TUNA CARPACCIO
Carpaccio Place a 10” X 10” piece of plastic wrap on a cutting board. Drizzle 1 teaspoon of olive oil onto plastic wrap. Place a slice of tuna on top...
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Recipes by Chef Gui Alinat
Gui Alinat is an ACF Certified Executive Chef, and the author of The Chef’s Repertoire, and Eat More Burn More™.
Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world, including the UK, Spain, France, and almost every country in Latin America.
Settling in Florida in 1999, he has catered more than 3000 high-end private events since then and is part of the team behind CW’s Gin Joint restaurant and The Vault Catering in Downtown Tampa. With an exclusive client base, and media recognition, his team has become a recognized landmark in the Tampa Bay culinary scene.
Chef Gui has appeared on HSN and the Food Network, and at conferences across the country.
His culinary style can be best described as modern, authentic cuisine with slight influences from Provence and elsewhere.
Rustic yet elegant, his food is said to embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating.
He lives in Dunedin, Florida with his wife Carissa and their five children.
Beef Wellington
A classic steak dish, Beef Wellington is must-try for every aspiring Chef. Our beef wellington recipe is provided by Chef Gui Alinat, a top Chef and author of multiple coobooks....
BOUILLABAISSE
Note: Alternatively, a simpler method with no egg yolks can be prepared.In that case, the “rouille” can be made with 2 cups mayonnaise, 6 tablespoons of Tabasco Garlic Pepper Sauce,...
MODERN CANARD A L’ORANGE (DUCK)
Citrus Marinade Combine all ingredients Duck Remove the skin from the meat. Leave skin intact and reserve. Rub meat with citrus marinade and vacuum-pack. Cook at 135F for at least...