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From YouTube: Biloxi Cooks September 2021 White Pillars mp4
Description
Biloxi Cooks heads over to the White Pillars restaurant for a little history and a tasty dish. The chef cooks up shrimp and grits. See the recipe in the September 2021 edition of BNews monthly. https://biloxi.ms.us/bnews/
A
B
My
name
is
austin
sumrall,
I'm
the
chef
and
owner
of
white
pillars.
Restaurant
lounge,
we're
located
on
the
beach
in
biloxi,
we're
a
farm
to
table
restaurant
and
we
serve
coastal
cuisine.
So
here
at
white
pillars,
we
try
to
source
all
of
our
ingredients
as
locally
as
possible.
We've
got
the
gulf
of
mexico
right
across
the
street,
where
we
pull
all
of
our
seafood
and
then
we've
got
great
farmers
around
here
that
grow
beautiful
vegetables
and
produce
for
us,
and
we
try
to
source
as
much
locally
as
possible.
B
Even
our
tables
are
made
right
here
in
mississippi.
Our
artwork
is
local.
Our
plates
are
made
right
here
in
biloxi.
My
sous
chef
mike
makes
our
spoons.
We
really
try
to
do
as
much
mississippi
stuff
as
possible,
and
we
think
that
that
you
know
gives
us
a
competitive
edge
in
the
restaurant
business,
because
you've
got
so
much
stuff
coming
from
right
here
around
you
from
our
community,
so
my
wife
trustee
and
I
reopened
white
pillars
in
2017..
B
So
you
know
bringing
back
such
a
historical
piece
of
piece
of
real
estate
and
a
restaurant
you
know,
is
an
honor
first
off,
but
it's
a
very
daunting
task
as
well.
You
know
we're
just
happy
to
bring
back
such
a
great
piece
of
history
to
the
gulf
coast.
We
think
it's
an
important,
important
building
an
important
part
of
biloxi's
history
and
we're
just
happy
to
be
serving
smiling
customers
and
the
white
pillars
once
again.
B
So
a
couple
of
weeks
ago,
we
did
get
to
a
chance
to
compete
in
the
great
american
seafood
cook-off
we
were
representing
mississippi.
There
was
14
other
states
that
were
also
represented
there.
You
know
it
was
awesome,
it
was
really
fun.
You
know
we
were
cooking
against
some
really
heavy
hitter
chefs
and
the
opportunity
to
kind
of
showcase,
mississippi's
cuisine,
and
so
that
people
can
see.
B
You
know
that
we
we
know
what
we're
doing
around
here
and
you
know
to
be
able
to
kind
of
put
mississippi
up
on
a
pedestal
was
just
such
an
honor.
My
wife
cooked
right
there
with
me
also
super
fun.
My
family
was
all
there
to
watch
so
I
mean
that
made
it
even
more
special
and
then,
when
we
were
announcing
the
winner,
obviously
very
surprised
it
was
really
good
chefs.
B
B
If
you're
curious
to
see
what
we're
serving,
we
do
try
to
keep
the
freshest
ingredients
going,
so
it
is
going
to
change
slightly
each
day,
but
we
think
that's
what
keeps
it
fun.
We
also
have
the
great
honor
of
hosting
a
lot
of
special
events
on
the
coast.
We
not
only
do
charity
balls
and
functions
and
things
like
that,
but
we
also
do
lots
of
rehearsal
dinners
and
weddings.
My
wife
is
our
event
coordinator,
so
she
handles
all
that
she's
really
really
good
at
it.
B
B
You
can
find
those
tickets
on
our
website
again
biloxi
whitepillars.com
and
I
would
suggest
getting
them
as
early
as
possible.
They
sell
out
about
a
month
in
advance.
So
this
is
my
wife,
tressie
co-owner
and
event
coordinator
here
at
white
pillars,
she's
the
one
that
keeps
me
sane
and
pointed
in
the
right
direction
for
sure.
B
So
this
is
something
that
we
make
here:
brunch
and
lunch,
and
it's
on
our
bar
menu,
one
of
our
very
popular
items.
We're
gonna
make
it
in
a
way
that
you
can
make
it
at
home.
So
hopefully
you
can
follow
along
with
this
recipe.
I
know
we've
got
it
on
our
website
and
I
think
I
think
you
guys
are
going
to
post
it
too.
So
this
is
something
that
you
can
you
can
make
for
yourselves.
B
So
we're
going
to
start
with
the
things
that
take
the
longest
first,
we're
going
to
make
our
grits
and
then
we're
going
to
start
chopping
stuff
as
we
go
so
we're
going
to
start
off
with
grit
girl
grits
you
can
get
those
at
the
farmer's
market
in
ocean
springs:
they're,
locally
sourced
corn.
