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12 Miyagi oysters
1/4 red onion
1/4 Spanish onion
1 Tbs chopped cilantro
Mayu (black garlic oil)
Cut tomato, onions and jalapeño in brunoise, add the lime juice, salt, pepper, and cilantro. Make sure is seasoned enough to brighten up the flavor of the oyster.
Shuck the oysters. Use rock salt to plate the oysters. Make 12 piles of salt on a wooden board and put an oyster on each pile. Add salsa on top and drizzle a little bit of the chili oil and mayu and for garnish with a piece of micro cilantro.
Ronald Andrade is from Ecuador and went to the culinary school there where he acquired knowledge in many styles, including Ecuadorian cuisine while working as a Sous Chef in a well-known restaurant. When he came to New Jersey in 2011, he started his culinary career working for Harvest Restaurants Group and worked his way up to Sous Chef. In May 2018, he had the opportunity to start working at Halifax in Hoboken NJ alongside chef Seadon Shouse, who eventually introduced him to Coast kitchen. Currently, he is an Executive Chef at Timber Cove Resort in Jenner, California.