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

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

October 10, 2016 05:00 AM