Podcast appearances and mentions of John Currence

Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that's what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national brand in a matter of years. Today we discuss how his brands have evolved to reach a national stage and how he's had to evolve as an entrepreneur and chef in response. For more information on the chef and his brands, visit https://citygroceryonline.com/.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

How does a renowned chef and restaurateur build a thriving culinary empire in a small town? In this episode, we share the journey of John Currence, chef and owner of the City Grocery Restaurant Group in Oxford, Mississippi. From humble beginnings to creating iconic dining experiences, John's story is one of passion, perseverance, and the power of partnership. Discover how First Commercial Bank has played a crucial role in supporting his vision and helping his businesses flourish.

John Currence is the Executive Chef and Owner of City Grocery Restaurant Group, HQ'd in Oxford, MS. John opened his first restaurant, City Grocery, at 26 in 1992. John later opened Big Bad Breakfast which has scaled to 22 locations today. The company has its sights currently set on 50 locations nationwide.  Favorite success quote/mantra: “Everything is everybody's job all the time.”  “Don't your own press.”  “Never forget that it's your people that give you the ability to make the living that you do.   In this episode we will discuss: Partners Labor markets Cooking Leadership Scaling Tech stack Values and how to instill them in your crew Minimum wage conversations   Today's sponsor: MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email John at john@citygrocery.com Thanks for listening!

If you're not hungry at the start of this episode, you probably will be by the end. And you'll probably want to run down to Jackson, Mississippi to eat at Elvie's.Hunter Evans is the owner of Elvie's that serves seasonal dishes and highlights ingredients from local farmers. For Hunter, owning a restaurant is first about hospitality. He focuses on making connections with his patrons, and is a champion of a city in Mississippi that often gets overlooked or looked down on. He also focuses on the wellbeing of his staff, because he believes that if he's asking his staff to take care of others, they have to be taken care of first.He is a graduate of the University of Mississippi and the Culinary Institute of America and has worked with acclaimed chefs like John Currence and in the kitchens of New York restaurants Le Bernardin, Cafe Boulud, and Daniel.Resources:Elvie's websiteElvie's Instagram

Chef John Currence did not set out to build an empire when he opened his first restaurant in Oxford, Mississippi but that's what happened. John is a guy a lot like us. He built one concept, then two, then three in a very linear way over time. Then can Big Bad Breakfast. This is a restaurant that John launched for $65,000 and it became a national brand in a matter of years. Today we discuss how his brands have evolved to reach a national stage and how he's had to evolve as an entrepreneur and chef in response.  For more information on the chef and his brands, visit https://citygroceryonline.com/. ____________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

After Hurricane Katrina struck his hometown, Chef John Currence knew he had to do something and he quickly found it in saving the restaurant/home of an 89 year-old News Orleans woman named Willie Mae. He thought renovating Willie Mae's Scotch House, whose fried chicken has been called the best in the world, would only take a few weeks. But John and an army of volunteers ended up rebuilding it for 16 months. And John, heroically went back and forth almost every single week, between his adopted home of Oxford, MS and his native New Orleans, which was 5 hours away. Follow Clay & Buck on YouTube: https://www.youtube.com/c/clayandbuckSee omnystudio.com/listener for privacy information.

After Hurricane Katrina struck his hometown, Chef John Currence knew he had to do something and he quickly found it in saving the restaurant/home of an 89 year-old News Orleans woman named Willie Mae. He thought renovating Willie Mae's Scotch House, whose fried chicken has been called the best in the world, would only take a few weeks. But John and an army of volunteers ended up rebuilding it for 16 months. And John, heroically went back and forth almost every single week, between his adopted home of Oxford, MS and his native New Orleans, which was 5 hours away. Support the show: https://www.normalfolks.us/premiumSee omnystudio.com/listener for privacy information.

From tugboat cook to James Beard award-winning chef, Chef John Currence never set out to be the king of Breakfast. But after over three decades in the restaurant business, this Chef and Restaurateur has turned his attentions to bringing his unique vision of the first meal of the day to communities across the South. With confidence in the Executive Chefs running the day to day at his fine dining restaurants in Oxford, Mississippi, Currence has gone in hard on breakfast, bringing that same level of detail and commitment to quality as well as building a strong employee culture that has made his other restaurants such successes, and brought him many accolades and awards. Currence welcomed us into his kitchen and behind the scenes of the flagship Big Bad Breakfast, which has now spawned over 18 other locations across the South and many more to come.

Nicole's talking hot wings and one of her favorite interview shows. Are you interested in making your own wings? Check out Tailgreat : How to Crush it at Tailgating by John Currence, which has a number of hot wing recipes for your next movie night. And speaking of movies...Sara discusses some great books that serve as guides for the movie lover...from horror movies, war movies, and even movies from the 90s. Listen as we randomly pick our next movie chat from Movies of the 90s, edited by Jürgen Müller, another great resource we have here at MCPL!

