“When times got tough for the charter business two years ago, we hatched a plan to make use of a space I had on Manatee Avenue, selling smoked mullet and BBQ,” business manager Mike Guccione told me. Captain Ron Gauthier and Mike Guccione had met years earlier when Captain Ron’s wife was working at Serengeti Eyewear, one of Guccione’s former businesses. The two became friends and fished together for more than two decades. Chef Mark Baker, former Chef de Cuisine for Roy’s Hawaiian fusion in Honolulu and Tampa, used to pass the then-outdoor market every day to and from work and volunteered to become a part of the team. Soon, the business moved indoors, and in April of 2010, expanded from a simple fish market to a sit-down restaurant.

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Ocean Harvest Market in Bradenton opened its doors in April 2010. Founded by Ron Gauthier, commercial fisherman and charter boat captain and Mike Guccione, commercial fisherman, Ocean Harvest Market is committed to selling fresh fish caught in the Gulf of Mexico and local waters by area fisherman.

Within less than 30 days of opening, the BP oil spill tragedy threatened to reach the Gulf of Mexico coastline, pollute the waters and negatively impact sea life. All of this would serve as a threat to Ocean Harvest Market whose primary business comes from the Gulf…

Despite the oil spill situation, Gauthier says people know that his place is bringing them the freshest seafood they can. “We’re not going to ever bring in anything bad. Quality is everything for us.”

Ocean Harvest Market has started to prepare in case the oil spill reaches the Bay. Initially, the only seafood that was not from local waters is the Colossal Tiger Shrimp from Hawaii which is received daily by Ocean Harvest Market. They’ve begun outsourcing other seafood from Hawaii, Alaska and Mote Marine Lab.

Through a partnership with Mote Marine Lab in Sarasota, fresh sturgeon will be available at Ocean Harvest Market. Mote Marine raises sturgeon in what Gauthier describes as a quality, eco-friendly, crystal clear environment. Ocean Harvest Market will also receive caviar from Mote.

Chef Mark Baker, formerly of Roy’s Hawaiian Fusion, will be preparing smoked sturgeon recipes, plus sashimi, ceviche, and take-and-bake dinners. Their raw-fish items will be some of the freshest available as it comes right off the boat.

In addition to fresh fish, Ocean Harvest Market is a bar-b-que house, and offers catering and charter rides on the boat.

The market will celebrate its grand opening on July 3rd with a crawfish boil and bar-b-que, using special sauce created by Gauthier and Guccione. Ocean Harvest Market is located at 5718 Manatee Ave. West in Bradenton; 941-795-3746.

Writer: Nancy Vaughn
Source: Ron Gauthier, Ocean Harvest Market

Original Article

BRADENTON — Mark Baker dreams of culinary creations.

“I keep a notebook next to the bed so I can jot them down,” he said.

The executive chef at Ocean Harvest Market & Grill, 5718 Manatee Ave. W., makes dishes as innovative as they are delectable.

He learned to be daring and detailed while working next to Roy Yamaguchi at the celebrity chef’s original Roy’s restaurant in Honolulu.

“Roy taught me to be meticulous in how you prepare things,” Baker said. “And to season things properly involving all fives tastes: sweet, sour, salty and umami … Japanese for ‘mouth feel.’ ”

Yamaguchi also stressed “never, ever stop evolving,” Baker said. “You can make a great entree and then a week later realize it can be more complex but the same dish — only better.”

Those lessons learned at Roy’s are clearly reflected at Ocean Harvest.

“Do you like calamari?” Baker asked before presenting his prized appetizer: squid fries with curried sweet chili aioli.

“Try the Key lime pie,” suggested son and aspiring chef Caleb Baker, age 12.

Topped with fresh, sweet strawberries and homemade whipped cream, the dessert defied the highest of expectations.

Entrees at Ocean Harvest include pistachio-crusted calamari steaks with amaretto-lemon butter, grilled tofu and vegetable tower as well as smoked prime rib.

“I get to do the things I want to do here,” the 53-year-old said.

Not quite the same at Roy’s — especially in the beginning.

“I took more abuse from Roy than anyone else,” Baker said with a smile and shake of the head.

