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From YouTube: Biloxi Cooks October 2021 Sapphire Supper Club
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A
B
B
Hello,
my
name
is
tessie
lambert
and
I'm
here
in
the
sapphire
supper
club
inside
hotel
legends.
This
restaurant
is
a
unique
concept
here
on
the
coast
and
it
really
all
started
from
this
company's
desire
to
bring
fun
and
escapism
in
a
multitude
of
ways
across
the
coast.
This
one
is
based
on
nostalgia.
B
It
is
near
and
dear
to
every
everyone's
heart.
I
believe
our
bar
is
open.
Seven
nights
a
week
here
from
four
to
ten
and
then
on
wednesday
nights.
We
have
a
live
piano
performer
from
5
30
to
8
30
and
then,
of
course,
I'm
sure
you've
heard
on
thursday,
friday
saturday
nights,
we
have
the
crooners
spencer,
rocca
and
jessie
hill.
They
are
amazing
to
watch
here.
We
like
to
invoke
all
your
senses
from
smell
the
smells
of
the
food
coming
out
of
the
kitchen
to
the
glamorous
pictures
hanging
on
the
walls
and
the
entertainment.
B
C
C
So
first
we
have
two
six
ounce,
chicken
breasts
lightly,
pounded
and
marinated
in
italian
seasonings.
I
have
some
white
flour
that
we're
going
to
dredge
the
chicken
in
I
have
my
salt
and
pepper.
Here
I
have
about
two
tablespoons
of
fresh
herbs:
two
tablespoons
of
shallot,
two
tablespoons
of
minced
garlic,
some
butter
for
the
sauce
and
cooking
and
mushrooms
shiitakes
and
portobellos.
C
C
Takes
about
one
minute
on
each
side,
looking
for
a
nice
golden
brown
on
the
on
each
side,
and
it's
about
it
should
cook
about
halfway
on
each
side,
once
you
get
the
nice
golden
brown
color
on
the
chicken
about
another
30
seconds,
or
so
we're
going
to
transfer
it
to
a
plate
and
we'll
cook
it
the
rest
of
the
way.
At
the
end.
C
This
is
about
the
color
that
you
want
for
the
chicken
breast
nice
golden
brown,
so
we
have
a
lot
of
items
on
the
menu,
including
a
bunch
of
steaks,
different
cuts
of
bon
and
rib
eyes,
my
favorite
to
cook.
We
also
have
some
fish
seafood.
My
favorite
is
the
mussels
for
an
appetizer.
We
call
it
mussels
conceived
casino
and
it
has
like
parmesan
bacon
and
all
the
good
stuff
on
it.
So
I
got
into
this
business
because
I
enjoy
cooking,
it's
fun.
C
C
Okay,
I
have
a
whole
family
of
cooks.
My
grandmother
started
my
mom,
my
brother,
we're
all
in
the
same
business,
one
thanksgiving
I
deep
fried
a
turkey
and
my
brother
assumed
that
I
blackened
it
because
I
was
a
chef
and
I
was
trying
something
new,
so
I
thought
that
was
really
fun.
He
buttered
it
out
in
front
of
everybody,
and
it
was
just
a
great
laugh
to
make
the
sauce
we're
going
to
add
another
knob
of
butter
to
the
skillet.
C
C
C
About
one
minute,
on
each
side,
we'll
be
ready
recently
I've
gotten
into
looking
into
vegan
cooking
vegan
food.
I
did
a
vegan
spread
for
a
customer
last
weekend.
It
was,
it
was
pretty
fun.
I
have
a
new
respect
for
vegans.
You
know
it's
like
it's
very
clean,
very
clean,
so
alright,
so
the
chicken
is
done.
C
And
we're
going
to
add
butter
to
this
sauce
to
make
a
creamy
sauce,
so
we're
going
to
add
more
butter,
because
more
butter
is
better
to
the
skillet
to
make
a
sauce
a
butter
sauce.
The
white
wine
butter
sauce
that
I
spoke
up
earlier,
hit
it
with
a
little
bit
of
wine
just
to
keep
it
cool
and
the
marsala
wine
is
why
we
call
it
the
chicken
marsala.