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Chef John Currence

Big Bad Chef, Oxford Mississippi

Press

wsjWall Street Journal – (September 5, 2014)
Biscuit Sandwich Recipes for Breakfast and Beyond
See the Story
buzzSIBA Award Winner– (July 2014)
Pickles, Pigs & Whiskey Wins Best Cookbook in 2014 SIBA Book Awards (Southern Independent Booksellers)
Read More
buzzBuzzFeed – (July 1, 2014)
The Chef Who’s Leading The Backlash Against Mississippi’s New Anti-Gay Law
See the Story
nytimesThe New York Times – (May 5, 2014)
Miss. Chefs to Protest State Law on the Eve of Annual Picnic
See the Story
dailymealThe Daily Meal – (May 5, 2014)
Chefs to Host Big Gay Mississippi Welcome Table in NY
Dinner to oppose Mississippi’s recently passed Religious Freedom Restoration Act.
See the Story
nytimesThe New York Times – (January 29, 2014)
Coke Brined Fried Chicken
Sam Sifton story and recipe – See the Story
ppw_cover2Best of 2013 Press for Pickles, Pigs & Whiskey…
New York Times
Washington Post
Charlotte Observer
The Oregonian
Raleigh News & Observer
Cool Material 
Relish Magazine
Redbook Magazine
Garden-&-Gun-logoNo Fail Thanksgiving Turkey
Chef John Currence’s No Fail Tips for Carving a Turkey
See the Story
richmondmagSteen’s Syrup-Braised Pork Belly Recipe
See the Story
music-city-eatsPress Coverage of Chef John Currence at Music City Eats in Nashville
The Tennessean (July 22, 2013)
The Daily Meal (July 22, 2013)
Eater, Nashville (July 22, 2013)
Nashville Scene (July 22, 2013)
travelleisureBest Breakfasts Around The World (April Food Issue 2013)
Big Bad Breakfast makes the cut! – See the story
Big Bad Breakfast as one of the best, most “decadent ways to start the day” – See the clipping
Big Bad Breakfast is one of America’s Best Places to Eat Like a Local – See the story
dailymealSandwich of the Week: Big Bad Breakfast’s Southern Belly Sandwich (March 8, 2013)
When it comes to dining in Oxford, Mississippi, John Currence knows what’s best – See the story
cnnBest Breakfasts Around the World (March 8, 2013)
Check out Big Bad Breakfast at #5! – See the story
bonappetitThe Lingering Relevance of Tobasco (March 7, 2013)
John Currence looks back at the sauce that got America sweating–Tabasco–and the powerful personality who championed it – See the story
southernlivingSouth’s Best Bars (February 2013)
City Grocery #1 for Restaurant Bars – Go for the food, stick around for the drinks – See the story
dailymeal101 Best Restaurants in America for 2013 (February 20, 2013)
City Grocery #79 on this list with so many amazing restaurants – See the story
eaterJohn Currence’s First Cookbook, ‘Pickles, Pigs, and Whiskey,’ Coming This Fall (February 19, 2013) – See the storyEater’s Fall 2013 Cookbook and Food Book Preview (August 22, 2013) – See the Story
extramustardHeaven is a Buffet: Pure Gravy (February 13, 2013)
John talks tomatoes & gravy – See the story
wallstThe Pressure Cooker Is On (January 18, 2013)
Chef John Currence on his love of the pressure cooker. – See The Story
bourbonrev_logoSacred Fare (December 2012)
Chef John Currence on tailgating, including several recipes! – See The Story
seriouseatsGreat Biscuit Breakfasts Across America Worth An Escape (September 4, 2012)
The Cathead at Big Bad Breakfast Featured. – See The Story
travelch_logoTravel Channel: Bizarre Foods with Andrew Zimmern (August 20, 2012)
John Currence and Andrew Zimmern visit Winchester Market in Memphis before preparing several unique dishes together in City Grocery’s kitchen. – Watch the Video
newsweekNewsweek: The Daily Beast (August 6, 2012)
Top Chefs Choose 101 Best Places to Eat Around the World
John Currence selects Chez Georges in Paris and Taco Trucks in San Felipe, Mexico – See the Story
eatocracyCNN.com: eatocracy (June 20, 2012)
Chefs With Issues: Immigrants in the Kitchen
John Currence on the importance of immigrants in his kitchen and our society. – See the Story
birmingham_news_logoThe Birmingham News (May 29, 2012)
