I checked into the IP Biloxi and once I was settled in began to explore the Biloxi area. It only took a short time for me to fall in love w/ this charming city that's situated on the Gulf of Mexico. While I could go on and on about how nice Biloxi was, my blog pertains to food not travel, thus I'll have to forego any travel commentary. You will have to forgive me for any blurry pictures, I was using a brand new camera (and some I took while driving...Shhhh!!!!).
Saturday I headed out to Mississippi Coastal Convention Center and started out with the Stockpot cookoff.
Admittedly there was a slight delay with the admission, but even tho there was a hiccup with the tickets, the delay turned out to be a blessing in disguise, as I ended up meeting Kris Erickson, an Allrecipes employee!
I'm always the type of person to gravitate towards the unusual. In the case of the winners I picked two of them. The chef from the Island View Casino made an incredible Shrimp, Corn, and Coconut Soup w/ Roasted Poblanos. I'm afraid I wouldn't be able to describe just how amazing it tasted. Fortunately he said he would email the recipe to me (and I'm hoping he does!) I managed to snag a few recipes from the stockpot cookoffs, and my thanks to those who provided them to me!!!
I had a great time at the Stockpot cookoff, they had some kid friendly activities, and I even got to decorate a cookie...everyone go "oooohhh and ahhhhh"!!! Please no "ewws" or "boos" ;-) )
One of the most amazing things to see was the ice carving - it's amazing how a huge slab of ice can be transformed into a cool work of art (no pun intended). Fortunately I got video as well as pictures :D
Both ice sculptures were later used at the Venetian Carnival Gala on Sunday night.
|Blackened Neptune |
Chef Glen Chapman Casino Aztar
|Tarragon & Chive crusted Chilean Sea Bass|
served w/ shoepeg corn maque choux and
fresh popcorn shoots "Four roses bourbon"
and miso sause w/ fennel and tomato
Chef Chris Poplin IP Casino Resort & Spa
|Grilled Maine Lobster served w/|
|Baked Fresh Flounder filled w/ shrimp and|
crabmeat served w/ four roses bourbon-cream
sauce w/ Saffron rice and Julienned fresh veggies
|Myself, Kris Erickson (Allrecipes employee) and Brad Orrison ( The Shed BBQ )|
|1 Dozen Red roses that I got to take home w/ me!|
|White Chocolate mousse w/ Grand Marnier|
|Vanilla Bean Creme Brulee|