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From YouTube: "Biloxi Cooks!", BR Prime, August 2023
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A
A
Hello,
everyone
and
welcome
to
Beau
Rivage
I'm
Christian
Wade,
the
executive
chef
and
we're
inside
BR
prom,
one
of
our
12
restaurants.
Here
at
Beau
Rivage.
It
is
considered
one
of
the
best
restaurants
in
Mississippi,
where
we
feature
prime
steaks
28
day
drives
that
we
dry
Edge
in
our
own
facility
in
our
butcher
shop,
fresh
seafood
from
here
on
the
gulf,
as
well
as
the
best
seafood
that
you
can
find
in
the
world.
We
have
a
wonderful
selection
of
Fine
Wines
and
a
top
shelf
bar
here
at
VR
Prime.
A
Here
in
our
dining
room,
you
can
celebrate
special
occasions
a
night
out
birthdays
or
your
anniversary.
Our
executive
chef,
Austin
Dido,
our
general
manager,
Corey
Boykin,
and
our
10-year
great
Professional
Service
staff
here
at
Beau.
Rivage,
is
willing
and
ready
to
take
care
of
you
and
all
your
needs
we're
here
in
BR
Prime
right
now,
but
we've
got
something
for
everyone:
stala,
our
upscale
Italian
restaurant
Gia,
our
Pan
Asian,
restaurant
Noodle,
Bar
bet
MGM,
our
sports
bar
Pub
and
our
newest
restaurant
Salt
Navi.
A
A
A
So
today
we're
going
to
make
one
of
my
favorite
summer
dishes
and
it's
one
of
the
new
dishes
that
we're
going
to
put
on
the
menu
here
at
BR
Prime
we're
making
a
an
heirloom
tomato,
watermelon,
salad,
we're
in
the
peak
of
tomato
and
watermelon
season.
A
lot
of
this
produce
grows
here
in
the
area
and
that's
and
we
get
it
from
farms
local
to
our
area.
A
So
this
is
really
one
of
my
favorite
dishes,
we're
pairing
it
probably
a
little
different
than
than
what
most
would
be
used
to,
but
it's
something
that
brings
a
real
earthiness
to
it,
a
little
spice
to
it
and
the
flavors
are
really
great
together.
So
we're
going
to
start
with
the
spicy,
tahini
and
I
think
that
that's
the
one
thing
that
really
makes
this
thing
set
off
really
nice.
A
A
A
A
A
So
you
can
see
this
makes
a
beautiful
emulsified
as
I
say
it's
a
very
earthy,
beautiful
flavor,
and
so
now
we'll
start
putting
the
salad
together,
and
so
we
got.
A
You
can
see
these
beautiful
tomatoes
that
we
have
here
and
and
I'm
going
to
show
you
so
the
way
that
you
Coral
tomato
is
you
want
to
take
the
take
a
a
pear
knife
like
this
small
knife,
and
you
just
stick
your
thumb
right
on
the
right
on
the
root
and
then
just
turn
that,
like
that
and
it'll
just
take
that
little
bit
of
core
out
of
there.
A
Just
a
beautiful
tomato
wait.
A
This
is
a
great
recipe
to
make
at
home
for
your
summer,
barbecue
or
just
Sunday
afternoon,
just
just
sitting
around
enjoying
this.
So
we
got
us
a
mixing
bowl
here
and
we'll
take
our
tomato.
A
A
We
soaked
in
a
little
bit
of
sugar
and
a
little
bit
of
salt,
just
a
pinch
of
each
just
to
bring
out
some
of
the
the
liquid
and
the
watermelon.
You
can
see
how
we
got
this
nice
syrup.
A
A
Probably
the
juice
of
a
half
a
lemon
is
plenty,
and
then
we
got
this
beautiful
vinegar,
and
this
is
a
calamazi,
vinegar
and
a
kalamazi
is
a
citrus
fruit
from
the
Philippines.
Now
you
could
use
it
really
apple,
vinegar
or
or
any
kind
of
fruit
vinegar,
but
this
one
is
is
really
just
brings
out
unbelievable
flavors
in
this
dish.
So
we're
going
to
add
for
me
I
I,
love,
I,
love
the
acidity
of
it
and
how
pretty
it
is
so
I
I,
probably
add
more
than
than
I
should,
but
it's
I'm
gonna
eat
it.
A
A
A
A
We
have
got
an
amazing
restaurant
here
at
BR
Prime
we
bring
in
fish
as
I
said
earlier
from
all
over,
but
including
our
tuna,
which
is,
is
we
buy.
We
buy
some
of
the
most
beautiful
tuna
you
can
buy
in
the
world,
it
comes
from
Honolulu
and
we
get
that
twice
a
week,
so
it's
flown
in
it's
caught
and
and
flown
in
twice
a
week
from
Honolulu
and
that's
for
here
and
for
our
Asian
restaurant
for
a
sushi
bar
in
Gia.
A
A
Seasonal
menus
and
so
that
we're
getting
the
freshest
ingredients
all
all
year,
long
and-
and
so
this
is
his
part
of
his
summer
menu
and
he's
already
he's
already
started
working
on
this
fall
menu.
So
he's
already
researching.
A
You
know
what
products
are
what's
going
to
be
the
best.
What's
going
to
be
the
local,
you
know
what
our,
what
our
our
more
local
farmers
will
be
able
to
provide
us
in
that
season,
and
they
they
do.
They
provide
some
beautiful
squashes
and.
A
A
It'll
be
just
as
it's
you
know,
you
really.
It
says
it
it's
pretty,
but
it's
a
it's.
The
flavor
is
beautiful,
too
nice
and
fresh,
and
then
we've
got
some
micro
mint
as
well,
which
once
again
you
could
just
use
fresh
mint
and
right
now,
if
you're
anything
like
me,
mint
is
growing
like
crazy
in
my
yard.
I
planted
it
a
couple
years
ago
and
you
can't
kill
the
stuff
it's
right
now,
it's
everywhere,
so
I
got
plenty
of
mint
to
go
with
and
then
we'll
go
a
little
bit
of
olive
oil.