As James Beard Awards weekend approaches, a cloud of scandal hangs over the festivities as one of the nominees has been disqualified, others are under investigation for ethics violations, some judges have quit in protest, and some members of the food world wonder if the awards committee has overstepped its bounds.The scandal started brewing in mid-May when Timothy Hontzas of Johnny's Restaurant in Homewood, Ala., announced that he had been disqualified for the award for Best Chef in the South, for which he had been nominated, because he yelled at a staff member and guests.John Currence, a friend of Hontzas' and the chef of City Grocery one state over in Oxford, Miss., smashed his own 2009 Beard Award for Best Chef in the South in protest, and posted about it in social media.Then Todd Price, a food journalist and member of the Restaurant and Chef awards committee for the South, and Vishwesh Bhatt, a previous award winner and chef of Snackbar in Oxford, Miss., which is part of Currence's restaurant group, resigned as a judge.

CHEF JOHN CURRENCE, Top Chef star and a damn good cook,shares his highly anticipated cookbook release entitled Big Bad Breakfasts The Deckle and The Zabuton make an appearance. Do you know the best beef cuts to buy CAROLINE WRIGHT makes Cake Magic with 100 amazing combos

Regarded as one of the South's best chefs, John Currence made a name for himself in the 1990s when he opened City Grocery in Oxford, Mississippi. Today the City Grocery Restaurant Group also includes Boure, Snack Bar, and the fast-growing chain Big Bad Breakfast. I sat down with Chef Currence in his Oxford home on a fall evening to chat about all things Southern, including the hospitality industry, his favorite dishes, SEC football, and bourbon. A Louisiana native, Currence was named the Best Chef South in 2009 by the prestigious James Beard Foundation. He also won the Charleston Wine and Food Festival's Iron Chef Challenge that same year. His three cookbooks are "Tailgreat," "Big Bad Breakfast," and "Pickles, Pigs, & Whiskey."  No trip to Oxford, MS, is complete without visiting one of Chef Currence's establishments. Big Bad Breakfast restaurants are located throughout the South.    

Ben Brainard stopped by to tell Heaping Spoonful listeners how seeing a pressing need in the market -- a top-quality breakfast option in west Little Rock -- led him to partner with renowned chef/restaurateur John Currence to open the state's first Big Bad Breakfast.

On this week's show, we visit with three Louisiana chefs who have compiled many accolades and awards in restaurants across the South. First, we hear from James Beard Award-winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through-lines of his craft, which includes a strong sense of place and a healthy dose of humility. Then, we stop by Pêche Seafood Grill in New Orleans' Warehouse District. There, Chef Ryan Prewitt has been replicating live fire techniques he learned on a trip to Uruguay. Ryan explains how this process has changed his entire perspective on cooking, and we get close to the flames as he shows us his kitchen's open hearth. Finally, Chef Donald Link joins us in the studio. At one point during his cooking career, Donald's co-workers nicknamed him "Hot Shot." Was it deserved? That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award-winning restaurants in New Orleans. (Listen to the full, uncensored version of our conversation with Donald Link here on our website.)

On this week's show, we visit with three Louisiana chefs who have compiled many accolades and awards in restaurants across the South. First, we hear from James Beard Award-winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through-lines of his craft, which includes a strong sense of place and a healthy dose of humility. Then, we stop by Pêche Seafood Grill in New Orleans' Warehouse District. There, Chef Ryan Prewitt has been replicating live fire techniques he learned on a trip to Uruguay. Ryan explains how this process has changed his entire perspective on cooking, and we get close to the flames as he shows us his kitchen's open hearth. Finally, Chef Donald Link joins us in the studio. At one point during his cooking career, Donald's co-workers nicknamed him "Hot Shot." Was it deserved? That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award-winning restaurants in New Orleans. (Listen to the full, uncensored version of our conversation with Donald Link here on our website.)

