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  • Chef John Currence whips up a cold jambalaya salad

    Chef John Currence makes a cold jambalaya salad with crawfish and jumbo lump crap at the Regional Chef's Cooking Demonstration and Tasting on Thursday, May 5, 2016, at the Southern Gaming Summit.

Chef John Currence makes a cold jambalaya salad with crawfish and jumbo lump crap at the Regional Chef's Cooking Demonstration and Tasting on Thursday, May 5, 2016, at the Southern Gaming Summit. Amanda McCoy Sun Herald
Chef John Currence makes a cold jambalaya salad with crawfish and jumbo lump crap at the Regional Chef's Cooking Demonstration and Tasting on Thursday, May 5, 2016, at the Southern Gaming Summit. Amanda McCoy Sun Herald

Biloxi's Southern Gaming Summit is fun and games

May 05, 2016 6:13 PM