• Jarnard Sutton

In the Kitchen with Aaron Gentry of Masters Kitchen and Cocktail

Executive chef Aaron Gentry is creating memorable and exciting dishes to Masters Kitchen and Cocktail in Oceanside. Chef Aaron shares his Peruvian-inspired dish, Scallop Ceviche, with In the Kitchen.

Scallop Ceviche

$11

What's the origin of the dish?

The dish is a Peruvian-style ceviche. Ceviche originated in Peru, and their version is quite different from the more well-known Baja version. It is lighter, with less acidity, but has more heat. They want the fish to shine through, not be masked.

What's the key component to this dish?

Obviously, the key component here is Bay Scallops.

What's the process of creating the tiger's milk?

The tiger's milk is an infusion of lime, aji Amarillo, cilantro, ginger, and garlic.

How often do you make the tiger's milk throughout the day?

We make it fresh before each service.

Describe the taste to someone who haven't had this dish?

It's a lightly acidic, mildly spicy dish with heavy notes of herb and a rich sweetness from the scallops.

What's a good beer and/or cocktail to pair with this dish?

The best alcohol to take with this is to add some tiger's milk to pisco and drink along side.

What kind of experience will a diner get at Masters Kitchen and Cocktail?

Masters is a restaurant looking to bring excellent food without pretense to North County. Diners should expect to have great food, in a laid back, yet refined atmosphere.

About Aaron Gentry

Are you from San Diego?

I am not from San Diego. I was born in Plano, Texas. I grew up, however, in Albuquerque, New Mexico. I have lived in Carlsbad for 10 years.

How long have you been a chef?

I've worked in kitchens for 17 years.

How long have you been working for Masters?

Since January of 2016. What do you feel is the biggest challenge when it comes creating new dishes?

The biggest challenge is creating something memorable and exciting, that pushes the bar, without being unapproachable.

Are you planning on creating any new items to the menu?

We will have a nearly entirely new menu for Memorial Day.

When you're not coming up with delicious dishes, what do you enjoy doing in your spare time?

Growing up in New Mexico, the Rocky Mountains were my backyard, so as often as possible, I'm outside with my kids, getting into the wild.

[Related: Behind the Stick with Nick Herda: How to make the Surfer in Panama]

Masters Kitchen and Cocktail

208 S. Coast Hwy, Oceanside. 760) 231-6278 or mastersoceanside.com

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