Kusshi™ Oysters with Mint Cucumber Lime
Dish Created By:
Chef Jeremy Tucker
Kusshi™ Oyster 1 dozen
Fresh Mint 1 Bunch
Finger Limes 3
Verjus 1/2 Cup
Peel cucumber and scoop out seeds with a melon baller or small spoon. Dice cucumber very small, 1/4-1/2 cm cubes.
In a small sauce pot heat ½ cup of verjus. Once simmering add 1 branch of fresh mint.
Immediately pour mixture over cucumber and let cool to room temperature, then refrigerate.
Cut the finger limes in half, squeeze and scoop out the caviar like cells, reserve for assembly.
Shuck Kusshi™ oysters, add ½ tsp of finger lime cells to each oyster, strain diced cucumber and add 1/2 to the oysters.
Serve on crushed ice to keep oysters as fresh as possible. This also holds the shells from spilling juices. Enjoy!
This amazing Kusshi™ dish was created by Chef Jeremy Tucker of Vineyard Terrace Restaurant at Cedar Creek Estate Winery. Cedar Creek Estate is located just 20 minutes outside of Kelowna and is open daily at 11am, May through September.
Chef Jeremy has a solid back ground of culinary experience on the East Coast of Canada where he graduated from the Culinary Institute of Canada and acquired his Red Seal. Gaining the title of Executive Chef at 21 in Banff, Chef Jeremy created a reputation for the Storm Mountain Lodge as one of the best places to eat in the area.
Now at Vineyard Terrace, Chef Jeremy follows a farm to table philosophy; pairing his incredible culinary talents with the beautiful Okanagan wines of CedarCreek.
Check out their social media and make a reservation today!
Facebook: CedarCreek Estate Winery
*The photographic representation of this recipe is the intellectual property of the aforementioned Chef. Any public use or presentation of the combined photo and written recipe must be credited as the property of the Chef and/or restaurant indicated.