MARTINI SHOWERS IN PARTNERSHIP WITH
CHEF JOSHUA WHITE PRESENTS:
Flounder & Favas
Olive-Brined Fluke, White Asparagus, Spring Legumes
Pairing: Sherry Shimmy - Amontillado Sherry, Dry Vermouth, Lemon Bitters, Quincy Olive
Spring Turnips
Macadamia Cream, Garlic Scape Pesto
Pairing: Gilda Gibson - Gin, Dry Vermouth, Quincy Gilda
Morel Causa
Peekytoe Crab, Whipped Potato, English Peas
Pairing: Springtime ‘Tini Highball-Pea-Infused Vodka, Spring Herbs, Lemon, Soda
Roasted Duck
Honey-Glazed, Cherries, Salsify, Fennel Pollen
Pairing: Pala, Cannonau Riserva, Sardegna, 2020
May Flowers
Pink Peppercorn Fritter, Fresh Ricotta, Rhubarb, Rose
Pairing: Rhubarbtini - Gin, Rhubarb, Lemon, Bitters
CHEF JOSHUA WHITE
A Virginia native, Joshua fell in love with cooking as a child, watching their grandmother in the kitchen as they grew up. They began their culinary career at age 18 when they moved to Miami and worked for renowned chef Michelle Bernstein at Cena by Michy and then at the Miami location of NYC hotspot Upland. Joshua then moved to New Orleans to work for Nina Compton at Compère Lapin and Bywater American Bistro, which won a James Beard Award for Best New Chef during their tenure there. Upon moving to New York, they began working for Chef John Fraser, starting at Nix (1 Michelin Star) and then helping him open 701 West, Northfolk Table and Inn, and Iris. From there, Joshua worked as the Chef de Cuisine at Bar Pasquale. They are currently a Culinary Operations Manager at Resident.
