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John Currence, Oxford Mississippi’s Original Big, Bad Chef

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John Currence, Oxford Mississippi’s Original Big, Bad Chef


John Currence, Oxford Mississippi’s Original Big, Bad Chef 

With the release of his cookbook in 2013 ‘Pickles, Pigs & Whiskey; Recipes from my Three Favorite Food Groups’ John Currence established himself as THE bad boy of real Southern cuisine. He opened his first restaurant, City Grocery, to much critical acclaim in 1992 and has been defining cooking in the region ever since. We’ll start by sampling some of the great pickle recipes in the book then create a first course of his Pork Belly Rillons with Spiced Apple Butter, a main course of ‘Top-Shelf’ Chicken and Dumplings with Spinach-Ricotta Gnudi and finish with Phyllo-Wrapped Bourbon-Clove Poached Pears with Ice Cream. $79.99     



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