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Talking Turkey With Chef Bernard Guillas

Talking Turkey With Chef Bernard Guillas
Talking Turkey With Chef Bernard Guillas
Talking Turkey With Chef Bernard Guillas GUEST: Chef Bernard Guillas, executive chef, La Jolla Beach and Tennis Club and the landmark AAA four-diamond Marine Room restaurant

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Sylvie's Turkey Breast Ballotine
Chef Bernard Guillas recipe for Turkey Breast Ballotin
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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.

Chef Bernard Guillas, executive chef at the La Jolla Beach and Tennis Club and the Marine Room, joins us with secrets to a flawless meal and some recipes.

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.

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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.

Cooking Turkey With Chef Bernard