James Beard Award-winning chef John Currence plans to open restaurant in Birmingham
Second Big Bad Breakfast to open late 2012/early 2013 – See the Story
mensjournalMen’s Journal (May 2012)
Deep Fried Heaven
John Currence’s Fried Chicken Recipe – See the Story
foodwine611Food & Wine (June 2012)
Fire and Ice: Savory and Skoky Cocktails
Snackbar’s Antiqua drink uses agave syrup infused with chipotles – See the Story
oadiningOpinionated About Dining (April 2012)
Top 25 American Regional Dining
City Grocery #23 – See the Story
foodnwFood Network Magazine (May 2012)
50 Secret Ingredients: Great Chefs Tell Us What Makes Their Dishes Pop
John Currence shines a spotlight on French’s Yellow Mustard – See the Story (PDF)
clivingCountry Living (March 2012)
The Casserole Makes A Comeback
John Currence’s Recipe for Steak Grillades and Cheese Grits – See the Story (PDF)
field_streamField & Stream (January 2012)
Grab a Plate: Wild Chef Special
John Currence on hunting camps and his recipe for Dove Potpie – See the Story (PDF)
wallstThe Wall Street Journal (November 2011)
No Need To Gripe About Tripe
John Currence on Chitterlings – See the Story (PDF)
bonapp_tgivingBon Appetit (November 2011)
Friends, Family & Tradition Way Down South
John Currence on Fashion Designer Billy Reid and Holiday Recipes – See the Story (PDF)
nytimesThe New York Times – (October 14, 2011)
Of Parties, Prose and Football
The Emergence of Oxford as a mecca for southern eats, with all four City Grocery restaurants profiled – See the Story (PDF)
bonappetiteBon Appetit – (September 2011)
The Champions of Breakfast
Chef John Currence’s Chicken Biscuits and Sausage Gravy Recipes – See the Story (PDF)
Top Chef Masters 3 (April 2011)
Chef John’s Bravotv.com BioVideo: Chef John talks about his experience
Video: Back to the Grind
Video: Chef John’s Exit Interview
wallstThe Wall Street Journal (October 2010)
The Bacon Backlash
Chefs on the forefront experimenting with a new wave of flavor boosters – See the story (PDF)
food_wine_2010Food & Wine (September 2010)
An Indulgent Chef’s Healthy Makeover
Low-Fat versions of Southern Dishes from Chef John Currence – See the story (PDF)
cur_bonappetitBon Appetit (January 2010)
Best of the Year
Dear BA Foodist, What was the best budget restaurant dish you ate in 2009? – See the story (PDF)
jcu_foodwineFood & Wine: F&W Blog – Mouthing Off (December 2009)
New Orleans Food and Football Weekend
See the story (PDF)
field_streamField & Stream (December 2009)
Venison: America’s Meat
Before there was an America, there was America’s meat – See the story (PDF)
jcu_saveurSaveur (November 2009)
Kitchenwise – Where the Hearth Is
A renovation prompts a seasoned chef to rethink what a kitchen is for – See the story (PDF)
cur_GQGQ (November 2009)
The Spontaneous Fall Weekend – Oxford, Mississippi
There are two kinds of weekends in Oxford, Mississippi: normal weekends and football weekends…See the story (PDF)
jcu_cbsnewsonlineCBS News Online (November 2009)
Award-Worthy Southern Cuisine, on a Budget
Star Chef and ’09 James Beard Award-Winner John Currence Preps Pork Pot Roast, Chocolate Espresso Cake, More – See the story (PDF)
jcu_fitnessFitness Online (November 2009)
Recipe Center
Lime Honey Drop Cookies, Ginger Pine Nut Shortbread, Low-Fat Maple Marshmallow Granola Bars, Whole Wheat Oatmeal Cookies with Dried Black Mission Figs – See the recipes (PDF)
jcu_bonappetitBon Appetit (October 2009)
Starters>Travel>Navigator- Oxford, Mississippi
For Lovers of the spirit and deliciousness that are intrinsic to the American South…See the story (PDF)
jcu_esquireEsquire (September 2009)
Coca-Cola-Brined Fried Chicken
After Katrina, I helped rebuild the fifty-year-old Willie Mae’s Scotch House, one of the city’s culinary landmarks – See the story (PDF)

 

For press inquiries for Chef John Currence and the City Grocery Restaurant Group, please contact our corporate office at 662-234-9300 or press@citygroceryonline.com

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