That's
stone
ground
right
here
in
mississippi,
so
it's
a
really
cool
product
highly
suggest.
So
the
first
thing
we're
going
to
do
with
that
and
I
have
pre-measured
some
stuff,
but
I
will
tell
you
what
we're
doing
so.
B
We've
got
two
cups
of
half
and
half
and
we've
got
two
cups
of
water.
That's
going
to
go
in
the
pot!
First,
we're
going
to
get
that
stuff
hot
and
then
we're
going
to
add
in
one
cup
of
grits
always
important,
at
least
with
these
grits,
it's
a
four
to
one
ratio,
and
then
you
can
make
any
amount
going
off
of
that.
B
B
Slab
bacon
is
obviously
the
best.
You
can
use
slice
and
just
chop
it
up,
but
you
can
go
your
local
butcher
shop,
even
some
of
our
local
grocery
stores
and
stuff
like
that
they
actually
have
slab
bacon.
If
you
go
back
there
and
ask
them
for
it
so
kind
of
gives
you
a
little
bit
better
texture,
we're
gonna
cut
this
into
what's
called
lardons
or
just
little
square
chunks.
B
Now
you
could
do
all
of
these
things
separate.
You
could
cook
your
grits
first,
you
could
render
your
bacon
next
we're
going
to
try
to
do
it
all
at
one
time
and
hopefully
that's
going
to
go
well.
That
is
the
shortest
way
to
end
up
with
the
final
product,
but
it
wouldn't
hurt
to
render
your
bacon
set.
It
aside,
make
your
grits
set
them
aside.
You
can
do
that
too.
B
B
All
right
so
we're
going
to
keep
pushing
forward
here
on
the
shrimp
and
grits
we're
going
to
start
measuring
flossing
out
our
stuff
for
the
sauce.
So
in
the
sauce
for
this
shrimp
and
grits
we're
going
to
use
shallots
garlic,
lemon
we've
got
some
locally
grown
mushrooms.
These
are
from
shroomdam
farms.
B
Obviously
you
could
serve
in
a
different
kind
of
mushroom.
These
are
oyster
mushrooms,
my
personal
favorite
really
delicious,
and
then
we've
got
chicken
stock
a
little
bit
of
worcestershire
and
then
we're
going
to
finish
it
with
some
chopped
parsley
again.
Fresh
is
best
on
that
too,
and
then,
of
course,
some
big
gulf
shrimp,
we're
going
to
peel
those
up
buying
them
right
off.
The
dock
right
here
in
the
in
biloxi
is
obviously
the
best
way
to
get
those
and
how
we
try
to
do
it.
When
we
can.
B
B
B
B
As
far
as
like
your
time
on
the
grits,
you
know
I
feel
like
people
hate
when
you
say
it
this
way,
but
until
they're
done
essentially
10
to
15
minutes.
Something
like
that.
But
it's
gonna
depend
on
your
your
temperature
and
and
where
you're
at
on
that
too.
So
until
they're
done
sorry,
we
keep
chopping
stuff
for
our
sauce.
B
B
B
B
B
B
B
So
we're
gonna
sweat
these.
What
that
means
is
we're
not
gonna
get
color
on
it,
one
little
chef
trick
that
can
help
you
do.
That
is
you
actually
add
a
little
bit
of
salt
while
you're
cooking
your
onions
and
garlic
and
that
kind
of
stuff,
and
it's
going
to
help
you
to
not
get
color
on
it,
because
they're
going
to
start
to
release
their
moisture.
B
B
B
You
can
see
the
chicken
stock
starting
to
get
a
little
thick
there,
I'm
gonna,
add
just
a
little
bit
more
because
our
shrimp
aren't
quite
done
cooking.
Yet
you
can
tell
the
shrimp
are
starting
to
get
done
when
they
start
curling
up
on
the
edges
and
then
obviously
you
don't
want
them
to
be
clear
anymore.
Once
they're
opaque,
you
know
they're
done
cooking,
so
this
is
probably
the
most
difficult
part
of
the
of
the
dish.
But
if
you
do
it
just
right,
it's
actually
very
easy.
So
you
can
see
in
our
pan
here.
B
B
B
B
So
we've
got
our
shroomed
and
farm
mushrooms
sauteed
here,
looking
beautiful,
smelling,
even
better,
all
right
now
we're
ready
to
plate
first
we're
going
to
talk
about
our
plates
just
a
little
bit.
So
all
the
stuff
that
you've
seen
us
using
in
our
mesoplast
and
that
we're
about
to
play
it
on
is
made
right
here
in
biloxi,
which
is
really
cool.
So
it's
right
down
the
street
at
the
george
orr
museum
that
they
spin
these
plates
robin
over.