Talking Turkey With Chef Bernard Guillas
Chef Bernard Guillas is taking your Thanksgiving meal questions Wednesday at 12:10 p.m. Call in at 1-888-895-5727.
It's countdown to Thanksgiving dinner and we're helping you get ready for your big day with all the fixin's.
Guillas was born into a family of butchers, bakers and restauranteurs. He began his formal training at Le Bretagne Restaurante in Questembert, France, where he apprenticed with legendary Chef Georges Paineau.
Chef Bernard's Brine
If you missed it live on-air here's Chef Bernard Guillas' brine recipe:
3 cups sea salt
1 cup maple syrup
10 cups apple cider
1 tsp crushed cracked pepper
4 sprigs sage
Guillas recently co-authored a cookbook, "Two Chefs, One Catch: A Culinary Exploration of Seafood," along with Marine Room Chef de Cuisine Ron Oliver.