Vishwesh Bhatt has been a part of Chef John Currence's City Grocery Restaurant Group in Oxford, MS since 1997. He started off as a prep cook at City Grocery and worked his way up to Executive Chef at Snackbar, where he has developed a menu that intertwines both Southern and subcontinental foodways. His new cookbook, I Am From Here: Stories and Recipes from a Southern Chef, celebrates and explores this intertwining of cultures through his own unique personal lens, and it was masterfully photographed by past guest Angie Mosier. Vish was Southern Living's 2019 Southerner of the Year and that same year won James Beard Foundation Best Chef: South. I wanted to catch up with him on his debut week before it took months for our paths to cross, but as is sometimes the case in the life of an independent podcast, my fancy remote recording equipment went wonky because of our respective locations, so we resorted to an old fashioned phone call. It was nevertheless a wonderful conversation, as you'll soon hear.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Hunter Evans, chef and owner of Elvie's in Jackson Mississippi. Elvie's which offers a modern take on classic French cuisine through Southern Culinary ingredients and traditions. The restaurant was named after Evans' grandmother who he spent time with in the kitchen growing up in New Orleans. Chef Evans a native of Jackson, Mississippi worked in kitchens run by acclaimed chef John Currence while getting his bachelor's degree in Hospitality Management at the University of Mississippi in Oxford. Evans continued his training at CIA, the Culinary Institute of America in New York. Chef staged at top restaurants in NYC, including Le Bernardin, Cafe Boulud and Daniel. After graduation, Hunter went on to work for Danny Meyer's Union Square Hospitality before returning to Mississippi to fulfill his dream of opening a restaurant in his hometown.I asked Evans about getting into culinary and he said his grandmother was the most influential and early exposure to food and great ingredients definitely came from her. He talks about his family always eating together and being around food, but said he didn't see cooking as a career possibility until his senior year. When Evans went to Culinary Institute of America he says, “I kind of saw my path and my goals pretty clearly early on which I feel like a lot of people don't so I feel very grateful that I figured out what I wanted to early on and that felt like the next step. I wasn't sure what to expect but you know I've told a lot of people and especially young cooks that are coming through the restaurant, I want to go to school, make sure you want to do it because it costs a lot of money. It's very time consuming. But ultimately you get out of it what you put into it.”To hear about challenges Evans faced and how he was able to help his community, plus get his recipe for Heirloom Tomato Vinaigrette, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

At this point, Chef Tim Hontzas of Johnny's Restaurant in Homewood, AL is used to mistakenly being called Johnny by folks who don't know him. His restaurant is proudly named after his grandfather, Johnny, who migrated to New Orleans in 1921 with $17 in his pocket and went on to open three successful restaurants in Mississippi, the last being his namesake. Members of Tim's family, including his father, opened Johnny's in Birmingham in the spring of 1954, but while it was always evident that restaurant work flowed in young Tim's veins, he left Alabama to work in other kitchens, including that of past guest and famed Southern chef John Currence of City Grocery in Oxford, MS. Tim returned to Homewood to pay homage to his family's heritage by opening a new iteration of Johnny's Restaurant in 2012, and he describes it as a Greek meat-and-three. After four years as a Beard Foundation semifinalist for Best Chef: South, this year he's a finalist for the awards next week in Chicago. The menu at Johnny's changes daily, the sweet tea is always freshly brewed, and if you don't get the moon pie banana pudding, don't tell anyone in Alabama because they'll stop trusting your judgment.

