5 Chefs, 5 winemakers, 5 Pigs, 1 amazing competition

    A little bit about Cochon 555… “is a one-of-a-kind traveling culinary competition and tasting event–five chefs, five pigs, five wine makers–to promote sustainable farming of heritage breed pigs. Each stop along the ten-city tour offers hard-working local farmers the opportunity to connect with like-minded agriculturalists, renowned chefs and the pork-loving public. Our goal is to help family farms sustain and expand their businesses and to encourage breed diversity. Cochon 555 is the only heritage breed pig culinary competition in the country.”

    New Orleans is one of ten stops on the tour, and Chef John has been invited to compete alongside:
    Mike Lata – FIG – Charleston, SC
    Stephen Stryjewski – Cochon Restaurant, NOLA
    Adolfa Garcia – Rio Mar, NOLA
    Erick Loos – Besh Restaurant Group, NOLA

    He will be battling for the title of “Prince of Porc” and then off to compete at the final showdown in Aspen, Colorado at the Food & Wine Classic. Please visit Cochon555 for all the details of this event!

    When:   May 28, 2011
    Where:  New Orleans
    Tickets: Purchase here

    Chef John competes on Top Chef Masters Season 3

    Chef Currence is one of 12 award winning chefs competing on Top Chef Masters Season 3!  Bravo just announced this week that the Season Premier will air on Wednesday, April 6th at 11pm/10pmCST.  The 12 chefs will compete for a charity of their choice with the grand prize being $100,000. Tune in to watch Currence compete for the charity, No Kid Hungry.

    To find out more about Top Chef Masters, please visit their website.

    Remember to tune in to Bravo TV on April 6th at 11pm/10pmCST.

    Chef Vishwesh nominated for People’s Best New Chef Award

    Brandall Atkinson

    Food and Wine Magazine has expanded its Best New Chef Award and partnered with CNN’s Eatocracy to create a new award called, “The People’s Best New Chef.”  The winner, selected by the dining public and online voting, will be featured in the magazine alongside the winners of this year’s Best New Chef awards.  Vishwesh is among 100 pre-selected chefs, from 10 regions (the chef needs to have run their own kitchens for five years or fewer), and will be voted on via an online poll at Eatocracy’s website.

    Voting will run from February 15 through March 1, and the chef with the most votes in each region will then be named a finalist. Then the chef with the most votes overall will be named The 2011 People’s Best New Chef and will be featured in the July 2011 issue of Food & Wine alongside the winners of this year’s Best New Chef awards.

    Please show your support for Vishwesh by voting TODAY! Click here to Vote!

    Please Welcome Terry Moon to City Grocery

    City Grocery Restaurant Group welcomes Assistant Manager, Terry Moon to City Grocery.  Terry is from Cleveland, Ohio where he began his long career in the restaurant industry.  He began working for a large corporate restaurant group in Cleveland, and in 1990 Terry moved to Boca Raton where he helped open The Cheesecake Factory.  He worked his way to Corporate Bartender Trainer which enabled him to train the bartenders and open the Cheesecake Factory store in Baltimore, MD in 1995.  Terry worked for the corporate restaurant group for 11 years.

    Terry arrived in Oxford Mississippi in July of 2000 with working at City Grocery as his goal in mind.  In August of 2000, Terry was hired as a waiter and stayed with City Grocery for 6 years.  He left City Grocery when he was offered the position of General Manager of 208, a local Oxford restaurant. He stayed at 208 for two years and was offered another management position at Prime Steakhouse, also in Oxford.  He was approached the following year to help open Lenora’s as General Manager.

    With five years behind him of managing some of Oxford’s fine dining establishments, we welcome him back to City Grocery and are delighted to have him as part of our management team.

    BBB Bacon travels to California…

    Bellies hanging in the BBB Smokehouse

    During the month of December, BBB Bacon will be featured in The Grateful Palate’s Bacon of the Month Club.  BBB Bacon will be shipped all across the country to members of the BOMC.  With the combined efforts of Chef John Currence, Chef ‘d Cuisine Jason Nicholas and Charcuterie Director Kirk Lovejoy, and countless other BBB staff, we were able to produce 1000 pounds of bacon in 4 weeks to fill the order for BOMC!

    For those who don’t know, Big Bad Breakfast cures all of its own bacon in our very own little red brick smokehouse.  While mulling over the concept for Big Bad Breakfast, Currence claims, “Bacon was the first consideration, I was on a trip to Argentina with Paul McIlhenney, among others, when I decided to pull the trigger and move ahead. During the course of the trip, I began to assemble notes one the very basic needs for the concept and how we would execute them. All the while there was side conversation with Paul about with Tabasco was doing with their residual pepper mash from the Tabasco-making process. It struck me that we could use some of it in a cure to make a sweet and spicy bacon, unlike anything we had ever had before.  The result is a unique bacon with a touch of sweet from a dry brown sugar/salt cure and spicy from the Tabasco pepper mash with hints of exotic spice that bring forth a hint of leather and citrus. Because of the sugar, the bacon lends itself to a gentler cooking process, but crisps up nicely for those who like a crispier bacon.”

    Stay tuned for updates from our little red smokehouse!

    CMT’s Artists of the Year

    Chefs Currence, Schwartz & Cooper with Smokey Robinson

    CMT’s ARTISTS OF THE YEAR

    Country music’s top artists and celebrities from all facets of entertainment gathered for an evening filled with star-studded performances, tributes and camaraderie in celebration of the first ever, CMT ARTISTS OF THE YEAR, hosted by Kevin Costner.

