What does beachblvd mean to you? A decadent king cake, a seafood martini, pink pearls? To honor our fifth anniversary, some of South Mississippi's most creative talent share their vision of our magazine through the medium they know best.
beachblvd Anniversary King Cake
“Berry Deluxe Combo” includes an assortment of ¼ blueberry, strawberry, raspberry and blackberry spread over cream cheese.
“Beaches filled with sugary sand, Sitting under an umbrella — drink in hand, Waiting on the sunset, what’s the night have in store, Sun, food, fun-filled mood — Paul’s King Cake! Who could ask for any more?”
Pan-seared Red Snapper
Pan-seared Gulf Red Snapper topped with Maine lobster, roasted bell pepper and cipollini onion butter sauce served over a bed of julienned vegetables and topped with a Yukon Gold nest garnish
Created by Chef William Brann
“The dish represents beachblvd because it is a tasty, fresh-from-the-Gulf fish. Since its first issue, beachblvd has featured Gulf seafood dishes and recipes from restaurants all along the Gulf Coast for readers to enjoy.”
beachblvd Anniversary Floral Arrangement
“This arrangement is beachblvd to me because it mixes new with nostalgic in the same way beachblvd magazine captures the essence of the Coast traditions and families with modern design. The arrangement incorporates a Coca-Cola crate from my family’s filling station run in DeLisle for more than 30 years. I used native and commonly seen flowers such as irises, daisies, goldenrod, cotton, cabbage and Spanish moss to create a feel of riding around your neighborhood, whether on a back road or Beach Boulevard.”
Created by Rachel Cuevas, owner
Free Line
Painting is a free-lined live croaker dancing on the hook
in front of a sow red snapper at the oil rigs
Created by marine artist Marty Wilson
“To me, every time I drive down Beach Boulevard, all I think about is going south. It seems as though the closer I get to the water and Beach Boulevard, the more I think about what’s going on out there. Are there any cobias still in the shallow field at Monkey Bayou or at the outlet? I count the days until snapper season opens because I know where I can go to get 30-pounders right now. Or is there tuna fish out there free, feeding and jumping out the water at the Horseshoes or Ram Powell waiting for me to come out there to catch them? These are the things I think about, and this is what beachblvd means to me.”
Cioppino
A rich and hearty San Francisco-seafood-style stew served with native Gulf seafood in a tomato, Riesling butter broth with aromatic vegetables
Created by Chef Matthew Kallinikos
“Our Cioppino is a robust blend of fresh and local native seafood that brings together the flavors of the Gulf Coast. It’s a melting pot of cultures and flavors together, much like beachblvd.”
beachblvd Seafood Cocktail Marini
Fresh lump crabmeat and shrimp are married in a perfectly proportioned parfait of savory, sweet and spicy ingredients. The layers of flavors feature a tart and tangy pineapple-tomato pico de gallo relish, followed by a cool and creamy avocado puree. An abundant serving of the seafood medley — dressed in a ravigote vinaigrette that blends a citrus zing, mellow honey and briny capers with other enticing aromatics and seasonings — finishes the dish. And for a bit of added elegance, a splash of smooth vodka can be incorporated into the pico de gallo relish to spike up the taste in this sensational seafood cocktail.
Created by Chef Jackie Espinoza Seavey
“For five years, beachblvd magazine has successfully covered all that makes the Gulf Coast such a special place; therefore, during the magazine’s milestone anniversary, Island View wanted to raise a glass of the freshest seafood in celebration. And like beachblvd magazine, this commemorative dish honors our hometown area with vibrant color, flavor and just the right amount of spice.”
Pan-seared Red Snapper
Pan-seared Gulf Red Snapper topped with Maine lobster, roasted bell pepper and cipollini onion butter sauce served over a bed of julienned vegetables and topped with a Yukon Gold nest garnish
Created by Chef William Brann
“The dish represents beachblvd because it is a tasty, fresh-from-the-Gulf fish. Since its first issue, beachblvd has featured Gulf seafood dishes and recipes from restaurants all along the Gulf Coast for readers to enjoy.”
Chocolate Decadence Cake
Warm Chocolate Decadence Cake with white chocolate ganache and vanilla ice cream on a pulled sugar decoration
Created by Chef April Conwell
“The dessert represents beachblvd because it could be seen as a representation of the warm hospitality of the sugary sweet people on the Mississippi Gulf Coast that are often featured among the pages of beachblvd magazine. And everyone knows chocolate is symbolic with February, the month of beachblvd’s anniversary.”
Mind's Eye
“Overall, it’s a take on the old fortuneteller machines in the glass boxes; hence the solemn look on the white face. The coil at the top of the head represents the all-knowing mind’s eye of beachblvd — beachblvd always knows where to be. The flare of the coat represents how the magazine is always on the go and keeps up with festive events, which is represented by the flowers. The one hand that’s close to the chin is pointing to a mirror, and like beachblvd, it always reflects on past events and shows who’s who and who’s where. The small hand near the small heart shows how beachblvd always has its hands on the pulse of the Coast. The larger outstretched hand represents beachblvd asking readers to follow them on their journey up and down the Coast, which is represented by the silver ribbon.”
Created by Gerrol Benigno, sculptor
beachblvd Latte
“Rich dark chocolate: Because it’s classy and everyone likes it
Peppermint: Because it’s cool
Almond: Because it’s OK to be a little “nutty” from time to time
Whip cream: Because it’s fun
Classy, likable, cool, nutty and fun — just like beachblvd and its readers. A truly well-rounded magazine.”
Created by Adam Flinchum, owner
Royal Pink Necklace
Soft pink Swarovski pearls with pink-dyed agate centerpiece
Created by Twana Marx, owner
“Like the Royal Pink Necklace, beachblvd is a one-of-a-kind magazine that is stylish, but classic. Chic, yet timeless.”
beachblvd Pizza
Crust is topped with Tony’s marinara sauce, Gulf shrimp, lump crabmeat, fresh red and green bell peppers, onions, a blend of mozzarella, provolone, Romano and Parmesan cheeses, and drizzles of homemade Alfredo and pesto sauces. Pizza is finished with signature fresh herb blend of oregano, basil, thyme and rosemary.
Created by Tony Swigris, owner
“Our pizza represents beachblvd magazine because it delights in tastes and flavors of the Mississippi Gulf Coast.”
beachblvd Pasta
Crawfish tails, smoked shitake mushrooms, and Tasso Creole béchamel sauce over linguini garnished with fresh shredded Parmesan cheese and served with warm toasted French bread
Created by Chef Darwell Yeager
“This is as Southern as it gets. We’re talking crawfish tails, the spicy smokiness of the Tasso and a rich, velvety sauce of butter and cream. In the South, we’re known for our robust flavors, and with these ingredients alone, why not call it beachblvd pasta?”
beachblvd Alligator Osso Buco
The dish is made of raised first-cut tail meat in a rich crawfish sauce, mirepoix and dirty rice.
Created by Chef Kristian Wade
“Beau Rivage thought it would be fitting to support and celebrate the magazine’s fifth anniversary by serving a dish aptly named Beachblvd Alligator Osso Buco. This dish was inspired by our rich Southern heritage and the progress of coastal cuisine, much like beachblvd’s mission to promote Southern heritage and coastal progress.”