Tiantian 和Mimi 是一对双胞胎姐妹，她们33岁。去年圣诞，我回到上海，来到了mimi 在“宇宙中心”安福路开的法式餐厅RAC和她喝了杯热红酒，聊完喝完后，我就喜欢上了这个女生，她真实不做作，知道自己坚持什么，不纠结，会和不符合自己底层价值观的“机会”说No.。我的同事来找了tiantian 很多次，让她来开餐厅，她都礼貌回绝了；资本也找她很多次，要给她钱让她扩店到100家，她说她当时就“迟钝了”因为不知道这样做，她怎么样继续通过rac 这个品牌表达自己想要表达的理念。聊天之前我不知道Mimi 有个双胞胎姐姐，叫Tiantian ，也在做餐饮创业, 开了主打铜锣烧的甜品店泽田本家。双胞胎姐妹的彼此鼓励，她们才一同走过了退学，去瑞士学酒店管理，在瑞士彼此打工支持对方学业，面对父亲的突然去世，以及一路创业经历的好好坏坏。 这期节目很有温度，因为你会被tiantian 和mimi 的真诚打动，会被她们特有的默契感动。这期节目也有干货，如果你也想在餐饮行业创业，那么tian tian 和mimi 有话要对你讲；如果你在充满诱惑的世界摇摆不定，不知道怎么说no，不知道怎么及时止损，不知道如何快速实践试错， 那么你更要听这期节目，因为你需要知道，创业，或者30plus 的人生旅途，学会说no 比说yes 更加重要。 00:05:01   及时止损，退学去瑞士留学 当时为什么选择瑞士？那但是因为我跟甜甜都对于酒店有好感。因为小时候偶尔去进出比较高端的一些酒店，然后那个时候觉得说被很好的服务着，然后吃到很好的餐食，那个时候是一个特别美好的事情。所以那个时候通过自己的一些研究就定下来。因为瑞士的酒店管理相对是比较出名的。但是瑞士这个国家留学其实是相对费用比较高昂的。我们有时候需要一下子共同付出可能几十万的这样的一个学费给两个人，有一天我在上课的过程当中，就被老师请出了教室，那是因为我们还差一点学费没有付清，这个我印象非常的深刻，但是我们的父母当然是努力去支持我们去把这个学习完成。 00:07:50 瑞士学习的最大收获 其实在瑞士读书时，那个时候 2008 ，2009年，那个时候的瑞士其实中国人可能还没有那么的多，那个时候你要 push 自己去跳出自己的舒适圈，语言仅仅是很小的一个点，就是你如何去战胜自己的恐惧感。纠结的你一定要去战胜自己这样恐惧感，然后你要去表达自己的想法，你要告诉他们说你和他们是一样优秀的。那一段时间，我觉得自己的心理状态是一个非常非常大的改变，我觉得这也是为什么让我跟甜甜到今天为止，我们的内心是相对比较强大的。 00:12:46 创业的初衷 尽管说我们的品类非常不一样，但是做餐饮创业，我觉得有两个很重要的点，一就是最基础的，你的产品是好吃的，不管是铜锣烧也好，还是我们的可丽饼也好，它都是一个非常基础的一个输出你认可的品质的产品，另外的话我们都会提供一个恰到好处服务。 00:17:40  不追热门赛道 Tiantian：我们做生意真的不是完全单纯在做生意，不是说某一个赛道火了，我们要去做它。我觉得这是我们很坚持的点。我记得曾经就有人告诉我说让我去做咖啡，但是我说我为什么要做咖啡，对我来说没有意义，我找不到他任何意义所在。 Mimi：对，曾经有人跟我说，他说，你做的这个RAC 非常好，你们应该去开 100 家店，200家店，我听到这个我就觉得迟钝了，因为我怕到了那个时候我就再也不能输出了。我们现在想要输出一些东西，我们会有自己的一个非常坚定的信念。 00:19:42 你热爱你要做的事情么？ 可能因为我们跟大部分的同龄人不太一样，因为我们是双胞胎。我们身边同龄人都是独生子女，所以我们从小其实更多是放养式的成长的经历。首先我们整个生活状态是很 positive 的。当然了我相信很多创业者他们为什么要创业，我觉得可能很多人都想说追求财富自由。我觉得这肯定是其中一个原因所在。另外一点我觉得很重要的事情是要问问看自己说你热爱它吗？ 00:22:22 创业前要问自己几个问题 我跟甜甜我们两个人做过餐饮之后，身边就会有无数的人，无数的朋友就会过来询问我们，“我也想开个店”或者，你们店可以加盟吗？其实我们遇到了太多类似的询问，我经常会跟我的朋友说，我说你有没有准备好。但大部分人我发现他们其实并没有准备好，其实已经不分男女了。男性也好，女性也好，你有没有准备好去面对这些所有的事情。因为当我们从一个公司出来之后，你就会发现以前你去犯一些错误，你的公司会去兜底，你的上司会去兜底。但是你创业了之后，所有的事情，所有的错误，所有的决策需要你自己来兜底，需要你自己去做决策，甚至你的员工犯的一些错误，你需要去帮他们去面对。你有没有准备好这些压力。如果你想好了，这些困难摆在你面前了，你如果okay， 你可以承受，那就不要想太多，未来的成败与否，都不要想。 00:24:54 有关成功与失败 我觉得我们俩的性格是属于那种，想到什么就会去做。我觉得我们执行力特别强。我们不会考虑到太多，今天如果失败了会怎样？我们不会有太多这样的一个顾虑。我们如果说定了一个目标，我们真的就会去为了达到那个目标而坚定地去执行下去，是我们俩的性格使然。肯定也会有一些可能不太好的一些结果，但我觉得其实没关系的，创业到现在肯定会有经历很多所谓的失败，其实这些失败更多是我们的收获和感慨。 我觉得我们不太会去真的去定义说成功失败这件事情。这个其实真的是非常非常大，可能我们更多的是会在短期内去支进一个目标。 如果说从大的一个方向，我并不觉得说你有多少店，你有多少钱什么什么的是一个成功。我觉得这个，更多的是在于个人的状态，你在这段期间你是否 enjoy 这件事情，你是否很快乐的？不管是工作也好，生活也好，你是不是很快乐的去做了。我觉得这个是一个成功，我们更喜欢去定义一些小方向的一些目标，然后是否达到了，达到了，那我觉得这就是一个成功。 00:40:56 有关做选择 你必须要学会做选择，去做一些抉择，并不是说你喜欢这些东西，你就一定要全部都做。你要慢慢的在一个合适的时间段，合适的情况下，比如你在这个地点， 你可能适合开一个咖啡店，或者可以开一个中餐店，你就做一个合适的决定。并不是说你今天你什么都喜欢，你什么都想要，你就什么都做。如果你什么都做了，你反而最后什么都做不成。在正确的时间你要做正确的选择，你要有取舍。我觉得做选择的时候首先还是要问问自己说自己热不热爱这个事情。对，我们自己是去 enjoy 这个事情的。如果说你在做这个选择的时候，其实你的内心是比较痛苦 的，我觉得就别做。因为我们 永远都是在和自己相处。虽然我跟蜜蜜，我们两个有自己的男朋友也好，还是有自己 twin sister 也好，但是更多时候我们是在跟自己相处的。对，所以我觉得自己要先知道自己喜欢什么东西，自己 enjoy 什么东西。 00:56:51 选择创业伙伴 我觉得一定要和自己的性格是互补的。我们是比较偏感性的人，那我们如果有一个偏理性的人一起创业，我觉得会1 加 1 大于2。所以我觉得有一个跟自己性格是比较互补的人，我觉得可以帮助这个事情做得更好。 01:05:20 会和大学刚毕业的自己说什么？ Tiantian, Mimi 推荐的书： 《Big Bad Breakfast》by John Currence  《平凡的世界》by 路遥 哪里可以找到Tiantian，Mimi  RAC 店里 泽田本家店里 RAC  微信公众号：racsh Ins : racsh 泽田本家 微信公众号：zetiandorayaki  Ins : 947318597 Tiantian小红书：947318597 Mimi 小红书 ： 903293097 

