67: Chef John Currence of City Grocery in Oxford, Mississippi

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