“I started at the bottom, at the vegetable station, but became the only chef cross-trained in all the positions,” he continued. “I became Roy’s sous chef in 1992 and worked between Roy and (partner/corporate executive chef) Gordon Hopkins until I left and moved back to Bradenton in 1996.”

Baker, who grew up in the Detroit area but had come to Manatee County in 1987 to be a chef at the The Pier restaurant in downtown Bradenton, now home to Mattison’s Riverside, landed a job at the old Poseidon on Longboat Key. A 1997 Herald review of the restaurant describes the food as “impeccably fresh ingredients, properly prepared, with inventive accompaniments and garnishes.” Executive chef David Shiplett hired Baker after a brief discussion.

“We talked and hit it off right away,” Shiplett said. “He was incredibly creative and I liked his style immediately. He had that Hawaiian influence. His blackened tuna with wasabi mustard sauce, I remember that quite well. And he knew how to make a plate look nice because he had come from a fine-dining background and was into height — that’s back when everything was starting to go vertical instead of just spread around the plate.”

Shiplett calls on Baker these days to help him find local seafood to be prepared at his current restaurant SoMa Diner, 616 10th St. E., Bradenton.

“Mark always comes through,” he said.

After parting ways with Poseidon, Baker learned a Roy’s had opened in Tampa. He drove up and Hopkins hired him. Baker worked there from about 2000 to 2006. During his time at the restaurant, now run by chef partner Ryan Leto, Baker reconnected with Yamaguchi.

“Roy and I would cook together when he introduced a line of cookware on Home Shopping Network,” Baker recalled. “I would also do cooking classes and lots of high-end catering at Roy’s.”

Tired of the commute, Baker again left Roy’s to work at various Manatee County restaurants.

Then about 18 months ago he and Caleb started eating at a barbecue stand that television personality/longtime charter captain Ron Gauthier and Mike Guccione were running on the weekends where Ocean Harvest operates.

It didn’t take long for Gauthier and Guccione — who owns the property — to make him an offer.

The restaurant/market has been so successful they’re already discussing opening multiple locations.

“I love having my son with me,” Baker said. “He wants to be a chef and he’ll probably have an Ocean Harvest one day.”

Wade Tatangelo, features writer/columnist, can be reached at (941) 745-7057. Visit his blog at www.bradenton.com/blogs.

Read more: http://www.bradenton.com/2011/07/01/v-print/3316334/mark-baker-brings-lessons-from.html#ixzz1SOOlBqcm

Bradenton, FL—What does a successful retired entrepreneur do?  Anything but…  Mike Guccione, retired from Wal-Mart at 42, started Serengetti Eyewear, sold it,  and,  retired again. His favorite sport is fishing and after becoming friends with Captain Ron Gauthier, they teamed up to open the Ocean Harvest Market in West Bradenton.

Customers are flocking to Ocean Harvest Market for locally caught fresh fish and smoked bar-b-q. Shop or enjoy their restaurant; choosing among their extensive variety of seafood and shellfish or bar-b-q. Customers may eat there, shop for dinner or purchase a take-out meal, which can be heated at home in a matter of minutes.

Executive Chef Mark Baker brings a wealth of knowledge and experience to the Ocean Harvest Market. Trained in Japan and Hawaii, Baker was one of the original chefs with Roy’s Hawaiian Fusion in Honolulu and opened their Tampa location…

Baker, Guccione, and Gauthier started Ocean Harvest Market to sell and serve only the freshest and highest quality seafood, shellfish and bar-b-q available. No farm raised or frozen products are even considered. The only exception is the Colossal Tiger Shrimp from Hawaii-harvested from an Ocean Farm and flown into the states.

“Ocean Harvest Market fills a niche in the West Bradenton Market. Our customers know they can purchase fresh seafood and shellfish, Mark will help them with recipes or suggestions on how to prepare and serve their selection. While they plan dinner, they can have lunch as well.

Ron, Mark and I each offer a specialized area of expertise. Ron, a charter captain, knows more about local fishing than anyone I know, Mark is excellent and his food is outstanding while I bring not only business acumen and a retail background but also a love for cooking. We want our customers to enjoy their experiences at Ocean Harvest Market. We each go out of our way to make sure they do,” said Guccione.

Original Article