Chef Eric Watson "nerds out" on egg ideas with Amy & JJ. And has a cookbook recommendation: Big Bad Breakfast by John Currence. Yum! You don't want to miss a minute of this...  See omnystudio.com/listener for privacy information.

John Currence, who has built a restaurant empire in Oxford, Mississippi, explains how his sense of market opportunities and people's tastes have helped him create four winning concepts, including Big Bad Breakfast, which he is rapidly expanding across the Mid-South.

Football is back in Mississippi, but the pregame ritual of tailgating will be everything but traditional this year. Yet the one constant is that a good game deserves good food. Oxford based chef John Currence wants to make sure your home tailgate this year is just as delicious and festive with his latest cookbook, Tailgreat: How To Crush It At Tailgating. He joins the show and talks about how he never experienced tailgating in his hometown of New Orleans, the evolution of the Grove, and how he has managed during the COVID pandemic. Also Carol celebrated Malcolm on his retirement from the Mississippi Arts Commision.Alabama Firecrackers and Fried Chicken Salad(from Tailgreat: How To Crush It At Tailgating by John Currence)ALABAMA FIRECRACKERSIngredients ¼ cup olive oil¼ cup extra-virgin olive oil*1½ tsp. garlic powder1 tsp. onion powder1 tsp. MSG, such as Accent1 tsp. cayenne pepper2 tbsp. red pepper flakes1 tbsp. lemon pepper2 (1-oz.) packages buttermilk ranch dressing powder1 (1-lb.) box saltine-like (aka soda) crackers*For more spice, substitute 1 to 2 tbsp. chili oil instead of olive oilDirectionsIn a 2-gallon freezer bag, combine the olive oils, garlic powder, onion powder, MSG, cayenne, red pepper flakes, lemon pepper, and ranch dressing powder. Seal the top and shake gently but thoroughly to combine well. Add the crackers to the bag and mix until the crackers are evenly dressed. Allow the bag to sit in the refrigerator overnight before finishing the crackers.Preheat oven to 275°F. Line 2 baking sheets with parchment paper.Remove the crackers from the bag and lay them out in a single layer on the prepared sheets. Bake for 20 minutes, or until golden and fragrant. Store, refrigerated, in zip-top bags for up to 3 weeks.FRIED CHICKEN SALADIngredients1½ cups mayonnaise, preferably Blue Plate½ cup buttermilk2 tbsp. hot sauce, preferably Crystal1 cup minced celery¾ cup grated sweet yellow onion1 tbsp. red pepper flakes2½ tsp. salt1½ tbsp. black pepper7 cups finely diced leftover fried chicken, including the skin and fried bitsDirectionsIn a large bowl, combine the mayonnaise, buttermilk, hot sauce, celery, onion, red pepper flakes, salt, and black pepper, stirring to blend well. Add in the chicken and stir until fully coated. Refrigerate overnight. Serve cold with the Alabama firecrackers. See acast.com/privacy for privacy and opt-out information.

Chef John Currence, never one to shy away from airing his opinions, calls in from Oxford, Mississippi, to share an on-the-ground report, and kick around everything from the encouraging human reaction to the pandemic to date, how the crisis might or might not be reflected in pop culture, and what music he's been listening to these days.Our great thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chef Official websiteJohn Currence websiteSupport the employees of John's restaurants!John Currence, original Andrew Talks to Chefs interview 

During this age of social distancing our daily lives have changed but one constant remains: we have to eat. Yet the new normal is take-out and curbside service from restaurants along with making use of everything in the home pantry and freezer. Today on the show Malcolm and Carol talk with Chef Cole Ellis from Cleveland about how the Delta Meat Market is working with families in his community. Then they speak with Chef John Currence about how COVID-19 is affecting his restaurants in Oxford and the kindness that is being shown around local restaurants.*Need some ideas for cooking at home? Visit the new Facebook group started by Malcolm and Carol with big help from the magnificent LeAnne Gault. Cooking and Coping: Gathering Around the Virtual Table See acast.com/privacy for privacy and opt-out information.

Kristen sits down with Chef John Currence for a candid conversation in this free taste of the bonus content offered to our Patreon subscribers! www.patreon.com/loosenthebiblebelt @ltbb_tour

Breakfast is the one meal where it seems all things are possible. Sweet or savory? Hearty or light? Breakfast in the morning or breakfast at night? (Hey that's a rhyme!) A good breakfast should not be hard to come by so today we talk with John Currence from Big Bad Breakfast, who has populated the South with these breakfast eateries. Also we hear about some other great breakfast places around the state and what Carol and guest host Java are having (or not) for breakfast. See acast.com/privacy for privacy and opt-out information.

