Page 83 - South Mississippi Living - May, 2024

Chef Austin Dedeaux
Snapper Coraline
It is easy to see why the ingredients used will be the freshest available. “The ingredients are at our back door,” said Coraline’s Executive Chef Austin Dedeaux. “I’m from Gulfport – born and raised – and seafood has always been a staple around my family. This team is from the Gulf Coast. We know Gulf fresh seafood and this is an opportunity to share it with visitors that come from all over the country.”
Beau Rivage Executive Chef Kristian Wade, a Pascagoula native, said, “Coraline’s is an homage to the Gulf of Mexico. We enjoy showcasing and highlighting what we have.”
Inspired by the rich history of the New Orleans French Quarter, Coraline’s will focus on Gulf shrimp and also highlight oyster dishes, which guests will be able to see being prepared in an oyster bar setting. Gulf snapper, redfish, yellowfin tuna and additional fresh fish will be offered to diners, along with lobster, crab legs, and royal reds.
The menu will also include Cajun cuisine, marinated crab claws, shrimp cocktail and crawfish tails from Louisiana, along with appetizers such as the fried green tomatoes with crab stuffing, crawfish, and andouille sausage.
Specialties include the Snapper Coraline, which will feature the restaurant’s signature Coraline’s sauce with mushrooms, onions and asparagus and is topped with Cajun-seasoned shrimp. And seafood will be prevalent in salads, as well, such as the Coraline with romaine and iceberg lettuces, olives, hearts of palm, roasted peppers, fresh tomatoes, roasted sunflower seeds, and croutons with a citrus-honey vinaigrette and fresh Gulf shrimp.
Rounding out the menu will be poultry and steak dishes. Plus, guests will find a complete selection of wine and beer, and an array of specialty cocktails, which Wade said will be spectacular. “This will be a destination restaurant, a special occasion restaurant for locals and tourists,” he added.
Tedford said the decision to utilize locally sourced seafood from nearby waters and other ingredients was a simple one – it is the best there is. “This not only allows us to source the freshest and highest quality seafood and ingredients for our guests, but also support
the local industry. Through this, Coraline’s will be able to create exceptional experiences for our guests that go beyond just delicious food and beverage and reflects our commitment to the community.”
Coraline’s is being built from the ground up, creating a different and exciting experience for the two chefs. Dedeaux said it has been a fun, demanding and even humbling experience, and he credits Wade for his support and guidance in the process.
“I’ve been down this road before, but this is the first time in this role (as executive chef),” Wade said. “I really enjoy working with Chef Austin and team. It has been a blast. Creating this venue has been a global effort with all of the departments supporting us.”
Greeted by a classic French-inspired trellis entryway, Coraline’s rich green color palette, bold checkered marble mosaic flooring, mirrored back bar, oyster show kitchen, main dining room and private dining area will transport guests to a sophisticated dining experience.
“We want guests to feel an appreciation for the Gulf Coast
that Coraline’s represents from menu to service, including fresh- shucked oysters, Gulf Coast traditional dishes, classic and fresh cocktails with upscale service and Southern hospitality. Coraline’s will provide guests with an experience that will create a sense of connection to the area,” Tedford said.
Added Austin, “Coraline’s dramatic design combined with its exceptional menu will offer an unforgettable dining experience that celebrates our area’s rich culture, cuisine, and spirit.”
Slated for a late May, early June opening, Coraline’s will be open for dinner five nights a week. For reservations, call 228.386.7111 or visit www.beaurivage.com.
SOUTH MISSISSIPPI Living | www.smliving.net
May 2024 | 83
Fried Green Tomatoes Coraline Salad