Australia Desk (Coffin Bay, Australia) 16 hours ago
How to Shuck Oysters and Make Mignonette, featuring Chef Joseph Kiser-Lowrance of AQUA by El Gaucho. There is nothing quite like a raw oyster. Executive Chef Joseph Kiser-Lowrance of AQUA by El Gaucho walks you through how to shuck Perkins Family Farms Pacific oysters from Olympia, Washington, and pairs them with AQUA's house-made Pinot Gris Mignonette. You will learn proper shucking technique from hinge to plate and how to finish with a mignonette built to complement rather than compete.
