Chef Wade explains the 500 gallon immersion circulator in a kitchen at the Beau Rivage Resort and Casino.
Chef Wade explains the 500 gallon immersion circulator in a kitchen at the Beau Rivage Resort and Casino. Julian Brunt Special to the Sun Herald
Chef Wade explains the 500 gallon immersion circulator in a kitchen at the Beau Rivage Resort and Casino. Julian Brunt Special to the Sun Herald
Coast Cooking

Coast Cooking

Creative dishes with the Coast in mind

Coast Cooking

October 10, 2016 5:00 AM

Chef Kristian Wade oversees some of the Coast’s best restaurants

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About Coast Cooking

Coast Cooking is written by Julian Brunt, who comes from a family with deep Southern roots. He is a food writer and photographer with regular columns in the Sun Herald, Mississippi Magazine, South Mississippi Magazine, eat.drink.Mississippi Magazine and See South Mississippi Magazine.

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