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 ETARU--Black Cod with Yuzu Miso and Pickled Radish Tuna Tartare Marinated tuna tartare with avocado mousse and house made rice puffs, togarashi at TIMBR, Ft. Lauderdale for Chef Robyn Almodovar & Michael Tronn Etaru Grilled Prawns with arima sansho-garlic Jumbo Scallops Flambe Aji Amarillo Garlic Confit at Sakana Nikkei Lobster Udon at Takato Jumbo Sea Scallops pan caramelized and basted over a spiced lemon basmati and red Himalayan rice, served with a cucumber raita, toasted pistachios, green curry coconut sauce and a cherry pepper relish at The Chef and I, Nashville Chef Jean-Georges: Smoked Salmon on Crispy Rice with a Chipotle Herb Emulsion at Drusie & Darr Lobster and Shrimp Rigatoni Tempura Soft Shell Crab, Udon, Maitake, Caviar, and Uni Curry at 888 Zepplin, Nashville--Murder Point oysters, shrimp cocktail, Agostura, Fernet Branca mignonette Arroz Marinero at The Chimney House Chef RJ Cooper - Acqua Cazuela De Mariscos - "Cartagena" seafood bisque soup with mussels, shrimp, calamari , scallops, white rice and plantains at The Chimney House - Grill & Cafe. TAKATO-Baked scallops with crab mix with garlic parmesan butter and home made puffed rice crackers Lizzie-San at Takato Fort Lauderdale with Aged Toro, caviar, uni, scallion and garnished with gold leaf Audrey, Nashville/Chef Sean Brock--Warm custard of parsnip served along side Royal White Sturgeon and grilled runner beans with peanut oil Casa D'Angelo--Wild Halibut Livornese A3 Seafood-Grilled Hamachi The Thompson Hotel Tuna TarTar at Casa D'Angelo / Fort Lauderdale Aburi Sake: Torched Salmon belly, truffle and caviar at Takato, Ft. Lauderdale Audrey, Nashville/Chef Sean Brock-Crudo Caviar Salad 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 The Osprey, Orlando-Oyster Tower Cod soup with pasta Toro Sashimi at TAKATO, Ft. Lauderdale Eel Sushi with Gold Leaf at 888 Restaurant Soft Shell Crab with Tobiko, chili garlic aioli at Takato Salmon Caviar Sushi at JW Marriott, Nashville Negi Hama-Yellowtail, scallion roll at Takato Lobster and Bucatini Cacio e Pepe at Casa D'Angelo, Ft. Lauderdale Aburi Sake, Torched Salmon belly, truffle at TAKATO A-5 Wagyu with Truffle, pickled shallot, cucumber at TAKATO, Ft. Lauderdale Lobster Roll at YOT Bar and Grill Whole Fish at Thai Essane Nashville Pulpo_Grilled Octopus Snapper Crudo with piperade and green olive marinade at LEKU, Miami Tuna Sushi at Sushi and Pho - Chef Hai Seito Sushi Linguini cozze, zafferano, e stracciatella, di burrata Seafood Ceviche Wild Alaskan Halibut with toasted butternut squash and Israeli couscous in achiote pineapple broth Seafood Noodle Soup, beef bone broth, shrimp, scallops, egg, green onions, cilantro, baby bok choy at Steam Boys WEB_21Octopus_44A1553 Egg Toast, Regalis Platinum Osetra, house made buttered brioche toast, herbs creamy sous vide egg yolk. The Hermitage Hotel Chef Jean-Georges Vongerichten Seito Sushi Coconut Shrimp for Hawkers Street Food Marinated Salmon Trout Mussels in White Wine McCormick Garlic Herb Shrimp CPG Warm Shrimp Salad , Tender Greens, Avocado, Tomato, Mushroom Truffle Vinaigrette, Champagne Beurre Blanc - Chef Jean-Georges Whole Flounder Southern Steak and Oyster Restaurant in Nashville. Shrimp and Grits Pasta with Caviar at Acqua Nashville Chef Rj Cooper Jumbo Crab Cakes at The Chef and I restaurant in Nashville Tennessee McCormick Garlic Herb Shrimp CPG Asian noodle soup Sautéed shrimp Seafood, oysters and steak atThe Southern Steak and Oyster Restaurant in Nashville Ahi Tuna TarTar Ponce Inlet Swordfish with Tokyo turnips, eggplant, grapefruit, green curry, Koshihikari rice Seared Ahi Tuna and Avocado