Alicia talks with John Currence, a chef based in Oxford, Mississippi who co-hosted a series called the “Big Gay Mississippi Welcome Table Dinners” to protest at the state’s Religious Freedom Restoration Act, which sanctioned religiously-motivated discrimination, particularly against queer and trans people. They discuss the political uses of food—both as a tool of protest and in bringing people together — and what makes for a “stunning” vegan breakfast. Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Alicia talks with John Currence, a chef based in Oxford, Mississippi who co-hosted a series called the “Big Gay Mississippi Welcome Table Dinners” to protest at the state’s Religious Freedom Restoration Act, which sanctioned religiously-motivated discrimination, particularly against queer and trans people. They discuss the political uses of food—both as a tool of protest and in bringing people together — and what makes for a “stunning” vegan breakfast. Written and presented by Alicia Kennedy Produced by Sareen Patel

Since opening his restaurant City Grocery in Oxford, Ms. more than 20 years ago, Chef John Currence’s name has become synonymous with Southern cooking. He’s received the Southern Foodways Alliance Guardian of Tradition Award, he’s won the James Beard Foundation award for Best Chef South, and he’s often a sought after writer -- just ask Garden & Gun, his book editors, or Esquire. City Grocery Restaurant Group now encompasses Snackbar and a growing number of Big Bad Breakfast locations, including the one I visited in Rosemary Beach that had a line out the door on a Saturday morning. Beyond the kitchen, he’s someone who speaks his mind on just about anything, and when I caught up with him at the 30A Wine Festival for a chat, he did just that.

John Currence doesn't hold back. From his politics to his convictions about Southern cuisine to his feelings about industry awards and what defines a chef, this Oxford, Mississippi-based chef/restaurateur/author/advocate lays it all out there. Who better to chat with the weekend before Election Day 2018? Andrew and "Johnny Snack" go deep and wide, touching on his earliest days as a cook, evolution as a chef, and his no-holds-barred opinions on myriad aspects of his chosen profession and of society at-large, the early days of the Southern Foodways Alliance, and more. A one-of-a-kind open, honest, and philosophical conversation. Give it a listen, and (if you're a US-based listener) VOTE on Tuesday, November 6! Andrew Talks to Chefs is powered by Simplecast

On this week s show, we follow three chefs on their journeys from cooks to culinary entrepreneurs. We begin with New Orleans chef Alon Shaya, who recently launched a new company, Pomegranate Hospitality. Alon describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the evolving theory of Diasporic foodways that underlies his two new modern Israeli restaurants, Saba and Safta. Then, we speak with self styled lapsed anarchist Ari Weinzweig, who built a business empire called Zingerman s in Ann Arbor, Michigan beginning with just one deli. And we visit with James Beard Award winning chef John Currence, whose upbringing in New Orleans has informed an illustrious restaurant career based in Oxford, Mississippi. John explains the through lines of his craft, which includes a strong sense of place and a healthy dose of humility. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Oxford, Mississippi is known for many things, but Bourbon isn't usually the first thing you think of. Chef John Currence and his friends might just convince you otherwise, though. They've turned their annual fundraising weekend for Move On Up Mississippi into a full-blown whiskey weekend, with the first Oxford Bourbon Festival and Auction coming up the weekend of May 18-20. Chef John Currence owns four restaurants in Oxford, and the James Beard Award-winning chef and author counts whiskey among his favorite food groups. He'll join us on WhiskyCast In-Depth to discuss the festival, along with his love for Bourbon - and his disdain for pairing Bourbons with specific foods. We'll also have more details on the latest distillery planned for Islay, along with new whiskies, the week's tasting notes, and explain why you might get a pickle-like note in some Rye whiskies in our new "Behind the Label" segment.

