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From YouTube: Biloxi Cooks August 2021 Sapphire'Supper Club
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A
A
A
He
would
have
parties
had
me
over
and
he
was
working
with
john
currents
at
the
time
and
he
we
always
joke
about
what
we're
going
to
do
in
the
future,
and
I
was
going
to
be
the
person
that
creates
the
space
and
everything
and
he
was
going
to
be
the
chef
that
created
the
concept
of
the
menu
well
fast
forward.
10
years
later,
kovit
had
me
shut
down
as
an
event.
A
B
I
think
biloxi's
rich
and
it's
like
history
and
culture
and
it's
influenced
through
all
types
of
just
the
people
and
immigration
that
has
taken
place
here
and
it's
a
great
you
know,
you
see
it
and
like
the
people
and
the
day-to-day
lives,
and
also
in
the
cuisine
and
the
food,
and
so
that's
something
that
we
I
really
wanted
to
represent
and
reflect
upon
on.
B
When
we
were
coming
up
with
this
concept,
we
always
wanted
to
kind
of
have
something
that
was
sustainable
and
you
know,
was
seasonal
and
would
change
throughout
the
season
and
there's
not
a
better
place
in
my
opinion
to
be
than
down
here
on
gulf
coast.
Mississippi,
because
you
know
we
have
the
fresh
seafood
daily.
We
also
have
a
lot
of
great
produce
and
protein
vendors
that
are
sourced
locally,
that
we
can
get
stuff.
B
A
B
A
A
So
if
you
look
at
our
cocktail
menu,
we
have
the
fresh
watermelon
fizz
right
now
we
have
blackberry
mojitos
right
now,
so
everything
fits
that
summer
time
when
it
comes
to
fall
to
the
winter
it's
going
to
follow
which
fruits
are
in
season,
so
everything
will
be
freshly
mixed
and
muddled.
When
it
comes
to
our
whisky
selection,
we
have
18
different
whiskeys
raving
from
the
basic
gym
beam
to
the
more
expensive
noodle
peerless
and
joseph
magnus
whiskies.
B
Yeah
also,
we
have
a
level
one
sommelier,
michael
howe,
who
is
just
amazing
with
pairing
anything
to
our
venue.
We
really
work
hard
and
hard
doing
during
our
pre-shifts
to
really
work
with
staff
and
like
educate
them
on
just
the
different
type
of
pairings
and
what
way
they
can
really
enhance
the
experience
of
the
meal.
B
B
So
yeah
this
is
the
old,
mississippi
camp
tradition,
food
where
you
would
go
duck
hunting
and
then
you
know
have
like
your
little
duck
scraps
left
over
from
where
you
would
fab
the
duck
up,
and
it
was
just
something:
you'd
always
have
bacon
at
your
hunting
camp.
So
it
was
just
something
that
you
could
like
put
together,
put
in
the
fridge
or
throw
straight
on
the
grill
and
then
have
like
a
nice
little
bite-sized
snack.
B
While
you
sit
around
the
fire
and
drink
beer,
and
so
people
always
talk
about
you
know
those
kind
of
like
childhood
foods
and
whatnot
things.
That
kind
of
take
you
back
to
that,
like
kind
of
special
fun
place
for
your
kids
and
that's
one
of
those
things
that
takes
me
like
straight
back
to
the
hunting
game,
we
get
this
nice
thick
apple
with
bacon
and
we
just
take
a
little
that
so
that's
a
quarter
of
a
jalapeno.
B
So
what
we
do
is
we
split
it
in
half
take
out
the
ribs
and
seeds,
because
that's
some
that's
the
most
spicy
part
of
a
pepper.
Then
we
take
this
cream
cheese
season
it
with
a
little
bit
of
blackening
seasoning
on
the
inside
and
then
same
thing
with
the
duck
meat.
Just
let
a
little
bit
of
seasoning
get
on
it,
and
then
we
wrap
wrap
it
in
bacon,
but
the
real
trick
here
is
while
we're
wrapping
it.
B
We
wrap
it
one
full
turn
and
then
turn
it
90
degrees
almost
like
a
flag
and
then
wrap
it
into
the
top
of
it.
What
that
does
is
it
creates
this
nice
little
pocket
so
when
you
cook
it
and
once
it
sears
and
cools
off,
it
forms
that
pocket
that
just
keeps
a
cream
cheese
in
there
and
makes
it
just
delicious.
B
And
so
we
par
bake
the
duck
poppers
off
ahead
of
time,
so
one
to
reduce
the
cooking
time.
But
what
we
found
out
is
what
we
do
is
we
turn
the
oven
to
550
degrees
fahrenheit.
We
pop
the
duck
poppers
in
there
on
a
sheet
tray
for
about
just
a
minute
and
30
seconds,
and
what
that
does.
B
Is
it
crisps,
the
skin,
but
it
leaves
just
the
jalapeno,
the
cream
cheese
and
the
duck
meat
inside
still
raw,
but
when
it
cools
down
because
of
the
way
we
hold
it,
it
really
creates
a
nice
little
pocket
which
keeps
everything
all
inside
when
we're
reheating
them
for
orders
place
them
right.
B
Which
adds
a
nice
little
sweetness
fatty
dish,
topped
off
with
a
little
micro
spectrum.
B
B
What
we're
going
to
do
is
just
rub
it
to
give
it
a
little
bit
of
good,
flavor
and
whatnot,
and
then
also
we're
going
to
submerge
it
two
thirds
of
the
way
in
parts
root
beer
which
we're
gonna,
then
pop
it
in
the
oven
and
raise
it
at
a
low
and
slow
temperature,
and
so
this
is
going
to
really
rehydrate
that
meat
and
add
that
kind
of
sweet
characteristic
of
the
bark
root
beer
add
a
little
bit
real
mustard
to
it
too.
B
We
leave
it
skin
tied
up
just
so
that
the
meat
can
really
stay
and
be
the
part
that's
submerged
in
the
root
beer,
flavor
yeah.
This
is
isn't
the
kind
of
deli
sandwich
you're
going
to
find
in
new
york.
B
This
is
the
true
biloxi
boat
boy
really
speaks
to
our
huge
bitten
bees
population
that
we
have
down
here
and
they're
kind
of
cuisine
that
influence
that
they've
had
throughout
the
years,
as
well
as
just
more
troop
here
being
in
the
blood
of
the
lucky,
as
they
say,
yeah
due
to
the
high
votes.
B
You
know
we're
gonna
pop
this
in
the
oven
at
about
200
225
degrees,
and
let
it
just
slowly
cook
to
really
incorporate
that
flavor,
but
not
over.