June 14, 2014 10:50:51 PM
Join the Friends of the Columbus-Lowndes Public Library and the Hitching Lot Farmers' Market June 18 for a visit with Oxford-based chef John Currence as he discusses his first cookbook, "Pickles, Pigs and Whiskey." A nod to his "three favorite food groups," the 2013 cookbook was nominated for a James Beard Foundation Book Award for American Cooking.
Organized by technique, the recipes explore the wonders of recipes that involve slathering, smearing and squirting; stirring, shaking and muddling; baking and spinning; curing, preserving and stuffing, and deep and pan frying -- just to name a few.
Currence is best known for both his uncompromising stewardship of Southern culinary traditions, as well as his take-no-prisoners defense of the causes and issues shaping the food industry and his home state of Mississippi.
Recognized for his talents as the 2009 winner of the prestigious James Beard Award for Best Southern Chef, he devotes much of his expertise and influence to serving as a sitting member of the Southern Foodways Alliance Board of Directors, a nonprofit organization that studies and celebrates the diverse food cultures of the changing American South.
"You've got to love someone who confesses that he would 'rather punch you in the mouth with kick-ass flavors than poke you in the eye with complicated presentations,'" said Friends member Jo Shumake. "We are delighted that Chef John Currence will be here to lead us in an exploration of the Southern culinary landscape."
Currence owns and operates six restaurants across the South, including: City Grocery, Boure, Big Bad Breakfast (Oxford and Birmingham, Alabama), Snackbar and Lamar Lounge, a not-for-profit restaurant that selects a new charity to donate its proceeds to annually.
Table Talks run every Wednesday in June at the Columbus-Lowndes Public Library, 314 Seventh St N. Doors open at 11:30 a.m. for those wishing to bring their lunch and socialize before the program begins at noon. The Friends will serve iced tea.