealand Mussels with Creamy Creole Sauce, caramelized bell peppers and onions with toasted baguette and lemon saffron aioli at The Chef and I, Nashville Tuna TarTar at Casa D'Angelo / Fort Lauderdale Auberge Beach Residences & Spa for Chef Laurent Tourondel at DUNE Ft Lauderdale --Seafood Ceviche Negi Hama-Yellowtail, scallion roll at Takato Cazuela De Mariscos - "Cartagena" seafood bisque soup with mussels, shrimp, calamari , scallops, white rice and plantains at The Chimney House - Grill & Cafe. RESTAURANT 888/Turnberry--Chicken Karaage with honey glaze and miso ranch at 🎸Japanese vinyl record listening lounge Lobster and Shrimp Rigatoni Hidden Bar, Nashville--Plaza Vieja with Banhez Mezcal, Pierre Ferrand Cognac, Benedictine and Cynar Shiso Gimlet at Turnberry/ JW Marriott Nashville LEKU at the Rubell Museum--Artichoke, green peas, caviar & txakoli Casa D'Angelo--Wild Halibut Livornese Toro Sashimi at TAKATO, Ft. Lauderdale Oxtail Empanadas_-Braised oxtail stuffed empanadas with spicy cream and cotija cheese Watermelon Red Bull Mojito with Aristocrat Rum, Watermelon Red Bull, agave, muddled mint and lime. - Thai Essane Nashville Aburi Sake: Torched Salmon belly, truffle and caviar at Takato, Ft. Lauderdale Summer Rolls with Peanut Dipping Sauce - Chilled rice wrap, jumbo shrimp, rice noodles, lettuce, basil, mint, and bean sprouts at Hawkers Asian Street Food Sweet Heirloom Tomatoes, Salmon Roe, Dashi & Flowering Fennel at The Continental, Nashville Soft Shell Crab with Tobiko, chili garlic aioli at Takato Korean Five-Spice Sticky Ribs with Cola-braised pork ribs, smothered in housemade char siu glaze. Topped with pickled fresno peppers, crispy garlic, leeks at Hawkers Street Food, Nashville A5 Japanese Wagyu Beef at 888 at JW Marriott - Turnberry Wood Fired Pepperoni Pizza at Red Phone Booth Housemade Linguine, housemade vinegar, Osetra caviar , southern fried okra at MIMO at Four Seasons, Nashville Salmon Caviar Sushi at JW Marriott, Nashville Snapper Crudo with piperade and green olive marinade at LEKU, Miami The Osprey, Orlando-Oyster Tower Bucksnort Trout with tomato gravy, caviar, zucchini, squash & garnish. Restoration Hardware, Miami-Roasted Beets Salad Pork Belly in the Smoker for Pit Master Jeremy at The Chef and I, Nashville Lobster and Bucatini Cacio e Pepe at Casa D'Angelo, Ft. Lauderdale Seafood Noodle Soup, beef bone broth, shrimp, scallops, egg, green onions, cilantro, baby bok choy at Steam Boys TAKATO--Tako (octopus), Shikoku Margarita. Tequila, Mararas Mezcal, Fresh Pineapple Aburi Sake, Torched Salmon belly, truffle at TAKATO Braised Pork Belly Banh Mi Benny Smoked Old Fashioned at The Red Phone Booth The Chef & I--Coconut Sorbet with Fresh Summer Fruit Confit Cod soup with pasta NY Strip Steak with McCormick spice blend Food & Wine Magazine California Red Seedless Grapes The Continental/Chef Sean Brock--Yukon Gold Potato Pave hors D' Oeuver Beef Sushi Platter, Maguro, Salmon, Hamachi, Ahi Tuna, Sake, Maguro, Tobiko, Roe at Acme Feed and Seed Nashville Tuna Sushi at Sushi and Pho - Chef Hai Wild Alaskan Halibut with toasted butternut squash and Israeli couscous in achiote pineapple broth Tequila Sunrise Cocktail at The Red Phone Booth Nashville, Prohibition Bar Speakeasy A-5 Wagyu with Truffle, pickled shallot, cucumber at TAKATO, Ft. Lauderdale Roast Beef sandwich with balsamic onions and arugula on garlic focacciafor Chef Chris Raines @The Chef and I La Bandera (The Flag), inspired by the red and yellow colors of the Spanish flag and mixed with C.A. Ron Santa Teresa 1796 dark rum, a blend of aperitifs, fresh pineapple, lime and bitter citrus foam. ATTABOY Hot-in-the-Shade cocktail in Nashville Linguini cozze, zafferano, e stracciatella, di burrata Cinco de Quatro cocktail at The Patterson House in Nashville Tennessee Squash Whole Fish at Thai Essane Nashville Shaved Salad at Restoration Hardware, Miami Farm raised duck breast, crispy skin, Asian style orange Chile sauce, minted green lentil cake, marinated zucchini Chef Chris Rains Cheeseburger with lettuce tomato catsup mustard grilled onions on sesame seed bun - Burger King Bacon, lettuce, Tomato and grilled Chicken Sandwich, Nestle Lean Cuisine Fettuccine with Housemade Bolognese Mussels in White Wine 46 Day Aged Bear Creek Beef Shell Steak Fresh Herbs at the Union Square Farmers Market Diavola spicy_salami, tomato sauce, smoked mozz, Pizza at Angelo Elia Pizza