The James Beard Awards honor the best of the best in the American culinary world. With this year s awards gala right around the corner, join us this week for a chat with several James Beard Award nominees and winners. We begin with 2017 s Rising Chef of the Year, Zachary Engel. Zach made a name for himself at the renowned Israeli restaurant, Shaya, and since receiving his James Beard Award, he has reunited with Chef Alon Shaya at Pomegranate Hospitality. Next up, we meet last year s Best Chef of the South. As the chef de cuisine at Herbsaint, Rebecca Wilcomb learned from the best, working closely with Donald Link, and today she s a distinctive leader in the New Orleans culinary community. We also hear from two other chefs with James Beard accolades from the Donald Link Restaurant Group, Ryan Prewitt of P che and Stephen Stryjewski of Cochon. They discuss the banner year that was 2014 in their restaurant family. Then, John Currence takes us through the ups and downs of being nominated again and again with the same anticlimactic outcome after four nominations, John finally took home the award for Best Chef of the South in 2009. Finally, JoAnn Clevenger, chef and owner of Upperline Restaurant, discusses victories of all kinds, from winning awards to finding fulfillment in her work. This year, JoAnn clinched her fifth nomination for Outstanding Restaurateur by the James Beard Foundation. It s all about the Oscars of the food world on this week s show. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week, we re sharing portraits of two chef artists, tracing their paths from cradle to culinary greatness. First, we hear from James Beard Award winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through lines of his craft, which includes a strong sense of place and a healthy dose of humility.In the second half of the show, we speak with Carl Schaubhut, who was just named "Chef of the Year" by the 2017 New Orleans Eater Awards. Carl is the chef and co owner of DTB New Orleans and Bacobar in Covington. He takes us through the ups and downs of his electrifying career.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week on Food Without Borders, Leah chats with two acclaimed chefs of Southern cuisine​:​ New Orleans native and restaurateur​,​ John Currence​,​ and India-born Vishwesh Bhatt​, ​executive chef​ of Currence's Snackbar in Oxford, Mississippi. Both men credit good luck and desperation ​to​ their entrance into the culinary world as college students​,​ through which they eventually became friends & collaborators. Each chef discusses the inspiration behind their approach to Southern cuisine and its broader connection to the global south—from Oxford, Mississippi to ​West India ​to​ West Africa. They talk about how current​ ​political unrest in the Trump era has altered life in and outside of the restaurant world. Food Without Borders is powered by Simplecast

On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currence, and Kelly English. Finally, we meetPeter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. Pickled ShrimpServes 10 This recipe requires high quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the water. I know. It s better to find the best shrimp than to worry about whether they ve been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality options are frozen. This is where a trusty fishmonger makes all the difference. You can mix up your vegetables with the shrimp, using whatever s fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, militon, and or okra. For the Brine 2 cups rice wine vinegar Zest and juice of 1 lemon Zest and juice of 1 orange 1 2 cup sugar 5 garlic cloves, thinly sliced 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1 tablespoon peppercorns 1 tablespoon red chili flakes 2 bay leaves Pinch of kosher salt COMBINE all the ingredients in a large saucepan. Add 2 1 2 cups water and bring to a boil. Remove from the heat and allow to cool slightly. For the Brine 12 baby carrots 12 baby beans 12 pearl onions, peeled 12 okra pods 2 pounds boiled wild American shrimp, peeled and deveined Pack all of the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you re ready. Photograph C Maura McEvoyRecipe from My Family Table Andrews McMeel Publishing, 2011

On this week s show, we re up at the crack at dawn to examine what many consider to be the most important meal of the day breakfast. First, we speak with John Currence, the James Beard Award winning chef who has earned the title of "Big Bad Chef" at his revered restaurant, Big Bad Breakfast. John tells us tall tales from his breakfast joint in Oxford, Mississippi. Next, we experience breakfast after midnight at the 24 hour Trolley Stop Cafe, an Uptown New Orleans institution that attracts early birds and night owls alike. Then, Jennifer Weishaupt tells us the story behind her New Orleans breakfast phenomenon, The Ruby Slipper. Based on a teenage girl s reference to New Orleans as "Oz and everywhere else as just Kansas," the Ruby Slipper has since grown to include eight locations in the Gulf South with a dazzling selection of breakfast specialties and cocktails. Finally, we have breakfast in the French tradition at The Crepe Cart. A staple at New Orleans French Market, the Crepe Cart serves up authentic crepes both sweet and savory and all on wheels We speak with co owners and operators Tracy Kish and Samantha Saliter at their magical cart. Wake up and smell the coffee it s breakfast time on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. Hollandaise SauceYields 1 2 cup 1 egg yolk juice of 1 fresh lemon 1 stick 8 tablespoons unsalted butter, melted In a heavy saucepan, whisk together the egg yolk and lemon juice before putting on a medium heat. Then, over a medium heat, continue whisking until the mixture turns a pale yellow and has thickened to the proper texture. Add the hot, melted butter in a thin stream, whisking continuously. Serve immediately or keep warm in the top of a double boiler.

Chef John Currence joins Hanna and Robert, plus a discussion about the best BBQ in every state. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

On this week s show, we re up at the crack at dawn to examine what many consider to be the most important meal of the day breakfast. First, we speak with John Currence, the James Beard Award winning chef who has earned the title of "Big Bad Chef" at his revered restaurant, Big Bad Breakfast. John tells us tall tales from his breakfast joint in Oxford, Mississippi. Next, we experience breakfast after midnight at the 24 hour Trolley Stop Cafe, an Uptown New Orleans institution that attracts early birds and night owls alike. Then, Jennifer Weishaupt tells us the story behind her New Orleans breakfast phenomenon, the Ruby Slipper. Based on a teenage girl s reference to New Orleans as "OZ and everywhere else as just Kansas," the Ruby Slipper has since grown to include eight locations in the Gulf South with a dazzling selection of breakfast specialties and cocktails. Finally, we have breakfast in the French tradition at the Crepe Cart. A staple at New Orleans French Market, the Crepe Cart serves up authentic crepes both sweet and savory and all on wheels We speak with co owners and operators Tracy Kish and Samantha Saliter at their magical cart. Wake up and smell the coffee it s breakfast time on this week s Louisiana Eats

