John Currence
Seth: All right. Well, John Currence, thank you so much for taking the time to talk with us. This is fascinating.
Seth: All right. Well, John Currence, thank you so much for taking the time to talk with us. This is fascinating.
Podcast Episode 67: Chef John Currence of Oxford, Mississippi


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.
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