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CHEF JOHN CURRENCE | SATURDAY, AUGUST 13

5:00 PM Reception | 6:00 PM Dinner
$135 per person, includes tax and service


Each ticket purchase will include a complimentary ticket to our 
Bluegrass-fed concert, featuring Fruition, directly following the dinner!
Please feel free to bring a blanket to sit on the lawn for the show.

John Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen. His mother’s travels with his father 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 the education in the foods of his home. 

Currence was recipient of both Restaurateur Of The Year and Chef Of The Year awards from the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award and won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, he was awarded the James Beard Foundation award for Best Chef South and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge.

He is a contributing editor for Garden and Gun magazine and an avid outdoorsman who enjoys bird hunting of all varieties, fishing and golf. John is active in the community, having served as chairman and president of the Mississippi Restaurant Association and president of the Yoknapatapha Arts Council.

He is active with St. Jude Children’s Hospital, Memphis Ballet, Lafayette County Animal Shelter and is a sitting member of the SFA Board of Directors, for which he has served as culinary director from its inception in 1996.
 

 

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PASSED APPETIZERS

LAMB HEART BOTI

FIGS AND HAM PLANCHA

2015 Long Meadow Ranch Sauvignon Blanc – Napa Valley

FIRST COURSE

SUMMER TOMATO PIE
coriander bread pudding, coconut-lime crema, pistachio gremolata

SEA WATER BRINED & GRILLED GULF SHRIMP
dirty fried rice a la plancha, sauce creole, onion ash, celery & crab salad

COMPRESSED MELON
herbs, chilis, toasted cumin, crumbled farm cheese, pickled grapes, LMR olive oil

2015 Long Meadow Ranch Rosé of Pinot Noir – Anderson Valley

SECOND COURSE

WHOLE HANGING IPA-BRINED WOOD-FIRED CHICKEN
downtown jackson “comeback” sauce

SUMMER SQUASH

WHOLE CHILI PEPPER SNAPPER

FIRE-ROASTED EGGPLANT
olives, chimichurri

2013 Long Meadow Ranch Merlot – Napa Valley

THIRD COURSE

WHOLE LAMB AND TOMATILLO POSOLE

GRILLED BONE-IN RIBEYE
board dressing

PLANCHA FINGERLING POTATOES
jimmy nardello peppers

FIRE-ROASTED CHICKPEA PUREE
cumin butter beans, roasted tomato, pistou

2013 Long Meadow Ranch Cabernet Sauvignon – Napa Valley

DESSERT

PEACH & STRAWBERRY BUCKLE
black pepper-buttermilk yogurt