Big Bad Breakfast By John Currence

It’s the MOST important meal of the day. . .BREAKFAST! Where are your favorite breakfast spots? Chris Prosperi has a few. See if your spot gets a shout-out. Also this week on The Faith Middleton Food Schmooze®, Alex Province introduces us to Rise, a nitro cold-brewed coffee. Anthony DeSerio serves a brunch punch with gin and grapefruit. And John Currence, the author of Big Bad Breakfast shares recipes for Shakshouka, one of Faith’s favorites; Sausage Cinnamon Rolls (the sausage is IN the rolls!); and a German Apple Pancake—perfect for right now. Photo: janine/flickr, creative commons Aired: September 22, 2016 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Robyn Doyon-Aitken — senior producer • John Currence —author of Big Bad Breakfast MUSIC: • “Nothing Better,” American Authors • “New Day,” Alicia Keys • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Breakfast,” Chiddy Bang • “Parlor for the Crawlers,” New Orleans Night Crawlers • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Welcome to OKRACAST, the podcast of the Southern Foodways Alliance! We’re in Louisiana for this week’s episode, from uptown New Orleans to the edge of the Bayou. Grab a pen and paper to take notes as Becky Currence, mother of James Beard Award winning chef John Currence, walks us through her recipe for wild duck stew. Mrs. Currence says that it’s one of the “first dishes John admitted to the world that he took his influence from me.” Oral historian Sara Roahen brings us to Grand Isle, LA, where Robert Collins is a third-generation shrimp drier. It’s a tradition Robert’s grandfather learned in the 1930s from Chinese shrimpers who lived and worked in the area. Mr. Collins talks about growing up in Grand Isle, joining the family business, and the challenges facing the dried shrimp business. Visit www.southernfoodways.org for more.

On today's episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John's penchant to preserve and proliferate regional cuisine in America's South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures. “Mississippi is sort of a strange place. We spend a lot of time doing culinary archaeology. The city doesn't have a whole lot of definable food-ways.” [8:00] “There's nothing in the world that I quite love like making dinner for my wife, and not just because I can't make anything she doesn't like.” [22:00] –John Currence on The Food Seen

In this episode of the Find Dining Podcast, James Beard Award-winning chef John Currence of the City Grocery Group restaurants  discusses his new cookbook, Pickles, Pigs and Whiskey: Recipes From my Three Favorite Food Groups and Then Some. We talk about Tabasco sauce, the rise of the celebrity chef and the impact of Hurricane Katrina on his hometown. Visit the CIty Grocery website Buy John's cookbook Commander's Palace is a New Orleans culinary legend Early on, John worked at Crook's Corner in Chapel Hill, North Carolina John was the sous chef at Gautreau's in New Orleans John helped the Brennan family open Bacco in New Orleans John read Art Culinaire magazine voraciously Cochon is the definitive Southern Cajun restaurant in New Orleans John set his sights on Zuni Cafe's roasted chicken The Picayune's Creole Cook Book is the classic Creole cookbook John is on the Board of Directors of the Southern Foodways Alliance Comeback Sauce hails from Jackson, Mississippi John was so proud of the vegetarian he prepared at Husk in Charleston, South Carolina, it brought him to tears John appeared on Season 3 of Top Chef Masters John's father's favorite Hungarian restaurant in London is Gay Hussar John was inspired by his friend John Besh's cookbook After Hurricane Katrina, John helped rebuild Willie Mae's Scotch House in New Orleans Food for Thought: Q: What makes Avery Island, the home of Tabasco Sauce, a unique geological feature? A: Avery Island is a salt dome. Out of the Frying Pan Picks: Dish to Order at City Grocery: Shrimp and Grits Dish to Order at Boure: The Reuben Dish to Order at Lamar Lounge: The Whole Hog Barbecue Plate Dish to Order at Snackbar: The vegetarian special Dish to Order at Big Bad Breakfast: The Pylon Recommended Wines at City Grocery: Venge Scout's Honor Zinfandel, any Dan Costa Pinot, Arista's Pinot

Every holiday has its own of traditions, and New Year s Day is no exception. On this week s Louisiana Eats we ll hear about a bowl of hoppin john made with the freshest ingredients, the superstitions behind black eyed peas, and a roasted cabbage beyond your wildest dreams. Southern food purveyor John Martin Taylor joins us to talk about reviving traditional foods in South Carolina; Adrian Miller shares more secrets about Soul Food; and Chef John Currence talks about his new book Pickles, Pigs, and Whiskey. Plus, we ll hear about a collaboration between the Red Stick Farmer s Market and the Star Hill Church in Baton Rouge.