    Honorees included:
 Jason Aldean
, Lady Antebellum, 
Taylor Swift, 
Carrie Underwood and 
Zac Brown Band

    In celebration of the year’s top country artists, CMT invited three James Beard Award-winning chefs: RJ Cooper, John Currence, and Michael Schwartz to create a three course tasting menu.  In addition to the dinner, honorees and guests at CMT ARTISTS OF THE YEAR were treated to some of the finest wines in this country by Heitz Cellars in Napa Valley, California and Ken Wright Cellars in Portland, Oregon.

    Read the article in Esquire Magazine
    The Daily Meal also did a nice story
    Watch the video coverage of 3 James Beard Chefs prepping their course

    19th Annual New Year’s Eve Dinner

    Chef John Currence invites you to City Grocery for a very special evening to celebrate its 19th annual New Year’s Eve dinner.  The evening will include an eight course meal thoughtfully paired with wines to compliment each course.

    Menu

    Paddlefin Caviar Croque Madame
    Brioche, Gruyere, Caramelized Onion, Quail Egg, Chive Puree
    Roederer Estate Brut Rose

    Paté ‘d Foie
    Grilled White Bread, Crispy “Funyon” Pickled Grape
    Kiona Late Harvest Riesling

    Saffron Cauliflower Bisque
    Black Garlic, White Alba Truffle
    Jean Marc Brocard Chablis “Vielle Vignes”

    Honey-Smoked Catfish Risotto
    Bluegrass Soy, Scallion, Ginger, English Peas, Pickled Carrot, Crispy Red Onion
    Gekkeikan Horin “Ultra Premium” Sake

    Border Springs Lamb Belly Roulade
    Rancho Gordo White Bean Ragout, Molasses Lamb Jus
    Perrin & Fils Gigondas “La Gille”

    Crispy White Oak Pastures Oxtail
    Roasted Onion Jus, Winter Green “Stew” Turnip/Horseradish Gratin
    Frog’s Leap Zinfandel

    Pimento Cheese Salad
    Arugula, Seletion of House-Made Pickles, Spiced Talahachie County Pecans
    Saddleback Cellars Chardonnay Napa Valley “Vintner’s Reserve”

    Dessert
    Passion Fruit Charlotte, Champagne Gelée, Madeline Sponge Cake
    Vanilla/Orange Gel, Blood Orange Sorbet
    Pacific Rim Frambois

    Now accepting reservations
    Please call City Grocery: (662) 232-8080
    www.citygroceryonline.com

    Now Accepting Reservations for New Year’s Day

    Snackbar will be open January 1st, 2011, offering a special New Year’s Day Menu in place of our usual selecions.

    Our bar will open at 4pm, with items from the Raw Bar available at that time as well. Dinner service will begin at 5:30 pm.

    New Year’s Day 2011
    Menu

    Black Pepper and Coriander Roasted Shrimp BLT
    BBB Bacon, Roasted Tomato and Native Son Farm’s Romaine, Creamy Pecan Vinaigrette

    Indian Spiced Black Eyed Pea Soup, Corn Bread Croutons

    Original Grit Girl’s Masa Crusted Fried Catfish
    Purple Cabbage and Peanut Slaw, Tabasco Tartar

    OR

    Bourbon/Molasses Braised Pork
    Sweet Potato Hash, Creamed Collards

    Greek New Year’s Day Orange and Brandy Cake
    Bitter Chocolate Sauce, Chantilly Cream

    Call for Reservations: (662) 236-6363
    www.snackbaroxford.com

    Chef Vishwesh supports Gulf Seafood

    Please come and join us in support of Gulf Seafood on Wednesday, December 1st at Snackbar!  ”As many of us know, fresh seafood harvested from the wild waters of the Gulf of Mexico is an excellent food choice. Unfortunately, due to the oil spill, national perceptions regarding the safety and quality of Gulf seafood have changed. The product and brand have been questioned, despite rigorous vigilance and testing.  Dine America 2010 is a nationwide restaurant and media event designed to boost the demand for Gulf seafood and honor Gulf fishermen.”

    In addition to our regular dinner menu, Chef Vishwesh will offer some special menu items incorporating delicious and high quality Gulf Safe Seafood:

    Fried Gulf Oyster Salad with BBB Bacon, Native Son Farm’s Arugula, Creamy Pecan Vinaigrette
    Panéed Sheepshead, Gulf Crabmeat, Fresh Herb Sabayon

    Please call for reservations: (662) 236-6363

    America’s Night Out For Gulf Seafood

    Please come and join us in support of Gulf Seafood on Wednesday, December 1st.  ”As many of us know, fresh seafood harvested from the wild waters of the Gulf of Mexico is an excellent food choice. Unfortunately, due to the oil spill, national perceptions regarding the safety and quality of Gulf seafood have changed. The product and brand have been questioned, despite rigorous vigilance and testing.  Dine America 2010 is a nationwide restaurant and media event designed to boost the demand for Gulf seafood and honor Gulf fishermen.”

    On December 1st, City Grocery, Snackbar and Bouré will each offer special menu items, in addition to the regular dinner menu, that will incorporate delicious and high quality Gulf Seafood.

    For reservations, please call:

    City Grocery (662) 232-8080
    Snackbar (662) 236-6363
    Bouré (no reservations, walk-ins only)