Page 42 - South Mississippi Living - May, 2026

TAKE a TRIP AROUND the WORLD
Beau Rivage Buffffet Features Global Cuisine Options Each Month
Beau Rivage Buffet Executive Chef Abby Chase has been with the Biloxi resort for more than a decade. She joined the MGM Resort property in 2016 as a sous chef, working her way through various kitchens before moving into her current role at The Buffet.
A graduate of the Art Institute of New York City, Chase began her career in 2006 at The Ritz Carlton Hotel in Sarasota, Florida, before moving to Louisiana where she was chef de partie at the Ritz Carlton New Orleans.
story by Lori Beth Susman
photos courtesy of Beau Rivage Resort & Casino
The Buffet at Beau Rivage is celebrating tastes from around the world with featured dishes highlighting a different country each month. Diners will be transported to such faraway places as India, Greece and Brazil as they feast on the nine dishes, including one dessert, that are added monthly to the more than 200 items regularly found on The Buffet. The Global Cuisine items will be served at lunch and dinner daily.
“We love being able to showcase the different culinary flavors found all over the world,” said Chef Abby Chase. “Offering a taste of different countries introduces our diners to diverse cultures while expanding their tastes. We hope everyone enjoys the Global Cuisine menu and returns for new items
In 2011, she was part of the Hyatt Regency opening team, working on the butcher team before moving on to SoBou as a demi chef and head line cook before joining Beau Rivage.
each month.”
In May, diners can cruise to the Mediterranean with Greek favorites,
including eggplant moussaka with lamb; lamb kebabs with yogurt tahini sauce; Israeli couscous salad; cod with Sambuca, fennel, tomato and citrus; spanakopita pie; stuffed shells with Tuscan kale and artichokes; roasted pork loin; and lemon and candied orange olive oil cake.
June features flavors of the Caribbean, with favorites like Jamaican jerk chicken; Puerto Rican roast pork; Caribbean chicken salad with mango dressing; Cuban ropa vieja; fried plantains and roasted banana pineapple upside-down cake with coconut cream.
42 | May 2026
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