Storied Southern Supper with Chef John Currence
Friday, June 16, 7–10 p.m.
John Currence was born and raised in New Orleans to a family that loved to cook and spend time in the kitchen. His parents’ travels during his childhood, combined with the family’s several years in Europe, brought the dishes of the world to their dinner table, while time spent hunting and fishing in south Louisiana began his education about the foods of his home. His cooking career began on a tugboat in the Gulf of Mexico after high school. “Cooking for deckhands is about as scared as I have ever been in the kitchen,” says Currence. He found his first restaurant job at Crook’s Corner while in school in North Carolina.
“It was an amazing time to be in Chef Crook’s kitchen,” says John. “People were fighting for spots in the kitchen.” He moved home to help Larkin Selman reopen Gautreau’s, where he worked for two years before opening Bacco with Ralph Brennan. In 1992 he moved to Oxford to open his first restaurant, City Grocery, and has been there since with his wife, Bess. He’s since opened almost a dozen restaurants including Boure, Snackbar, Main Event, Big Bad Breakfast and his not-for-profit whole hog barbecue restaurant, Lamar Lounge. In 2009 he was won the James Beard medal for Best Chef South and in 2014 his first book Pickles, Pigs, and Whiskey was nominated for Best American Cookbook by the Beard Foundation and won the SIBA Award.
Current projects include a cookbook, Big Bad Breakfast, and “Adventures of The Big Bad Chef” video series, about trips through lesser known food spots of the Deep South.
$100/person includes three courses. $150/person with pairings. Cash bar. Attire is resort casual and cookbooks will be available for purchase. Reservations required, .
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