My Culinary Creations

Here are some of the creations I have made either for menus at the restaurant, or for some of the food shows that my crew and I have presented at. All the images are clickable for a larger image. You’ll notice a lot of Salmon recipes due to the fact that our restaurant name is Blackfish Wild Salmon Grill! Personally, I prefer Sockeye Salmon for the flavor, while those who prefer King Salmon generally prefer the fattier, more delicate texture. But, even though I prefer Sockeye…I would never turn down King Salmon!

Some of these images have recipes posted on this site…simply go to the recipe section to see if it is there.

Indi Chocolate Dusted Filet Mignon Chocolate Demi-glace, Broccolini, Spaghetti Squash, Herbs de Provence Potatoes by Elliot Anderson & David Buchanan
Naked King Salmon “Braise-Poached” King Salmon, Pea Puree, Smoked Carrot brush	House Lox & Poached Pear Sockeye Lox, Poached Pear, shaved Beets, Chive Oil	Naked King Salmon “Braise-Poached” King Salmon, Pea Puree, Smoked Carrot brush
Dungeness Crab Stuffed Squash Blossoms Lemon Beurre Blanc, petite Red Watercress Salad, Orange Vinaigrette, Basil Oil	mise en place… this phrase is the backbone, the culture, the ethos of the professional kitchen	Scallops with Pea Puree Lemon Beurre Blanc, Fingerlings, Golden Beets, Asparagus
Lamb Tartare Sous Vide Quail Egg 144°, Mushroom Relish, Crostini Chefs Perry Mascitti & David Buchanan	Sous Vide Sockeye Salmon with Chioggia Beets, Fennel, Hericot Verts, Rose Pedals, and Lemon Beurre Blanc Mother’s Day 2014	Halibut Duo Grilled w/ Lemon Foam & Mango Puree Seared with Herb Beurre Blanc & Pea Puree
Beef Trio – an Exploration of Beef – Prime Striploin – 36 Hour Sous Vide Short Rib – 20-day Dry Aged Striploin	Salmon Sous Vide 110° and Blackberry-Lox Popsicle over Hazelnut Pesto and painted Blackberry Taste of Tulalip 2014	Caprese Avant Garde a new interpretation of a culinary classic
House Smoked Salmon over Cucumber Purse with fried leek and micro greens We made about 1,800 for a food show!	Pacific Northwest Duck “Pho” with Duck Breast, Duck Confit, Wild Boar Sausage, grilled Granny Smith Apple, Asparagus, Wild Mushrooms, Poached Egg 144°, Gochujang, Thai Basil and Duck Stock	Parmesan Crusted Halibut with Trio of Pololenta, Lemon Beurre Blanc
Seafood Mary Scallop, Shrimp, Dungeness Crab Fryleg, Smoked Salmon, Cucumber	Salmon on a Stick at Blackfish	Smoked Salmon over Chevre Tower with Cucumber Wrap and Taro Root Crisp served about 1,500 at a foodshow!
Grilled Pacific Halibut with Rainier Cherry Salsa	Shigoku Oysters with Seafood Mary Granita	Taste of Tulalip 2012 Salmon Two Ways – by Chef David Buchanan, Blackfish
Lightly Smoked Peppered King Salmon with Savory Poached Pear, Huckleberry Compote and Lemon Beurre Blanc	Alder Roasted Clams	Shrimp with Huckleberry Compote
Blackberry BBQ Chicken with NW Succotash and Tillamock Cheddar Croquette	Salmon on a Stick for 300!	Sweet & Savory Sockeye Lox Macaroon House Sockeye Lox over Spiced-Rum Chevre and Macaroon with Yellow Beet Crisp and Hearts of Fire Sorrel we did this for 1,500 people at a foodshow!
Huckleberry Sockeye Lox Tartare with Pne Sphere & Huckleberry Coulis	Pacific Northwest Bounty Bowl King Crab, Shrimp, Clams, Mussels, Salmon in Lobster Bisque	Northwest Berry Salad with Chevre candied Holmquist Hazelnuts House Raspberry Vinaigrette – by Chef David Buchanan, Blackfish
Sustainable Chilean Sea Bass with Apple Lacquor Savory Fennel-Butternut Squash Bread Pudding Apple Beurre Blanc – by Chef David Buchanan, Blackfish	“Naked” Sockeye Salmon with Huckleberry Beurre Rouge lightly braised from the bottom up leaving the top like sushi	Dungeness Crab wrapped with Cucumber Huckleberry Sockeye Lox – by Chef David Buchanan, Blackfish
Dungeness Crab Salad with Cucumber Wrap Sockeye Lox, shaved Shallot, and Taro Chip for a foodshow…served 2,400 of these!	Sockeye Salmon on Ironwood Stick – by Chef David Buchanan, Blackfish	Dungeness Crab stuffed Squash Blossoms with Lemon Beurre Blanc and Chive Oil
Lamb & Manhattan Steak Duo Lamb Chops, Cauliflower Puree, Blackberry Demi Prime Manhattan, Mushrooms, Roast Garlic Demi	Seared Scallops w/ Pear Beurre Blanc over Black Rice w/ Red Curry, fresh Corn Salsa, Cipollini Onions & Carrot by Jeff Johnson & David Buchanan	Autumn Harvest Salad Red Quinoa, Roasted Butternut Squash, Blueberries, Aged Beemster Gouda, Pumpkin Seeds, Hibiscus Vinaigrette

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