Acclaimed Southern chef John Currence started a three-day run at City Grit in NYC last night, creating a menu based on Mississippi vegetables and Gulf Coast seafood—"we're not all pork and bacon down south." Come take a look at his six-course menu, which he'll serve again tonight and Saturday.
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"We want to tell a story with New Orleans," said chef John Currence, one of the men behind the phenomenal "'International Influences on New Orleans Cuisine" dinner at the Atlanta Food & Wine Festival. "The story of the special crazy-ass gumbo that is that city." Which means not only the French, Spanish, and modern American elements to the cuisine—but German, Sicilian, African, and Vietnamese as well. Come see the fantastic 6-course meal that these all-star chefs put together in tribute to their beloved city.