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 Bon Appétit Magazine - Chocolate Petit four Marsh House Restaurant in The Thompson Hotel. Happy hour Oysters The Ritz-Carlton's Burlock Coast-Bourbon Summer Sakana Nikkei-Flambe of Jumbo Scallops, Aji Amarillo Garlic Confit ETARU - Cocktails at the beach. Sashimi Selection at ETARU, Japanese Grill + Beach Bar Restaurant 888 at Turnberry- Soft Shell Crab, Udon, Maitake, Caviar, and Uni Curry Audrey, Nashville/Chef Sean Brock-Crudo Caviar Salad Chef Robyn Aldomovar at TIMBR: Strawberry Shortcake with fresh berries, fritters, house-made strawberry ice cream, pastry cream Auberge Beach Residences & Spa for Chef Laurent Tourondel at DUNE Ft Lauderdale --Seafood Ceviche The Osprey, Orlando-Oyster Tower ATTABOY Hot-in-the-Shade cocktail in Nashville TAKATO-Soft Shell Crab with Tobiko, chili garlic aioli Restoration Hardware, Miami-Roasted Beets Salad A3 Seafood-Grilled Hamachi Casa D'Angelo--Grilled Colorado Rack Of Lamb Chops, Sautéed Broccoli Rabe, Roasted Potatoes with Amarone Reduction RESTAURANT 888/Turnberry--Chicken Karaage with honey glaze and miso ranch at 🎸Japanese vinyl record listening lounge LEKU at the Rubell Museum--Artichoke, green peas, caviar & txakoli ETARU--Black Cod with Yuzu Miso and Pickled Radish Chef Sean Brock @The Continental--Joyce Farms,Poulet Rouge Chicken with morel mushrooms, & fava beans The Continental/Chef Sean Brock--Yukon Gold Potato Pave hors D' Oeuver Red Phone Booth: Kir de Espana with Tequila Blanco, Fresh Orange Juice, Sweet Vermouth, House Made Grenadine, Peychaud Bitters, Mint Twig & Orange Peel TAKATO-Baked scallops with crab mix with garlic parmesan butter and home made puffed rice crackers Casa D'Angelo-Paccheri alla Norma Moderna Audrey, Nashville/Chef Sean Brock--Warm custard of parsnip served along side Royal White Sturgeon and grilled runner beans with peanut oil Fresh Berry Tarts with Pastry Cream The Chef & I--Coconut Sorbet with Fresh Summer Fruit Confit TAKATO--Tako (octopus), Shikoku Margarita. Tequila, Mararas Mezcal, Fresh Pineapple Aburi Sake, Torched Salmon belly, truffle at TAKATO Casa D'Angelo--Wild Halibut Livornese Hidden Bar, Nashville--Plaza Vieja with Banhez Mezcal, Pierre Ferrand Cognac, Benedictine and Cynar Fresh Herbs at the Union Square Farmers Market Sakana Nikkei--Lobster, jalea, kani, avocado, cucumber, chives on Peruvian potato with Sakana secret sauce Zepplin, Nashville--Murder Point oysters, shrimp cocktail, Agostura, Fernet Branca mignonette Aburi Sake: Torched Salmon belly, truffle and caviar at Takato, Ft. Lauderdale The Osprey--Egg Nog Panna Cotta with Biscoff cookies, apple jam and home made cookie peanut butter ice cream