Sunday Supper

Fresh French Hermit oysters on the half shell from Biloxi, Mississippi, welcome guests.

An assortment of craft beers from Biloxi’s Fly Llama Brewing.

From left: Greg Cronin, Coastal Mississippi board of commissioners; Paige Roberts, Coastal Mississippi board of commissioners vice president; Dave Reese, Fly Llama Brewing founder and brewmaster;  Pattye Meagher, Coastal Mississippi director of communications and engagement; Austin Sumrall, White Pillars Restaurant and Lounge chef and co-owner; Tresse Sumrall, White Pillars Restaurant co-owner; Andrea Mensink, Fahlgren Mortine, senior communications manager; and Heather Sheppard, Fahlgren Mortine vice president.

Kate and Peter Stewart.

Shanice and Kirk Brown.

Crab rangoon ravioli with coconut milk broth, chili crisp, and jalapeño, served with Rose Gold Rosé. 

A seafood summer cioppino with Gulf fish, shrimp, and clams, heirloom cherry tomatoes, charred corn, field peas, Vidalia onion, and caper gremolata. 

Seasonal fruit hand pie with cream cheese ice cream and fried chicken skin crumble.

Chefs Austin Sumrall and Ann Kim, executive chef of the Garden & Gun Club.